The Food and Drug Administration is taking a fresh look at chemicals in the American food supply. The agency this week finalized a new post-market assessment program for food additives and simultaneously kicked off safety reviews of two widely used ingredients: the preservative BHT and the dough conditioner ADA.

Two documents will guide the effort going forward. The “Enhanced Systematic Process for Post-Market Assessment of Chemicals in Food” details how the FDA will monitor, triage, prioritize, evaluate, and manage food chemicals as new safety information emerges. The “Post-Market Assessment Prioritization Tool” helps identify which chemicals warrant a full scientific assessment based on potential public health risk.

“Americans want the FDA to take a fresh look at some of the chemical additives that have become widespread in our food supply,” said FDA Commissioner Marty Makary. “We will act swiftly based on our findings.”

BHT is a preservative used to prevent spoilage of fats and oils, found in breakfast cereals, frozen pizza, baking mixes, cookies, chewing gum, and meat products. ADA serves as a whitening agent in cereal flour and a dough conditioner in breadmaking. Both have been used for decades, but the FDA said it wants to ensure they remain safe as new scientific information becomes available.

Kyle Diamantas, the FDA’s deputy commissioner for food, called it “a systematic, transparent approach” that reinforces the safety standards protecting American consumers.

The agency has issued formal Requests for Information for both BHT and ADA, seeking safety and usage data from manufacturers, researchers, and consumers. The public comment period closes July 13, 2026.

Source: FDA Press Release