Food News

Aflatoxins, deoxynivalenol, zearalenone and ochratoxin A are just some of the most common toxins produced by fungi that live on plants. They are frequently found in cereals, nuts and seeds.

Many meat substitutes, such as vegetarian burger patties, are plant-based. In these products, animal protein is replaced by plant-based ingredients. It is therefore not surprising that these products contain the typical mycotoxins commonly found in cereals and pulses. A study led by the renowned Professor Chiara Dall'Asta of the University of Parma (Italy) and co-authored by Cranfield University (UK) examined a wide range of British meat substitutes. The products examined included burgers, vegetarian chicken pieces, vegan sausages and oat-, almond- and soya-based milk substitutes.

Moulds that produce these mycotoxins as defence mechanisms thrive in warm, humid conditions, such as those that can occur during certain weather conditions prior to harvest or when plant crops are stored improperly. Even when the moulds are no longer detectable, their mycotoxins remain in the product and often survive subsequent cleaning and production processes. In the samples examined, it was at least established that the mycotoxins found were below the permissible limits. However, even in small quantities, these fungal toxins can lead to health impairments when considered over a lifetime. In very serious cases, mycotoxin contamination can lead to liver and kidney damage, a weakened immune system and even cancer. Particularly with new formulations in the vegan and vegetarian food sector currently coming onto the market, comprehensive risk and control management must therefore be established to ensure product safety at all times. A lapse in judgement when selecting raw materials can lead to costly product recalls, damage a brand’s image and even spell the end for a start-up.

YOUR PLUS: The AGROLAB GROUP’s laboratories specialise in residue analysis in general and in the analysis of mycotoxins in particular. We ensure that your products are safe and that consumers can trust them.

Author: Dr Frank Mörsberger, AGROLAB GROUP