We take our pizza and bagels seriously — I think it’s time NJ banned this ingredient
Bromated flour contains potassium bromate, a chemical additive used as a dough conditioner in breads, bagels, pizza crusts, rolls, and other baked goods.
It strengthens dough, shortens mixing and proofing times, and improves texture for commercial baking.
While it helps production efficiency, decades of research show serious health risks that have led to bans worldwide.
Reported Health Risks
Potassium bromate is classified by the International Agency for Research on Cancer (as a Group 2B possible human carcinogen.
Animal studies dating back to the 1980s link it to kidney, thyroid, and other tumors, along with DNA damage and reproductive harm.
Critics argue there’s no compelling reason to take the risk when safer alternatives exist. Bakers can achieve similar results with longer fermentation, higher-protein flours, or other conditioners.
The FDA last reviewed it seriously decades ago, but momentum is shifting as states step up to stop the process.
Global and U.S. Bans
Potassium bromate has been banned in more than 40 countries, including:
- European Union (since 1990)
- United Kingdom
- Canada (1994)
- China
- India (2016)
- Brazil, Argentina, Nigeria, South Korea, Peru, Sri Lanka, and others.
In the United States, California fully banned it (along with a few other additives) via the Food Safety Act this year.
New York recently passed a ban on potassium bromate in food products.
Other states like Arkansas, Louisiana, and Utah have taken targeted actions, including in school meals.
New Jersey has proposed legislation that would restrict it in commercial foods and school lunches.
Why New Jersey Should Act
New Jersey is the pizza and bagel capital of the world, but we must always strive to make things better.
It's better for our businesses and better for our citizens.
I talk about health a lot on the show, and you know I only buy products from overseas, knowing that the additives are not in there.
Now, as a small business advocate, I'm always hesitant to advocate a ban on anything.
That said, we could force a disclosure, as we do with calories and ingredients, but that can be easily ignored and might make for some uncomfortable conversations between customers and chefs.
It's better than nothing, but I think an outright ban on the chemical in food would provide a level playing field for all, and make sure that many of you can start eating pizza again!
Banning bromated flour, or forcing a disclosure, would also:
- Encourage bakers to use safer, often higher-quality methods.
- Reduce potential cancer risks from a known problematic chemical.
- Send a strong message that New Jersey prioritizes public health over outdated industrial shortcuts.
With growing awareness and successful bans elsewhere, now is the time for New Jersey lawmakers to pass strong legislation.
Our residents shouldn’t settle for ingredients banned elsewhere when better options are readily available.
What do you think, New Jersey?
Hit me up on the New Jersey 101.5 app and let me know your thoughts.
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The post above reflects the thoughts and observations of New Jersey 101.5 talk show host Bill Spadea. Any opinions expressed are Bill's own.
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