In this chapter, the detection of melamine in foodstuffs with little or no sample preparation is discussed. First the direct application of mid‐infrared, near‐infrared (NIR) and Raman spectroscopy for the detection of the presence of melamine is discussed. In all three cases, the typical detection limits are between 0.1 and 1%. These detection limits can be reduced by several orders of magnitude by the application of surface‐enhanced Raman spectroscopy. Finally the application of vibrational hyperspectral imaging (HSI) is described. Mid‐infrared HSI was used to detect the presence of melamine cyanurate in feline kidneys, while the presence of a few particles of melamine in a food matrix has been demonstrated by NIR and Raman HSI.