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The purpose of the research is to identify the various factors affecting bread wastage and bread consumption of consumers in Isparta, Turkey.

This study uses the categorical regression (CATREG) model to estimate the driving forces of bread waste and consumption. The study concentrates on data obtained from 384 respondents speaking for the same number of households placed in the province of Isparta in Turkey.

The results indicate that both models are statistically significant at the 1% level. Parents' profession, storage method, type of bread consumed, daily bread expenditure, monthly income and the idea of “bread is cheap” are the most important variables affecting bread wastage. Regarding bread consumption, parents' profession, fathers' education level, monthly income, inadequate control in bakeries, household size and the idea of “bread makes people fat” are found to play significant roles.

The results could be helpful to develop influential policies on healthy eating and aiming plans to reduce bread consumption to healthy levels and prevent bread waste.

This research contributes to knowledge regarding the underlying causes of the bread consumption and wastage of Turkish consumers in the light of the data analysis for Isparta province.

This paper contains unique and original understandings concerning bread consumption and wastage attitudes and determinants for consumers from Isparta, Turkey. The novel findings of this research have conduced to a better understanding of the key factors that affect bread consumption and waste. The paper also applies an econometric analysis using a CATREG model to analyse the factors influencing consumers' bread waste and consumption behaviour in Isparta province, Turkey.

The purpose of this paper is to determine composite flour and bread consumption, and to analyse economic efficiency by comparing Kazakhstan and Turkey.

The material of the study was analysed through cross-section, χ² and T-test, data collected from the online questionnaires of 269 families from Kazakhstan (131 families) and Turkey (138 families). The families were classified into four categories on the basis of their income level and into three categories on the basis of their education level and age level.

According to the study results, Kazakhstan and Turkey families consume different types of flours and breads; the consumption of composite flour per capita has been 2 kg/month, but the bread consumption per capita has been 2 pieces/day. A χ² analysis has shown that country, family size, age, sex, income and occupation had a significant effect on flour and bread consumption. It was detected that the price of composite flour products and bread is related to the income of a family. According to the survey data, in Kazakhstan and Turkey, the average monthly income of the families have been calculated as $675, and the average income per person have been calculated as $170. Families purchase of composite flour products and bread has been $6. There is an increase amount of flour and bread consumption (p<0.010) in the low-income level, but in families with high-income level, there is a decrease amount of consumption. The price of flour products and bread is associated with the income of a family; these products have seen as reasonable and practical products. The income level and age level affect the consumption of flour and bread. Although the education level and occupation of consumers are varied, flour and bread have been preferred by every age group of consumers as a conventional food, whether it is a healthy food or not. New trend of consumption healthy products as a composite flour and bread influences on consumers purchase.

Flour and bread constitute the main and strategically important food product worldwide. The food security of a country depends on the state of the grain economy and the broad availability of the population. Grain production is the largest branch of agricultural production, and it has an important economic and social significance. The flour and bread were the main economic and political problem thousands of years ago.

Bread is one of the most consumed foods in the world, and its main function is to provide nutrients and energy for the body. Thus, the purpose of this paper was to raise awareness about the consumption habits of bread and consumer preferences in the region of Viseu (centre of Portugal), assessing the extent to which the preferences and consumption habits differ based on individual variables.

The study was conducted by means of a questionnaire by direct interviewing. The questionnaire included sections aimed at gathering information about demographics, consumption habits and preferences related to bread. The sample consisted of 500 consented respondents.

The results showed significant differences between genders regarding the type of bread eaten: women consumed less wheat bread (52 per cent against 62 per cent; p = 0.029) and less unsalted bread (0.3 per cent against 3 per cent; p = 0.023), but more whole bread (25 per cent against 11 per cent; p < 0.001) and more bread with cereal grains (23 per cent against 11 per cent; p = 0.001), thus revealing a trend for a nutritionally more adequate choice. Accordingly, women valued more the composition of the bread when purchasing it (p < 0.001). It was also observed a trend for a lower consumption of wheat bread among classes with more advanced studies (47 per cent on university graduates against 60 per cent on nongraduates; p = 0.004).

This work is innovative because it was the first time the preferences and consuming habits of a sample of Portuguese population regarding bread were accessed, altogether. The results hereby obtained may be of importance both to understand the nutritional importance of bread in the diet of the Portuguese and also for the industry and manufacturers to better correspond to the buying preferences.

The purpose of this study is to reduce energy consumption in bakeries. Due to fulfill this demand, quite a few parameters such as energy and exergy efficiency, energy waste and fuel consumption by different traditional flatbreads bakeries (Sangak, Barbari, Taftun and Lavash should be monitored and their roles should not be neglected.

In the present study, experimental measurements and mathematical modeling are used to scrutinize and investigate the effects of the aforementioned parameters on energy consumption by bakeries.

