Stay up to date with notifications from The IndependentNotifications can be managed in browser preferences.Jump to contentThank you for registeringPlease refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged inAllNewsSportCultureLifestyle(Getty)New York state lawmakers have passed a bill to ban potassium bromate, a suspected carcinogen, from flour used in pizzerias and bagel shops. The additive, which helps create chewier dough and reduces rest time, is already prohibited in the European Union, China, India, Canada, and will be in California next year. The proposed ban has divided dough-makers, with some fearing it will alter the distinctive qualities of New York pizza and bagels, while others see it as a necessary health measure. Some business owners, like Salvatore Lo Duca of Lo Duca Pizza and Jesse Spellman of Utopia Bagels, are already experimenting with unbromated flour, finding it requires more work but can yield good results. Governor Kathy Hochul is reviewing the bill, which, if signed, would include a one-year grace period for businesses to transition, potentially leading to higher-quality, more fermented doughs citywide. Thank you for registeringPlease refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in
New York pizza war erupts over ‘toxic’ flour ingredient
Stay up to date with notifications from The IndependentNotifications can be managed in browser preferences.Jump to contentThank you for registeringPlease refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged inAllNewsSportCultureLifestyle(Getty)New York state lawmakers have passed a bill to ban potassium bromate, a suspected carcinogen, from flour used in pizzerias and bagel shops. The additive, which helps create chewier dough and reduces rest time, is already prohibited in the European Union, China, India, Canada, and will be in California next year. The proposed ban has divided dough-makers, with some fearing it will alter the distinctive qualities of New York pizza and bagels, while others see it as a necessary health measure. Some business owners, like Salvatore Lo Duca of Lo Duca Pizza and Jesse Spellman of Utopia Bagels, are already experimenting with unbromated flour, finding it requires more work but can yield good results. Governor Kathy Hochul is reviewing the bill, which, if signed, would include a one-year grace period for businesses to transition, potentially leading to higher-quality, more fermented doughs citywide. Thank you for registeringPlease refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in
