Did you catch our recent article on Food Navigator? Nitrogen content in food materials is necessary to measure when determining the total protein content. This measurement of nitrogen content can be performed using a classical wet chemistry method, but this tends to be a slow and tedious process. The combustion-based Dumas method has gained popularity in recent years as it significantly increases laboratory productivity. Yet when the sample has a low level of nitrogen it can be challenging to analyse. Examples of these hard-to-analyse samples include dry corn starch, NDIN filter bags, nutritional drinks, and beer. How can the combustion method be optimised to accommodate these lower-level nitrogen samples?