Mycotoxins in Brewing and Malting in 2025

Mycotoxins, the secondary metabolites of fungi, pose a serious problem for human health and as a result of this growing interest, they are being widely studied by scientific groups in various aspects. One of these aspects is the food industry and the associated beer production.
Mycotoxins can be present not only in the beer itself, but also in the raw materials used in its production.
Since 2008, the Research Institute of Brewing and Malting has been investigating the issue of mycotoxins. Over time, more than 10,000 samples have been analysed in different brewing and malting matrices. The French start-up biotechnology company Fianovis offers a state-of-the-art range of standards for accurate and reliable mycotoxin detection, including C13 isotopically labeled internal standards.
The collaboration between the Research Institute of Brewing and Malting and Fianovis focuses on mycotoxins in brewing and malting. It emphasizes the importance of the quality of the input raw materials, which has a significant impact on the final product, beer. The results highlight the key role of quality control in food safety, not only in brewing and malting, but also beyond.