Consumer Behaviour on the Non-Dairy Fermented Market
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,...
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| Format: | Article |
| Language: | English |
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Maria Curie-Skłodowska University, Lublin, Poland
2021-11-01
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| Series: | Annales Universitatis Mariae Curie-Skłodowska Sectio H, Oeconomia |
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| Online Access: | https://journals.umcs.pl/h/article/view/12139 |
| _version_ | 1797869116460105728 |
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| author | Julia Szutowska Daniela Gwiazdowska Bogdan Sojkin |
| author_facet | Julia Szutowska Daniela Gwiazdowska Bogdan Sojkin |
| author_sort | Julia Szutowska |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-10T00:07:36Z |
| format | Article |
| id | doaj.art-41927cd69fa44c958427a47b23983a05 |
| institution | Directory Open Access Journal |
| issn | 0459-9586 |
| language | English |
| last_indexed | 2024-04-10T00:07:36Z |
| publishDate | 2021-11-01 |
| publisher | Maria Curie-Skłodowska University, Lublin, Poland |
| record_format | Article |
| series | Annales Universitatis Mariae Curie-Skłodowska Sectio H, Oeconomia |
| spelling | doaj.art-41927cd69fa44c958427a47b23983a052023-03-16T18:58:12ZengMaria Curie-Skłodowska University, Lublin, PolandAnnales Universitatis Mariae Curie-Skłodowska Sectio H, Oeconomia0459-95862021-11-0155311713110.17951/h.2021.55.3.117-1318802Consumer Behaviour on the Non-Dairy Fermented MarketJulia Szutowska0Daniela Gwiazdowska1Bogdan Sojkin2Poznań University of Economics and Business. Department of Natural Science and Quality AssurancePoznań University of Economics and Business. Department of Natural Science and Quality AssurancePoznań University of Economics and Business. Department of Product MarketingTheoretical 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.https://journals.umcs.pl/h/article/view/12139consumer behaviourfood choiceconsumptionpurchasingfunctional food |
| spellingShingle | Julia Szutowska Daniela Gwiazdowska Bogdan Sojkin Consumer Behaviour on the Non-Dairy Fermented Market Annales Universitatis Mariae Curie-Skłodowska Sectio H, Oeconomia consumer behaviour food choice consumption purchasing functional food |
| title | Consumer Behaviour on the Non-Dairy Fermented Market |
| title_full | Consumer Behaviour on the Non-Dairy Fermented Market |
| title_fullStr | Consumer Behaviour on the Non-Dairy Fermented Market |
| title_full_unstemmed | Consumer Behaviour on the Non-Dairy Fermented Market |
| title_short | Consumer Behaviour on the Non-Dairy Fermented Market |
| title_sort | consumer behaviour on the non dairy fermented market |
| topic | consumer behaviour food choice consumption purchasing functional food |
| url | https://journals.umcs.pl/h/article/view/12139 |
| work_keys_str_mv | AT juliaszutowska consumerbehaviouronthenondairyfermentedmarket AT danielagwiazdowska consumerbehaviouronthenondairyfermentedmarket AT bogdansojkin consumerbehaviouronthenondairyfermentedmarket |