A new pan-European study shows that Trifluoroacetic acid (TFA) — a persistent “forever chemical” — is present in the majority of tested cereal-derived foods, including bread, pasta, flour and breakfast cereals. Out of 66 samples collected across 16 countries, TFA was found in nearly 82 % of them, with average concentrations around 79 µg/kg and peaks up to 360 µg/kg. Many of these products exceed conventional safety thresholds used for toxic residues.
The findings raise serious concerns because TFA accumulates in the environment and may pose long-term health risks. As a degradation product of fluorinated chemicals, it is not yet regulated in food — meaning most consumers are likely unaware of their daily exposure.
For organisations and individuals concerned about environmental contamination, food safety, or public health, this report underlines the urgent need for:
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Comprehensive monitoring of TFA and related “forever chemicals” in food, soil and water;
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Stricter regulation or bans on fluorinated chemicals used in agriculture;
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Support for sustainable, chemical-free farming and pesticide-free agriculture.
Read the full report here: TFA in Cereals Report – Dec 2025
