Choose a raisin or currant bun labelled wholemeal if the type of grain and fibre are your priorities. If a familiar taste is what matters most to a fussy eater, a white currant bun may be a better fit for the occasion, but it isn’t a wholemeal option. Looking for a middle ground? Judge it by the ingredients and nutritional information, not by its colour or a name such as ‘best of both’.
If you’re serving currant buns alongside homemade spiced biscuits, you might weigh up a familiar white bun against one made with a different type of grain. The Netherlands Nutrition Centre suggests gradually getting used to the taste of wholemeal as one option; a brown colour on its own doesn’t mean a bun is wholemeal.
For them, the ‘wholemeal’ label, ingredients and fibre per 100 g are more relevant than the product name alone. The Netherlands Nutrition Centre distinguishes between bread made with white flour and bread made with wholemeal flour.
If you have a food allergy, the packaging of the product you choose is what matters. Jumbo and PLUS product information lists wheat and milk ingredients; check the warnings about possible cross-contamination too.
First decide whether a familiar taste or a wholemeal option matters most. Then compare the ingredients and nutritional information of the products that fit the bill.
| What to consider | What to check before buying | Who it matters to |
|---|---|---|
| Taste and making the switch | If you want a wholemeal option, look for the ‘wholemeal’ label. If you want a blend, check whether the proportions of wholemeal flour and white flour are clearly stated. | For a fussy eater, I’d look for a bun with a familiar taste, without mistaking a blend for a fully wholemeal option. For around 40% of shoppers, making a manageable change in taste comes first. |
| Type of grain and fibre | Read the product description and compare fibre per 100 g. Jumbo lists 2.8 g of fibre per 100 g for its white raisin and currant buns; PLUS lists 3.3 g per 100 g for its white currant buns. | I want to know whether a currant bun is genuinely wholemeal and how much fibre it contains. For around 30% of shoppers, this is the most important factor when choosing. |
| Labelling and storage | Check the allergens and any warnings on the packaging. Look at the product-specific information for storage advice and to see whether baker’s salt or iodised salt has been used. | If I need to take allergens into account or want to keep buns for later, I need clear information on the packaging. This practical check is the deciding factor for around 30% of shoppers. |
According to the Netherlands Nutrition Centre, brown bread is a blend of wholemeal flour and white flour, so its colour doesn’t prove that a currant bun is entirely wholemeal.
Check for the ‘wholemeal’ label. If you’re looking for a middle ground, look for specific information about the types of flour used.
According to the Netherlands Nutrition Centre, bakers don’t always use baker’s salt. So you can’t tell which salt has been used just from the product category.
Check the ingredients for baker’s salt or iodised salt, or ask if you’re buying loose bakery items.
Jumbo and PLUS currant buns list wheat and milk ingredients. The fibre content doesn’t tell you whether a particular bun is suitable for someone with a food allergy.
Each time you buy, check the allergen information and any warnings about possible cross-contamination on the current packaging.
The frozen currant buns previously listed by Albert Heijn and the In2bake currant bun mix at Jumbo are marked as discontinued. Lidl lists its Mini wholemeal raisin buns as an in-store product.
Check current availability before making a special trip for a particular variety, and read the label on the pack you buy in store.
Jumbo describes its pack of six raisin and currant buns as white wheat buns.
PLUS lists a pack of six white wheat raisin and currant buns.
Lidl lists 360 g packs of Mini wholemeal raisin buns as an in-store product.
No. A brown colour or the name ‘multigrain’ doesn’t prove that it is. According to the Netherlands Nutrition Centre, brown bread is a blend of wholemeal flour and white flour; if you’re looking for a fully wholemeal bread product, check for the ‘wholemeal’ label.
Check the ingredients for terms such as baker’s salt or iodised salt, or ask the baker if you’re buying loose buns. According to the Netherlands Nutrition Centre, bakers don’t always use baker’s salt, so don’t rely on the product name alone.
Check each product’s current allergen information. The Jumbo and PLUS currant buns listed contain wheat and milk ingredients; check for any warnings about possible cross-contamination too.
It depends on the product. PLUS says its currant buns can be frozen at home on the day of purchase and should be used within one month. Follow the storage and defrosting instructions on the packaging of the buns you buy.
