ArticlePloS one2026
Fungi-based food in the public eye: Terminology, cultivation timelines, sustainability, and nutrition across three EU countries.
Article in PloS one, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
- Alternative Proteins on the Polish Plate: Consumer Acceptance, Current Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fungi-based foods are gaining attention as sustainable alternatives, yet public understanding remains limited. This study quantified knowledge and perceptions in Germany, Spain, and Sweden, selected for their distinct dietary cultures and regulatory contexts. An online survey of 6,004 adults used quiz-style questions covering taxonomy, terminology, cultivation timelines, sustainability, and nutrition. Results show misconceptions. Many classified fungi as plants, were unfamiliar with mycoprotein, and underestimated the rapid cultivation of filamentous fungi. Despite these gaps, majorities in all countries endorsed fungi's sustainability potential and nutritional parity with meat. Greater knowledge was observed among tertiary-educated, higher-income, and meat-reducing groups. These findings show that limited process-related factual knowledge exists, underscoring the need for clearer communication. Public messaging should employ accessible terminology, present fermentation as 'grown in days,' and emphasize nutritional properties. Addressing knowledge gaps can align perceptions with evidence, enable informed decision-making, and support integration of fungi-based foods into sustainable systems.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.