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Are New York bagels and pizza about to deflate?<\/span><\/p>\n A new bill moving through Albany could change how some of the state\u2019s most iconic foods are made, but supporters say the impact on quality will be insignificant.<\/span><\/p>\n The proposed legislation, called the Food Safety and Chemical Disclosure Act, would ban potassium bromate, a flour additive often used to improve dough texture, which has been linked to cancer in some studies. The bill cleared both the state Assembly and Senate in late April and now heads to Democratic Gov. Kathy Hochul\u2019s desk.\u00a0<\/span>\u00a0 \u00a0<\/span><\/p>\n \u201cWhile the use of food additives to enhance the shelf life, taste, or texture of various commercial food products is nothing new, the science behind the health effects of increased consumption of such additives is shedding new light on just how dangerous some of them can be,\u201d the bill memo says, <\/span>per<\/span><\/a> The New York Post. \u201cThis legislation protects New Yorkers from three of the most pervasive and harmful food additives.\u201d<\/span><\/p>\n