Mapping fermented food prevalence and intake across European regions: results from the Promoting Innovation of Fermented Foods (PIMENTO) study

Fermented foods are integral to European diets, yet their consumption patterns remain poorly characterised. We analysed cross-sectional data from 12 646 adults across fifty-three countries in four EuroVoc regions (Northern, Southern, Western and Central-Eastern Europe; 2023-2024) collected with the validated Fermented Food Frequency Questionnaire (3FQ) within the Promoting Innovation of Fermented Foods COST Action (CA20128). Weighted analyses accounted for regional population distributions, sex and age. Intake across fifteen fermented food categories was estimated from frequency and portion-size data to derive consumer prevalence and quantities. Fermented dairy products showed near-universal prevalence (94·1-95·6 %) with median intake among consumers of 66·7-80·1 g/day. Coffee and fermented cereals were also highly prevalent (78·4-84·1 % and 89·9-95·9 %, respectively), with median intakes of 60·0-73·1 ml/day for coffee and 44·0-77·1 g/day for cereals. Chocolate was consumed weekly (76·0-138·8 ml/week) by >90 % of participants. In contrast, fermented vegetables and legumes exhibited low intakes (4·4-8·4 g/day and 4·5-9·0 ml/week, respectively). Plant-based alternatives were consumed by up to 72·8 % in Western Europe, but intake was negligible (median 25·5 ml/week). Alcoholic beverages varied regionally: wine 12·5-25·0 ml/day; beer/cider 25·0-50·0 ml/day. Fermented non-alcoholic beverages had low prevalence (18·3-49·3 %) but relatively high weekly intake among consumers (18·7-49·8 ml/week). Consumer prevalence and intake varied independently across categories. This Europe-wide mapping reveals substantial regional heterogeneity in both prevalence and intake. Findings highlight the need for harmonised and standardised dietary monitoring protocols to address current data gaps in fermented food consumption, characterise exposure profiles across populations and support future research on their associations with health outcomes.

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Journal
British Journal Of Nutrition
Published
2026-10-15
DOI
https://doi.org/10.1017/s0007114526108563
Primary Topic
Nutritional Studies and Diet
Type
article
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article

Mapping fermented food prevalence and intake across European regions: results from the Promoting Innovation of Fermented Foods (PIMENTO) study

Konstantinos Chandolias, Anastasia Z. Kalea, Victoria Meslier, Davit Pipoyan et al.
British Journal Of Nutrition
Nutritional Studies and Diet
article

Mapping fermented food prevalence and intake across European regions: results from the Promoting Innovation of Fermented Foods (PIMENTO) study

Konstantinos Chandolias, Anastasia Z. Kalea, Victoria Meslier, Davit Pipoyan, Photis Papademas, Doris Jaros, Effie Tsakalidou, Daniel Borch Ibsen, Irzada Taljić, Gjore Nakov, Johanna Burtscher, Christos Pafilas, Michail Syrpas, Marta Laranjo, Amparo Gamero, Igor Pravst, Duygu Ağagündüz, Marija Cerjak, I. Ciproviča, Pasquale Russo, Zuzana Ciesarová, Hristo Hristov, Guy Vergères, Małgorzata Wronkowska, Christophe Chassard, Biljana Trajkovska, Nóra Emilia Nagybákay, Harald Rohm, Kaarel Adamberg, Signe Adamberg, Håvard Jenssen, Zeynep Kalyoncu, Terhi A. Pohjanheimo, Theodoros Smiliotopoulos, Etleva Delia, Bojana B. Vidović, Elske Maria Brouwer-Brolsma, Daniela Nikolovska Nedelkoska, Vaida Kitrytė, Sonja Umićević, Andjela Vukojevic, Francesca De Filippis, Emmanuella Magriplis, Niki Myrintzou, Yiannis Frestis, Petra Jones, Foteni Pavli, Kathryn Jane Pimentel, Mario Caruana Grech Perry
article en

Abstract

Fermented foods are integral to European diets, yet their consumption patterns remain poorly characterised. We analysed cross-sectional data from 12 646 adults across fifty-three countries in four EuroVoc regions (Northern, Southern, Western and Central-Eastern Europe; 2023-2024) collected with the validated Fermented Food Frequency Questionnaire (3FQ) within the Promoting Innovation of Fermented Foods COST Action (CA20128). Weighted analyses accounted for regional population distributions, sex and age. Intake across fifteen fermented food categories was estimated from frequency and portion-size data to derive consumer prevalence and quantities. Fermented dairy products showed near-universal prevalence (94·1-95·6 %) with median intake among consumers of 66·7-80·1 g/day. Coffee and fermented cereals were also highly prevalent (78·4-84·1 % and 89·9-95·9 %, respectively), with median intakes of 60·0-73·1 ml/day for coffee and 44·0-77·1 g/day for cereals. Chocolate was consumed weekly (76·0-138·8 ml/week) by >90 % of participants. In contrast, fermented vegetables and legumes exhibited low intakes (4·4-8·4 g/day and 4·5-9·0 ml/week, respectively). Plant-based alternatives were consumed by up to 72·8 % in Western Europe, but intake was negligible (median 25·5 ml/week). Alcoholic beverages varied regionally: wine 12·5-25·0 ml/day; beer/cider 25·0-50·0 ml/day. Fermented non-alcoholic beverages had low prevalence (18·3-49·3 %) but relatively high weekly intake among consumers (18·7-49·8 ml/week). Consumer prevalence and intake varied independently across categories. This Europe-wide mapping reveals substantial regional heterogeneity in both prevalence and intake. Findings highlight the need for harmonised and standardised dietary monitoring protocols to address current data gaps in fermented food consumption, characterise exposure profiles across populations and support future research on their associations with health outcomes.

British Journal Of Nutrition
Agricultural University of Tirana (AL), University of Sarajevo (BA), Roskilde University (DK), Agricultural University of Athens (GR), Tallinn University of Technology (EE), Latvia University of Life Sciences and Technologies (LV), Universitat de València (ES), Cyprus University of Technology (CY), Kaunas University of Technology (LT), University of Banja Luka (BA), University of Zagreb (HR), University of Oslo (NO), University of Milan (IT), University of Malta (MT), National and Kapodistrian University of Athens (GR), Aarhus University (DK), Université Paris-Saclay (FR), RISE Research Institutes of Sweden (SE), University "St. Kliment Ohridski" - Bitola (MK), Technical University of Sofia (BG), University of Belgrade (RS), Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (FR), Sağlık Bilimleri Üniversitesi (TR), InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences (PL), Agroscope (CH), National Agricultural and Food Centre (SK), University College London (GB), University of Naples Federico II (IT), Technische Universität Dresden (DE), Wageningen University & Research (NL), BOKU University (AT), Gazi University (TR), National Academy of Sciences of Armenia (AM)
Good health and well-being, Zero hunger
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Nutritional Studies and Diet
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