Choose dried fruit for conference guests by first finding out which substance they need to avoid, then checking the ingredients, allergen information and serving method for the exact product. A fruit mix, for example, may contain nuts, and dried fruit may contain sulphites. A general free-from claim or the name of a fruit alone does not confirm that a product is suitable.
You buy snacks for guests with specific allergies or intolerances and want to assess which needs each product is suitable for. Start with the substance to be avoided and check the product information for the exact item.
You organise preparation and serving, and want to keep product information, serving dishes and equipment under control. Allergen information must remain available when portioning or serving unpackaged products, according to the Netherlands Food and Consumer Product Safety Authority (NVWA).
You need to buy suitable products in the right quantities, taking pack sizes and preparation into account. Compare quantities only after assessing whether the exact product meets the dietary need.
Start with the specific substance guests need to avoid, then decide whether the packaging and serving method suit your catering process. The percentages below refer to consumers buying dried fruit for conference catering in the Netherlands.
| What to consider | What should you check? | Who is this most relevant for? |
|---|---|---|
| Specific dietary need | Read the ingredients and allergen information for the exact product, and check the packaging you receive. | If you are buying for guests with a specific allergy or intolerance, you need to check the product against the substance they must avoid. Around 36% of consumers prioritise being able to verify a product’s suitability for dietary needs. |
| Sulphites | Check for sulphites or sulphur dioxide, and for E220–E228; the Food Allergy Foundation notes that sulphites are relevant to dried fruit. | If avoiding sulphites is the specific need, you will want to know whether they are listed on the product. Around 21% of consumers prioritise avoiding sulphites. |
| Information and hygiene when serving | Make sure allergen information remains available, and that portioning and serving are carried out hygienically. The NVWA highlights both as points to consider in catering. | If you prepare portions or serve unpackaged products, you need to be able to provide information and prevent contamination. Around 29% of consumers prioritise manageable preparation and serving. |
| Quantity and product format | Compare the net weight of the exact pack with the number of portions and the preparation required. | If you are buying for an event, you want the right quantity without letting pack size take priority over dietary suitability. Around 14% of consumers prioritise quantity and preparation. |
A general claim does not automatically tell you which substances a product does or does not contain. As the Netherlands Nutrition Centre explains, allergies and intolerances are different types of food hypersensitivity.
Ask which substance a guest needs to avoid, then assess the ingredients and allergen information for the exact product. Do not make a general guarantee based on a free-from claim.
Assortments may include mixes containing nuts. The category or product name alone does not show whether a mix is suitable for the guests you plan to serve it to.
Check every ingredient in the product you choose, and keep nut mixes separate from products intended for guests who avoid those nuts.
Choosing the wrong mix may mean you have to buy a separate replacement.
Sulphites may be added as a preservative, and the Food Allergy Foundation notes that they are relevant to dried fruit.
If a guest needs to avoid sulphites, check for sulphites, sulphur dioxide and E220–E228.
Allergen information must remain available when serving unpackaged products. Preparing portions also requires clean equipment and a method of working that prevents contamination—both points highlighted by the NVWA.
Plan in advance how you will keep product information available with the portions, and who will handle preparation and serving.
Portioning products yourself takes time and may require individual portion packs. Also allow for any food left over after the event.
A range to explore for individual dried fruit and fruit and nut options.
Useful if you want to compare individual fruit types and pack sizes.
A possible local shopping option for dried fruit and fruit mixes.
An option for comparing raisins and different cranberry products.
An option for buying products including dried apricots.
A range where you can compare different fruit types and product formats.
These are individual fruit options, including packs for individual portions and larger quantities. Do not treat them as confirmed free-from options: always check the current ingredients and allergen information on the exact pack against the dietary need in question.
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The individual bags may suit a buffet where fruit portions are served separately. Check the packaging before serving them to guests with dietary needs.
The product name states 150 g, divided into 6 bags of 25 g each.
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This individual fruit option may suit you if you want to serve dates separately. Check the current packaging against the specific dietary need.
The product name states that these are red dates, with a pack size of 780 g.
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A 25 g pack may suit you if you want to serve individual portions. Check the packaging against the dietary need in question.
The product name states that this is freeze-dried jackfruit, with a pack size of 25 g.
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This individual fruit option may suit you if you want to serve Medjoul dates separately. Check the current product information before choosing it for a dietary need.
The product name states that these are Medjoul dates, with a pack size of 908 g.
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This option may suit you if you want to serve a larger quantity of Medjoul dates separately. Check the packaging against the specific dietary need.
The product name states that these are Medjoul dates, with a pack size of 908 g.
Ask which specific substance they need to avoid, and record this before choosing products. Allergies and intolerances are both types of food hypersensitivity, but they are not the same. So don’t use a free-from claim as a substitute for checking a specific need.
The Food Allergy Foundation notes that sulphites are relevant to dried fruit. If a guest needs to avoid sulphites, check the exact pack for sulphites, sulphur dioxide and E220–E228.
Yes. According to the NVWA, information about allergens that must legally be declared must also be available for unpackaged catering products. You can provide it, for example, alongside the food. If you give the information verbally, guests must be clearly told that they can ask for it.
Since 1 January 2026, the NVWA has checked during inspections whether labels on prepacked products correctly warn about possible cross-contamination with allergens. These checks concern warnings on the label; always assess the information on the exact pack before using a product for your catering.
Keep the original product information available and follow the storage instructions on the packaging. Use clean equipment and a method of working that prevents contamination—factors the NVWA considers when assessing catering and hospitality businesses.
Check the pack you receive and do not serve the product to the guests concerned until you have resolved the discrepancy. If you have questions, contact the supplier or customer service. Albert Heijn and PLUS warn that product information can change.
