Croats Most Frequently Consume Water and Coffee

Consumers today want to live longer, want to live healthier, and want to consume food appropriate to their age and lifestyle, and this is the biggest challenge facing the food industry, said Dragan Kovačević, Vice President of the Croatian Chamber of Economy for Agriculture, opening the 11th Functional Food Conference in Croatia, organized by the Croatian Chamber of Economy in collaboration with the Croatian Society of Food Technologists, Biotechnologists, and Nutritionists, the Ministry of Agriculture, and the Croatian Food Agency.

– According to the American research agency, the functional food market is growing at a rate of nearly 10 percent year on year. It is certain that this is a trend that the Croatian food industry will have to follow, which is why we believe that we should view the production of functional food as an opportunity for stronger implementation of scientific research and closer cooperation between scientific institutions and the economy, which should result in an increase in innovation in the food industry, Kovačević added.

Assistant Minister of Agriculture Jelena Đugum emphasized that the Ministry of Agriculture recognizes the importance of cooperation between science and practice through the organization of conferences that encompass all participants in the system as well as the importance of current topics related to functional food issues.

Although the trend of healthier eating is constantly increasing due to changes in lifestyle, the consumption of food in hospitality establishments is also becoming more frequent.

– In light of raising consumer awareness about the nutritional value of the food they consume, providing this information on menus in hospitality establishments can be an additional, relatively inexpensive strategy that can at least lead to an increase in awareness among some guests about additional options for controlling food choices, recommended Greta Krešić from the Department of Food and Nutrition at the Faculty of Management in Tourism and Hospitality at the University of Rijeka.

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The results of the first national survey of the general population in Croatia on the eating habits of Croats conducted by the Croatian Food Agency show that the average carbohydrate intake for both men and women is higher than recommended. In terms of fat and protein intake, the situation is significantly better, with the average intake, when observing the general population, being only a few percentage points higher than recommended, but it is concerning that their source is most often pork, while vegetable oils and animal fats are most commonly used for fats.

– Although there is a common belief that Croats are high consumers of meat, it is interesting to note that, in the context of Europe, we find ourselves at the lower end of the scale. Only Western countries consume less meat than us: Austria, Sweden, the United Kingdom, Germany, and Italy, while Eastern countries such as Romania, Hungary, and the Czech Republic are at the top of the list. However, in relation to the average of the European Union, the Republic of Croatia is at the very bottom of fish consumption, with only Hungary and the Netherlands having lower consumption, said Darija Sokolović, Director of the Croatian Food Agency.

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Slightly more than 16 percent of the population of Croatia consumes sea fish, while slightly less than five percent consume river fish. Sea fish is most consumed in Lika (canned), followed by Istria and Dalmatia, while, as expected, it is least consumed in Slavonia. However, freshwater fish is also most consumed in Lika, and least in Istria. Data on water consumption significantly supports us, as, when viewed in the context of the European Union, we are in a high second place, just behind the Czech Republic, Sokolović added, noting that, considering the frequency of consumption, the most commonly consumed foods among Croats are water and coffee, while the most common choices for the main daily meal are pork and chicken meat, roasted potatoes and pasta, chicken soup, mixed salad, white and semi-white bread, apples, and a glass of mineral water or beer.

The conference also discussed the importance of properly informing consumers about the presence of gluten. Sanja Kolarić Kravar from the Ministry of Agriculture emphasized that food business operators are required to provide information about food in accordance with applicable EU and national food regulations. Only by obtaining accurate and clear information about the presence of gluten-containing grains and in a precisely prescribed manner, respecting clearly defined criteria for using gluten-free or very low gluten claims, will the end consumer in the common European market receive clear and complete information essential for making the right decision when purchasing food according to their dietary needs.