Sales of vegetarian, vegan and plant-based products in the UK amount to over a billion pounds per year. This market has seen the entry of many new ingredients, processes and innovative solutions to providing plant-based analogues to products that traditionally contain animal protein. These products need to be carefully assessed for the risk they pose from a microbiological and allergenic perspective. Sabina O'Reilly and Helen Arrowsmith will present their investigations into the risks posed by allergens and microorganisms in these products.