For a mixed conference audience, don’t choose just one type of toast. Pair a plain option with a separate product clearly labelled as wholemeal or made with wholemeal flour. These terms don’t mean the same thing, so check each product’s label, individual packaging and allergen information. If you’re serving toast unpackaged, make sure guests can access the allergen information at the serving point.
You’re looking for a plain toast option for guests who prefer something familiar, alongside a clearly identifiable option made with wholemeal flour. This also lets guests choose based on their preferences for toast and toppings.
You’re serving toast or topped toast unpackaged and need to be able to tell guests which allergens are present before they choose. According to the Netherlands Food and Consumer Product Safety Authority, when a cereal containing gluten is present, the type of cereal must also be made clear.
You want to replenish the buffet in stages without opening all the toast at once. Products in smaller individual packs can be practical for this, so check how many pieces each pack contains.
First decide which plain and wholemeal or wholemeal-flour options you want to offer. Then check the labels of both products and consider how to keep them clearly identifiable at the serving point, including any toppings.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Allergen information | Check the allergens in the exact toast product and its toppings. If serving it unpackaged, make sure guests can access the information at the serving point, including the type of cereal when a cereal containing gluten is present. | If I’m serving toast unpackaged, I want guests to be able to see which allergens are present before they choose. This is a top priority for around 33% of consumers buying conference catering. |
| Choice of flavour and base | Compare a plain toast with a separate product labelled as wholemeal or made with wholemeal flour. Keep the different product descriptions clear at the buffet. | When catering for a group with different preferences, I don’t want guests to be limited to one type of toast. Around 27% of consumers prioritise a choice between a plain base and a wholemeal or wholemeal-flour option. |
| Portions and crispness | Check how many individual packs there are and how many pieces are in each one. Choose a size that you can open gradually during the event. | I’d rather replenish a smaller amount of toast than open every pack at the start. This approach to serving matters most to around 20% of consumers. |
| Wholemeal content and fibre | Read the product description and check which types of flour are used. Compare fibre per 100 g using up-to-date labels for similar products. | If guests ask for a wholemeal option, I don’t want to present a flour mix as fully wholemeal. For around 20% of consumers, checking wholemeal status and fibre content is their main concern. |
A blend of white flour and wholemeal flour isn’t automatically a wholemeal product. The Netherlands Food and Consumer Product Safety Authority says that all the cereal ingredients must be wholemeal for a food to be described as wholemeal.
Use the description on the packaging: if the label says it’s a flour blend, describe it as a product made with wholemeal flour.
When food is served unpackaged, the packaging may be behind the scenes, while guests need the information before they choose.
Record the allergens for each toast and topping option, and make the information available at the serving point. The Netherlands Food and Consumer Product Safety Authority describes written, electronic and, under certain conditions, verbal ways of providing this information.
The Netherlands Nutrition Centre states that using baker’s salt when baking is not compulsory. The word ‘salt’ in an ingredients list alone doesn’t confirm that iodised baker’s salt has been used.
Don’t make a blanket iodine claim about your range. Check the label or ask the manufacturer about the exact product if this is relevant to your product information.
If you do, you won’t be able to serve the toast from a sealed individual pack at each serving.
Open smaller amounts and replenish the buffet as needed. Follow the product’s storage instructions for both unopened and opened packs.
Melba wholemeal toast is a recognisable option if you want to offer a separate wholemeal product.
Mini Crackers made with wheat flour and wholemeal flour are a cracker option in small individual packs, not fully wholemeal toast.
Jos Poell offers a range of toast shapes, including Toast Krokant, Toast Ovaal and Toast rond.
Bolletje offers products including crackers, crispbread, wholemeal rusks and ciabatta snack crackers as alternatives to classic toast.
Jumbo’s toast range includes both a crisp toast and a variety with green olive and basil.
Yes. According to the Netherlands Food and Consumer Product Safety Authority, you must tell guests about any allergens in unpackaged toast before they make their choice. Make the information available at the serving point, and state which type of cereal is present when it contains gluten.
No. According to the Netherlands Food and Consumer Product Safety Authority, a food can only be described as wholemeal when all its cereal ingredients are wholemeal. If it contains a blend of white and wholemeal flour, check the exact product description and ingredients.
You can’t assume this applies to every type of toast. The Netherlands Nutrition Centre states that using baker’s salt when baking is not compulsory; the word ‘salt’ on a label doesn’t tell you by itself whether it’s iodised baker’s salt. Check the information for the exact product before making any claims about it.
If it suits your buffet, choose a product with smaller individual packs and open only what you need for each serving. Check how many pieces of toast or crackers are in each pack, and follow the storage instructions on the label.
