All plant-based meat alternatives tested positive for fungal toxins
Study of 212 plant-based products in the UK market reveals concerning findings about mycotoxin contamination.
1Research scope
A study led by the University of Parma in collaboration with Cranfield University examined 212 plant-based meat alternatives and beverages sold in the UK. Researchers analyzed a wide range of products including vegan burgers, vegetarian chicken pieces, vegan sausages, and oat, almond, and soy-based milks. Every product tested contained at least one type of mycotoxin, with a total of 19 different fungal toxins identified across the samples.
2Source of contamination
The prevalence of mycotoxins in plant-based products stems from their ingredients like grains, legumes, and seeds being exposed to mold during growth or storage. These toxic compounds are naturally produced by fungi. While detected levels remained below EU guideline thresholds, experts warn that repeated exposure could pose health risks over time, even at low concentrations.
3Cumulative exposure risk
Although consumption of individual plant-based products is unlikely to cause immediate health issues, researchers caution that exclusively plant-based diets may increase cumulative exposure to mycotoxins. Previous studies have linked chronic low-level mycotoxin intake to potential liver and kidney damage, immune system suppression, and increased cancer risk, highlighting the need for careful dietary management.
4Industry standards
While results reflect the UK food industry's high quality standards, concerns remain about regulatory gaps for emerging food products. Andrea Patriarca, Senior Lecturer in Mycology at Cranfield University, emphasizes collaborative efforts across the supply chain - from farmers to food manufacturers - to integrate mycotoxin management into comprehensive food safety protocols for novel plant-based formulations.
5Call for policy action
The research team advocates for enhanced risk assessment frameworks, particularly for complex multi-ingredient products. Ongoing collaboration with the University of Parma evaluates risks across populations with different dietary patterns. Findings aim to inform policymakers and raise awareness among vulnerable consumers about potential long-term exposure risks associated with plant-based diets.
6EU-funded initiative
The study was conducted under the Horizon Europe FunShield4Med project (HORIZON-WIDERA-2021-ACCESS-03), funded by the European Union (Grant Agreement No 101079173). The full research paper, titled 'Mycotoxin contamination in plant-based beverages and meat alternatives: A survey of the UK market,' was published in the journal Food Control, providing crucial data for food safety evaluations.
7Consumer guidance
Experts clarify that mycotoxins occur naturally in foods and cannot be entirely eliminated, advising consumers not to avoid plant-based products out of fear. However, they recommend that individuals following exclusively plant-based diets maintain dietary variety and make informed choices. The study underscores the importance of ongoing industry-academic collaboration to continuously improve food safety standards.
8New era in food safety
This comprehensive study provides valuable data on mycotoxin contamination in plant-based foods, contributing to enhanced risk assessment processes. Findings highlight the need to review food safety policies amid growing vegan and vegetarian populations. Strengthening monitoring mechanisms for multi-component products emerges as critical for protecting consumer health in the expanding alternative protein market.