Barriers, facilitators and strategies to increasing milk, yoghurt and soft cheese intakes: A cross cultural perspective.

Abstract

Dairy is a wide category of products that differ from one another in their raw ingredients, process of production, sensory characteristics, and modes (manner) of consumption. Soft dairy, i.e., milk, yoghurt, and other fermented products, and soft cheese, have been associated with health, as they provide macro- and micronutrients that are fundamental to maintaining a healthy diet. Along with their health benefits, these products are more environmentally friendly and more affordable than other animal-based products, especially meat. Moreover, compared to other dairy, soft dairy products are also associated with less use of natural resources and less expensive diets. However, its consumption around the world is lower than recommended, especially among young adults. The main aim of this PhD was to identify and explore reasons for (non)consumption of soft dairy among young adults aged between 18 and 30 years old in the UK and France. These two countries have been chosen because they both are in the top 15 milk- producing countries in the world, have a long dairy farm tradition and a homogeneous food culture, but different products are most consumed, i.e., hard cheese in the UK and yoghurt and soft cheese in France, and this may impact consumption in terms of quantities, energy content and manners of consumption. Secondly, this research project aimed to test strategies for change in the consumption of soft dairy among the target population. Four studies were developed to achieve these aims. The first two aimed to identify and explore reasons for consumption and non-consumption of soft dairy, the third explored intakes and patterns of consumption, and the fourth was expected to be developed from the results of the three other studies. Due to time limitations, Studies 3 and 4 were conducted only in France. However, their protocols were developed to enable replication in the UK too. Since Study 2 was still ongoing, Study 4 was developed from the results of Studies 1 and 3 only. A qualitative study (Study 1) was conducted in both countries, aiming to identify reasons for (non)consumption of soft dairy, followed by a quantitative study (Study 2) exploring these reasons in larger samples. Study 1 and Study 2 did not collect any data about intakes as the main aim was to explore reasons for (non)consumption, regardless of the actual quantity. Both studies were based on recent literature showing that soft dairy intakes are lower than recommended. While the quantitative study was ongoing, an exploratory study (Study 3) using a national public database was performed to investigate actual soft dairy consumption among French adults. The least consumed product category, i.e., fresh fermented dairy, was chosen as the target for a pilot study (Study 4), aiming to boost its consumption by teaching recipes including these products. The qualitative study (Study 1) found four themes and sixteen sub-themes influencing dairy consumption and non-consumption among the target population in both countries; a seventeenth sub-theme seemed to impact dairy consumption only among participants based in France. These may suggest that reasons for consumption and non- consumption are similar in both countries; however, since these results are from a qualitative study, they cannot be generalised, all sub-themes were used to develop statements that a bigger sample of young adults were asked to evaluate while filling in an online questionnaire (Study 2) to explore their attitudes toward the least consumed soft dairy products. Results show that among young adults in the UK and France, soft dairy can be perceived as too processed, or expiring too quickly, but also that it can be consumed out of enjoyment or to treat themselves. Study 3 aimed to identify not only the least consumed product category but also potential eating patterns: French adults consume most of their soft dairy, e.g., soft cheese, yoghurt, around mealtimes (lunch or dinner), combined with other food products, e.g., bread, and rarely by itself, preferring eating dairy to drinking dairy. Study 4 has been developed from results of the previous studies and aimed at increasing opportunities to eat soft dairy, particularly fresh fermented products, e.g., cultured milks, throughout the day, so that the developed recipes included savoury and sweet dishes, eatable and drinkable alternatives, to be consumed alone or in a proper meal. Participants completed a questionnaire about their attitudes towards soft dairy consumption three times, i.e., before the interventions, after two weeks, and after four weeks. This questionnaire was the questionnaire used in Study 2. Results show that engaging in cooking activities can have a positive effect in boosting certain attitudes, increasing opportunities and modes of consumption, and considering soft dairy products as alternatives to other dairy products and other foods. This project fits into the wider framework of sustainable development goals, with a particular focus on goals 3, 12, and 13, respectively, good health and well-being, responsible consumption and production, and climate action. Findings from studies 1-2 demonstrate the importance of country-specific studies. In addition to identifying determinants of consumption, in terms of common facilitators, e.g., preferences, and specific barriers, e.g., size of sold products in the UK, they also identified different consumption frequencies and contexts of several soft dairy products, e.g., whole milk, skimmed milk, goat’s milk. The characterisation of food patterns (Study 3) combined with findings from other studies also reveal that, despite the lower increase in intakes than was expected in Study 4, culinary activities can be considered for real-life, but for more important results, other factors must also be considered. This research project also reveals that new outreaching activities on the role of dairy products on health are needed. Food awareness and literacy may indeed aid in boosting soft dairy consumption among young adults.