Every one of 212 plant-based meat alternatives and beverages surveyed from UK stores contained mycotoxins in plant-based foods, a new study has found, though all measured concentrations fell below recommended EU guideline levels. The research, led by the University of Parma and co-authored by Cranfield University, raises questions about cumulative dietary exposure rather than risk from any single product.
The study examined a broad range of products commonly available to UK shoppers: burgers, vegetarian chicken pieces, vegan sausages, and oat, almond and soy-based milks. Researchers screened for 19 different mycotoxins (toxic compounds naturally produced by fungi) and found every product contained at least one. Some contained several.
Why mycotoxins in plant-based foods are widespread
The presence of fungal toxins in these products is not, on its face, surprising. Many of the core ingredients in plant-based foods (grains, legumes and seeds) can be exposed to mould during growing or storage. Mycotoxins form during that process and do not disappear when the ingredient is processed into a burger patty or a carton of oat milk.
The fact that all 212 products tested positive is therefore less a scandal than a structural feature of how these ingredients are produced. The researchers acknowledged as much, noting that the levels found reflect the quality standards maintained by the UK food industry, that is, they were detectable but remained within EU guideline thresholds.
The more probing question the researchers pose is what happens over time. Previous research, they note, has indicated that repeated exposure to small amounts of mycotoxins can accumulate and may eventually create health concerns. Eating a single plant-based product is unlikely to cause problems. But a diet built almost entirely on plant foods could increase cumulative exposure to mycotoxins if that exposure is not properly managed. In severe cases, mycotoxin exposure has been associated with liver and kidney damage, immune system suppression, and cancer.
A regulatory gap and calls for monitoring
Andrea Patriarca, Senior Lecturer in Mycology at Cranfield University, was direct about the gap in current oversight. ‘Mycotoxins occur naturally in foods and cannot be completely avoided,’ Patriarca said. ‘As consumers, we should not be frightened or deterred from enjoying a variety of products.’
The caveat followed quickly. ‘However, a significant concern arises when new foods enter the market, as there are currently no established regulations to monitor mycotoxins,’ Patriarca added. ‘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 organisations in assessing risks, particularly in complex multi-ingredient products.’
That last phrase carries weight. Multi-ingredient plant-based products draw from several grain and legume sources simultaneously, meaning the potential for cumulative mycotoxin load within a single product is not trivial, even if each individual ingredient clears the threshold.
Patriarca also confirmed that ongoing work is aimed squarely at policy: ‘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.’
The FunShield4Med project and what comes next
The research sits within a broader European science programme. According to the Protein Production Technology Institute, the work formed part of the Horizon Europe-funded FunShield4Med project, supported under Grant Agreement No. 101079173. That framing matters: this is not a one-off piece of curiosity research but part of a coordinated, EU-backed effort to understand fungal contamination across food systems.
The journal paper itself, ‘Mycotoxin contamination in plant-based beverages and meat alternatives: A survey of the UK market,’ was published in Food Control. EurekAlert! records the article’s publication date as 1 May 2026.
The findings are intended to feed into dietary exposure estimates and improve risk assessments for UK consumers. Whether regulators act on those assessments, and whether the plant-based food sector faces new monitoring requirements as a result, is the question the researchers say they are now working to put before policymakers.
