The U.S. Food and Drug Administration (FDA) has finalized a new proactive post-market food chemical safety assessment program and simultaneously launched reassessments of butylated hydroxytoluene (BHT) and azodicarbonamide (ADA), marking a significant expansion of the agency’s oversight of food additives in the United States. The initiative forms part of the FDA’s broader effort to systematically review chemicals already authorized for use in food as new scientific evidence and exposure data emerge.
On May 13, 2026, the FDA published Requests for Information (RFIs) for both BHT and ADA in the Federal Register, opening a 60-day public comment period that will close on July 13, 2026. The agency is seeking updated information from industry, researchers, and consumers regarding the current uses, exposure levels, toxicological data, and potential health impacts associated with the two substances.
The newly finalized framework is supported by two key documents: “Enhanced Systematic Process for Post-Market Assessment of Chemicals in Food” and the “Post-Market Assessment Prioritization Tool.” Together, these documents establish a structured and science-based process for identifying safety signals, prioritizing chemicals for reassessment, conducting scientific evaluations, and communicating findings to the public. According to the FDA, the revised framework incorporates stakeholder feedback by increasing transparency, simplifying prioritization criteria, and expanding opportunities for public engagement.
FDA Commissioner Marty Makary stated that Americans are seeking greater scrutiny of food additives that have become widespread in the food supply, emphasizing that the agency intends to provide “rigorous oversight” through the new reassessment framework. FDA Deputy Commissioner for Food Kyle Diamantas added that the dedicated post-market review system is intended to strengthen public confidence in the safety of chemicals used in foods marketed in the United States.
BHT is a synthetic antioxidant used to prevent spoilage of fats and oils and is commonly found in breakfast cereals, frozen foods, cookies, chewing gum, baking mixes, and meat products. ADA is used as a flour whitening agent and dough conditioner in breadmaking and also has applications in food contact materials. The FDA noted that reassessments will consider new scientific literature, international regulatory reviews, dietary exposure data, and stakeholder submissions to determine whether additional regulatory measures may be warranted.
The agency also confirmed that progress updates for ongoing reassessments will be published through its “List of Select Chemicals in the Food Supply Under FDA Review,” reflecting the FDA’s move toward a more continuous and transparent post-market monitoring system for food chemicals.