Statement by Vegan Society (UK Registered) Dietitian, Amber Woodhouse, following the publication of ‘Mycotoxin contamination in plant-based beverages and meat alternatives: A survey of the UK market’, led by the University of Parma and co-authored by Cranfield University, published in Food Control Journal, 6 May 2026
"This is rigorous, peer-reviewed, research and The Vegan Society welcomes any studies that investigate the health and safety of vegan products.
Mycotoxins are naturally occurring compounds produced by fungi and in small quantities pose minimal risk. They are found in many crops, including those used to feed animals which are then fed to people, but there is no specific legislation and no monitoring plans for identifying mycotoxin prevalence in plant-based beverages and meat alternatives.
As Andrea Patriarca, Senior Lecturer in Mycology at Cranfield University, said: “Mycotoxins occur naturally in foods and cannot be completely avoided. As consumers, we should not be frightened or deterred from enjoying a variety of products.”
There is no mention in the study about the transfer of mycotoxins in crops used for animal feed being passed on to farmed animals and then via their meat on to humans but this seems to be outside the scope of the research.
Mycotoxins are particularly present in legume crops. When a vegan burger, for example, is made, it may use a blend of legumes, pulses, cereals, and spices. This blending of ingredients seems to be why Plant-based Meat Alternatives (PBMAs) consistently show levels of mycotoxins. However, we cannot determine from this study what constitutes a potentially dangerous level of contaminated PBMA consumption.
Importantly, this study shows that mycotoxins found in the products tested were below EU regulatory levels, and that consuming them is not inherently bad for our health, but that more work is needed from regulators.
The Vegan Society supports the conclusion reached by the researchers: “It is essential to extend mycotoxin monitoring efforts to include the raw primary commodities used in PBMAs and PBBs [Plant-based Beverages] production. Policymakers and the industry should consider the changing dietary patterns and the importance of raw material control and good manufacturing practices. Ensuring the safety of plant-based foods is essential to support their role as healthy and sustainable alternatives in the ongoing dietary transitions.”
When considering overall health, it is also important to note that some animal products have been linked to antimicrobial resistance, environmental contamination, and pathogens, while processed meat has been classed as a Class 1 carcinogen by the World Health Organisation.
When assessing the totality of evidence, dietary patterns that prioritise plant-based foods, such as fruits, vegetables, wholegrains, beans, pulses and legumes, are consistently associated with improved health outcomes. Emerging evidence also suggests that plant-based meat alternatives are associated with favourable cardiometabolic outcomes when compared with equivalent meat products.
Consistent with this, The Vegan Society encourages a dietary pattern rich in minimally-processed plant foods, while recognising that processed plant-based alternatives can be included in moderation as part of a varied and balanced diet.”
For more information on how to live a healthy vegan lifestyle, visit: Vegan Nutrition | Vegan diets and health | Vegan health
