New York Senate Passes Bill That Would Ban Food Additive Often Found in Pizza, Bagels Due to Reported Links to Cancer

New York’s latest legislative move could herald significant changes in food safety, as the state inches closer to outlawing certain chemical additives linked to health risks. On April 21, 2026, both the New York State Assembly and Senate passed the Food Safety and Chemical Disclosure Act. This bill, awaiting signature from Governor Kathy Hochul, aims to ban potassium bromate, Red 3, and propylparaben from food products across New York.

Potassium bromate is commonly used in flour to enhance dough strength, giving baked goods like pizza and bagels a desirable texture and appearance. However, studies have suggested that this chemical is potentially carcinogenic, raising serious concerns about its long-term health impacts. According to the journal Environmental Health Perspectives, potassium bromate has been linked to cancer and negative kidney effects.

The proposed legislation does not stop at potassium bromate; it also includes a ban on Red 3 and propylparaben, both of which have been associated with cancer and other health issues. Red 3, a colour additive, has been found to possibly contribute to cancer risk and behavioural problems in children, while propylparaben has faced scrutiny for its potential effects on hormonal and reproductive health.

New York State Senator Cordell Cleare, who sponsored the bill, has voiced strong support for the initiative. Cleare, reflecting her commitment as a lifelong environmentalist, stated that the fundamentals of clean air, water, and food are pivotal human rights. She emphasised the necessity of removing any substances associated with cancer from the food supply, noting that other countries have already banned potassium bromate without compromising the quality of flour-based products.

The Food Safety and Chemical Disclosure Act not only bans these harmful additives but also requires transparency from food businesses regarding the use of certain substances. Under the new law, companies will not be able to cite U.S. Food and Drug Administration (FDA) recognition of the banned substances as safe to justify their use once the bill is enacted. Furthermore, the act mandates that companies disclose any “Generally Recognized as Safe” (GRAS) food ingredients, allowing consumers to make informed choices about what they eat.

The bill explicitly states that New Yorkers have the right to know about the ingredients in their food. It asserts that the act will empower consumers to make health-conscious decisions by requiring the public disclosure of currently confidential GRAS ingredients.

Additionally, the act proposes amendments to education law, prohibiting the sale of foods containing certain artificial colours—including Red 3, Red 40, Blue 1, Blue 2, Green 3, Yellow 5, and Yellow 6—within public schools. However, it does provide exemptions for food sold outside school premises or at least an hour after the school day ends.

While the bill marks a significant advancement in food safety in the state, it also provides small businesses with a three-year exemption from its requirements. This provision aims to soften the impact of the legislation on smaller entities while they adjust to the changes.

If Governor Hochul signs the bill into law, New York will join California in implementing similar restrictions and will be more in line with regulations already established by the European Union regarding these substances. The potential legislation reflects growing public and governmental concern for consumer health and safety, signalling a shift toward stricter regulations on food additives.

As the state prepares for this change, the potential implications for consumers and businesses alike remain to be seen. Should the bill become law, it may lead to an increase in food options that are free from harmful additives and greater consumer awareness concerning the ingredients used in their meals. The future of food safety in New York is on the cusp of transformation, with the focus shifting towards public health and the integrity of the food supply.