Trending Now - New York's Pizza and Bagels Face Transformation With Additive Ban
WHO:
ABC News - Salvatore Lo Duca, a 39-year-old pizzeria owner in Brooklyn, runs Lo Duca Pizza with his five brothers.
ABC News - Jesse Spellman, the second-generation owner of Utopia Bagels.
ABC News - Scott Wiener, a pizza historian who leads tours of notable slice shops.
ABC News - Erik Millstone, a professor of science policy at the University of Sussex.
WHAT:
ABC News - The bill banning potassium bromate has been passed by state lawmakers and is awaiting Governor Kathy Hochul's signature.
ABC News - If the legislation passes, businesses will have a one-year grace period to continue using potassium bromate, plus additional time to use unexpired bags.
ABC News - New York state lawmakers moved to ban potassium bromate, a common additive in flour.
ABC News - Approximately 80% of pizza and bagel shops in New York rely on flour that contains potassium bromate.
ABC News - The proposed ban on potassium bromate is seen as a significant change for New York's pizza and bagels.
ABC News - If the legislation passes, businesses will have a one-year grace period to continue using the additive.
WHERE:
ABC News - New York City, specifically Brooklyn for Lo Duca Pizza and Utopia Bagels.
WHEN:
ABC News - The ban on potassium bromate is already in effect in the European Union, China, India, Canada, and will take effect in California next year.
WHY:
ABC News - Potassium bromate is suspected to be a carcinogen and is banned in many countries due to health concerns.
ABC News - Some experts believe the absence of potassium bromate in baked goods outside the U.S. may contribute to their better tolerability for Americans.
HOW:
ABC News - Salvatore Lo Duca has begun experimenting with different flours and has found a new flour he prefers, stating, "It’s a little more expensive, but the quality is there."
ABC News - Jesse Spellman is adjusting his family recipe by experimenting with yeast concentrations and rise time, noting, "It’s going to take some time to get a product that we’re happy with."
ABC News - Salvatore Lo Duca has begun experimenting with different flours to adapt his family recipe.
ABC News - Jesse Spellman is adjusting his family recipe by experimenting with yeast concentrations and rise time.
(UPDATED May 22, 2026 15:54 UTC)
State lawmakers have passed a bill banning potassium bromate, which is now awaiting Governor Kathy Hochul's signature. If the legislation is signed into law, businesses will have a one-year grace period to continue using potassium bromate, along with additional time to utilize any unexpired bags. Meanwhile, bakers like Salvatore Lo Duca and Jesse Spellman are adapting their recipes, with Lo Duca experimenting with a new, higher-quality flour and Spellman adjusting yeast concentrations and rise times to perfect his family recipe.
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(UPDATED May 22, 2026 08:09 UTC)
New York state lawmakers are moving to ban potassium bromate, a common flour additive that about 80% of pizza and bagel shops in the state rely on, marking a significant change for these beloved foods. If the legislation passes, businesses will have a one-year grace period to continue using the additive, which is already banned in many countries due to health concerns. In response, local pizzeria owner Salvatore Lo Duca and bagel shop owner Jesse Spellman are both experimenting with their recipes to adapt to this potential change.