Observational study finds mycotoxins in all 212 tested plant-based products — Evidence Review

A large-scale survey has found that nearly all plant-based meat alternatives and beverages in the UK contain mycotoxins—naturally occurring toxins produced by fungi—though at levels below current safety guidelines. This finding from researchers at the University of Parma and Cranfield University is consistent with previous studies, which also report widespread contamination and highlight the need for ongoing monitoring and regulation.

• Multiple recent studies confirm that mycotoxins frequently contaminate plant-based meat alternatives, with soy, pea, and chickpea-based products particularly affected; some studies report mixtures of several mycotoxins within the same product, raising concerns about cumulative exposure and possible additive or synergistic effects 1 2 3 5.
• While detected mycotoxin levels in most studies are typically below current legal limits, modeling studies suggest that replacing all animal-source foods with plant-based alternatives could result in exposure exceeding safety thresholds, especially for certain mycotoxins like aflatoxins and Alternaria toxins 2 3 5.
• The literature emphasizes the need for updated regulatory frameworks and improved monitoring strategies, particularly as consumer adoption of plant-based products increases and as new food categories enter the market 1 4 5.

Study Overview and Key Findings

Plant-based foods are often promoted as healthier and more sustainable alternatives to animal products. However, they are not immune to longstanding food safety challenges, including contamination by mycotoxins—compounds produced by fungi that can grow on crops during cultivation, harvest, or storage. With the rapid rise in popularity of plant-based meat alternatives and beverages, understanding the prevalence of mycotoxins in these products is increasingly important for both consumer safety and regulatory oversight. The new study specifically addresses the UK market, providing a comprehensive snapshot of mycotoxin presence across a broad range of plant-based products.

Property	Value
Study Year	2025
Organization	University of Parma, Cranfield University
Journal Name	Food Control
Authors	Raquel Torrijos, Octavian Augustin Mihalache, Andrea Patriarca, Angel Medina, Chiara Dall’Asta
Population	Plant-based products in the UK market
Sample Size	n=212
Methods	Observational Study
Outcome	Mycotoxin levels in plant-based products
Results	Mycotoxins found in all 212 tested plant-based products

Literature Review: Related Studies

To place these findings in context, we searched the Consensus database—covering over 200 million scientific papers—using the following queries:

1. mycotoxins in plant-based meat alternatives
2. health risks plant-based mycotoxin exposure
3. testing methods for mycotoxins in food

Topic	Key Findings
How widespread is mycotoxin contamination in plant-based meat alternatives?	- Multiple studies report a high prevalence of mycotoxins—including aflatoxins, fumonisins, ochratoxin A, and Alternaria toxins—in plant-based meat alternatives, particularly those based on soy, pea, and chickpea 1 2 3 5. - Co-occurrence of multiple mycotoxins within single products is common, raising concerns about combined health effects 1 2 3.
What are the potential health risks from mycotoxin exposure in plant-based foods?	- Modeling and exposure assessment studies suggest that cumulative intake of mycotoxins from plant-based alternatives could surpass tolerable daily intakes, particularly if these foods become dietary staples, with potential risks of liver and kidney damage and increased cancer risk for sensitive groups 2 3 5. - The actual disease burden from mycotoxins in plant-based alternatives appears low for the general population, but continuous monitoring is recommended to keep risks in check 3.
Are current testing methods and regulations adequate for plant-based alternatives?	- Existing regulations set maximum limits for mycotoxins in many foods, but these may not adequately cover new plant-based products or account for complex mixtures of mycotoxins 1 4 5. - Analytical advancements, such as LC-MS/MS and immunoassay techniques, have improved detection sensitivity and reliability, but regulatory frameworks lag behind emerging product categories 11 13 15.
What strategies exist or are proposed to reduce mycotoxin risk in plant-based foods?	- Pre- and post-harvest interventions, including improved agricultural practices and novel decontamination methods, can help reduce mycotoxin contamination, but complete elimination remains challenging 7 12. - There is a push for innovative mitigation strategies, such as cold atmospheric plasma and use of natural essential oils, alongside continuous monitoring and risk assessment 12.

How widespread is mycotoxin contamination in plant-based meat alternatives?

The new UK study aligns with a growing body of research indicating that mycotoxin contamination is common in plant-based meat alternatives, particularly those made from soy, pea, and chickpea proteins. Studies consistently report high detection rates, with some products containing multiple types of mycotoxins simultaneously. This widespread occurrence likely reflects the susceptibility of plant ingredients to fungal contamination at various stages of production and storage.

