Study Finds Mycotoxins in All Tested UK Plant-Based Products, But Levels Below Safety Limits

Scientists from Cranfield University and the University of Parma found naturally occurring fungal toxins in every one of the 212 meat and dairy alternatives they purchased from British supermarkets. Each product contained at least one of 19 different mycotoxin varieties.

The joint research analysed vegan burgers, vegetarian chicken pieces, plant-based sausages, and non-dairy milks made from oats, almonds and soya.

The findings were published in the journal Food Control. The study represents a significant examination of increasingly popular plant-based food items sold across UK retail outlets. GB News reported that limited existing research means a comprehensive understanding of mycotoxin prevalence in these foods remains elusive.

Mycotoxins are poisonous compounds produced by fungi that occur naturally. They pose minimal danger when consumed in small amounts. These contaminants typically appear in plant-based foods because grains, legumes and seeds may encounter mould during growing and storage.

Contamination levels in the British products remained beneath recommended EU thresholds. The European market for plant-based products has experienced unprecedented growth in recent years. The researchers noted gaps are still present in safety assessment, particularly regarding unregulated contaminants.

Severe cases of mycotoxin exposure can cause liver and kidney damage, immune system suppression, and cancer. The research team cautioned that individuals whose diets rely heavily on meat and dairy substitutes could lead to a cumulative build-up of mycotoxins, potentially resulting in health problems if not managed properly.

Andrea Patriarca, a senior lecturer in mycology at Cranfield University, emphasised that consumers need 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. Patriarca added that a significant concern arises when new foods enter the market, as there are currently no established regulations to monitor mycotoxins.

"The data from our research helps food safety organisations in assessing risks, particularly in complex multi-ingredient products," she stated. She confirmed ongoing collaboration with the University of Parma to advise policymakers and raise awareness among vulnerable consumers.

The Anglo-Italian research team found that the detected levels reflected high-quality standards of the UK food industry.

Patriarca said the data helps food safety organisations evaluate risks in these increasingly common products. The study underscores how the booming market for plant-based alternatives has outstripped scientific scrutiny of potential health implications.