Importance of Health Aspects in Polish Consumer Choices of Dairy Products

Abstract

In general, dairy products are well regarded for their nutritional value. Consumer perception of dairy products is influenced by many interrelated factors but healthiness remains one of the key attributes and values for consumers. Furthermore, contemporary consumers increasingly seek out dairy products with additional health benefits and, therefore, it is essential to explore which attributes are important drivers of food choices and how producers can better respond to shifting consumer values and needs in each dairy product category. Therefore, the aims of the study were: (a) to identify consumer segments based on the importance they attached to selected attributes of dairy products, (b) to explore differences between the identified segments in their perceptions of health-related attributes of dairy products, (c) to determine if health-related aspects influenced consumers decisions to buy high-quality dairy products, and (d) to identify if consumers were open to novelties in dairy products. The data were collected within a CAPI (Computer Assisted Personal Interview) survey on a representative sample of 983 adult Polish consumers. The non-hierarchical K-means clustering method was used to identify four clusters of consumers, namely: Enthusiastic, Involved, Ultra-involved and Neutral. Enthusiastic consumers attach more importance to the influence of dairy products on immunity and are more willing to agree with the opinion that dairy products are a source of mineral nutrients as well as vitamins. Ultra-involved and Involved consumers pay less attention to some health aspects of dairy products compared to other clusters; however, the Ultra-involved are more quality-oriented than are the Involved. Neutral consumers are more open to accept changes on the dairy product market and are relatively more inclined to choose new dairy products. However, these consumers have scored lower on those aspects related to the healthiness of dairy products and, in order to target them effectively, it is essential to develop well-tailored communication strategies highlighting the health benefits of dairy products. These results relate to the Polish market and are important for the development of new dairy products and for targeting public nutrition as well as for directing marketing communication. The results may provide important insights for those who develop educational strategies and campaigns.

One Health, Fermented Foods, and Gut Microbiota

“…Fermentation may enhance the benefits of a wide variety of foods, dairy products, herbs, and beverages, acting upon the absorption and activity of their secondary metabolites and chemical elements [86]. However, it is not always possible to clearly distinguish the potential contribution of the microbial content from that of the food matrix.…”

Consumer Understanding of Food Quality, Healthiness, and Environmental Impact: A Cross-National Perspective

“…The demand for high quality food has constantly increased during recent decades, as has the interest in the food quality issue both in response to market pressure (such as requests from increasingly demanding and knowledgeable consumers) and also as a reaction to other factors, for example health and environmental concerns [1]. The consumer of the 21st Century is a highly demanding one, exhibiting greater concern about quality and health benefits with respect to products he/she buys [2]. Food quality is a central issue in today's food economics [3], and the last few decades testify that consumers' concerns for healthier lifestyles and environment care are driving forces for reshaping food buying intentions and their perspectives on food quality.…”

Impact of Bovine Diet on Metabolomic Profile of Skim Milk and Whey Protein Ingredients

“…While previous studies have investigated the effect of bovine dietary supplementation of individual AAs on milk gross composition [6,7] and protein synthesis [8], little information exists on the potential effect of standard bovine feeding systems on the overall AA composition of milk. Recently, consumer interest has increasingly been focused on dairy products derived from what is perceived as a healthier [9], natural, or more sustainable, origin [10]. While previous research has demonstrated the effect of diet on the fat fraction of milk, the micronutrient composition of various protein ingredients is an important consideration in the manufacture of dairy products which aim to meet this demand.…”