Abstract
Theoretical background: In recent decades, an increase in the consumption of non-dairy fermented products with probiotic potential has been observed. Food choices is a complex process that involves several factors concerning product-related aspects like taste, pro-health values, price or packaging, as well as individual factors (e.g. beliefs) or social issues (e.g. culture, tradition). Purpose of the article: Therefore, the aim of this study was to understand the food choices, food intake and purchasing habits regarding vegetables fermented products (focusing on preserves and juices) in the reality of the Polish market. Research methods: The research was conducted in Poland with the use of an original questionnaire among a group of 205 individuals of both genders, aged between 21 and above 60 years old. Also, descriptive statistics, one-way analysis of variance (ANOVA) and post-hoc Tukey’s test were used in the data analyses. Main findings: Research findings indicate that fermented vegetable foods are mainly seen as pro-health products characterized by probiotic properties, higher vitamin C content and associated with the ability to increase human’s immunity. Sauerkraut, pickled cucumbers and beetroots are the most frequently and eagerly consumed products. On the other hand, fermented vegetable juices are less popular among respondents. The most crucial factors determining the choice of this product category include taste, pro-health and probiotic properties, nutritional values and product composition.
Highlights
In recent days, the popularity of non-dairy fermented products characterized by probiotic properties is increasing, especially among producers of functional foods,M food technologists, scientists and health-conscious consumers (Panghal et al, 2018). the current probiotic market is dominated by dairy food, non-dairy fermented food products based on fruit and vegetables possess some exclusive features and advantages compared to traditional dairy probiotic food (Ávila etU al., 2020; Granato, Branco, Nazzaro, Cruz, & Faria, 2010)
The popularity of non-dairy fermented products characterized by probiotic properties is increasing, especially among producers of functional foods, M food technologists, scientists and health-conscious consumers (Panghal et al, 2018)
Food choices regarding fermented vegetable products on the Polish market are scarcely recognized in the literature
Summary
The popularity of non-dairy fermented products characterized by probiotic properties is increasing, especially among producers of functional foods,M food technologists, scientists and health-conscious consumers (Panghal et al, 2018). the current probiotic market is dominated by dairy food (mostly yoghurts), non-dairy fermented food products based on fruit and vegetables possess some exclusive features and advantages compared to traditional dairy probiotic food (Ávila etU al., 2020; Granato, Branco, Nazzaro, Cruz, & Faria, 2010). The popularity of non-dairy fermented products characterized by probiotic properties is increasing, especially among producers of functional foods,. From the point of view of potential customers and producers, these advantages can be divided into health-related and economic issues. The main recipients of non-dairy fermented products are consumers struggling with health problems such as lactose intolerance, allergy to cow’s milk protein or high cholesterol levels (Kandylis, Pissaridi, Bekatorou, Kanellaki, & Koutinas, 2016; Kumar, Venkata, & Vijayendra, 2015). Due to the increasing awareness of environmental protection and healthy eating habits, vegans and vegetarians might be potential consumers of this product category. A growing number of scientific papers regarding the positive influence of non-dairy fermented products on human health provides their greater popularity and consumption (Hutkins, 2019)
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