Choose a wholemeal currant or raisin bun if fibre is your priority with afternoon coffee, and the ingredients list and nutritional information support that choice. According to the Netherlands Nutrition Centre, wholegrain products generally contain more fibre than white alternatives. If you prefer a familiar currant bun, compare the sugar, salt and portion size too. A wholemeal bun without currants is a separate alternative if the fruity flavour matters less.
For older people and households who pay close attention to fibre when choosing a bun for afternoon coffee. The Netherlands Nutrition Centre highlights fibre as something older people should consider in their diet, so compare the fibre content of the specific buns rather than relying on their name alone.
For anyone who values a familiar fruity bun in a suitable size, but would also like to compare regular and wholemeal options nutritionally.
For households that need to check ingredients, allergens, sugar or salt, or want to find out whether a bun is made with baker’s salt.
When to choose it: If you want to keep a fruity bun with your coffee and fibre is an important factor in your choice.
What to consider: As well as checking for wholemeal flour, check the fibre, sugar and salt content of the specific bun.
When to choose it: If a familiar currant bun with your coffee matters more to you than choosing a wholemeal option.
What to consider: Its familiar taste won’t tell you how much fibre or sugar it contains, so check the nutritional information.
When to choose it: If you want a wholemeal bun but don’t need currants or raisins for your coffee break.
What to consider: You’ll be choosing a different type of bun and missing out on the fruity character of a currant bun.
First choose the type of bun that suits your coffee break, then compare the labels. A wholemeal bun without currants is not a direct nutritional comparison with a wholemeal currant bun.
| What to consider | What should you check? | Who is this most important for? |
|---|---|---|
| Fibre and wholemeal flour | Wholemeal flour in the ingredients list; fibre per 100 g and per bun. | If you’re looking for a bun made with wholemeal flour and with a suitable fibre content for your coffee break, don’t judge by its colour. For around 40% of consumers, fibre is the top priority. |
| Taste and size | Number of buns, weight per bun and storage instructions. | When serving a familiar currant bun, the size should suit the group and the number of coffee breaks. Around 30% of consumers give taste and portion size top priority. |
| Nutritional information and ingredients | Sugar and salt per 100 g; allergens and, if relevant, baker’s salt. | If you want to compare sugar and salt or need to check ingredients, you’ll need a clear label. For around 30% of consumers, these checks matter most. |
According to the Netherlands Food and Consumer Product Safety Authority, a product can only be called wholemeal if all the flour used comes from the whole grain. Its appearance and colour are no substitute for checking.
Read the product description and ingredients list, then compare the fibre per 100 g.
Calling a bun wholemeal doesn’t tell you how much sugar or salt it contains. For example, PLUS lists 25,2 g of sugar per 100 g for its regular currant buns; this figure doesn’t apply to every currant bun.
Compare fibre, sugar and salt per 100 g, and also check the weight of one bun as stated on the packaging.
According to the Netherlands Nutrition Centre, baker’s salt contains added iodine, but not every baker uses it in every bread product.
For packaged buns, check whether baker’s salt is listed in the ingredients. For unwrapped bread, ask which salt has been used.
Regular and wholemeal buns can contain different ingredients and have different declared allergens. The name of the bun alone isn’t enough to tell whether it meets your requirements.
Check the current ingredients and allergen information on every pack, even if you’ve bought the product before.
These brands offer examples of the product types that may factor into your choice. A wholemeal bun without currants is not the same product as a wholemeal currant bun.
PLUS lists both regular currant buns and separate wholemeal buns.
Jumbo provides nutritional information for its regular raisin and currant buns.
Lidl lists mini wholemeal raisin buns and mini raisin and currant buns as separate products.
ALDI lists raisin and currant buns and separate wholemeal buns in its bread range.
Check the product description and ingredients list for wholemeal flour; its colour or the word ‘multigrain’ isn’t enough. According to the Netherlands Food and Consumer Product Safety Authority, a product can only be called wholemeal if all the flour used comes from whole grains.
No, the wholemeal label alone shouldn’t decide your choice. If fibre is your priority, compare the fibre content of specific products. For your coffee break, also consider portion size, sugar, salt and ingredients.
You can’t assume that every currant bun does. According to the Netherlands Nutrition Centre, baker’s salt contains iodine, but its use varies between bread products. Check the ingredients list or ask the baker which salt has been used.
No, a currant bun made with wheat isn’t gluten-free. If you need to avoid gluten, check the specific product’s claim, ingredients and allergen information.
Check the number of buns and the storage instructions before choosing a pack. PLUS says its wholemeal buns can be frozen on the day of purchase and should be used within one month. Follow the packaging instructions for other products.
