Almost All Plant-Based Meat Alternatives Contain Mycotoxins, New Research Finds

New research into plant-based food and drinks has found a prevalence of mycotoxins—naturally occurring poisonous compounds produced by fungi—in hundreds of vegetarian and vegan products. A total of 212 plant-based meat alternatives (PMBAs) and plant-based beverages (PBBs) from UK shelves were tested—and all of them contained at least one of 19 mycotoxins, with multiple products containing more than one.

The study, led by the University of Parma in Italy and co-authored by Cranfield University, tested a broad spectrum of products readily available to UK consumers, such as burgers, vegetarian chicken pieces, vegan sausages, oat-, almond- and soy-based milks.

The study, “Mycotoxin contamination in plant-based beverages and meat alternatives: A survey of the UK market,” is published in Food Control.

Mycotoxin exposure can lead to health concerns

Mycotoxins are particularly prevalent in plant-based foods because the raw materials those foods are made from—such as grains, legumes and seeds—can be exposed to mold during cultivation and storage.