TFA in cereal foods — new study reveals widespread contamination across Europe
A new Europe-wide study has shown that trifluoroacetic acid (TFA) — a persistent “forever chemical” — is present in the majority of the cereal-based foods tested: bread, pasta, flour and breakfast cereals. Of 66 samples taken in 16 European countries, TFA was detected in almost 82 %; the average concentration is around 79 µg/kg, with peak values of up to 360 µg/kg. Many of these foods exceed the usual safety limits for toxic residues.
These results are a serious cause for concern, because TFA accumulates in the environment and may pose a long-term health risk. As a breakdown product of fluorinated chemicals, TFA is still not regulated as a food residue — which means that many consumers are unaware of the level of their daily exposure.
For organisations and citizens engaged in environmental protection, food safety or public health, this study underlines the urgent need for:
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full-scale monitoring of TFA and related “forever chemicals” in food, soil and water;
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strict regulation or a ban on
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fluorinated chemicals in agriculture;
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support for sustainable, chemical-free and pesticide-free farming.
Read the full report here:
TFA in Cereals Report – Dec 2025
