“New Yorkers deserve to know what is in their food and to be able to trust that it’s safe—especially when it comes to our children,” Kavanagh said. “For too long, companies have exploited loopholes to secretly add questionable chemicals to our food supply, putting public health at risk. And they’ve routinely added dyes and other chemicals that are known to pose significant health risks. Today’s vote is a major step toward ensuring our food supply is healthier and safer for all New Yorkers.”  

The bill would: 

• Ban dangerous additives like FD&C Red 3, Potassium Bromate, and Propylparabens from all foods in New York—chemicals linked to cancer, neurological harm, and behavioral issues in children.  
• Ban various synthetic dyes (including Red 40, Yellow 5, and others) from school foods, protecting students from substances tied to hyperactivity and neurobehavioral problems.  
• Close the ‘GRAS loophole’ by requiring companies to publicly disclose ingredients and safety data, ending the practice of secret self-certification.  

“California and the EU have already acted to remove these harmful substances from food. New York must lead on this issue as well,” Kavanagh said. “With growing scientific evidence linking these chemicals to serious health risks, we cannot afford to wait. I thank Agricultural Committee Chair Michelle Hinchey for her leadership in bringing this bill forward and for all she does to promote access to safe, healthy food, our colleagues from both parties who voted to advance the bill today and the many more who have joined in cosponsoring it, and of course our Assembly sponsor Dr. [Anna] Kelles and the many advocates and concerned New Yorkers who are pushing for swift enactment of this important legislation.”

Assemblymember Kelles, Assembly sponsor of the legislation, said of the Senate Agriculture Committee’s advancement of the bill: “We must keep up the momentum and get this legislation passed before the end of session. People look to food for nourishment, it is our responsibility to ensure that the very same food isn’t making us sick.”