For a school fair, first decide how you want to serve the breakfast cake: individually wrapped portions mean less work at the stall, while a sliced cake is a good choice if you plan to serve each slice yourself. Check the school’s policy and the allergen information for every option. Then compare the wholemeal flour listed, the sugars and any sweeteners. A wholemeal breakfast cake is not evidence of a mix of white and wholemeal bread, and the wholemeal label doesn’t tell you which flavour children will like.
If you serve breakfast cake unwrapped, you must be able to tell people at the stall which allergens it contains. According to the Netherlands Food and Consumer Product Safety Authority, you must also name the specific cereal when it contains cereals with gluten.
You want to be able to see which wholemeal flour has been used on the label and compare the nutritional information, without assuming anything about the flavour from the wholemeal label.
You can choose between serving slices yourself from a pack of sliced cake or laying out individually wrapped portions. The number of steps involved and how you keep the allergen information available at the stall are also worth considering.
First, check what the school’s policy allows and whether you’ll be serving the breakfast cake wrapped or unwrapped. Then choose a suitable format and compare the ingredients and nutritional values only for the options that meet those requirements.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Allergens and school policy | Compare the allergens present and any warnings about possible traces with the school’s policy. If serving the cake unwrapped, keep the allergen information available at the stall. | When I’m buying for a school stall, I want to know before purchasing whether the allergens present and any warnings comply with the school’s policy. This is the top priority for around 36% of consumers. |
| Wholemeal ingredients | Check which wholemeal flour is used and what proportion is listed on the label. Compare nutritional values on the same basis, such as per 100 g. | I want to offer a clearly identified wholemeal option, but I don’t want to assume from the name that it’s a mix of white and wholemeal bread. Around 29% of consumers give this check top priority. |
| Portions and serving | Check the number of portions, the pack weight and whether the portions are individually wrapped or need to be served from a sliced cake. | When there’s little time to serve slices at the stall, I want a format that suits my serving plan. Portion convenience is the most important factor for around 21% of consumers. |
| Sugars and sweeteners | Check the sugars in the nutrition table as well as the ingredients list. For an option with no added sugars, check which sweeteners and warnings are listed on the label. | When choosing between a regular option and one with no added sugars, I also want to know which sweetener has been used. This matters most to around 14% of consumers. |
The wholemeal options mentioned contain rye and cereals with gluten. Depending on the option, the label may also list other cereals or warn that milk or nuts may be present.
Check the packaging for the exact option you’re buying, and make sure both the allergens present and any warnings comply with the school’s policy.
According to the Netherlands Food and Consumer Product Safety Authority, allergen information must be available where you serve breakfast cake unwrapped. For cereals with gluten, you must also name the specific cereal.
Keep the original packaging at the stall, or use the information on it to prepare a legible allergen card for the option you’ve bought.
The Peijnenburg option with no added sugars mentioned here contains xylitol. The product information warns that excessive consumption may have a laxative effect.
As well as checking the nutrition table, read the ingredients list and keep the product warning available if you serve this option.
According to the Netherlands Nutrition Centre, baker’s salt contains iodine. However, you can’t tell from the fact that a product is breakfast cake which salt was used in that particular cake.
Only mention iodine in the product information at the stall if the packaging or manufacturer confirms this for the option you’ve bought.
The Peijnenburg products mentioned include a wholemeal option with no added sugars and a separately wrapped Naturel 10-pack. These are different products.
The AH option mentioned is a 485 g sliced wholemeal breakfast cake.
The Jumbo option mentioned is a 280 g wholemeal breakfast cake, with around eleven portions per pack.
The PLUS option mentioned is a 485 g sliced wholemeal breakfast cake.
The Koek & Bakker option mentioned at ALDI is a 485 g sliced wholemeal breakfast cake.
When serving it unwrapped, allergen information must be available where you serve the breakfast cake. The Netherlands Food and Consumer Product Safety Authority says that for cereals with gluten, you must also name the specific cereal, such as rye or wheat. Use the information on the packaging of the product you’ve bought.
No, the wholemeal options mentioned here contain rye and cereals with gluten. Some labels also list wheat or warn that other cereals may be present. If you need a gluten-free product, don’t rely on the wholemeal label.
Not necessarily: the Peijnenburg option with no added sugars mentioned here contains xylitol. The product information also warns that excessive consumption may have a laxative effect. So be sure to read the ingredients list and the warnings on the packaging too.
No, you can’t assume this for every breakfast cake. The Netherlands Nutrition Centre says that baker’s salt contains iodine, but its use in bread isn’t compulsory. Check the packaging of the specific breakfast cake or ask the manufacturer before listing iodine as a product feature.
