Bread consumption patterns in a Swedish national dietary survey focusing particularly on whole-grain and rye bread

Abstract

Traditional bread consumption structures were observed, as was a transition among young consumers who more often consumed fast food bread and bread outside the home, as well as less rye and whole-grain bread. Target groups for communication strategies and product development of more sensorily attractive rye or whole-grain-rich bread should be younger age groups (18-30 years), families with children, and groups with lower educational levels.