Toward safer plant-based foods: Fluorometric identification of red 3 in bacon alternatives

The U.S. Food and Drug Administration has revoked approval for Red 3 in food products, requiring reformulation by January 2027. To support compliance, this study introduces a rapid, efficient fluorometric method for detecting Red 3 in food samples. The procedure involves sonication with methanol, followed by direct fluorometric analysis at Red 3's peak emission wavelength (553 nm). Detection and quantitation limits reach parts-per-billion levels using either excitation at 534 nm or synchronous excitation with a 19 nm offset. The full process takes 30 min and uses 25 mL of solvent per sample. Importantly, the extraction step-taking roughly 20 min or 67% of total time-can be done simultaneously across multiple samples. This parallel processing enhances throughput and sustainability. The method's simplicity, speed, and scalability make it ideal for routine screening in regulatory and quality control labs, ensuring food safety and adherence to new FDA guidelines.