Aug 3, 2026 - Foods
The BfR informs: Trifluoroacetic acid (TFA) in food
The chemical trifluoroacetic acid (TFA) is increasingly in focus for research and consumer protection. TFA belongs to the group of per- and polyfluorinated alkyl substances (PFAS), which are difficult to break down due to their high persistence and accumulate in the environment in the long term and thus also find their way into water and food.
The media reports on the detection of trifluoroacetic acid (TFA) in various foods, including fruits, vegetables, wine, cereal products, and drinking water. As analytics are constantly improving, it is expected that more data on food contamination will become available in the future.
Experts point out that TFA originates from various sources and can enter the food chain through different pathways. Currently, there are no legal maximum residue levels for TFA in food. Whether and on what basis future limit values will be established depends, among other things, on further monitoring data from the member states.
The analysis of TFA remains a challenge since the substance occurs only in very low concentrations and is difficult to separate from other sample components due to its chemical properties.
The BAV Institute already offers reliable analyses for trifluoroacetic acid (TFA) in foods in cooperation with other Tentamus laboratories. If interested, please contact our customer advisors.
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