European perspectives on fungi-based food: Appeal and concerns

Ensuring food security while reducing the environmental footprint of food production has intensified interest in fungi-based foods. This study gauges Europeans’ sentiments to such products by surveying 6,004 adults in Germany, Spain and Sweden (Oct–Nov 2024), countries chosen for their contrasting food cultures, sustainability views and regulatory contexts. Many respondents already find the concept appealing, while a similarly large group is open to trying it. A group of respondents voices disinterest, and many do not know what fungi-based food is, highlighting an opportunity for awareness-building. Country effects are modest: Spain shows slightly higher rejection, Germany more uncertainty and Sweden the most trial experience. Up to one-quarter report no concerns; the remainder focus mainly on additives, processing transparency, toxicity, price and flavor or texture parity with meat, while nutritional, digestibility and sustainability worries are rarer. Younger, highly educated and animal-derived food minimizing or avoiding (e.g., flexitarian or vegetarian) persons are more receptive than older or meat-oriented cohorts. Clear labelling, sensory optimization and targeted messaging could convert the sizeable open-minded segment into early adopters, advancing the EU Farm-to-Fork vision of resilient, resource-efficient food. • Survey of 6,004 adults in DE/ES/SE probes appeal of fungal meat substitutes. • 20% interested and 20% neutral-curious; 29% reject; 22%unaware of concept. • Additives, processing clarity, toxins, price, taste top concerns; 25% unconcerned. • Younger, educated, flexitarian cohorts show higher receptiveness to fungal foods. • Clear labels and better taste may convert a sizable open-minded consumer segment.