UK study reveals 212 plant-based meats contain fungal toxins, raising safety concerns

Scientists in the UK tested 212 plant‑based meat alternatives and drinks and found that every single product contained at least one naturally occurring fungal toxin. The toxins, mainly mycotoxins produced by molds that grow on grains and legumes, were present at levels below the European Union’s recommended safety limits, the researchers reported. The study, published in the journal *Food Chemistry*, covered a wide range of brands and flavours, from burgers and sausages to oat‑milk and soy‑milk drinks.

The findings come as the plant‑based food market expands, with sales projected to reach $70 billion by 2030. Consumers increasingly choose meat‑free options for health, environmental and ethical reasons, but the safety of the ingredients is now under scrutiny. Mycotoxins have long been a concern in whole‑grain foods, yet their presence in highly processed, protein‑rich products had not been systematically studied until this year. The research team, led by Dr. Emily Thompson at the University of Cambridge, collected samples from supermarkets across England and used liquid chromatography to identify and quantify the toxins.

The most common mycotoxins detected were deoxynivalenol (DON) and zearalenone, both of which can affect the immune system and reproductive health at high exposure. Concentrations ranged from 0.1 to 5.2 µg per kilogram of product, well below the EU’s tolerable daily intake of 1 µg/kg body weight for DON. However, the authors warn that regular consumption of large volumes of these foods could add up over time. Industry representatives said they are already monitoring raw material quality, but they emphasised that the current levels are safe. Consumer groups, meanwhile, have called for clearer labeling and more transparent supply‑chain information.

The study opens the door for further research into long‑term exposure risks and the effectiveness of current processing methods at reducing mycotoxins. Regulators may consider revising guidelines for processed plant foods, while manufacturers could explore alternative protein sources or additional detoxification steps. Meanwhile, experts advise consumers to keep a balanced diet and stay informed about the products they buy.