The availability of fermented foods in supermarkets situated around the Maltese Islands

Abstract

Background: The evidence on the health benefits of consuming fermented foods is convincing. However, there is limited information on key aspects of fermented foods found locally, such as consumption trends and affordability. This study aims to investigate the availability, the cost, and the nutritional content of selected, commercially available fermented food products in the Maltese Islands. Methods: A list of 15 fermented foods was drawn as a research tool, including products classified under vegetable, dairy or miscellaneous categories. Data on availability and price was extracted through retailer websites of 8 distinct supermarket chains scattered throughout Malta. For tempeh, kimchi, and miso, the nutritional information as listed on the products was also noted. The Kruskal-Wallis test was used to analyse the data. The study was recorded with the Faculty of Health Sciences Research Ethics Committee under the data protection code, FHS- 2023-00484. Results: A total of 481 fermented food products with different product sizes and brands were identified, with natto being the only unavailable fermented food from the food list, implying 93.3% overall availability. Soy sauce (126, 26.2%) was available in all supermarkets with a count median of 15.5, and interquartile range of 15.0. Following soy sauce, gherkins (71, 14.8%), ġbejna (64, 13.3%) and sour cream (36, 7.48%) were the most common. Buttermilk (4, 0.8%), kimchi (4, 0.8%) and tempeh (6, 1.2%) were the least commonly found fermented food products. The cost of fermented foods varied, with Sauerkraut being the cheapest at 0.53 €/100g (p< .001) and miso being the most expensive at 9.11 €/100g (p< 0.001). However, considering commonly consumed portion sizes, a typical serving of Sauerkraut is approximately 50–100g, costing around 0.27–0.53 € (German Nutrition Society, 2018), while a standard portion of miso, often used as a condiment, is around 15g, costing 1.37 € (Japanese Food Guide, 2015). This recalculation provides a more accurate comparison based on actual consumption amounts. Tempeh had the highest mean rank of kcals (p= .174), saturates (p= .467), carbohydrates (p= .552), proteins (p= .006) and fibre (p= .003), while kimchi had the highest mean rank in added sugars (p< .001). Miso on the other hand, ranked highest in fats (p= .467) and salt (p< .001). Conclusion: The availability of the selected commercially produced fermented foods in Malta is relatively high, providing insight into consumption patterns. However, certain products, such as tempeh, buttermilk, and kimchi, were less commonly found, indicating a limited variety of fermented food options. Some categories of fermented foods are more affordable than others, and the nutritional content is diverse. Further research that includes a broader range of fermented foods and examines other factors, such as local consumption trends, is warranted.