New research finds that almost all plant-based meat alternatives contain mycotoxins
Grains, legumes and seeds used in vegan products are particularly prone to mould exposure during cultivation and storage
New research into plant-based food and drinks has found a prevalence of mycotoxins – naturally occurring poisonous compounds produced by fungi - in hundreds of vegetarian and vegan products. 212 plant-based meat alternatives (PMBAs) and plant-based beverages (PBBs) from UK shelves were tested – and all of them contained at least one of 19 mycotoxins, with multiple products containing more than one.
The study, led by the University of Parma in Italy and co-authored by Cranfield University, tested a broad spectrum of products readily available to UK consumers such as burgers, vegetarian chicken pieces, vegan sausages, oat-, almond- and soy-based milks.
Mycotoxin exposure can lead to health concerns
Mycotoxins are particularly prevalent in plant-based foods because the raw materials those foods are made from – such as grains, legumes and seeds – can be exposed to mould during cultivation and storage.
The research team found that mycotoxin levels in the UK foods that they tested were lower than the recommended EU guideline levels, reflecting the high quality standards of the UK food industry.
However, previous research studies have shown that even low levels, if consumed often, can build up exposure and lead to potential health concerns. So while consuming these products in isolation is unlikely to pose issues, a diet solely based on plant-based foods could lead to a cumulative build-up of mycotoxins, potentially resulting in health problems if not managed properly. In very serious cases, mycotoxin exposure can cause health issues like liver and kidney damage, immune system suppression, and cancer.
The data from this study provides a foundation for assessing dietary exposure and producing 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 organisations 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.”
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Topic world Food safety
Food safety is at the heart of the food and beverage industry. It ensures that the food we eat every day is not only nutritious, but also free of harmful contaminants. From field to plate, the industry monitors and regulates every step of the process with strict quality controls, advanced testing methods and continuous research.
Topic world Food safety
Food safety is at the heart of the food and beverage industry. It ensures that the food we eat every day is not only nutritious, but also free of harmful contaminants. From field to plate, the industry monitors and regulates every step of the process with strict quality controls, advanced testing methods and continuous research.