'Emerging' mycotoxins in cereals processing chains: Changes of enniatins during beer and bread making

► Enniatins, emerging Fusarium toxins, often occur in wheat/barley and products thereof. ► The fate of enniatins during malting/brewing/baking was studied for the first time. ► Enniatins accumulated in spent grains; the transfer from malt to beer was negligible. ► Breadmaking decreased enniatins down to 30% of their initial levels in wheat.