A recent risk assessment conducted in Finland has examined the safety of plant-based dairy alternatives. The study, carried out by the Finnish Food Authority (Ruokavirasto) and the research organisation VTT, focused on mycotoxin levels and microbiological risks.
According to Food Safety News, the findings suggest that these risks are generally low. However, the research highlighted that specific product ingredients and the way consumers store these items can have a significant impact on overall safety.
