Plant-based dairy alternatives and vegan desserts available on the Finnish market generally demonstrate a high level of food safety. According to a risk assessment carried out within the VEGETURVA project by the Finnish Food Authority and VTT, the microbiological risks associated with these products were generally low, and concentrations of the investigated mycotoxins remained below the limits of quantification. At the same time, the results show that consumer storage practices, product raw materials and the occurrence of certain chemical hazards may influence product safety.
The consumption of plant-based dairy alternatives has increased rapidly in recent years. While their nutritional properties have been extensively studied, considerably less information has been available on their safety. The VEGETURVA project, carried out jointly by the Finnish Food Authority and VTT Technical Research Centre, examined microbiological and chemical risks associated with plant-based drinks, fermented plant-based products and vegan desserts, as well as safety issues related to their use.
“Overall, the food safety level of the products was found to be good. At the same time, we identified several areas where further research is needed to enable a more comprehensive assessment of risks associated with this rapidly growing product category,” says Research Professor Johanna Suomi of the Finnish Food Authority.
Only Limited Numbers of Harmful Microorganisms Were Detected
Only small numbers of harmful microorganisms were detected in the products analysed. No bacteria belonging to the genus Clostridium were found, and bacteria belonging to the Bacillus cereus group were detected only in isolated samples. The risk of food poisoning associated with these products was therefore assessed as low.
However, consumer survey results showed that some consumers store opened plant-based drinks for longer than recommended by manufacturers or leave them at room temperature for several hours. Modelling results suggest that such storage practices may promote microbial growth and increase the risk of foodborne illness. Many respondents also reported relying on sensory observations when assessing whether products were still suitable for consumption. Plant-based drinks do not always show obvious signs of spoilage, however, even when bacterial levels are high, or the changes may be too subtle to notice.
“The safety of plant-based drinks depends not only on manufacturing practices but also on consumer behaviour. Opened products should be stored in a refrigerator and consumed according to the manufacturer’s instructions,” reminds Researcher Petra Pasonen of the Finnish Food Authority.
No Mycotoxins Were Quantified, but More Information Is Needed on Emerging Mycotoxins
In the Finnish products analysed, concentrations of the investigated mycotoxins remained below the limits of quantification.
International scientific literature nevertheless indicates that several mycotoxins may occur in plant-based products at low concentrations. Additional research is particularly needed on the occurrence and health effects of so-called emerging mycotoxins, including enniatins, beauvericin and compounds produced by Alternaria moulds.
The researchers also emphasize that the Finnish dataset was still relatively limited. Long-term monitoring of product safety will require larger datasets and studies covering a broader range of product categories. Knowledge regarding the health effects and biologically relevant exposure levels of emerging mycotoxins remains incomplete, highlighting the need for further international toxicological research to support future risk assessments.
Raw Materials Influence the Risk Profile
Differences in food safety profiles were observed depending on the raw materials used in the products.
Rice-based drinks differed from other products because of risks associated with inorganic arsenic. Although the measured concentrations were low, the results support current recommendations that rice-based drinks should not be used as the main beverage consumed with meals. Considering the cancer risk associated with arsenic exposure, as well as the less favourable nutritional characteristics of rice-based drinks, other plant-based drinks are generally preferable alternatives.
High consumption of oat- and soy-based products may, in turn, increase exposure to cadmium and nickel. The associated risks were assessed as remaining low for most adults, although exposure may be higher among young children with similar consumption patterns.
“However, the results do not provide grounds for avoiding oat- or soy-based products. On the contrary, oat-based products may contribute to increased dietary fibre intake, which is beneficial at the population level. A varied diet remains a sensible way to manage potential exposure risks,” says Suomi.
More Research Is Needed on the Safety of Plant-Based Products
The VEGETURVA project indicates that plant-based dairy alternatives are generally safe in Finland. At the same time, the study identified several questions requiring further investigation.
Additional information is needed particularly on emerging mycotoxins, contaminant concentrations in different raw materials, microbiological risks associated with plant-based products, and how increasing consumption of these products may affect overall consumer exposure across different age groups.
Further Information:
Chemical food hazards: Research Professor Johanna Suomi, Finnish Food Authority, Tel. +358 29 520 5034, johanna.suomi@ruokavirasto.fi
Foodborne microbiological hazards: Researcher Petra Pasonen, Finnish Food Authority, Tel. +358 295 204 007, petra.pasonen@ruokavirasto.fi
Chemical analyses: Senior Research Scientist Janne Järvinen, Finnish Food Authority, Tel. +358 29 520 4352, janne.jarvinen@ruokavirasto.fi
Microbiological analyses: Senior Research Scientist Maria Aarnio, Finnish Food Authority, Tel. +358 29 520 4105, maria.aarnio@ruokavirasto.fi
Effects of processing on microbiological safety: Principal Scientist Hanna-Leena Alakomi, VTT Technical Research Centre of Finland, Food Design and Safety, Tel. +358 40 840 5508, hanna-leena.alakomi@vtt.fi
(The contact persons will be available for interviews after 15:30 on 17 September 2026.)
Publication:
Food Safety of Plant-Based Drinks and Vegan Desserts (VEGETURVA). Finnish Food Authority Research Reports 5/2026. (The report is in Finnish)