The use of microwaves (MWs) has been proposed as an energy-efficient method for reducing checking. Along with understanding moisture distribution, it is essential to consider structural characteristics to explain how MWs reduce checking. The influence of MWs on these characteristics depends on the food matrix’s dielectric and viscoelastic properties, which vary significantly between fresh and pre-baked dough. This study investigates the effects of MW treatment applied before (MW-O) or after conventional oven baking (O-MW) on low-fat biscuits that are prone to checking. Color (CIELab), thickness, moisture content and distribution, checking rate, texture, sensory properties, energy consumption and baking time were analyzed. The findings suggest that MWs reduce checking rate by eliminating internal moisture differences, while also changing structural properties, as evidenced by increased thickness and hardness. MW-O eliminated checking (control samples showed 100%) but negatively affected color, texture (increased hardness and breaking work), and sensory quality. The O-MW checking rate (3.41%) was slightly higher than in MW-O, probably due to the resulting different structural properties (less thickness, less hardness and breaking work). O-MW biscuits were the most preferred by consumers (54.76% ranked them first), with color and texture close to the control samples. MW-O reduced total energy consumption by 16.39% and baking time by 25.00%. For producers, these improvements could compensate for the lower biscuit quality. O-MW did not affect energy consumption but reduced baking time by 14.38%. The productivity improvement, along with the reduction in checking and the satisfactory sensory quality, indicates that O-MW could be beneficial for the bakery sector.

Background: Growing concerns about health and sustainability are accelerating the need to transform food systems to promote well-being and reduce environmental impacts. Despite increasing policy efforts, evidence remains limited on self-perceived knowledge, reported practices, intentions, and perceived barriers related to healthy and sustainable eating among European households with children. Establishing healthy eating habits during childhood is essential for long-term health, with parents playing a pivotal role in shaping these behaviors. Understanding the factors and barriers related to food choices is essential for informing interventions that support healthier and more sustainable dietary practices. Methods: This study, conducted in 2023 as part of the European TITAN project, explored parental perceptions and practices related to healthy and sustainable eating in Spain, Poland, and Finland. A structured questionnaire was completed by 240 parents of children aged 6–12 in each country using quota sampling based on national income tertiles. Results: Although households reported high self-perceived knowledge, patterns consistent with a possible discrepancy between self-perceived knowledge and reported food choices were observed. Finnish households, despite showing the highest recognition of predefined healthy and sustainable eating concepts, reported lower self-reported adherence to healthy and sustainable practices. Reducing meat consumption and choosing sustainably sourced seafood were among the least valued actions across all countries. Cost was the most frequently reported barrier, especially in Finland (60%), alongside greater difficulty in forming new habits and resisting less healthy options. Overall, cost and behavioral constraints were among the most frequently reported barriers to healthier and more sustainable dietary practices. Conclusions: These findings highlight the need for culturally tailored strategies to support households in transitioning toward healthier and more sustainable dietary behaviors. Addressing perceived barriers and food-choice constraints may be important for supporting healthier and more sustainable dietary practices at the household level.