A recent scientific research confirmed that nearly all commercial plant-based meat alternatives (PBMAs) contain detectable levels of mycotoxins. These are naturally occurring, toxic chemical compounds produced by molds and fungi.
The landmark study published in May 2026 in the journal Food Control—conducted by the University of Parma and Cranfield University—tested 212 plant-based products from UK supermarkets. The researchers found that 100 percent of the plant-based meat substitutes (including burgers, vegan sausages, and vegetarian chicken pieces) contained at least one of 19 different types of mycotoxins, often showing high “co-occurrence” (multiple toxins in a single product).
“Mycotoxins occur naturally in foods and cannot be completely avoided,” Andrea Patriarca, senior lecturer in mycology at Cranfield University, said. “As consumers, we should not be frightened or deterred from enjoying a variety of products. However, a significant concern arises when new foods enter the market, as there are currently no established regulations to monitor mycotoxins.”
Mycotoxins are in plant-based meats because the primary ingredients used to make meat alternatives—such as soy, peas, chickpeas, wheat gluten (seitan), and oats—are highly vulnerable to fungal and mold growth during cultivation, harvesting, and storage. Ingredient blending, such as meat alternatives frequently combined with multiple crops, grains, pulses, and spices, concentrates and pools the diverse mycotoxins present across the different source materials.
“We collaborate closely with various sectors in the food industry, from farmers to food companies, to help implement effective mycotoxin management integrated within food safety standards,” Patriarca said. “The data from our research helps food safety organizations in assessing risks, particularly in complex multi-ingredient products.”
Since mycotoxins are chemically stable and heat-resistant, standard industrial manufacturing and home cooking temperatures (100°C to 210°C) cannot destroy or eliminate them, according to the study.
While individual toxin levels in the 2026 study remained below current maximum legal limits set for raw cereals, long-term exposure is a growing concern for health experts.
“We are currently collaborating with the University of Parma to evaluate the risks faced by the population based on different dietary habits,” Patriarca said. “Our aim is to advise policymakers and raise awareness among vulnerable consumers.”
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