Study Finds Fungal Toxins Present in Every UK Plant-Based Meat and Drink Sample

A comprehensive analysis of 212 plant-based meat alternatives and drinks purchased in the United Kingdom revealed that each product harboured at least one of 19 mycotoxins, toxic compounds produced by fungi. While the measured amounts were below the limits recommended by the European Union, the researchers highlighted the possibility that habitual intake of many such items might result in a concerning cumulative dose. The investigation, conducted by the University of Parma with collaboration from Cranfield University, covered a spectrum of foods such as vegan burgers, chicken-style pieces, sausages and oat, almond and soy milks.

The authors attribute the widespread presence of mycotoxins to the use of grains, legumes and seeds that can become mould-contaminated during cultivation or storage. They stress the need for improved monitoring of new plant-based products, as current regulations do not specifically address these toxins. Findings will feed into risk-assessment models and could guide policymakers in protecting vulnerable consumers. The research appears in the journal Food Control and was funded under the Horizon Europe FunShield4Med project.