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

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. 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.

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 mould during cultivation and storage.

The research team found that mycotoxin levels in the UK foods that they tested were lower than the recommended EU guideline levels, reflecting the high quality standards of the UK food industry.