New analysis methods and techniques with regards to fruit juice and the IFU Mikko Hofsommer, GfL Abstract Will be given some information about developments of selected analysis methods. Some of which are IFU methods and others of more general interest. - SO2: until today the analysis results of SO2 lead to discussion, because of the legal limit on the one hand the sometimes insufficient comparability between labs. Critical control points of the analysis procedure, which will be published shortly as well as latest findings of our research will be shown. Furthermore the alternative approach the so called HPLC Bio-Sensor will be explained. - Nitrate: also the working progress in a new nitrate analysis will be highlighted. The needs to have a method without high expenses for machinery, less toxic chemicals and the possibility for automation are the targets. - IFU 71 Anthocyanins: The CMA is working on updating the existing anthocyanin catalogue. This will include identification of anthocyanins as well as in cooperation “new” fruits such as black carrots, acai and pomegranate. On the other hand to total colour plays an important role in trade. For blood orange juice the need for harmonization is identified and a common procedure will be specified. - some non-IFU method will sum up the overview. Brominated vegetable oil (BVO) which is widely used in aroma for stabilization, but is not allowed in all countries. A respective detection method will be presented. And last but not least a fully different approach in food analysis based on cells. An example to detected Dioxin and dl-PCB’s based on genetically modified rat liver cancer cells is presented.