Mycotoxins in Plant-Based Alternatives: UK Study Finds Toxins in All Tested Meat and Milk Substitutes

Understanding the Cranfield University Study on Mycotoxins

A groundbreaking investigation by researchers from Cranfield University and the University of Parma has uncovered the presence of mycotoxins in every single plant-based meat and dairy alternative sampled from UK supermarkets. This study, published in the journal Food Control, analyzed 212 products, revealing a 100% contamination rate with at least one of 19 tested fungal toxins. While levels remained below established European Union safety thresholds, the findings raise questions about long-term exposure for consumers relying heavily on these products.

Plant-based alternatives have surged in popularity amid growing demand for sustainable and ethical food choices. In the UK, sales of chilled plant-based foods grew by nearly 1% in recent volume data, with specific categories like plant-based mince up 25% at major retailers. However, this study highlights an unintended challenge: the natural occurrence of mycotoxins in key ingredients like grains, legumes, and nuts used in these foods.

What Are Mycotoxins and Why Do They Matter?

Mycotoxins, or fungal toxins, are harmful chemical compounds produced by molds that thrive on crops under certain environmental conditions such as high humidity or improper storage. Common types include aflatoxins, ochratoxin A (OTA), fumonisins, deoxynivalenol (DON), zearalenone, T-2 and HT-2 toxins, as well as emerging ones like enniatins (A, A1, B, B1) and beauvericin. These toxins are heat-stable, meaning cooking does not eliminate them, and can persist through processing.

In plant-based products, mycotoxins originate from raw materials. Legumes like soy and peas, cereals such as wheat and oats, and nuts like almonds are prone to fungal growth during cultivation, harvest, or storage. As plant-based meat alternatives (PBMAs) and beverages (PBBs) often blend multiple such ingredients to mimic texture and flavor, contamination risks amplify through co-occurrence.

Detailed Methodology of the Research

The team collected 106 PBMAs—including burgers, sausages, and chicken-style pieces—and 106 PBBs like oat, soy, and almond milks—from various UK retailers. Using advanced liquid chromatography-tandem mass spectrometry (LC-MS/MS), they screened for 19 mycotoxins, covering both regulated (e.g., aflatoxins) and unregulated emerging variants.

• Samples represented diverse brands and formulations.
• Focus on retail-ready products, not raw ingredients.
• Funded by the EU's Horizon Europe FunShield4Med project.

This rigorous approach ensured representative data on the UK market, where plant-based sales are rebounding after a post-pandemic dip.

Key Findings: Universal Presence and Co-Occurrences

Every product tested positive for at least one mycotoxin, with many showing multiple types. Enniatins and beauvericin dominated, appearing in over 90% of samples. Aflatoxins, known carcinogens, were highest risk in dairy alternatives, while PMBAs had elevated fumonisins and DON.

Co-occurrences reached up to six toxins per product, statistically significant (p<0.05) higher in PMBAs.

Higher Concentrations in Meat Substitutes

Plant-based meats showed significantly higher mycotoxin levels than beverages (p<0.01). Legume-based (e.g., pea protein) and cereal-based products posed greater risks due to ingredient vulnerability. Oat and almond milks had lower but still ubiquitous traces. This disparity stems from complex formulations in meats requiring more crop-derived binders.

For more on the study's methodology and data, see the full paper in Food Control.

Health Implications: Low Levels but Cumulative Concerns

Individual servings pose minimal risk, as concentrations fell below EU maximum limits (e.g., 4 µg/kg for aflatoxin B1 in cereals). However, for vegans or flexitarians consuming multiple plant-based items daily, cumulative exposure could heighten risks of hepatotoxicity, nephrotoxicity, immunotoxicity, and carcinogenicity.

• Acute effects: Rare at low doses.
• Chronic risks: Liver/kidney damage, hormonal disruption (zearalenone), cancer promotion.
• Vulnerable groups: Children, pregnant women, heavy consumers.

Vegetarians/vegans may face 2-3x higher exposure than omnivores due to greater plant intake.Health risks evaluation study.

UK Plant-Based Market Boom and Exposure Trends

The UK plant-based sector is valued at over £700 million, projected to hit £1 billion by 2030 with 10%+ CAGR. Tesco reports plant protein sales up, driven by flexitarians (74% occasionally choose plant meals). Yet, as consumption rises—1.7% chilled category growth—this amplifies potential mycotoxin intake.

Current EU/UK Regulations on Mycotoxins

EU Commission Regulation (EC) No 1881/2006 sets limits for aflatoxins (2-12 µg/kg), OTA (3-20 µg/kg), fumonisins (1000-4000 µg/kg) in cereals/nuts, but none for enniatins or beauvericin in plant foods. UK aligns post-Brexit. No specific rules for multi-ingredient alternatives, prompting calls for updates.EU mycotoxins catalogue.

Expert Perspectives from Cranfield and Beyond

Andrea Patriarca, Senior Lecturer in Mycology at Cranfield University, emphasized: “Mycotoxins occur naturally... a significant concern arises when new foods enter the market without regulations.” The Vegan Society notes blending ingredients concentrates risks but stresses levels are low.

Industry experts advocate supply chain monitoring; no panic, but vigilance needed.

Mitigation Strategies and Industry Solutions

Preventive measures include:

• Good agricultural practices (GAP) to minimize fungal growth.
• Proper drying/storage of crops (aw <0.85).
• Sorting/cleaning raw materials.
• Advanced detection in processing.
• Diverse diet to dilute exposure.

Companies like Beyond Meat use tested suppliers; future: biocontrol agents, breeding resistant crops. Cranfield collaborates on FunShield4Med for safer Mediterranean foods, adaptable to UK.

Comparisons to Traditional Animal Products

Unlike plant-based, animal products rarely carry mycotoxins (no fungal growth in meat/dairy). However, they face other contaminants like antibiotics. Plant-based excel in sustainability but require toxin management. Balanced diets mitigate risks across both.

Future Outlook: Research and Policy Needs

Ongoing Cranfield-Parma work assesses dietary exposure models. Calls for EU limits on emerging mycotoxins, routine UK testing, vulnerable group advisories. As plant-based grows (projected 5% EU-wide), proactive monitoring ensures safety. Cranfield's expertise positions UK universities at forefront of food security research.

For deeper insights, explore the Phys.org coverage of the study.

Photo by Veronica White on Unsplash