The results show that by doing reported methods in this paper, the wasted energy of the walls can be decreased by about 65 per cent; and also, by controlling the combustion reaction to perform with 5 per cent excess air, the wasted energy of excess air declines by about 90 per cent. And finally, the energy and exergy efficiency of bakeries is increased, and as a result, the annual energy consumption of Sangak, Barbari, Taftun and Lavash bakeries diminish about 71, 59, 57 and 40 per cent, respectively.

As evidenced by the literature review, it can be observed that neither numerical studies nor experimental investigations have been conducted about energy and exergy analyses of Iranian machinery traditional flatbread bakeries. It is clear that due to a high preference of Iranians to use the traditional bread and also the popularity of baking this kind of bread in Iran, if it is possible to enhance the traditional oven conditions to decrease the loss of natural gas instead of industrializing the bread baking, the energy consumption in the country can be optimized.

Food consumption patterns have changed in many Asian countries over the past two–three decades. It is important to understand the changes in food consumption patterns and its drivers in different country settings as each country has different food cultures, tastes and habits. Thus, the purpose of this paper is to examine the patterns and determinants of food consumption choice and demand in Sri Lanka.

Using Household Income and Expenditure Survey 1990/1991, 2002 and 2012/2013 data, this study explores the relationship between food consumption patterns and the observed changes reported in per capita income, urbanization, structural transformations and demographics. Specifically, present study estimates the probability of consuming main food items such as rice, bread, dhal, vegetables and fish using a multivariate probit model and also estimates income and price elasticities of household major food items by applying Quadratic Almost Ideal Demand System.

This study demonstrates that per capita income, food prices, education level of the household heads, rural–urban affiliation and ethnic background significantly affect the consumption decision of the major food items. Sri Lankan households in general seem to consider that rice and dhal are necessary commodities, whereas bread and fish are luxury commodities.

The lack of panel data and several missing districts in two survey rounds for analysis are limitations of the study.

To the author’s knowledge, this is the first study for Sri Lanka that examines food consumption choice and demand using nationwide data for the last two decades. This study applies novel econometric techniques to account for various issues in data analysis.

This paper aims to examine and assess the sodium content in various pre-packed bread products marketed in three cities, Muscat, Morgantown (West Virginia) and Stockholm, and in combination with spread products. It also aims to investigate the pattern of public consumption of bread in Muscat.

A random cross-sectional investigation was followed. This study used the nutrition panel of selected bread and spread products to record sodium content and a close-ended questionnaire.

The mean sodium content in 100 g of bread marketed in Muscat was significantly lower than that in Morgantown (p < 0.001) and Stockholm (p < 0.022). The intake of 100 g of any bread type with 40 g of cheese spread will offer more than 20 per cent of the recommended daily intake of sodium, which poses a health risk upon frequent consumption. Results from the survey conducted in Muscat showed that most of the people consume bread in breakfast and the average amount of bread consumed per day was reported to be 100 g. Only 74.9 per cent of the participants knew that salt is added in the making of bread.

This research is of a value to food policymakers in relation to the use of salt (sodium) in bread. Sodium content in bread products varied significantly in the selected markets. Daily consumption of bread with cheese spreads should be either reduced or avoided by children because of high sodium content. Average intake of 100 g bread per day by participants in the survey is an indicator of a reduced exposure to sodium.

Throughout the world, consumption of the staple cereal has decreased as the standard of living has risen. This is illustrated for the long‐term in Britain from a study of rough estimates for wheat flour and potatoes and firmer data for sugar going back to the eighteenth century. If supplies of foods are converted into their energy or calorie value, the contribution of each group of foods to the total can be calculated. Such a calculation for, Britain for 1880 and some intervening years until 1974 makes very clear that grain products were less than half as important in 1974 as they were in 1880 as a source of energy for the British people. Similar trends can be shown for the USA and other industrialised countries.

Three events of significance to this country took place in 1899 – the British Food Journal was launched, Australia retained the Ashes, and the Boer War hostilities commenced. If challenged on the order of their importance, cricketers and Empire‐builders may be excused their preference. However, looking at it purely from the standpoint of pro bono publico, the dispassionate observer must surely opt for the birth of a certain publication as being ultimately the most beneficial of the three.

The aim of this study was to examine the demographic, health habits and personal values associations of white bread use. A total of 474 randomly selected consumers completed a questionnaire about bread consumption, health habits and personal values. The findings showed that compared with non‐consumers white bread users were younger, less educated, more likely to have children and to be smokers. They were less likely to follow vegetarian, low fat or special diets or use alternative therapies. Non‐consumers were more likely to hold pro‐nature universalistic values. This suggests that the use of this staple food is associated with demographic, behavioural and ideological domains. Their causal inter‐relationships require further investigation.

The UK product market for bread is analysed. Some of the main trends visible in this market are discussed. The segmentation of the bread market is examined and illustrated, and some of the major constraints on suppliers to that market are considered. Some of the product market strategies used by UK bakery companies are described. The conclusion speculates on future scenarios based on suggested threats and opportunities deriving from the Single European Market, and the potential break up of RHM plc.