Highly polar pesticides such as glyphosate are notoriously difficult to detect in food due to their chemical properties and interference from natural food compounds. A new method developed by Dr Michelangelo Anastassiades and Ann‑Kathrin Schäfer of CVUA Stuttgart, and their colleagues, offers a more accurate and practical way to identify residues of these pesticides. By simplifying sample preparation and reducing interference, the method delivers reliable results across a wide range of foods. This development improves routine food safety testing and strengthens our ability to monitor potentially harmful pesticides.