Mycotoxins Found in Every Plant-Based Meat and Drink Product Tested in UK Study

A study led by the University of Parma in Italy, with Cranfield University in the UK, found naturally occurring fungal toxins called mycotoxins in every one of 212 plant-based meat alternatives and drinks tested in the UK, detecting 19 different mycotoxins across the products, with some containing several at once.

Products tested included vegan burgers, sausages and chicken-style pieces, as well as oat, almond and soy drinks. Mycotoxins are especially common in plant-based foods because their raw ingredients, such as grains, legumes and seeds, can be exposed to mold during growing, harvesting or storage.

The researchers found mycotoxin levels in the tested UK products were below recommended EU guideline levels. However, they noted that frequent consumption of even low levels of mycotoxins over time can increase overall exposure, and that a diet based entirely on plant-based foods could lead to cumulative exposure if not properly managed. In very serious cases, exposure to mycotoxins can contribute to health problems including liver and kidney damage, immune system suppression and cancer, though eating these products individually is unlikely to cause problems.

Andrea Patriarca, senior lecturer in mycology at Cranfield University, said there are currently no established regulations to specifically monitor mycotoxins as new foods enter the market, and that the study — carried out under the Horizon Europe FunShield4Med project — is meant to help food-safety organizations assess risk in complex, multi-ingredient products.