New York moves to ban cancer-linked flour additive in baked goods

A new bill in New York could soon ban a controversial flour additive linked to health risks. The legislation, passed by state lawmakers, now awaits the governor’s signature. If approved, it will push food producers to change their recipes within the next few years. The bill, known as A1556/S1239, targets potassium bromate, an oxidising agent used in some baked goods to strengthen dough. Studies have tied the additive to cancer, kidney damage and hearing loss in lab animals. It is already prohibited in California, the EU, Canada, China, Brazil and the UK.

The measure cleared the state Senate and Assembly on 21 April 2026. Once signed by Governor Kathy Hochul, businesses will have one year to stop producing or distributing new products containing potassium bromate. Bakeries and shops will then get an extra three years to sell off existing stock.

While the full impact on New York’s food industry may not be visible until 2027 or 2028, larger mills and national brands could start reformulating products sooner. If enacted, New York will join California in setting some of the strictest state-level food safety rules in the US. The law would require clearer labelling of certain additives and phase out potassium bromate over time. Food manufacturers will need to adjust recipes or risk penalties. Consumers may see gradual changes in bread and baked goods as the rules take effect.