Study finds low-level mycotoxins in UK plant-based foods, prompting calls for expanded monitoring

Researchers from the University of Parma and Cranfield University have reported the widespread presence of naturally occurring mycotoxins in plant-based meat alternatives and dairy-free beverages sold in the UK, while stressing that detected levels remained below existing European Union guideline thresholds.

The study analyzed 212 plant-based meat alternatives and plant-based beverages purchased from UK retailers, including vegan burgers, vegetarian chicken products, sausages, and oat-, almond-, and soy-based drinks. According to the researchers, every product tested contained at least one of 19 monitored mycotoxins, with many samples containing multiple compounds.

• Researchers tested 212 plant-based meat alternatives and beverages sold in the UK and detected at least one mycotoxin in every product sampled.
• The study reported that detected levels remained below existing EU guideline thresholds for food safety.
• Scientists called for expanded monitoring frameworks as plant-based foods become a larger part of consumer diets.

The findings were published in the journal Food Control in a paper titled Mycotoxin contamination in plant-based beverages and meat alternatives: A survey of the UK market.

Mycotoxins are naturally occurring compounds produced by certain fungi and are commonly associated with crops such as grains, legumes, nuts and seeds. Because many plant-based foods rely heavily on these ingredients, researchers said exposure can occur during cultivation, harvesting and storage.

The researchers emphasized that the findings should not be interpreted as evidence that plant-based foods are unsafe.

Andrea Patriarca, Senior Lecturer in Mycology at Cranfield University, said: “Mycotoxins occur naturally in foods and cannot be completely avoided. As consumers, we should not be frightened or deterred from enjoying a variety of products.”

The study noted that mycotoxin concentrations identified in the sampled products were below recommended EU guideline levels, which the researchers said reflected the high quality standards of the UK food industry.

However, the authors also pointed to growing scientific interest in the long-term effects of repeated low-level exposure, particularly as plant-based diets become more common and product formulations become increasingly complex.

According to the researchers, previous studies have suggested that chronic exposure to low levels of mycotoxins could potentially contribute to health concerns over time, particularly if exposure accumulates across multiple food categories. In severe cases, prolonged exposure to certain mycotoxins has been associated with liver and kidney damage, immune system suppression and cancer.

The researchers stressed that consuming individual products in isolation was unlikely to present a significant health concern. Instead, they said the study provided an important baseline for assessing dietary exposure patterns and improving future risk assessments.

A key issue identified by the researchers was the relative lack of monitoring frameworks tailored specifically to newer plant-based food categories.

Patriarca said: “However, a significant concern arises when new foods enter the market, as there are currently no established regulations to monitor mycotoxins. We collaborate closely with various sectors in the food industry, from farmers to food companies, to help implement effective mycotoxin management integrated within food safety standards.”

He added: “The data from our research helps food safety organisations in assessing risks, particularly in complex multi-ingredient products.”

The study arrives as the global market for plant-based proteins continues to expand rapidly, increasing the importance of ingredient sourcing, analytical testing and supply chain quality control for manufacturers.

Unlike conventional single-ingredient foods, many plant-based meat alternatives combine multiple crop-derived ingredients, including soy, pea protein, cereals, starches and seeds. Researchers said this complexity could complicate mycotoxin monitoring and exposure assessments.

The work also highlighted the broader challenge facing food manufacturers and regulators as alternative protein categories mature. While mycotoxins are already widely monitored across traditional agricultural commodities, researchers suggested that evolving product categories may require updated approaches to food safety assessment and surveillance.

Patriarca said Cranfield University was continuing to work with the University of Parma to better understand how dietary habits influence cumulative exposure risks.

“We are currently collaborating with the University of Parma to evaluate the risks faced by the population based on different dietary habits,” he said. “Our aim is to advise policymakers and raise awareness among vulnerable consumers.”

The research formed part of the Horizon Europe-funded FunShield4Med project, supported under Grant Agreement No. 101079173.