When choosing dried fruit for conference catering, assess the protein content per portion actually served. According to the Netherlands Nutrition Centre, a 20 g handful of raisins contains 0.6 g of protein, so it should not be treated as a substantial source of protein. If protein is a priority, assess a separate protein source and the full combination, including allergens and storage requirements.
You’re organising catering for active attendees and want to assess the protein contribution of the portion served, without automatically presenting ordinary raisins as a recovery food. The Netherlands Nutrition Centre links additional protein advice to specific sporting goals, not to all conference attendees.
You’re catering for a mixed audience and need to communicate the ingredients and allergens in each product on offer, especially when combining fruit and nuts. The Dutch Food and Consumer Product Safety Authority explains the requirements for providing allergen information.
You want to turn pack sizes into portions and make distribution practical. So you need to consider pack contents, portion sizes and hygienic handling together. The Dutch Food and Consumer Product Safety Authority outlines the HACCP rules for handling food safely.
First decide which requirement matters most for your conference: protein per portion, allergen information or practical distribution.
Choose this option when: you want to offer a small fruit portion and don’t expect it to provide a significant amount of protein.
What to consider: according to the Netherlands Nutrition Centre, a 20 g portion of raisins contains 0.6 g of protein and 13.8 g of sugars. The Netherlands Nutrition Centre recommends a maximum of 20 g of dried fruit per day.
Choose this option when: you want to provide protein separately from the fruit. The Netherlands Nutrition Centre lists dairy products, tofu, pulses and unsalted nuts among foods that contain protein.
What to consider: assess the contribution of the full combination and make sure you have information about allergens and the handling of each component.
Choose this option when: you want to offer fruit and nuts in one product and nuts are suitable under your allergen policy. For example, Albert Heijn lists a fruit and nut product with blueberries and cashews.
What to consider: a product name doesn’t tell you how much protein the portion served provides. Check the exact ingredients and allergen information too.
| What to consider | What to check before buying | Who should pay particular attention? |
|---|---|---|
| Protein per portion | Check the protein per 100 g and per portion actually served, the portion weight and the ingredients. | When I’m putting together catering for active attendees, I want to know how much protein each portion provides. Around 42% of consumers give protein content the highest priority. |
| Allergen information | Check the ingredients and allergen information, and make sure it remains available in the format you choose for serving. | When catering for a mixed conference audience, I want to be able to check which allergens are present in each product on offer. Around 33% of consumers prioritise accurate allergen communication. |
| Portioning and serving | Check the net weight, portion size and storage instructions. Plan how the food will be handled before the break too. | When I’m serving portions from larger packs during a break, I want to know how much preparation is involved. Around 25% of consumers give portioning and practical serving the highest priority. |
According to the Netherlands Nutrition Centre, a 20 g handful of raisins contains 0.6 g of protein. The amount of fruit alone therefore doesn’t tell you how much protein the whole snack provides.
Compare the protein per portion actually served and assess the full combination before tailoring it to a specific protein requirement.
You may need a separate component to provide the protein you’re aiming for.
A mix may contain different ingredients and allergens from a product made with fruit alone. The information you provide must reflect what you’re actually serving.
Check the exact mix and make sure the ingredients and allergen information are available when serving it.
Packs of a few hundred grams aren’t automatically individual portions for a conference. Opening and dividing them calls for an appropriate, hygienic approach.
Decide on the portion size, number of guests and serving format before choosing packs. Follow HACCP procedures and product-specific instructions for preparation and storage.
Portioning takes extra handling and requires materials suited to your chosen serving format.
These supermarket brands list relevant products worth exploring. A product range or pack details alone don’t prove that a product is suitable as a source of protein.
The dried fruit range also includes a fruit and nut product with blueberries and cashews.
The raisin range lists sun-dried sultanas in 250, 500 and 750 g packs.
Lidl lists dried fruit and nuts in its Alesto range, including apricots and almonds.
ALDI lists Trader Joe's sun-dried apricots in a 250 g pack.
PLUS lists dried apricots in a 375 g stand-up pouch.
Dirk lists 1 de Beste apricots in a 375 g pack, for snacking or use in breakfast dishes and baking recipes.
This selection of Joybuy products includes dried fruit and fruit and nut combinations. Assess the protein content per portion actually served; the product information below doesn’t mean every product is a high-protein choice.
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A shareable fruit and nut option; the product description lists five different snack products.
The ingredients include several tree nuts. One plum product contains aspartame, a source of phenylalanine. Refrigerate after opening and consume within one day.
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Combines fruit and nuts in one product. Check the portion size and allergen information for your chosen serving format.
The mix contains 50% cashews and 50% sweetened dried cranberries. The nutritional information lists 10,9 g of protein per 100 g. Contains cashews and may contain traces of peanuts and other nuts.
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A combination of dried fruit and nuts for a conference break. Bear in mind that it contains walnuts.
The ingredients are grey dates and walnut kernels. The nutritional information lists 3,4 g of protein per 100 g. Contains walnuts.
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An option if you want to offer dried fruit without nuts as a snack. Check the ingredients and portion size.
The description lists 95% guava, sugar and preservative. The nutritional information lists 1,27 g of protein per 100 g.
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The individual pack may suit a serving format where portions are handed out separately.
The description lists 75% mango. The nutritional information lists 2 g of protein per 100 g. Contains sulphites.
According to the Netherlands Nutrition Centre, a 20 g handful of raisins contains 0.6 g of protein, alongside 14.3 g of carbohydrates and 13.8 g of sugars. These are generic nutritional values, not figures for a specific supermarket product.
The Netherlands Nutrition Centre recommends a maximum of 20 g of dried fruit per day. Use this as general dietary guidance when planning portions, not as a legal limit or proof that the portion meets a protein target.
No. Don’t automatically apply sports nutrition advice to everyone at the conference. The Netherlands Nutrition Centre’s advice on increasing protein is specifically aimed at keen strength athletes who want to build muscle mass. Needs depend on personal goals and circumstances.
Make sure you can communicate any allergens when serving unpackaged food, and follow HACCP rules. If allergen information is provided verbally only, make it clear that guests can ask for it. The Dutch Food and Consumer Product Safety Authority outlines these information and handling requirements.
First work out the portion size and number of guests. Divide the total amount you need by the net weight of one pack, then round up to the next whole pack. Jumbo lists raisin packs of 250, 500 and 750 g; PLUS lists dried apricots in a 375 g pack.
