China’s Kitchen Paper Safety Debate: Consumers Question Food‑Contact Standards and Practices
In recent weeks, a growing chorus of Chinese consumers has begun to question a seemingly innocuous household routine: using a paper towel to wrap, line or otherwise touch food directly. The question, phrased in Mandarin as “厨房纸直接接触食物安全吗,”—which can be rendered as “Is it safe for kitchen paper to directly contact food?”—has sparked a flurry of discussion among manufacturers, regulators and food‑service operators, prompting a closer look at how paper products are classified and regulated in China.
24 August 2025
At the heart of the debate is a technical distinction that most shoppers never consider. The ubiquitous kitchen paper most households buy is designed primarily for wiping, absorbing spills and soaking up oil. It is governed by the national standard GB/T 26174‑2023, which sets requirements for absorbency, tensile strength and oil uptake but imposes relatively lax limits on heavy metals, microbial contamination and other health‑related indicators. In contrast, paper that is intended for direct food contact must meet the stricter food‑safety standard GB 4806.8‑2022, which specifies detailed limits on raw‑material composition, sensory qualities, physicochemical properties and microbial loads to ensure that no harmful substances migrate into food.
The practical upshot is that not all paper towels are created equal. While a standard kitchen towel may safely clean a countertop, it is not automatically suitable for wrapping a piece of sushi, lining a bakery tray or serving a take‑away sandwich. The distinction matters because food‑contact paper is subject to rigorous testing for contaminants such as per‑ and polyfluoroalkyl substances (PFAS), which have been linked to a range of health concerns, as well as for residues of BPA and microplastics that have become household‑name hazards.
Manufacturers are now faced with a clear imperative: differentiate their product lines and, where needed, develop new grades of paper that comply with GB 4806.8‑2022. This shift entails additional research and development, tighter quality‑control protocols and, inevitably, higher production costs. Some firms are responding by revamping packaging to display explicit “food‑contact approved” labels, hoping to avoid consumer confusion and potential liability.
The ripple effects extend beyond the factories. Restaurants, catering companies and other food‑service operators are being urged to audit their procurement practices. Using non‑certified kitchen paper for direct food handling could expose establishments to fines, legal action, and damage to their reputation. Staff training programs are being updated to emphasize the proper use of food‑contact paper versus general‑purpose towels, a change that many industry groups say is essential to protect public health.
For consumers, the situation is a reminder that everyday items can carry hidden risks. Public‑health officials say that increased awareness campaigns are needed to educate shoppers about the difference between ordinary kitchen paper and food‑contact‑grade products. Clearer labeling, combined with outreach through social media and traditional channels, can empower households to make safer choices—whether that means opting for waxed paper, parchment or specially certified paper when wrapping leftovers.
Regulatory bodies are also sharpening their focus. Inspections of manufacturers and importers have been stepped up, with penalties for non‑compliance becoming more stringent. There is talk of aligning China’s standards more closely with international best practices, a move that would facilitate trade and create a level playing field for global producers. Policymakers are considering incentives such as R&D subsidies or tax breaks to encourage firms to innovate in safer, more sustainable food‑contact materials.
Testing institutions like CTI Huace Testing have seen a surge in demand for certification services, verifying that paper products meet the GB 4806.8‑2022 criteria. Their work, along with that of other independent labs, offers a critical safety net, ensuring that any paper that reaches the consumer’s kitchen has been screened for harmful substances and microbial contamination.
Ultimately, the debate over whether kitchen paper can safely touch food shines a light on a broader shift in consumer consciousness. As health awareness rises and scrutiny of everyday chemicals intensifies, even a simple paper towel becomes a focal point for discussions about food safety, environmental health and regulatory rigor. By clarifying standards, enhancing industry transparency and educating the public, officials hope to safeguard both the plate and the palate, reinforcing trust in the food supply chain at a time when confidence is more valuable than ever.
