Liberty High FFA students present competing views on food additives

Student members of Liberty High School’s FFA described both the risks and benefits of food additives during a presentation to the Liberty School District board.

Tegan Ingalls, one of the student presenters, opened the demonstration with a short test prompt: “What do canned vegetables, jelly, Gatorade, and yogurt have in common? They're all full of preservatives.” Presenters cited a statistic they attributed to the Academy of Nutrition and Dietetics — that about 60% of foods contain additives — and discussed reported links between some additives and allergic or respiratory reactions.

Student presenters also highlighted the public‑health role of preservatives. One presenter noted that additives “prevent spoilage, improve flavor and stop foodborne illnesses,” and cited USDA figures about food waste to explain why additives and certain packaging can keep food affordable and reduce waste.

Board members and audience members asked the students about addictive qualities of certain ingredients, differences between processed and ultra‑processed foods, and alternatives to plastic packaging. Presenters said FDA 'GRAS' (generally recognized as safe) status applies to many substances but acknowledged that some individuals have allergic reactions to additives such as MSG or carmine.

The team fielded questions on practical alternatives: students suggested glass or BPA‑free plastics but noted cost and durability tradeoffs. The board and audience encouraged the group’s outreach and said the questioning helped prepare the students for state competition.

The presentation began with introductions by several students and included a short audience Q&A at the conclusion.