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Generally Recognized As Safe: 60 Minutes Investigates The Hidden System Behind America’s Food Additives

Ryan Gill

1 day ago

60 Minutes takes a closer look at one of the most influential and least understood parts of the American food system in its February 15, 2026 broadcast. In the segment “Generally Recognized as Safe,” correspondent Bill Whitaker examines growing concerns about ultra-processed foods and the federal designation that allows many ingredients to enter the food supply with limited government review.

As public awareness around diet-related health issues increases, the report explores why some policymakers and former regulators believe the current system no longer reflects modern science or consumer expectations.

Understanding the “Generally Recognized as Safe” System

At the center of the investigation is the “Generally Recognized as Safe,” or GRAS, classification, a regulatory category created decades ago by the U.S. Food and Drug Administration. The designation was originally intended for common ingredients such as salt, sugar, and vinegar that had a long history of safe use in food.

Over time, however, the system evolved to allow companies to determine for themselves whether a new substance meets the GRAS standard, often without formal FDA approval. While manufacturers may voluntarily notify the agency, they are not required to do so, and many ingredients enter the marketplace without direct federal review. Supporters argue the process allows innovation and efficiency, but critics say it relies too heavily on industry-funded safety assessments.

The segment explains how thousands of substances have been introduced into packaged and processed foods under this framework, raising questions about transparency, oversight, and long-term health impacts.

Rising Concerns About Ultra-Processed Foods

The report arrives at a time when ultra-processed foods have become a growing focus of public health research and policy debate. These products, which often contain additives, stabilizers, flavor enhancers, and preservatives, now make up a significant portion of the average American diet.

Recent studies have linked high consumption of ultra-processed foods to increased risks of obesity, diabetes, heart disease, and other chronic conditions. While nutrition experts caution that overall dietary patterns matter more than any single ingredient, the cumulative effect of multiple additives and industrial processing methods has drawn increased scrutiny.

Whitaker’s reporting places the GRAS system within this broader context, highlighting how regulatory structures developed in the mid-20th century are now being evaluated against modern dietary realities and rising healthcare costs tied to nutrition-related illness.

Calls for Reform From Current and Former Officials

The segment features interviews with Health and Human Services Secretary Robert F. Kennedy Jr. and former FDA Commissioner Dr. David Kessler, both of whom are calling for stronger oversight and greater transparency. Their concerns center on the potential conflicts of interest created when companies are responsible for determining the safety of their own ingredients.

Dr. Kessler, who led the FDA in the 1990s, has previously warned that the current system allows too many substances to bypass independent scientific review. Kennedy has similarly emphasized the need to reassess food policy as part of a broader effort to address chronic disease and improve national health outcomes.

Their perspectives reflect a growing bipartisan conversation about food regulation, consumer protection, and the role of government in evaluating emerging scientific evidence.

What Changes Could Mean for Consumers and Industry

Any effort to tighten GRAS oversight could have significant implications for food manufacturers, many of whom rely on additives to improve shelf life, texture, and flavor. Increased mandatory review or stricter safety standards could slow product development and require reformulation of existing items.

For consumers, potential reforms could lead to clearer ingredient information and greater confidence in regulatory review, though changes would likely take years to implement. The segment explores how balancing public health priorities with industry innovation remains a central challenge for policymakers.

Produced by Sarah Koch, “Generally Recognized as Safe” provides historical context, scientific perspective, and policy insight into an issue that affects nearly every household. The report underscores how decisions made decades ago continue to shape today’s food environment, and why those decisions are now being reconsidered as concerns about diet and long-term health continue to grow.

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