Choose fully wholemeal bread if fibre is the priority and the eater likes its taste and texture. If familiar white bread is essential, bread made with a mix of wholemeal and white flour could be a stepping stone. Compare the ingredients and nutritional information for the product you choose, as a mix is not automatically fully wholemeal.
If taste and texture determine whether someone eats the bread, switching to a finer wholemeal loaf or a clearly labelled mix may be more practical than making a sudden change. Always compare the specific bread, not just the category.
Fully wholemeal bread is a clear choice if the eater likes the taste. According to the Netherlands Nutrition Centre’s fibre table, wholemeal bread contains 6,7 g of fibre per 100 g, compared with 2,6 g per 100 g for white bread; the nutritional values of individual loaves may vary.
If you’re choosing bread for different people, you need to be able to check the ingredients, allergen information and wholemeal labelling for each product. The Netherlands Food and Consumer Product Safety Authority says allergen information must also be available for unpackaged food.
Start with what matters most to the eater: fibre content, a familiar taste or practical shopping. Then check the ingredients and allergen information for each loaf individually.
When: fibre is the priority and the eater likes the taste and texture.
Consider: getting used to it may take time when switching from white bread.
When: you’re looking for a stepping stone and can assess the bread’s ingredients.
Consider: the name of a mix alone doesn’t tell you how much fibre the bread contains.
When: a familiar white loaf is the deciding factor.
Consider: the Netherlands Nutrition Centre’s fibre table shows that white bread contains less fibre than wholemeal bread.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Fibre | Compare the fibre per 100 g and check whether the bread is labelled as wholemeal. | If I want to offer wholemeal bread more often, it also needs to suit the eater’s tastes. Around 36% of consumers say this fibre choice is their top priority. |
| Taste and texture | Check the type of bread and, if needed, try a smaller pack or a finer-textured option first. | A different taste or texture may put a fussy eater off bread. For around 29% of consumers, familiar, easy eating comes first. |
| Size and availability | Choose a size that suits how much you use and check what’s available at the shop where you buy it. | For regular bread-based meals, I want to be able to buy the right amount without having lots left over. Around 21% of consumers prioritise this practical consideration. |
| Ingredients and allergens | Check the ingredients list and allergen information; ask about it when buying unpackaged bread. | If I’m buying for several people, I need to be able to check what’s in each loaf before I buy it. This product information is the main concern for around 14% of consumers. |
The colour and names such as ‘best of both’ don’t prove that all the grain flour used is wholemeal. According to the Netherlands Food and Consumer Product Safety Authority, a product whose grain ingredients are not made entirely from wholemeal flour must not be labelled as wholemeal.
Read the product description and ingredients list. For a mix, compare the stated quantities of flour and the fibre per 100 g.
Wholemeal bread may taste different from the white bread someone is used to. Choosing based on fibre alone won’t help with meal planning if the bread ends up being left uneaten.
Try a small amount first and see whether they’ll eat a finer-textured wholemeal option or a clearly described mix.
Bread that goes uneaten can lead to waste.
If someone has an allergy, the information for the bread you choose needs to meet their requirements; don’t rely on the type of bread alone. According to the Netherlands Food and Consumer Product Safety Authority, allergen information must also be available for unpackaged bread.
Read the packaging or ask the bakery counter about allergen information before buying.
Albert Heijn lists white and wholemeal bread among its online products.
Jumbo describes white bread and wholemeal options in its range.
Lidl describes a kids’ wholemeal bread made with extra-finely milled wholemeal flour.
ALDI lists both white and wholemeal bread.
PLUS has separate online categories for white and wholemeal bread.
Dirk lists white bread, wholemeal bread and an extra-fibre option.
These products suit the white bread option: they’re rolls and a baguette, not a whole or sliced loaf, or a confirmed mix of white and wholemeal flour. Choose the shape and quantity that suit your meal.
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An option if you’d like to serve white rolls instead of a whole loaf. The pack contains four; check that this type and quantity of bread suit your meals.
If you have allergies, check the information on the current packaging.
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An option if you’re looking for a white baguette instead of a whole or sliced loaf. This one weighs 220 g; check that its size and shape suit how you plan to use it.
If you have allergies, check the information on the current packaging.
No, the name doesn’t mean that all the grain flour used is wholemeal. According to the Netherlands Food and Consumer Product Safety Authority, a product can only be labelled as wholemeal if all its grain ingredients are wholemeal flour. For a mix, check the ingredients and nutritional information too.
Ask for allergen information before buying or check the information provided with the bread. The Netherlands Food and Consumer Product Safety Authority says that sellers must inform consumers about the allergens present in unpackaged food too.
No. If someone is used to white bread, you can first see whether they like a finer-textured wholemeal option or a clearly described mix. The Netherlands Nutrition Centre notes that it can take time to get used to the different taste and recommends increasing fibre gradually.
No, the type of bread alone doesn’t tell you whether iodised baker’s salt was used to make it. Check the ingredients information for a specific loaf or ask the supplier.