• The prevalence of mycotoxins in plant-based meat alternatives has been confirmed in multiple studies, with detection rates often approaching 100% in analyzed samples 1 2 3 5.
• Soy-based products appear most vulnerable, but pea and chickpea alternatives are also at risk 1 2 5.
• Co-contamination (presence of more than one mycotoxin) is frequently observed, raising the possibility of additive or synergistic toxicity 1 2 3.
• These findings underscore the need for regular surveillance and industry vigilance as plant-based options grow in popularity 1 2 3 5.

What are the potential health risks from mycotoxin exposure in plant-based foods?

While most studies—including the new UK survey—find mycotoxin levels below regulatory limits, modeling work suggests that cumulative exposure could become problematic as plant-based alternatives replace a larger share of the diet. The main health risks associated with chronic mycotoxin exposure include liver and kidney damage, immune suppression, and increased cancer risk, particularly from aflatoxins and ochratoxin A.

• Risk assessments indicate that frequent or exclusive consumption of contaminated plant-based products may lead to intake levels exceeding health-based guidance values, especially for vulnerable groups such as children 2 3 5.
• Mixtures of mycotoxins may have additive or synergistic effects, complicating risk assessment and possibly underestimating real health risks 1 2 3.
• Despite these concerns, current disease burden estimates remain low, but researchers emphasize the importance of continuous monitoring and updated risk assessments 3 5.
• The literature calls for more data on long-term effects and on the health impact of co-exposure to multiple mycotoxins 1 2 3 5.

Are current testing methods and regulations adequate for plant-based alternatives?

The regulatory landscape has not fully adapted to the rapid expansion of plant-based product categories. Although analytical methods for mycotoxin detection have improved, allowing more sensitive and comprehensive screening, regulatory standards often lag behind, especially regarding new product types and complex ingredient matrices.

• The European Commission and other regulatory bodies have set maximum mycotoxin limits for many food categories, but plant-based meat alternatives may not always be explicitly covered 1 4 5.
• The co-occurrence of multiple mycotoxins, as increasingly detected by advanced analytical methods, raises questions about whether current single-toxin limits are sufficient 1 4 5 15.
• Emerging analytical approaches, such as LC-MS/MS and rapid immunoassays, have enhanced detection accuracy and speed, supporting more effective monitoring 11 13 15.
• There is a recognized need for regulatory frameworks to keep pace with food innovation and to address cumulative and mixture toxicity 1 4 5.

What strategies exist or are proposed to reduce mycotoxin risk in plant-based foods?

Given the inevitability of some level of mycotoxin presence in plant-based foods, mitigation strategies focus on reducing contamination at multiple stages—from agricultural production to food processing and storage. Recent research explores both established and novel interventions.

• Pre-harvest strategies include selecting resistant crop varieties, optimizing farming practices, and timely harvesting to minimize fungal growth 7.
• Post-harvest interventions, such as improved storage, drying, and decontamination (physical, chemical, and biological methods), can further reduce risk 7 12.
• Innovative approaches, including cold atmospheric plasma, application of natural essential oils, and use of nanoparticles, are being investigated for their potential to limit mycotoxin contamination 12.
• Despite these efforts, complete elimination is currently unfeasible, emphasizing the importance of integrated risk management and continual surveillance 7 12.

Future Research Questions

Although the evidence base for mycotoxins in plant-based meat alternatives is expanding, important knowledge gaps remain. Further research can help clarify long-term risks, improve monitoring and mitigation, and inform regulatory frameworks as plant-based consumption increases.

Research Question	Relevance
What are the long-term health effects of regular mycotoxin exposure from plant-based meat alternatives?	Chronic exposure to low-level mycotoxins, especially in diets heavily reliant on plant-based alternatives, may have cumulative health impacts that are not yet fully understood, including potential additive or synergistic effects of multiple toxins 1 2 3 5.
How do different processing and storage methods affect mycotoxin levels in plant-based products?	Understanding how various manufacturing, processing, and storage practices influence mycotoxin contamination could guide industry standards and help minimize risks for consumers 7 12.
What is the health risk of co-exposure to multiple mycotoxins in plant-based foods?	Most studies assess individual mycotoxins, but real-world exposures often involve mixtures; research is needed to understand combined toxicity and inform risk assessment and regulation 1 2 3 5.
How effective are novel mitigation strategies at reducing mycotoxin contamination in plant-based alternatives?	Emerging interventions like cold plasma, essential oils, and biological agents show promise for reducing mycotoxin levels but require further validation in commercial settings 12.
Are current regulatory limits sufficient for protecting consumers of plant-based meat alternatives?	Regulatory standards often do not fully account for new food categories or the complexity of co-occurring toxins, highlighting a need to reassess safety thresholds and monitoring requirements as plant-based diets become more common 1 4 5.