Sweet trap? Random inspection report on cake-making tableware on the market: 30% are substandard, posing health risks
A beautiful cake paired with exquisite tableware is supposed to be a pleasant enjoyment. However, the recent special quality spot check conducted by the municipal quality inspection institute on 30 batches of cake-specific tableware (forks, plates, and paper trays) sold in the local market has raised concerns: nearly one-third of the products failed to meet national standards, and some even pose potential health risks.
Jul 17th,2025237 Views
Problematic tableware hides in "sweet moments" This spot check focuses on the safety and performance that consumers are most concerned about. Two melamine cake saucers were found to have exceeded the "total migration" standard in the highly concerned safety indicators. Experts explain that this indicates that when the plate comes into contact with hot or acidic food, it may release excessive chemicals that migrate into the food. Long-term intake may affect health. Another type of colored cake fork suffered severe color fading in the "decolorization test" simulating the usage environment, with a prominent risk of direct contamination of food by the pigments. The performance in use is equally worrying. 40% of the paper cake trays showed fragility in the "moisture resistance strength" test. As soon as consumers picked up the cake, the bottom of the tray might crack and collapse, causing the cake to fall. Meanwhile, some melamine plates show obvious color bleeding on the surface after being filled with oily cream, which is difficult to clean thoroughly and affects the appearance and hygiene. The industry threshold is low, and low-price competition poses hidden dangers The investigation found that most of these substandard products came from small and micro manufacturers lacking stable supply chains, seizing the market by cutting costs. "How could we possibly use high-quality ingredients when the factory price of a cake dish is reduced to just a few cents?" " A professional admitted frankly. Meanwhile, some e-commerce platforms have lenient access reviews for tableware products, giving inferior products an opportunity to take advantage. Experts are calling for: It is urgent to provide a safety "bottom line" "Cake tableware comes into direct contact with food that goes into the mouth. Safety is the bottom line and must not be treated as a mere formality." " Professor Li, an expert in food safety, emphasized. He suggests that consumers give priority to choosing colorless or white-lined melamine tableware when making a purchase, and observe whether the product has the QS mark. When using paper trays, avoid prolonged contact with cake bases with high moisture content. In response to the problems exposed by this inspection, the market supervision department stated that it will intensify both online and offline inspection efforts and trace and investigate the production and sales chain of substandard products. Relevant industry associations also plan to promote the formulation of group standards for the sub-sector of cake tableware to guide quality upgrades. Enjoying sweetness should not come at the cost of potential health risks. When the aroma of the cake fills the air, consumers look forward to every bite of peace of mind. This peace of mind requires strict supervision to build a solid defense line and also demands that the industry safeguard that pure joy with quality.
