Consumer knowledge and motivations for consumption of fermented foods

Non-alcoholic fermented foods (FFs) are a popular food group with consumers; however limited studies exist evaluating the motivations for consuming FFs and the frequency of consumption. To begin to address this gap in knowledge, we developed an online survey to assess participant familiarity with different types of fermented products, determine consumption frequency, and gain insight into the motivation for consumption. A total of 751 participants completed the survey. Yogurt was the most frequently identified fermented food ( n = 658; 87.62% of respondents). Participants reported consuming fermented cereal grains ( n = 307; 46.17%), fruits and vegetables ( n = 281; 42.26%), dairy products ( n = 204; 39.70%), soy/rice products ( n = 250; 37.60%) and fermented meats ( n = 204; 30.68%). Reported daily consumption was highest for categories of fermented cereal and dairy products, compared to the other categories which typically were consumed on a weekly or monthly basis. The primary motivator for consumption was taste ( n = 337; 50.68%) compared to health benefits ( n = 235; 35.34%) and cultural reasons ( n = 80; 12.03%). The most highly selected health benefits associated with FF consumption were “improved gut microbiome” ( n = 513; 77.14%), “digestive benefits” ( n = 508; 76.39%), and “probiotic” ( n = 458; 68.87%). Participants associated health benefits with all fermented products listed in the survey. Therefore, consumers may assume that all fermented foods confer the same health benefits. The motivations for consumption (sensory attributes, health benefits, cultural reasons) did not vary when individuals were asked to respond for FFs as a broad category versus specifically for non-alcoholic, fermented fruits and vegetables. This suggests that consumers view FFs similarly regardless of the starting ingredients and fermentative process involved.