As alternative proteins and new food products become more common, many people are still unsure what they are actually eating. A new study suggests that confusion is especially common when it comes to fungi-based foods.
In a survey of consumers in three European countries, researchers found that about two-thirds of respondents did not know what mycoprotein is, a type of protein derived from fungi and used in some meat alternatives. Nearly half also incorrectly identified mushrooms as plants rather than a separate biological category.
The findings, published in PLOS One, point to a gap between the growing presence of these foods and public understanding of how they are made or classified. That gap may matter more than it seems. When people are unfamiliar with ingredients or terminology, they may be less likely to try new foods or may rely on assumptions that do not reflect how those foods are produced or what they contain.
Rather than focusing on health outcomes, the study looked at how people interpret terms related to fungi-based foods, including how they understand production timelines, nutrition and sustainability. Across the board, responses varied widely, suggesting that many consumers are still forming their perceptions in this area.
That uncertainty comes at a time when fungi-based products, including mycoprotein, are becoming more visible in grocery stores and restaurant menus. These foods are often grouped with plant-based alternatives, even though fungi are biologically distinct from plants. For consumers, that distinction may not always be obvious, especially when products are marketed alongside more familiar categories.
The study does not suggest that understanding fungal biology is necessary for making healthy food choices. But it does highlight a broader pattern seen across nutrition and food trends: when new categories emerge, terminology often outpaces public understanding.
In practice, that can influence how people evaluate foods, from perceived health benefits to willingness to purchase. Clearer labeling and more accessible information may help close that gap as these products become more common.
The study was supported by the Swedish Research Council FORMAS.