A new study published in Food Control on May 13, 2026 found that every one of 212 plant-based meat alternatives and plant-based beverages sampled from UK shelves contained at least one of 19 mycotoxins, with many products carrying multiple toxins. The research was led by the University of Parma in Italy and co-authored by researchers at Cranfield University.
The tested products included veggie burgers, vegetarian chicken pieces, vegan sausages, and oat-, almond-, and soy-based milks. Mycotoxins — toxic compounds produced by molds such as Aspergillus, Penicillium, and Fusarium — are common contaminants of grains, legumes, and seeds that form the base of plant-based products. Storage conditions and cultivation moisture both drive contamination risk.
Researchers noted that the measured levels in UK products were below current EU guideline thresholds, but flagged that there are no established regulations specifically monitoring mycotoxins in this rapidly growing food category, and that chronic low-dose dietary exposure from a diet weighted toward plant-based alternatives could compound over time.