Food labeling includes labels and instructions, which are used to explain the basic information, characteristics or attributes of food. As for the labeling of food additives concerned by consumers, the measures for the supervision and administration of food labeling (Exposure Draft) stipulates the following:

1. Five kinds of food additives such as colorants, sweeteners, preservatives, emulsifiers and thickeners are directly applied in food. Food enterprises should mark the specific names of additives in the corresponding positions of food additives in the food ingredient list. If other food additives are used, the type, specific name or code of additives can be selectively marked.

2. The word "food additive" must be marked on the eye-catching position of the additive label.

3. The contents of the identification of food additives shall include: the name, specification, net content, list of ingredients or ingredients of the additives, the general name of the food additives used, the name, address, contact information of the manufacturer, product standard code, production license number, production date, shelf life, storage conditions, scope of use, dosage and usage of the additives.

4. For food produced with irradiated food additives, the word "irradiated" shall be marked after the name of the corresponding ingredient in the food package.

5. When using additives in restaurant dishes and other catering foods, the name, scope of application and dosage of food additives should be marked on the menu.

6. If food additives are used in the packaged edible agricultural products sold, the name of the additives shall be marked.

Food additives are synthetic or natural substances added to food to improve food quality and color, aroma and taste, as well as to meet the needs of corrosion prevention, preservation and processing technology. From this, we can understand the role of food additives.

The use of food additives should follow the principle of necessity, that is, in the production process of a certain food, if you do not use a certain additive, it will affect the quality (including food safety quality) or production process of this food. In this case, it is necessary to use this food additive. This is the principle of necessity for the use of additives.

However, when the expected effect is achieved, the dosage of additives in food should be reduced as much as possible.

Another principle for the use of food additives is to try not to use food additives when other methods can be used to replace them. For example, in the production of bread, food preservatives can be used to prevent the mildew and deterioration of bread and extend the shelf life of food. If the sterilization equipment is installed in the workshop to improve the sanitary quality of the workshop environment, packaging materials and personnel and reduce the pollution of bacteria to food, it is unnecessary to add preservatives. Without preservatives, it can also ensure that the bread will not deteriorate within the specified food shelf life.

According to the regulations, the use of food preservatives and other additives will not cause health hazards if people eat certain foods containing additives. However, if you often eat different kinds of food containing certain additives that have side effects on health, the human body may ingest more certain additives, resulting in health hazards. From this point of view, we should try to use less or no food additives. Of course, there are other reasons for advocating less or no additives.