Finnish consumer perceptions of mycelium-based foods and sensory descriptions of burger patties containing Pleurotus floridanum mycelium

By utilizing agricultural and industrial side streams, gastronomic mushroom cultivation and mycelium farming have the potential to provide a resource-efficient way of producing nutritious and versatile food ingredients while supporting local livelihoods. Since consumer acceptance of novel mycelium-based foods remain poorly understood, we examined the potential of gastronomic mushroom mycelia to attract consumers and deliver the sensory properties anticipated from a meat alternative product. In 2024, Finnish consumers interested in novel foods participated in four focus group discussions exploring perceptions of mycelium-based foods, with a particular emphasis on perceived naturalness, degree of processing, and sustainability. In addition, a trained panel (n=8) assessed the sensory attributes of mycelium-based hamburger patties with three flour formulations, complemented with texture profile analyses. Participants generally evaluated mycelium positively due to its perceived local origin, sustainability, and healthiness, reflecting associations with mushrooms. Views varied on whether mycelium qualifies as a natural or processed food. Mycelium patties, compared to a control plant-based burger patty, scored lower in attributes including meaty, salty, fatty, and umami, and higher in vegetable taste and beany aftertaste (p<0.05). Sensory performance of mycelium patties varied across flour formulations. The findings suggest that successful adoption of mycelium-based innovations is contingent upon demonstrable ecological benefits, nutritional adequacy, and providing taste and convenience comparable to familiar foods. Future research should explore the drivers of acceptance among consumers with higher food neophobia or aversion to mushrooms in larger samples. In addition, recipes with higher mycelium content should be developed to improve sensory performance without compromising healthiness.