Every single plant-based product tested by researchers in the UK has been found to contain mycotoxins, a new study has revealed. Scientists examined 212 meat and dairy alternatives – including burgers, vegetarian chicken pieces, vegan sausages, and oat, almond and soy-based milks – and detected at least one of 19 different types of these naturally occurring poisonous compounds in every sample.
The scale of contamination
The research, published in the journal Food Control and led by academics at the University of Parma in Italy in collaboration with Cranfield University and the University of Valencia, found that all products tested were contaminated. While the levels of individual mycotoxins were generally lower than the recommended EU guideline limits for cereals – which the team said reflected “the high-quality standards of the UK food industry” – a more troubling picture emerged when the presence of multiple toxins in single products was examined.
The study identified a high prevalence of “emerging” Fusarium and Alternaria toxins, including enniatins (ENNs), beauvericin (BEA), alternariol (AOH), alternariol monomethyl ether (AME) and tentoxin (TEN). Beauvericin was found in nearly every product. Crucially, the researchers highlighted the frequent “co-occurrence” of several mycotoxins within the same product – a cocktail of toxins that could pose additive or synergistic health risks not yet fully understood or regulated. Plant-based meat alternatives showed higher concentrations and a wider range of mycotoxins compared to plant-based beverages, particularly legume-based and mixed cereal-legume products. Among drinks, soy-based beverages had a 90% prevalence of ochratoxin A (OTA), while oat-based drinks frequently contained “type A” trichothecenes such as HT-2 and T-2 toxins.
What are mycotoxins?
Mycotoxins are poisonous compounds produced by certain types of mould that can grow on crops such as cereals, legumes, nuts and seeds during cultivation and storage. They are routinely found in plant-based foods because the raw ingredients used to make these products are susceptible to mould exposure. Most mycotoxins are resistant to heat at normal cooking temperatures, meaning they cannot be easily removed from food once contamination has occurred.
Cumulative health risks
In small quantities, mycotoxins pose little immediate risk. However, the researchers warned that a diet heavily reliant on meat and dairy substitutes “could lead to a cumulative build-up of mycotoxins, potentially resulting in health problems if not managed properly”. Even low levels consumed frequently over time can accumulate in the body. “In very serious cases,” the team said, “mycotoxin exposure can cause health issues like liver and kidney damage, immune system suppression, and cancer.” Beyond these well-known dangers, exposure has also been linked to respiratory problems, neurological effects including headaches, dizziness and cognitive impairment, gastrointestinal issues, and fetal development problems.
The potential for additive or synergistic effects from multiple mycotoxins present in a single product is a particular area of concern. Current regulations – both in the UK, which follows assimilated EU rules, and in the EU itself – set maximum limits for individual mycotoxins in raw ingredients such as wheat or soy. But no specific limits exist for finished, complex multi-ingredient products like plant-based burgers or milks. This creates what the researchers describe as a “data gap” in food safety assessment. The study’s authors noted that “with only a few studies exploring the prevalence of mycotoxins in plant-based meat alternatives and plant-based beverages, a clearer picture of mycotoxin occurrence in plant-based foods is still lacking”.
Previous research has also flagged the issue: studies have found mycotoxins in 75% of tested oat milk drinks and 12.5% of soy milk drinks, while another analysis detected at least one target mycotoxin in 27 out of 32 plant-based alternative products, with seitan-based items showing the highest contamination levels.
Researchers’ advice and next steps
Andrea Patriarca, a senior lecturer in mycology at Cranfield University and an expert in Alternaria toxins, said consumers should not be alarmed. “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,” she said. However, she stressed that a significant concern arises because “when new foods enter the market, there are currently no established regulations to monitor mycotoxins”.
Patriarca explained that the data from the research helps food safety organisations assess risks, particularly in complex multi-ingredient products. “We are currently collaborating with the University of Parma to evaluate the risks faced by the population based on different dietary habits. Our aim is to advise policymakers and raise awareness among vulnerable consumers,” she added. Cranfield University has also established a Mycotoxin Training Hub to bridge the gap between academia and industry, and is involved in a UK-China alliance focused on mycotoxin reduction. The team emphasised that while the environmental and nutritional benefits of increased plant-based product consumption are well established, safety assessment has not kept pace with the “unprecedented growth” of the European market for these foods.