Legislators in Albany have passed the Food Safety and Chemical Disclosure Act, targeting potassium bromate and other additives. If Gov. Kathy Hochul signs, bakeries across New York must drop the cheap, stretch‑enhancing flour that has defined the city’s bagels and pizza crusts for decades. Iconic spots like Utopia Bagels in Queens face a recipe overhaul.

Bromate, used by roughly 85% of commercial bakers, gives dough its signature springiness and consistency. Its removal could push ingredient costs up dramatically; General Mills’ unbromated alternatives cost about twice as much as the current blends. Bagel prices, currently $2 each, may climb to $3 or $4, sparking consumer backlash.

Veteran owners such as Frank Scavio, who runs five Paesan’s Pizza locations, argue the ban threatens a culinary identity, while craft operators like Tori T’s Pizzeria already experiment with non‑bromated flours and slower fermentation. The dispute pits tradition against health‑driven regulation, and the final decision will directly reshape margins for thousands of New York bakeries.