Fermented dairy dominates European consumption while plant alternatives lag behind

A new study published in the British Journal of Nutrition has mapped fermented food and drink intake across Europe, showing that dairy products dominate consumption while plant-based alternatives remain low, Food Navigator reported. Researchers examined 12,646 adults across 53 countries to analyze regional consumption habits across 15 distinct categories. [1]

To evaluate consumption patterns, researchers gathered frequency and portion-size data using a dedicated Fermented Food Frequency Questionnaire, according to Food Navigator. The research surveyed participants across four broad geographic zones, covering Northern, Southern, Western, and Central-Eastern Europe. [1]

Food Navigator noted that the study assessed items ranging from dairy and non-alcoholic beverages to chocolate, alongside plant-based meat and dairy substitutes. Distinct beverage preferences, such as national drinks, often form a key component of regional identity across different global cultures. [1][2]

The findings highlight the ongoing structural dominance of traditional fermented dairy within European supply chains and consumer diets. Understanding these baseline intake metrics provides crucial data for food manufacturers and industry professionals evaluating market demand for plant-based alternatives. [1]