10 articles · Updated · The New York Times · May 11
Lawmakers passed the Food Safety and Chemical Disclosure Act last month, banning potassium bromate, propylparaben and Red Dye No. 3 from food sold statewide.
The move could force thousands of bakeries to stop using bromated flour, used by an estimated 80% to 90% of commercial bakeries, potentially raising costs and altering bagels, breads and pizza crusts.
Bromated flour has been central to New York-style bagels and pizza since the 1940s, helping create springier dough, airy crusts and the chewy texture many shops have long relied on.
As New York bans an ingredient used in 90% of its bakeries, can the classic bagel and pizza survive?
If additives banned in Europe are now outlawed in New York, what does this reveal about America's food safety standards?