Hundreds of vegan and vegetarian products on UK shelves carry natural fungal toxins, raising questions about long-term dietary exposure despite levels remaining within current safety guidelines.
A sweeping survey of plant-based foods and drinks sold across the United Kingdom has revealed that mycotoxins – toxic compounds produced by fungi – are present in every single product examined. Researchers tested 212 plant-based meat alternatives and beverages and found at least one of 19 different mycotoxins in each sample. Some products contained several of these compounds.
The study, led by the University of Parma in Italy and co-authored by scientists at Cranfield University, examined popular items readily available to British shoppers. These included plant-based burgers, vegetarian chicken pieces, vegan sausages, and a range of plant milks made from oats, almonds and soy. The results were published in the journal Food Control last week.
Mycotoxins form naturally when moulds grow on crops such as grains, legumes and seeds. These ingredients form the backbone of many meat-free and dairy-free products. Because the fungi can appear during growing or storage, the toxins can travel into finished foods even when manufacturers follow good practices.
Widespread Presence but Levels Within Limits
Despite the universal detection of mycotoxins, the concentrations measured stayed below the recommended European Union guideline levels. Researchers attributed this to the high quality standards maintained by the UK food industry. Individual servings of these products are therefore unlikely to pose an immediate health risk for most consumers.
The greater concern, scientists say, lies in repeated low-level exposure over months and years. Earlier research has shown that cumulative intake of certain mycotoxins can eventually affect the liver and kidneys, suppress immune function, and, in more severe scenarios, increase cancer risk. A person whose diet relies heavily or exclusively on plant-based alternatives could face higher overall exposure than someone who eats a more varied mix of foods.
Why Plant-Based Products Are Particularly Vulnerable
Many of the raw materials used in plant-based meat and milk substitutes – wheat, soy, oats, peas, nuts and seeds – are susceptible to fungal contamination in the field or in storage. Once the toxins are present, they are difficult to remove completely through processing. Multi-ingredient products further complicate the picture, because toxins from different sources can combine in a single burger or carton of milk.
Andrea Patriarca, Senior Lecturer in Mycology at Cranfield University, emphasised that mycotoxins occur naturally and cannot be eliminated entirely. “As consumers, we should not be frightened or deterred from enjoying a variety of products,” she said. “However, a significant concern arises when new foods enter the market, as there are currently no established regulations to monitor mycotoxins specifically in these novel products.”
Calls for Stronger Monitoring and Risk Assessment
The research team is already working with colleagues at the University of Parma to evaluate exposure risks according to different dietary patterns. Their goal is to give policymakers better data and to alert vulnerable groups – such as people who consume large quantities of plant-based alternatives daily – to the need for ongoing vigilance.
Patriarca noted that her group collaborates closely with farmers and food companies to integrate mycotoxin management into existing food-safety systems. The new survey data will help regulators assess risks more accurately, particularly for complex, multi-ingredient products that have only recently become mainstream.
Industry Standards and Consumer Reassurance
The fact that measured levels remained below EU guidelines offers some reassurance. It suggests that current production and quality-control measures in the UK are effective at keeping individual exposures low. Nevertheless, the researchers stress that guidelines developed for traditional foods may need updating as plant-based alternatives grow in popularity and form a larger share of some people’s diets.
The study, titled “Mycotoxin contamination in plant-based beverages and meat alternatives: A survey of the UK market,” was conducted under the Horizon Europe FunShield4Med project, funded by the European Union.
Balancing Innovation and Safety
Plant-based meat and milk alternatives have expanded rapidly in recent years, driven by environmental, ethical and health motivations. The new findings do not suggest these products should be avoided. Instead, they highlight a need for systematic surveillance as the category continues to evolve. Regular testing, clearer regulatory frameworks for novel foods, and transparent communication with consumers will be essential to keep cumulative risks in check.
Scientists involved in the work underline that mycotoxins have long been present in many conventional foods as well. The difference is that the rapid growth of the plant-based sector has outpaced the development of specific monitoring rules for these newer product types. Closing that gap, they argue, will protect public health without discouraging innovation or dietary choice.
For now, the message is measured: the toxins are there, the amounts are currently low, but long-term patterns of consumption deserve closer attention. Further research into real-world dietary exposure across different population groups will help determine whether additional safeguards are required.
