Meh, my whole career has been exposure to chemicals, I would never taste it in my food.
The PFAS they are talking about are surfactants and recent enough that I can remember their introduction. I used FC-430 from 3M to get chemicals to disperse in water that were problematic with more conventional surfactants. When they were on their way out we were told it was because they did not break down in the environment easily and based on the carbon-fluorine bond I could see why. 3M was looking at making a shorter chain version of 430 but just discontinued it.