This cross-border investigation examines the presence of trifluoroacetic acid (TFA), a highly persistent and mobile PFAS, in pasta sold across Europe. Independent laboratory tests were commissioned on 20 pasta products purchased in Italy, Belgium, France, Denmark and Germany. TFA was detected in every sample, although concentrations varied considerably.
The investigation explores whether these differences may be associated with the declared origin of the durum wheat, the use of organic farming methods and variations in agricultural regulation. The project also follows the wider pasta supply chain, examining Italy’s dependence on imported durum wheat, differences between Italian and European origin-labelling rules, the absence of a specific food limit for TFA and gaps in routine monitoring. Finally, it investigates the economic pressures faced by Italian wheat farmers, including low market prices, rising production costs and demands for stronger controls on imported grain.
Key findings
- TFA was detected in all 20 samples analysed, in concentrations ranging from 12 to 110 μg/kg.
- In the exploratory sample, pasta produced from wheat declared as Italian had, on average, lower concentrations than products labelled ‘EU and non-EU’.
- Four of the six products with the lowest concentrations were organic.
- Two products from the same brand, purchased in Italy and Denmark, showed a difference of approximately 57%.
- The product with the lowest value was an organic pasta made from Italian wheat; the one with the highest value was labelled as ‘EU and non-EU’.
- There is as yet no specific maximum limit for TFA in foodstuffs, and it is not systematically included in standard monitoring programmes.
- The study links this environmental issue to the economic difficulties faced by Italian cereal farmers and their calls for greater traceability and control of imports.
Methodology
The investigation combines laboratory analysis, documentary research and interviews. Twenty pasta products purchased in Italy, Belgium, France, Denmark and Germany were selected, including both organic and conventional pasta, as well as products with different claims regarding the origin of the wheat. The samples were sent to the Institut Dr. Wagner in Austria to determine the presence and concentration of TFA. The results were compared according to brand, market of sale, organic certification and the declared origin of the wheat. The literature review covered imports of durum wheat, pesticide regulations, labelling rules, TFA monitoring and economic data on the supply chain. Representatives of farmers and trade organisations were also interviewed. As the sample is limited, has been intentionally selected and does not include multiple batches per product, the results are interpreted as exploratory and not as representative of the entire European market.
