A groundbreaking UK study has revealed that mycotoxins—toxic fungal metabolites—were detected in 100% of plant-based products sampled from retail shelves across the country. Published in the journal Food Control in late 2025, this research collaboration between Cranfield University, the University of Parma, and the University of Valencia analyzed 212 products, including 92 plant-based meat alternatives and 120 plant-based beverages. The findings underscore a pressing need for heightened vigilance in the rapidly expanding plant-based food market, particularly as UK vegan numbers are projected to reach 3.5 million in 2026.
Plant-based products, such as oat milks, soy yogurts, pea protein burgers, and seitan steaks, have surged in popularity amid health, environmental, and ethical concerns over animal agriculture. Tesco recently reported a 1% volume growth in chilled plant-based foods, signaling a rebound after years of stagnation. However, this study spotlights an overlooked contamination risk that could impact consumers shifting toward these alternatives.
Understanding Mycotoxins: Invisible Threats in Our Food Chain
Mycotoxins are naturally occurring toxic compounds produced by certain molds and fungi, such as Aspergillus, Fusarium, and Alternaria species. These fungi thrive in warm, humid conditions during crop growth, harvest, storage, or processing, contaminating staples like grains, nuts, legumes, and seeds—key ingredients in plant-based formulations.
The 19 mycotoxins screened in the study fall into regulated (e.g., aflatoxins B1/B2/G1/G2, ochratoxin A [OTA], zearalenone [ZEN], fumonisins B1/B2 [FB1/FB2], deoxynivalenol [DON], HT-2/T-2 toxins) and emerging categories (e.g., enniatins [ENNA, ENNA1, ENNB, ENNB1], beauvericin [BEA], alternariol [AOH], alternariol monomethyl ether [AME], tentoxin [TEN]). While regulated mycotoxins have strict EU/UK limits, emerging ones like enniatins and beauvericin lack specific thresholds, despite their ubiquity.
Unlike bacteria, mycotoxins resist cooking, freezing, or pasteurization, persisting through supply chains. In plant-based products, contamination arises from base ingredients: wheat gluten in seitan, soy in beverages, peas in burgers, oats in milks. Climate change exacerbates risks by fostering fungal growth, with estimates suggesting 25% of global crops exceed mycotoxin limits.
The Study's Rigorous Methodology
Led by Professor Angel Medina-Vaya, an expert in applied mycology at Cranfield University, the team sourced products from major UK retailers. Using advanced liquid chromatography-tandem mass spectrometry (LC-MS/MS), they quantified 19 mycotoxins at parts-per-billion sensitivity. Samples spanned diverse categories: meat alternatives like burgers, sausages, and mince; beverages including milks, lattes, and baristas.
This multi-mycotoxin approach revealed not just presence but co-occurrence—multiple toxins in single products—mimicking real-world exposure. Funded by the EU's FunShield4Med project, the work highlights international higher education collaboration in food safety.
Key Findings: Universal Contamination and Hotspots
No sample was mycotoxin-free. In plant-based meat alternatives (PBMAs), beauvericin (BEA) appeared in 98.9%, enniatin A (ENNA) and ENNA1 in 93.5%, AOH in 75%, AME in 85.9%, and TEN in 77.2%. Plant-based beverages (PBBs) showed BEA, ENNB, and ENNA at 71.9–100% prevalence. Aflatoxins hit 82.6% overall, peaking at 66.7% in legume-based items; OTA reached 90% in soy drinks.
- Concentrations were markedly higher in PBMAs than PBBs, likely due to concentrated protein sources.
- Seitan (wheat gluten) products exhibited the highest levels, per complementary research.
- Co-occurrence was rampant, with many samples harboring 5+ toxins.
Though below EU maxima for regulated toxins (e.g., AFB1 <2–4 µg/kg in cereals), mixtures amplify concerns.
Health Implications: From Acute to Chronic Risks
Regulated mycotoxins like aflatoxins (Group 1 carcinogens) damage liver/DNA; OTA harms kidneys; DON disrupts gut/immune function; ZEN mimics estrogen. Emerging enniatins/BEA act as ionophores, inducing cytotoxicity, apoptosis, cell cycle arrest, oxidative stress, and endocrine disruption. Chronic low-dose exposure via plant-heavy diets may heighten cancer, immunotoxicity, neurotoxicity, and developmental issues—especially for vegans consuming 2–5x more plant foods.
Vulnerable groups: children, pregnant individuals, immunocompromised. Plant-based shift could inadvertently elevate mycotoxin intake if unmonitored.
Navigating Regulations: Gaps in Plant-Based Oversight
UK/EU rules via Commission Regulation (EU) 2023/915 set limits for mycotoxins in cereals, nuts, etc. (e.g., DON 200–1750 µg/kg; AFB1 2–12 µg/kg), extended post-Brexit. However, no specific maxima for PBMAs/PBBs or emerging toxins. Sampling guidance exists, but plant-based novelty evades full coverage.
EU Contaminants Regulation urges strict levels, yet study authors call for tailored monitoring.
Industry Perspectives and Supply Chain Challenges
Food operators must integrate mycotoxin controls: sourcing low-risk crops, HACCP plans, sorting/cleaning. Climate-resilient agriculture and processing tech (e.g., irradiation, adsorbents) offer mitigation. No direct responses to this study yet, but experts like Medina stress proactive management.
UK's plant-based sector, valued at £771M in 2026, faces scrutiny amid growth.
Higher Education's Pivotal Role in Food Safety Research
Cranfield University's Applied Mycology group, under Prof. Medina, pioneers predictive modeling of fungal risks under climate stress. Collaborations with Parma/Valencia exemplify EU-funded higher ed driving policy/science. Aspiring researchers can explore higher ed research jobs tackling such threats.
Consumer Advice: Smart Choices Amid Uncertainty
- Diversify proteins: mix legumes, nuts, grains.
- Choose reputable brands with transparency.
- Store dry/cool; inspect for mold.
- Monitor intake if high plant-based.
Balanced diets mitigate risks; consult FSA updates.
Photo by Matteo Bottorff on Unsplash
Future Outlook: Bridging Knowledge Gaps
Authors urge dietary exposure models, raw ingredient surveys, emerging toxin thresholds. Ongoing FunShield4Med advances forecasting. For careerists, higher ed career advice on food science abounds at AcademicJobs.com.
In summary, this study illuminates risks without alarmism—prompting innovation for safer plant-based futures. Explore rate my professor for mycologists; check higher ed jobs in agrifood; visit university jobs UK.
