If you want to sell traditional taaitaai, you don’t need to choose Fairtrade chocolate: the Albert Heijn Allerhande taaitaai recipe contains no cocoa or chocolate. Only use cocoa, chocolate sprinkles or a chocolate bar if you’re deliberately making a separate chocolate version. If you do, check the Fairtrade information on the current packaging and make sure you have allergen information ready for unpackaged sales.
You want to sell taaitaai without quietly adding chocolate as a standard ingredient. The Albert Heijn Allerhande recipe contains no cocoa or chocolate, so first decide whether you want to make a chocolate version at all.
You want to use Fairtrade cocoa or chocolate and are choosing between cocoa powder for your own recipe and a visible addition, such as chocolate sprinkles or pieces of a chocolate bar. Check the current packaging and allergen information for each ingredient.
You sell taaitaai directly from a stall. According to the Netherlands Food and Consumer Product Safety Authority, information about allergens present must be available before purchase. If you prepare and sell food regularly, you must also have a HACCP food safety plan.
Choose this if: you want to sell familiar taaitaai without chocolate as an addition.
The trade-off: you won’t be offering a chocolate version. The Albert Heijn Allerhande recipe contains no cocoa or chocolate.
Choose this if: you want to add cocoa powder to your own recipe for a separate chocolate version.
Please note: Fairtrade Original explains that its cocoa powder uses the mass balance principle. A Fairtrade claim does not mean that the cocoa has been kept physically separate.
Choose this if: you want to use chocolate as a visible topping or addition in a separately named version.
Please note: the Fairtrade Original chocolate sprinkles checked may contain milk. The AH Biologisch chocolate bar checked contains milk and lactose, and may also contain cereals containing gluten and nuts.
| What to consider | What to check when buying | Who is this most important to? |
|---|---|---|
| Fairtrade information | Read the information on the current label and any explanation of mass balance. | If I mention Fairtrade at my stall, I want to know which claim applies to my ingredient. This check is a top priority for around 42% of consumers. |
| Recipe and type of chocolate | Decide whether you’re making traditional taaitaai or a separate version; then compare cocoa powder, chocolate sprinkles and chocolate bars. | I want the addition I choose to suit the taaitaai I’m actually going to sell. For around 33% of consumers, choosing the recipe is their main concern. |
| Unpackaged sales | Record the ingredients and allergens for each version, and make sure the information is available before purchase. | When I sell unpackaged products, I need to be able to give customers accurate allergen information. For around 25% of consumers, this is the most important practical consideration. |
The Albert Heijn Allerhande taaitaai recipe contains no cocoa or chocolate. A chocolate ingredient is therefore suited to a deliberately chosen, separately named version.
Before placing an order, decide whether you want to sell traditional taaitaai, a chocolate version or both.
An extra version also means you’ll need separate recipe and product information.
Fairtrade Original explains that its cocoa powder uses mass balance: Fairtrade cocoa may be mixed with or replaced by non-certified cocoa. Albert Heijn also mentions mass balance for the AH Biologisch chocolate bar checked.
Check the current label, and don’t make a broader claim than the one shown there.
Fairtrade Original states that its dark chocolate sprinkles may contain milk. The AH Biologisch chocolate bar checked contains milk and lactose, and may also contain cereals containing gluten and nuts.
Keep an up-to-date ingredients and allergens list for each recipe version. For unpackaged sales, customers should be able to consult it or receive the information before purchase.
Whenever an ingredient or recipe changes, you’ll need to check the customer information again.
The Netherlands Food and Consumer Product Safety Authority requires a HACCP food safety plan if you prepare and sell food more than once a year.
Before selling regularly, work out how you’ll prepare, store and sell the version safely, and how staff will answer questions about allergens.
Worth considering if you’re looking at cocoa powder or dark chocolate sprinkles for a separate chocolate version. Fairtrade Original also names wholesalers for regular orders.
A supermarket option to consider if you’re looking at a plain chocolate bar as an ingredient for a separate taaitaai version.
Worth considering if you’re looking at bar chocolate as a visible addition and want to explore business ordering options.
No, not in the Albert Heijn Allerhande taaitaai recipe: it contains no cocoa or chocolate. If you add chocolate, present the result as a separate version.
Not necessarily. Fairtrade Original states that, under the mass balance principle, its cocoa powder may be mixed with or replaced by non-certified cocoa. Albert Heijn also mentions mass balance for the AH Biologisch chocolate bar checked. Check the claim on the current label before using it at your stall.
According to the Netherlands Food and Consumer Product Safety Authority, customers must be able to get information about allergens present before buying unpackaged products. For cereals containing gluten and nuts, you must name the specific cereal or nut. You can provide the information in writing or, under certain conditions, verbally; it must be readily available.
According to the Netherlands Food and Consumer Product Safety Authority, you must have a HACCP food safety plan if you prepare and sell food more than once a year. Make sure your procedures also cover the preparation, storage and sale of any chocolate version.
Fairtrade Original names Sligro, Zegro, Foox, De Kweker and VHC, among others, as wholesalers for its products. Ask your supplier which pack sizes and products are available when you place your order.
