Almost All Plant-Based Meat Alternatives Contain Mycotoxins, Study Finds

New research on plant-based foods and drinks found that hundreds of vegetarian and vegan products contained mycotoxins, naturally occurring poisonous compounds produced by fungi.

Plant-based meats and drinks are often marketed as modern alternatives to traditional animal products, but many still rely on ingredients that face an age-old food safety problem: mold. A new study found naturally occurring fungal toxins known as mycotoxins in every one of 212 plant-based products tested in the UK.

Researchers detected 19 different mycotoxins across plant-based meat alternatives and beverages, with some products containing several at once. The study, led by the University of Parma in Italy and coauthored by Cranfield University, examined everything from vegan burgers, sausages, and chicken-style pieces to oat, almond, and soy drinks.

Mycotoxin exposure can lead to health concerns

Mycotoxins are especially common in foods made from plants because their raw ingredients, including grains, legumes, and seeds, can be exposed to mold during growing, harvesting, or storage.

The research team found that mycotoxin levels in the UK products they tested were below recommended EU guideline levels, a sign of the strong quality standards used by the UK food industry.

However, previous studies have shown that frequent consumption of even low levels of mycotoxins can increase overall exposure over time and may raise health concerns. Eating these products individually is unlikely to cause problems, but a diet based entirely on foods made from plants could lead to cumulative mycotoxin exposure if not properly managed. In very serious cases, exposure to mycotoxins can contribute to health problems such as liver and kidney damage, immune system suppression, and cancer.

The data from this study offers a foundation for assessing dietary exposure and developing more accurate risk assessments in the UK.

Raw material monitoring should be extended, say experts

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.

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. The data from our research helps food safety organizations in assessing 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.”

Reference: “Mycotoxin contamination in plant-based beverages and meat alternatives: A survey of the UK market” by Raquel Torrijos, Octavian Augustin Mihalache, Andrea Patriarca, Angel Medina and Chiara Dall’Asta, 9 December 2025, Food Control.
DOI: 10.1016/j.foodcont.2025.111910

This work was carried out under the Horizon Europe FunShield4Med project (HORIZON-WIDERA-2021-ACCESS-03) Grant Agreement No 101079173 funded by the European Union.

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