Plant-based alternatives to milk and meat offer nutritional and environmental benefits to consumers, but their safety profile differs from that of animal-based foods. According to a review article by the Finnish Food Authority and VTT Technical Research Centre of Finland, particular attention should be paid to mycotoxins, certain metals, and spore-forming bacteria in these products.
A review article published in Food Science & Nutrition compiles current research on the chemical and microbiological hazards as well as the nutritional characteristics of plant-based dairy and meat alternatives. The review is based on international studies, and more detailed information on plant-based dairy alternatives available on the Finnish market will be presented at the final seminar of the VEGETURVA project on 17 September.
"Plant-based products have a different risk profile from milk and meat. They may contain certain chemical hazards that are rarely found in animal-derived foods, while at the same time they are less likely to contain pathogens commonly associated with animal-based raw materials," says Johanna Suomi, Research Professor at the Finnish Food Authority.
More Information Needed on Emerging Mycotoxins
According to the review, plant-based beverages and meat substitutes may contain various mould toxins, or mycotoxins. Several studies identified so-called novel or emerging mycotoxins, including enniatins and compounds produced by Alternaria moulds.
These compounds are currently not monitored or regulated as comprehensively as the best-known mycotoxins, and there is still insufficient information about their health effects.
"As the consumption of plant-based products increases, exposure to certain emerging mycotoxins may also increase. Therefore, further research on their occurrence and potential health effects is important," Suomi notes.
Raw Materials Influence the Risk Profile
The safety of plant-based products largely depends on the raw materials used. Inorganic arsenic has been detected in rice-based beverages, which is why maximum levels have been established for these products in the EU. Based on the review, greater attention should also be paid in the future to arsenic levels in certain nut-based beverages.
In addition, elevated levels of aluminium, nickel, lead and cadmium were detected in some products. However, the researchers emphasize that the available data are still relatively limited.
Plant-based meat alternatives may also contain compounds formed during processing, such as acrylamide. More research is needed on the occurrence of these compounds in products. The research group's subsequent project, PROTETURVA, will provide additional data on products available on the Finnish market.
Microbiological Risks Differ from Those of Animal-Based Foods
Most plant-based beverages on the market undergo effective heat treatment, which means that harmful microorganisms are only rarely detected in them. The bacterium most commonly identified in the studies was Bacillus cereus, whose spores can survive heating.
The microbiological risk profile of plant-based meat alternatives is more complex. Studies have detected bacteria including Listeria monocytogenes, Salmonella, and species belonging to the genus Clostridium. These risks are particularly associated with raw materials, manufacturing processes, storage conditions and possible post-processing contamination.
Both Benefits and Considerations from a Nutritional Perspective
Plant-based alternatives often contain dietary fibre and are free from lactose and cholesterol. They may also contain less saturated fat than comparable animal-based products.
On the other hand, the amount and quality of protein vary between products, and intake of certain vitamins and minerals may be inadequate unless products are fortified. Particular attention should be paid to ensuring sufficient intake of calcium, vitamin D, vitamin B12 and iodine, especially among children.
More Research Is Needed
According to the review, plant-based products currently on the market are generally safe. However, as their use becomes more widespread, additional research, monitoring and risk assessments are needed. In particular, further work is required to improve understanding of emerging mycotoxins, process contaminants and microbiological risks associated with plant-based products.
The study was conducted as a collaboration between the Finnish Food Authority and VTT Technical Research Centre of Finland as part of the VEGETURVA project funded by the Ministry of Agriculture and Forestry of Finland. The project's final seminar, at which a risk assessment based on products available on the Finnish market will be released, will take place on 17 September starting at 12:00 noon. Registration is available via this link.
Further Information:
Research Professor Johanna Suomi, tel. +358 29 520 5034 (chemical food hazards)
Researcher Petra Pasonen, tel. +358 295 204 007 (microbiological food hazards)
Email: firstname.lastname@foodauthority.fi