Honey is popular among consumers for its composition and healing properties. The aim of the paper is to study the differences in honey preferences across various age generations in Slovakia. The study is based on primary data obtained by conducting an online questionnaire survey on a sample of 1850 Slovak consumers of honey in 2022. Multiple correspondence analyses and non-parametric tests were applied to study the differences in preferences across selected age cohorts (Generation Z, Generation Y, Generation X and Silver Generation). The results show that Silver Generation tends to consume honey due to its nutritional values and prefers to consume monofloral honey of a dark colour, while Generation Z does not use honey in cosmetics or consume it due to its nutritional values and are inclined to prefer polyfloral honey. The utilisation of honey in cosmetics was associated mostly with Generation X. Younger consumers (Generation Z and Generation Y) have a very low awareness of creamed honey and honey with additions in comparison to Silver Generation or Generation X. In addition, the results reveal that propolis, royal jelly and bee pollen were the most attractive additions for honey across all age cohorts in Slovakia, while spirulina and chilli were the least attractive additions.

The paper is focused on the issue of consumption of milk and dairy products as an important part of the rational nutrition of the population of the Slovak Republic. The aim of the paper is to highlight the development of consumption of drinking milk and selected dairy products, including cheese and acid-based products, in the last 20 years in the conditions of the Slovak Republic. Furthermore, the paper focuses on comparing current consumption of milk and dairy products with recommended intakes resulting from the rationalization of diet. Based on the results, it can be stated that the consumption of milk and dairy products is insufficient at the level of 70% of the recommended consumption intakes of the selected food group. In connection with this, it is important to note that the consumption of drinking milk is low. The results obtained by processing the secondary data were supplemented with the primary data obtained from the questionnaire survey. Based on the results, we have conclude that most consumers are trying to maintain a healthy lifestyle and rational diet, which is just the consumption of milk and dairy products. Consumers especially prefer drinking milk, cheese and yoghurt, whose consumption is still low, which the respondents attribute to the high prices of the monitored products as compared to their income. On the other hand, the results showed the main factors determining the consumption of milk and dairy products, among which we can include quality, composition, price, durability and nutrition data. Based on the results obtained by processing secondary data and primary research, we suggest informing and educating consumers about the positive health effects and highlighting the recommended benefits to a greater extent.

Edible mushrooms represent a food with high nutritional properties, and their consumption has a positive effect on the health of consumers. The aim of the paper is to identify the behavior and preferences of consumers in the consumption of edible mushrooms in Slovakia. The aim of the paper was achieved by conducting a consumer survey using the snowball sampling method on a sample of 1166 respondents in the Slovak Republic, of which 1032 respondents were consumers of edible mushrooms. Using statistical methods (the Chi-square test of independence, Kruskal–Wallis H test, and Friedman test, as well as categorical principal component analysis), differences in consumer behavior were examined in three identified segments created based on the amount of consumption of edible mushrooms. The results of the consumer study showed the existence of statistically significant differences between the defined segments in terms of frequency of consumption, evaluation of the preference of edible mushrooms in various meals, evaluation of important reasons for consumption, and determination of preference for individual species of mushrooms, as well as determination of preference for the place of consumption and the option of obtaining mushrooms for consumption. Moreover, four latent components determining the purchase of mushrooms applicable in all segments were defined. Supporting the consumption of edible mushrooms among Slovak consumers is possible by increasing consumer awareness through recommendations and published articles. The research paper provides a new insight into the behavior and preferences of consumers in mushroom consumption, divided into three segments, which can fill the scientific research gap. The results provide valuable information for scientific purposes, as well as for food companies and policy makers.

Purpose: The aim of this paper is to study attitudes and perception of Slovak consumers toward healthy food in terms of consumption, as well as to identify key factors during the purchasing process.Design/methodology/approach: An online questionnaire survey was conducted using snowball sampling method in Slovakia (n = 1,138 respondents) between March and May 2021. By applying categorical principal component analysis, five latent factors were identified. Moreover, non-parametric tests (Chi-square test for independence, Kruskal–WallisHtest) were carried out to study differences between age cohorts.Findings: Results showed that Slovak consumers mostly perceived as very healthy the following food categories: fruit, vegetables, honey, juices made of fruit and vegetables, fish meat or cereals, nuts and seeds. Moreover, research has identified five latent factors, which consumers mostly consider during purchase of healthy food as follows: price-marketing factor, information and composition factor, authenticity factor, quality factor and factor of motivation.Originality/value: Research paper gives an important insight about consumer behavior and perception toward healthy food in Slovakia. Results provide valuable information for producers in terms of marketing and communication strategies. In addition, provided information can be used by policymakers for improving food policy to foster public health in the society.

Purpose: The aim of this paper is to study the consumer perception of functional foods and to identify determinants of functional foods consumption in Slovakia.Design/methodology/approach: The research is based on primary data obtained by conducting an online questionnaire survey in 2021 using the snowball sampling method (n = 1,138 Slovak respondents). By applying inferential and multivariate statistics, several segments of functional food consumers were identified.Findings: Research identified three segments of functional food consumers in Slovakia differing in the agreement scores of the four dimensions of beliefs about functional foods. The “Skeptic” is the largest segment, comprising 52% of the sample. Consumers have higher agreement on the risk beliefs and lower agreement on the benefit, trend and interest beliefs. These consumers do not consume functional food regularly. The segment “Less interested”, comprising 35% of the sample, has average agreement scores, and consumers consume functional food occasionally or regularly. The “Enthusiastic” is the smallest segment, comprising only 12% of the sample. Consumers have high agreement on the benefits and interest beliefs and low agreement on the risk beliefs. Most consumers consume functional food regularly and are focusing on functional product features.Originality/value: The results provide essential information for both the academic and commercial field. Obtained information can be used by producers of functional foods to better understand their customers as well as to improve their marketing strategies on the Slovak market.

Nowadays, meat and meat products are considered as a part of the daily diet of most people. Therefore, it is necessary to deal with meat and meat products and their consumption according to individual types of meat. Based on the above, the paper is focused on the issue of consumption of individual types of meat in the Slovak Republic and the identification of key factors affecting the consumption of meat and meat products from Slovak consumers' point of view. Secondary and primary data is used to fulfil the aim of the paper. Secondary data is obtained from the Statistical Office of the Slovak Republic, on the basis of which the development of consumption of individual types of meat is predicted by 2020. It can be stated that poultry and pork meat and meat products consumption is constantly increasing and there is a slight change in beef and fish meat and meat products consumption, which is currently at a very low level. In the context of the above, a questionnaire survey is realised and based on its results it could be concluded that the price is a main reason for the inadequate consumption of different types of meat. However, consumers consume meat and meat products mainly because of taste, which can be considered as an aspect of irrationality in the diet of Slovak consumers. Furthermore, a number of factors affecting the purchase and consumption of meat and meat products have been identified. The results show rational and irrational aspects in the decision making of Slovak consumers. The most important factor is the quality of meat and meat products, which consumers perceive differently, mainly on the basis of their own personality and other aspects of meat quality (price, origin, freshness, and sensory characteristics of meat). Other important factors are the perception of composition, freshness, price and country of origin.