Changes Coming to New York’s Food Additives

New York’s beloved pizza and bagels might soon have a different flavor as state lawmakers are working to ban certain additives linked to health concerns.

On April 21, the state legislature approved the Food Safety and Chemical Disclosure Act. This legislation aims to eliminate potassium bromate, a chemical often added to flour to help dough rise and enhance its color, as well as Red 3 and propylparaben.

Potassium bromate is known for its potential cancer risk and can also harm the kidneys. Other chemicals mentioned in the bill can lead to various health issues, including cancer, developmental problems in kids, and disruptions to hormonal and reproductive health.

The proposed measure is now headed to Governor Kathy Hochul for approval, which could make New York one of the latest states to take serious action against food additives found in everything from pastries to packaged foods.

“While food additives have been used for a long time to enhance shelf life, flavor, and texture, recent studies reveal how dangerous some of them can be,” the bill notes.

“This law is designed to shield New Yorkers from three particularly harmful food additives,” stated State Senator Cordell Creale, who sponsored the bill. He emphasized that the push for the ban stems from the additive’s links to cancer.

“I firmly back the Food Safety and Chemical Disclosure Act because there shouldn’t be harmful substances in our food,” Creale remarked.

Creale also pointed out that other nations have successfully banned potassium bromate without compromising the quality of flour products, suggesting New York could follow suit.

This initiative is part of a larger trend; California enacted a similar law in 2023, aimed at restricting additives in various foods and drinks.

In 1990, Britain outlawed potassium bromate after studies indicated its carcinogenic effects in lab animals. The European Union has since done the same.

If the law is enacted, it would prohibit the production and sale of food containing this additive and prevent companies from using the federal “generally recognized as safe” guidelines as a defense.

The bill also mandates that manufacturers disclose their ingredient lists to the public.

“New Yorkers deserve to know what they’re eating,” the bill asserts.

“By requiring transparency for ingredients previously kept under wraps, this legislation will empower consumers to make more informed, health-oriented choices.”

Additionally, the bill addresses school lunches, banning certain food coloring agents like Red 3 and Red 40 during school hours, although there are exceptions for sales off-campus or after school.

Small businesses will get a three-year period before these regulations take effect, easing the transition.