PLOS One study by Hellwig and Taherzadeh finds widespread misconceptions about fungi-based foods across Europe despite strong sustainability support

A new study published in PLOS One has found that while European consumers broadly accepted the sustainability and nutritional promise of fungi-based foods, many still lacked even basic factual understanding of what those products are and how they are made.

The research, conducted by Coralie Hellwig and Mohammad J. Taherzadeh and published on 15 April 2026, surveyed 6,004 adults across Germany, Spain, and Sweden to assess knowledge and perceptions of fungi-based foods, including terminology, taxonomy, cultivation timelines, sustainability, and nutrition.

• A survey of 6,004 adults across Germany, Spain, and Sweden revealed widespread misconceptions about fungi-based foods, particularly around taxonomy, terminology, and cultivation timelines.
• Majorities in all three countries agreed fungi-based foods are sustainable and nutritionally comparable to meat, despite limited factual understanding of production processes.
• The study found higher knowledge levels among tertiary-educated, higher-income, and meat-reducing consumers, highlighting clear demographic differences in familiarity with fungi-based foods.

The findings pointed to a disconnect between perception and knowledge. While respondents were largely positive about the role fungi-based foods could play in sustainable diets, their answers to more specific questions revealed significant gaps in understanding.

One of the clearest examples came from a question on taxonomy. Respondents were asked whether fungi and mushrooms are the same thing and are plants. In Germany, 60% answered 'true', compared with 38% in Spain and 34% in Sweden. In contrast, 62% of Spanish respondents and 66% of Swedish respondents correctly answered “false.”

The authors cautioned that the question combined two concepts into a single statement, meaning it captured a broader misunderstanding rather than a precise error. Still, the results highlighted how basic scientific distinctions remained unclear for a large portion of the population.

Confusion extended to terminology. The study found that the term 'mycoprotein', widely used in parts of the alternative protein sector, remained unfamiliar to most respondents. Only 33% of participants in Germany and 32% in Spain correctly identified mycoprotein as proteins in fungi and mushrooms. Sweden performed slightly better at 37%, but the majority in all three countries either selected an incorrect answer or said they did not know.

The authors noted that the term itself may contribute to the confusion, as it can be used differently across regulatory, commercial, and scientific contexts. They suggested that clearer and more accessible language, such as fungi-based or mycelium-based, could improve public understanding.

A similar pattern emerged when respondents were asked about cultivation timelines. Filamentous fungi, which are used in fermentation-based production systems, can typically be grown and harvested within days. However, only 21% of respondents in Germany, 20% in Spain, and 25% in Sweden selected 'a week or less' as the correct timeframe.

The majority in each country either chose incorrect answers or indicated uncertainty, with 'I do not know' responses reaching as high as 47% in Sweden. The authors suggested that many respondents may have been thinking of mushroom cultivation, which takes longer, or may have been unfamiliar with the term 'filamentous fungi' altogether.

This lack of awareness stood in contrast to the potential advantages of the technology. Filamentous fungi are produced through controlled aerobic fermentation processes, offering rapid growth cycles and high efficiency compared with traditional animal agriculture. The study suggested that this point had not been effectively communicated to the public.

Despite these knowledge gaps, respondents showed strong agreement with broader claims about sustainability and nutrition. When asked whether cultivating filamentous fungi could play a major role in managing the planet’s resources, 85% of German respondents agreed, along with 88% in Spain and 86% in Sweden.

Similarly, large majorities across all three countries agreed that fungi-based foods could offer a nutritional profile comparable to meat, particularly in terms of protein and amino acids.

The authors emphasized that these responses should be interpreted carefully. Because the statements were positively framed, high levels of agreement may reflect general openness to favorable claims rather than detailed understanding. They also pointed to the possibility of ceiling effects, where responses cluster at the top end of the scale, limiting the ability to distinguish between different levels of knowledge.

Even so, the findings suggested that public perception of fungi-based foods was broadly aligned with their intended positioning as sustainable and nutritious alternatives, even if the underlying science was not well understood.

The study also identified clear demographic patterns. Higher levels of knowledge were consistently associated with respondents who had tertiary education, higher household incomes, or diets that involved reducing meat consumption. These groups were more likely to correctly answer questions about taxonomy, terminology, and cultivation timelines.

In contrast, lower levels of knowledge were observed among respondents with primary education and among those who reported less engagement with alternative diets. Age also played a role in some cases, with older respondents more likely to hold misconceptions, particularly around taxonomy.

The authors did not attempt to establish causal relationships but suggested that differences in education, exposure to information, and familiarity with alternative foods could help explain these patterns.

Across all five areas studied, the results pointed to a broader issue: while fungi-based foods are gaining visibility, the details of how they are produced and what they are made from remain unclear to many consumers.

The study framed this as a communication challenge rather than a lack of interest. Previous research has shown that familiarity and understanding can influence how new food technologies are perceived, often before factors such as taste or price are considered.

Hellwig and Taherzadeh wrote that clearer communication could help bridge this gap. They suggested that public messaging should focus on accessible terminology, avoid unnecessary technical language, and directly address common misconceptions. In particular, they highlighted the value of describing fungi-based foods as being 'grown in days' to convey the speed and efficiency of production.

At the same time, the authors cautioned against assuming that agreement with sustainability and nutrition claims reflected deep engagement. They argued that communication should be transparent about what is known, what depends on production conditions, and how different products may vary.

The study also outlined several limitations. The survey relied on a small number of closed-ended questions, meaning it captured specific knowledge gaps rather than broader scientific literacy. Some questions combined multiple concepts or used simplified definitions, which may have influenced how respondents interpreted them.

In addition, the data was drawn from an opt-in online panel, which may not fully represent the wider population. The authors also noted that subgroup analyses involved many comparisons and should be treated as exploratory.

Even with these caveats, the findings provided a detailed snapshot of how fungi-based foods are currently understood across three European markets. They suggested that while the concept has gained traction, much of the underlying science and production process remains opaque to the public.

The authors concluded that improving clarity around terminology, production methods, and key attributes could help align public understanding with the evidence. By addressing these gaps, they argued, stakeholders may be better able to support informed decision-making and wider integration of fungi-based foods into sustainable food systems.