The State Administration for Market Regulation is soliciting public opinions on draft regulations setting out clearer rules for the use of food additives by catering service providers such as restaurants and take-out food providers.

The catering service providers shall not cover up the quality defects in the food itself or in the processing or use food additives for the purpose of doping, adulteration or forgery, the document says.

Food and beverage service providers are also encouraged to promise consumers to standardize their use of food additives and publicize their use of food additives, according to the document.

All these places are exactly where the regulation of food additives is weak.

Some scandals related to overuse or misuse of food additives have shaken people's faith in food additives, and as a result there are some who demonize all food additives and the whole food industry.

Admittedly, food additives are the soul of the modern food industry. But that does not mean the soul can become a land beyond law. The use of food additives by food and beverage service providers must be put under strict supervision, as it directly concerns food safety and people's health.

The draft regulations highlight some loopholes in the current supervision of food additives. In particular, they emphasize the principle of openness and transparency, urging the catering service providers to fulfill their obligations for informing consumers and strengthening self-discipline.

The document clearly stipulates that relevant national standards on major food additives must be strictly followed, and those using food additives that have not yet been covered by the national standards should record the name of the food, food quantity, processing time and other information.

That means even if a chef or a baker might still have his or her say over what and how many ingredients to use in the food, the whole process of the usage of food additives should be recorded.

If the draft regulations can be adopted, consumers' rights to know and interests can be better protected, and the supervision of food additives in the catering service industries will become more effective.