engleski

Traditional european low-alcoholic and non-alcoholic fermented beverages

Fermented beverages hold a long tradition and contribute to the nutrition of many societies and cultures worldwide. Traditional fermentation has been empirically developed in ancient times as a process of raw food preservation and at the same time production of new foods with different sensorial characteristics as well as nutritional value. Low-alcoholic fermented beverages (LAFB) and non-alcoholic fermented beverages (NAFB) represent a subgroup of fermented beverages that have received rather little attention by consumers and scientists, especially with regard to their types and traditional uses in European societies. A variety of traditional LAFB and NAFB consumed in European regions, such as kefir, kvass, kombucha and hardaliye, are presented in this paper. Milk-based LAFB and NAFB are also available on the market, and are often characterised as ‘functional’ foods on the basis of their probiotic culture content. Future research should focus on elucidating the dietary role and nutritional value of traditional and ‘functional’ LAFB and NAFB, their potential health benefits and consumption trends in European countries. Such data will allow for LAFB and NAFB to be included in national food composition tables.

fermented beverages ; low-alcoholic beverages ; non-alcoholic beverages ; Europe ; dairy products

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