Fungal Toxins Detected in All 212 Plant-Based Meat Alternatives Tested in UK Survey

A comprehensive survey of plant‑based foods and beverages sold across the United Kingdom has revealed that mycotoxins—naturally occurring toxic compounds produced by fungi—are prevalent in many vegetarian and vegan products.

Researchers tested 212 plant‑based meat alternatives (PMBAs) and plant‑based beverages (PBBs) sourced from UK retailers. Every single product examined contained at least one of 19 identified mycotoxins, with some items harboring multiple toxins.

The investigation was led by the University of Parma (Italy) in collaboration with Cranfield University. The team evaluated a broad spectrum of items typically available to UK shoppers, including burgers, vegan chicken pieces, plant‑based sausages, and oat, almond, and soy milks.

Why Mycotoxins Appear in Plant‑Based Foods

Mycotoxins tend to be especially common in plant‑based items because their core ingredients—grains, legumes, and seeds—can become contaminated with mould during growth or storage.

Although mycotoxins were detected across the product range, the measured concentrations remained below the European Union’s recommended guideline levels. Researchers attribute this to the high quality standards maintained by the UK food industry.

Long‑Term Exposure Could Still Matter

The primary concern lies not in the quantity present in any single product, but in the cumulative effect of repeated exposure over time. Prior studies have shown that even small, regular intakes of mycotoxins can build up and potentially lead to health issues.

Consuming individual plant‑based products on their own is unlikely to cause immediate problems. However, a diet that relies exclusively on plant foods could increase overall mycotoxin exposure if not properly managed. In severe cases, chronic exposure has been linked to liver and kidney damage, immune suppression, and certain cancers.

The study’s findings provide valuable data for estimating dietary exposure and enhancing risk assessments for UK consumers.

Experts Call for Better Monitoring

Andrea Patriarca, Senior Lecturer in Mycology at Cranfield University, commented:

“Mycotoxins are naturally present in foods and cannot be entirely eliminated. Consumers should not be alarmed or deterred from enjoying a varied diet.

“Nevertheless, a significant concern emerges with the introduction of new products, as there are currently no established regulations specifically monitoring mycotoxins in plant‑based items. We work closely with various sectors of the food industry—from farmers to manufacturers—to embed effective mycotoxin management within broader food‑safety standards. Our data assists food‑safety agencies in evaluating risks, especially for complex, multi‑ingredient products.

“We are currently partnering with the University of Parma to assess population risks linked to different dietary patterns. Our goal is to inform policymakers and raise awareness among particularly vulnerable groups.”

The complete research paper, “Mycotoxin contamination in plant‑based beverages and meat alternatives: A survey of the UK market,” appears in Food Control.

This work was conducted under the Horizon Europe FunShield4Med project (HORIZON‑WIDERA‑2021‑ACCESS‑03) Grant Agreement No 101079173, funded by the European Union.

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