Choose a whole currant bun if the portion suits the school day: Albert Heijn and Jumbo each list a weight of 65 g per bun, but the varieties reviewed contain gluten and milk. You can slice it yourself. Check the current label and the school’s rules before packing it; for everyday use, compare the nutritional information too, and if you’re buying a week’s supply, think about how to store or freeze them.
For a school snack, the current allergen information needs to match the requirements for your child and their school. Albert Heijn and Jumbo’s product information lists gluten and milk, among other allergens. Check for any warnings about traces of other allergens too.
If a pack needs to last several days, you’ll need a storage plan. Albert Heijn and PLUS say their products can be frozen on the day of purchase; follow the instructions on the pack you choose.
If you serve currant buns regularly, the portion size and the fibre, sugar and salt content per 100 g and per bun are all relevant. You may also want to compare a currant bun with a wholemeal or brown bread product.
Albert Heijn and Jumbo describe whole buns weighing 65 g each. Start by choosing a suitable portion and checking the allergens; whether you slice the bun is a separate decision.
| What to consider | What to check when buying | Who should pay particular attention? |
|---|---|---|
| Allergens and school rules | Check the current packaging to see what the product contains and may contain. Also check the rules set by the school or class. | If a child needs to avoid certain allergens, I want to know before packing whether this particular bun meets the requirements. Around 42% of consumers considering currant buns for school put this first. |
| Portion size and nutritional value | Compare the portion size and the fibre, sugar and salt content per 100 g and per bun; also consider which other bread product you might pack instead. | If I pack a currant bun regularly, I want to know how a whole bun compares with the rest of the lunch. Around 33% of these consumers put this consideration first. |
| Storage and stocking up | Check the number of buns, the best-before date and the storage or freezing instructions on the specific pack. | For several school days, I want to be able to set aside portions without leaving the remaining buns for too long. Around 25% of these consumers prioritise shelf life and planning. |
The currant buns described by Albert Heijn, Jumbo and PLUS also contain milk or milk ingredients. Warnings about possible traces vary by product.
Read the full allergen information on the current packaging every time you buy, even if you’ve bought the same brand before.
The currant buns reviewed are made with white wheat flour. The word ‘raisin’ in the name doesn’t tell you how their fibre content compares with that of another bread product.
Compare the fibre content per 100 g on the label. The Netherlands Nutrition Centre recommends replacing white bread with wholemeal or brown bread as much as possible.
A week’s supply is only practical if you can use or freeze the buns in line with the instructions on the pack. PLUS says its freezable variety should be used within one month of freezing.
If needed, divide the buns into school portions on the day you buy them, provided the packaging allows freezing, and follow the storage instructions for that product.
According to the Netherlands Nutrition Centre, baker’s salt may contain iodine, but the product name doesn’t confirm which salt was used in a particular currant bun.
Check the ingredients list or ask the baker which salt they used if this matters for your product comparison.
The product information for AH Raisin Currant Buns describes a pack of six white wheat buns, each weighing 65 g.
Jumbo describes a bag of six raisin currant buns and uses 65 g as the portion size in its nutritional information.
PLUS describes a pack of eight currant buns under the name ‘tasty for longer’.
Lidl describes currant buns from its in-store bakery in a pack of six.
No. The currant buns described by Albert Heijn, Jumbo and PLUS contain wheat or gluten. If you need a gluten-free product, check that the one you choose is explicitly labelled as gluten-free, and read the information about possible cross-contamination too.
That depends on the school or class rules and the child’s circumstances. Check the rules before packing a bun, and read the allergen information for the specific product.
Yes, if the packaging for the product you choose allows it. Albert Heijn and PLUS say their products can be frozen on the day of purchase; PLUS says its variety should be used within one month of freezing. Freeze individual portions if you want to use them on different school days.
No, don’t assume so based on the product name alone. The Netherlands Nutrition Centre lists baker’s salt as a possible source of added iodine. For a particular currant bun, check the ingredients list or ask the baker which salt was used.
Base the quantity on how many days you plan to pack them and the storage instructions on the packaging. For example, compare a bag of six with PLUS’s pack of eight. If you want to freeze some, first check whether this is recommended for that variety.
