Consumer Behaviour on the Non-Dairy Fermented Market

Julia Szutowska, Daniela Gwiazdowska, Bogdan Sojkin

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.


Keywords


consumer behaviour; food choice; consumption; purchasing; functional food

Full Text:

PDF

References


Ávila, B.P., da Rosa, P.P., Fernandes, T.A., Chesini, R.G., Sedrez, P.A., de Oliveira, A.P.T., … Roll, V.F.B. (2020). Analysis of the Perception and Behaviour of Consumers Regarding Probiotic Dairy Products. International Dairy Journal, 106. https://doi.org/10.1016/j.idairyj.2020.104703

Buttriss, J., Stanner, S., McKevith, B., Nugent, A.P., Kelly, C., Phillips, F., & Theobald, H.E. (2004). Successful Ways to Modify Food Choice: Lessons from the Literature. Nutrition Bulletin, 29(4), 333–343. https://doi.org/10.1111/j.1467-3010.2004.00462.x

Cruwys, T., Bevelander, K.E., & Hermans, R.C.J. (2015). Social Modeling of Eating: A Review of When and Why Social Influence Affects Food Intake and Choice. Appetite, 86, 3–18. https://doi.org/10.1016/j.appet.2014.08.035

Filannino, P., Azzi, L., Cavoski, I., Vincentini, O., Rizzello, C.G., Gobbetti, M., & Di Cagno, R. (2013). Exploitation of the Health-Promoting and Sensory Properties of Organic Pomegranate (Punica granatum L.) Juice Through Lactic Acid Fermentation. International Journal of Food Microbiology, 163(2–3), 184–192. https://doi.org/10.1016/j.ijfoodmicro.2013.03.002

Granato, D., Branco, G.F., Nazzaro, F., Cruz, A.G., & Faria, J.A.F. (2010). Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products. Comprehensive Reviews in Food Science and Food Safety, 9(3), 292–302. https://doi.org/10.1111/j.1541-4337.2010.00110.x

Hutkins, R. (2019). Microbiology and Technology of Fermented Foods. Hoboken: Wiley & Sons.

Kandylis, P., Pissaridi, K., Bekatorou, A., Kanellaki, M., & Koutinas, A.A. (2016). Dairy and Non-Dairy Probiotic Beverages. Current Opinion in Food Science, 7, 58–63. https://doi.org/10.1016/j.cofs.2015.11.012

Köster, E.P., & Mojet, J. (2007). Theories of Food Choice Development. Understanding Consumers of Food Products, 93–124. https://doi.org/10.1533/9781845692506.1.93

Kraus, A., Annunziata, A., & Vecchio, R. (2017). Sociodemographic Factors Differentiating the Consumer and the Motivations for Functional Food Consumption. Journal of the American College of Nutrition, 36(2), 116–126. https://doi.org/10.1080/07315724.2016.1228489

Kumar, B.V., Venkata, S., & Vijayendra, N. (2015). Trends in Dairy and Non-Dairy Probiotic Products – a Review. Journal of Food Science and Technology, 52(10), 6112–6124. https://doi.org/10.1007/s13197-015-1795-2

Lobb, A.E., Mazzocchi, M., & Traill, W.B. (2007). Modelling Risk Perception and Trust in Food Safety Information Within the Theory of Planned Behaviour. Food Quality and Preference, 18(2), 384–395. https://doi.org/10.1016/j.foodqual.2006.04.004

Mazlan, F.A., Suffin, M., & Sharifuddin, Y. (2015). Biotransformation of Momordica Charantia Fresh Juice by Lactobacillus plantarum BET003 and Its Putative Anti-Diabetic Potential. PeerJ, 2015(10), 1–18. https://doi.org/10.7717/peerj.1376

Panghal, A., Janghu, S., Virkar, K., Gat, Y., Kumar, V., & Chhikara, N. (2018). Potential Non-Dairy Probiotic Products – a Healthy Approach. Food Bioscience, 21, 80–89. https://doi.org/10.1016/j.fbio.2017.12.003

Ranadheera, C.S., Vidanarachchi, J.K., Rocha, R.S., Cruz, A.G., & Ajlouni, S. (2017). Probiotic Delivery Through Fermentation: Dairy vs. Non-Dairy Beverages. Fermentation, 3(4), 1–17. https://doi.org/10.3390/fermentation3040067

Sato, P. de M., Couto, M.T., Wells, J., Cardoso, M.A., Devakumar, D., & Scagliusi, F.B. (2020). Mothers’ Food Choices and Consumption of Ultra-Processed Foods in the Brazilian Amazon: A Grounded Theory Study. Appetite, 148, 104602. https://doi.org/10.1016/j.appet.2020.104602

Shepherd, R. (1989). Factors Influencing Food Preferences and Choices. In Handbook of Psychophysiology of Human Eating (pp. 3–24). New York: Wiley & Sons.

Shepherd, R. (1999). Social Determinants of Food Choice. Proceedings of the Nutrition Society, 58(4), 807–812. https://doi.org/10.1017/S0029665199001093

Stroebele, N., & De Castro, J.M. (2004). Effect of Ambience on Food Intake and Food Choice. Nutrition, 20(9), 821–838. https://doi.org/10.1016/j.nut.2004.05.012

Wadołowska, L., Babicz-Zielińska, E., & Czarnocińska, J. (2008). Food Choice Models and Their Relation with Food Preferences and Eating Frequency in the Polish Population: POFPRES Study. Food Policy, 33(2), 122–134. https://doi.org/10.1016/j.foodpol.2007.08.001

Wilczak, M. (2019). Postawy i zachowania konsumentów wybranych krajów europejskich wobec produktów fermentowanych. In W. Truszkowski & P.R. Sosna (red.), Uwarunkowania bezpieczeństwa i jakości żywności w Polsce (pp. 29–39). Olsztyn: UWM.

Ye, J.-H., Huang, L.-Y., Terefe, N.S., & Augustin, M.A. (2019). Fermentation-Based Biotransformation of Glucosinolates, Phenolics and Sugars in Retorted Broccoli Puree by Lactic Acid Bacteria. Food Chemistry, 286, 616–623. https://doi.org/10.1016/j.foodchem.2019.02.030




DOI: http://dx.doi.org/10.17951/h.2021.55.3.117-131
Date of publication: 2021-11-24 12:10:23
Date of submission: 2021-03-15 13:33:36


Statistics


Total abstract view - 1307
Downloads (from 2020-06-17) - PDF - 0

Indicators



Refbacks

  • There are currently no refbacks.


Copyright (c) 2021 Julia Szutowska, Daniela Gwiazdowska, Bogdan Sojkin

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.