The society's dietary habits make an important impact on overall health status, the food that is consumed daily can be one of factors that prevent or, on the contrary, increase health risks. Eating habits, food choices, quantity and frequency of mealtimes are dependent on many variables from physiological to emotional needs. The aim of this research was to find out the factors that influence food choice of Latvian consumers. The questionnaire was used as a basic tool for studies of Latvian consumers eating motivation, which was completed by 245 respondents (75.1% female and 24.9% male) from different Latvia regions. The survey included ten parts -demographical information, anthropometric data and behavioural and health related elements, sources of information about healthy eating, factors related to food choices according to motivations (health aspect, emotional, economic, availability, social, cultural, environmental, political, marketing and commercials). The results of questionnaire show, that the 48% of respondents have motivation to eat healthy; Latvian consumers haven't united viewpoint regarding emotional motivations for eating -33% agrees with this motivation form. Frequently physical exercises positively correlate with knowledge about healthy food, healthy motivations and also emotional motivations. More than half of respondents completely agree that food makes them feel good.

Consumers have growing concerns regarding healthy eating habits, which can lead to healthier food choices in both choosing meals and snacking. With the growing understanding of healthy foods, changing the motivation of food preferences towards healthier, producers are obligated to transform their products with a balanced nutrition value. One of greatest worries is the salt intake as it is connected to increasing risk of cardiovascular diseases. The challenge for producers is to decrease the amount of salt while at the same time maintain the good taste of snacks or any other products, in order to make sure that consumer liking remains at the same level. The objective of the review was to analyse scientific literature, describe the possibilities of salt reduction of potato, corn or vegetable snacks and to understand how it could impact sensory characteristics of the snacks. The review outlines the current situation of progress that has been made in salt reduction and indicates the main priorities and problems in the salty snacks sector. Salt as well as spices makes a great impact on sensory profile because they determine the taste of product, which is directly linked to overall level of liking. Researchers have found that it is possible to substitute salt with different salt replacers (KCl, MgCl2 and others) in combination with flavour enhancers. Salt reduction or replacing does not always directly affect consumer perception of products.

Salty snacks are popular appetizers consumed between meals and are one of favourite components of menu at different social gatherings and private celebrations. Consumers base their choice of snacks not only on flavour and smell of product, but also on different kinds of parameters like colour, texture and nutritional value as well as other information labelled on packaging. Typically salty snacks are associated with potato (Solanum tuberosum) crisps, but in present paper there were viewed also vegetable crisps and snacks. The aim of this research was to evaluate nutritional value and physical quality of potato and vegetable crisps and wholegrain snacks in Latvian market. From January to March 2017, 22 potato and vegetable crisps and wholegrain snack samples from Latvian market were analysed. For all samples, information on the labels was analysed as well as salt content, thickness, crispness and colour using standard methods. For 31.8% of the investigated samples, presented information on label and determined salt content do not differ significantly (p > 0.05). That means that 68.2% of the analysed potato, vegetable crisps and snacks on the packaging labels have represented incorrect salt content. Positive moderate correlation (r = 0.489) between potato and vegetable crisps thickness and crispness was found out. Raw materials and ingredients of samples directly impact colour values. If a sample contains beetroot, the colour results would indicate dark red. All potato crisps colour values point out light yellow colour.