Michael Moss, investigative reporter for The New York Times, and the author of "Salt, Sugar, Fat," talks about the innovation
Researchers in China created a tiny new gel that changes color as food spoils over time and it could revolutionize how we know our food and drinks are safe. Michael Moss, investigative reporter for The New York Times, and the author of "Salt, Sugar, Fat," talks about the innovation with the "CBS This Morning" co-hosts.
