Choose white currant buns and a separate bun explicitly labelled wholemeal if your guests would like both options. A wholemeal bun won’t necessarily contain raisins and currants, so check the product name, ingredients and allergen information on both packs. If baker’s salt is relevant to your choice, check the label too; according to the Netherlands Nutrition Centre, bakers aren’t required to use it.
Serve white currant buns alongside a separate bun labelled wholemeal if your guests don’t all want the same kind of bread. If it matters to your choice, check whether the wholemeal option also contains raisins and currants.
Look for the word ‘wholemeal’ on the pack rather than judging by colour. According to the Netherlands Nutrition Centre, wholegrain products generally contain more fibre than white grain products.
Read the ingredients and allergen information for each pack you choose. Jumbo and PLUS list wheat and milk in their currant buns; warnings about the possible presence of other allergens vary by product.
If you’re serving white currant buns alongside a wholemeal option, think about which preferences matter most to your guests and check each pack individually.
| What to consider | What to check when buying | Who is this important to? |
|---|---|---|
| Wholemeal and fibre | Look for the word ‘wholemeal’ and, if you wish, compare the fibre per 100 g on the labels. | If you mainly want a wholemeal option on the table, a brown colour or the term ‘multigrain’ isn’t enough. This is the top priority for around 33% of consumers. |
| Soft white bun | Check that it’s a white raisin and currant bun, and look at the size and number of buns in the pack. | For guests who prefer a familiar white currant bun, I want to offer that alongside the other brunch breads. This preference is the deciding factor for around 25% of consumers. |
| Ingredients and allergens | Read the ingredients, allergen information and any ‘may contain’ warning on the exact pack. | When I buy buns for guests with food allergies, I need to be able to check what each type contains. This is the top priority for around 25% of consumers. |
| Quantity and storage | Compare the number of buns in each pack with your guest list, and check the storage advice in case you have any left over. | With several dishes on the table, I don’t want to buy more buns than we’ll use unless I can store the rest according to the pack instructions. Around 17% of consumers put this first. |
Colour, ‘multigrain’ and ‘high in fibre’ don’t on their own mean a bun is wholemeal. The Netherlands Food and Consumer Product Safety Authority explains that the term ‘wholemeal’ may only be used when all the flour used is made from whole grains.
Look for the word on the pack, and check the ingredients list if you’re unsure.
A separate wholemeal bun may have different ingredients from a white raisin and currant bun. ALDI, for example, lists them as two different products.
Arrange the types clearly side by side and check their product names before offering them as alternatives.
Jumbo and PLUS also list wheat and milk in their white currant buns. PLUS additionally warns that its currant buns may contain other allergens.
Keep the packaging for your guests to check, and keep buns with different allergen information separate.
With several dishes at brunch, a pack may contain more buns than you need. Freezing instructions for one variety don’t automatically apply to other currant buns.
Choose the number of buns to suit your guests, and follow the storage advice for your chosen product if you have any left over.
A range of raisin and currant buns in different varieties and sizes.
A white raisin and currant bun with ingredients, allergen and nutritional information listed online.
A place to compare mini raisin and currant buns with separately sold mini wholemeal raisin buns.
An option for serving raisin and currant buns alongside separate wholemeal buns.
White currant buns in different pack sizes, including a longer-lasting variety.
No. According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. Look for ‘baker’s salt’ or ‘iodised salt’ on the label, or ask the baker if this is relevant to your choice.
No. According to the Netherlands Food and Consumer Product Safety Authority, the term ‘wholemeal’ may only be used if all the flour used is made from whole grains. So look for the word on the pack rather than judging by colour alone.
Check the full allergen information on each pack you choose. Jumbo and PLUS list wheat and milk in the currant buns mentioned here; PLUS also warns that its product may contain other allergens, including egg, soya, nuts, sesame and lupin.
It depends on the product you choose. PLUS says that its specific longer-lasting pack of currant buns can be frozen on the day of purchase and should be used within one month. Follow the storage advice for other varieties.
