For a colleague with coeliac disease, start by choosing crispbreads or crackers clearly labelled as gluten-free. According to the Netherlands Nutrition Centre, even a breadcrumb can cause problems, so keep the product, toppings and serving utensils separate from bread containing gluten. Then compare the individual packaging, other allergens and the nutritional information for the whole lunch.
You need a product clearly labelled as gluten-free and a process that prevents contact with crumbs, toppings and utensils used for regular bread. The Netherlands Nutrition Centre highlights the risk posed by even small amounts of gluten.
You want to be able to check which product and toppings are being used at lunch, and how they have been prepared and served. According to the Netherlands Nutrition Centre, coeliac disease requires a lifelong gluten-free diet.
You compare the allergen information for the exact crispbread or cracker variety, as well as the toppings. Jumbo's product information shows that the varieties reviewed differ in ingredients including soya, egg, oats and sesame.
First, check the gluten-free label and how the food will be served. Then choose a shape and portion size to suit the lunch.
| What to consider | What to check when buying | Most relevant for |
|---|---|---|
| Gluten-free product and separate serving | Check that the packaging says ‘gluten-free’. When serving, make sure the product is stored separately and that a separate work surface and serving utensils are used. | When I’m serving a colleague with coeliac disease, I want to make sure a suitable product doesn’t come into contact with bread crumbs. Around 36% of consumers put safe handling first. |
| Other allergens | Read the current ingredients and allergen information for the exact variety, and check the toppings too. | If other allergens as well as gluten need to be avoided, I want to be able to see what each portion contains. For around 29% of consumers, this clarity is the main priority. |
| Lunch options and portions | Compare the number of portions per pack and choose between thin crispbreads, crackers and crispbread based on the toppings planned. | When serving individual portions, I want to be able to prepare a serving that suits the lunch. This convenience is a priority for around 21% of consumers. |
| Nutritional information | Compare fibre and salt per 100 g and per planned portion; check the ingredients list to see whether iodised salt has been used. | If crackers regularly replace bread, I also want to consider the nutritional value of the rest of the lunch. Around 14% of consumers give this the highest priority. |
In a shared canteen, a gluten-free product can still come into contact with crumbs from foods containing gluten once it has been opened. The Netherlands Nutrition Centre warns that even a small amount of gluten can cause problems for someone with coeliac disease.
Keep the product and toppings separate from regular bread, and use clean, separate serving utensils and a suitable work surface.
Separate storage, cleaning and serving also take time and equipment for the canteen team.
According to Jumbo's product information, the gluten-free crackers reviewed differ in the other allergens they contain or may contain. So a gluten-free label does not answer every question about allergens.
Keep the allergen information for the exact variety and its toppings available where food is served.
Gluten-free crispbreads are not automatically comparable to regular bread. The Netherlands Nutrition Centre notes that bread is an important source of iodine in the Netherlands; the ingredients in crispbreads and crackers vary from product to product.
Read the nutritional information and ingredients list, and consider the crispbreads or crackers as part of the whole lunch.
Information about a gluten-free range does not tell you which exact crispbread or cracker will be available when you place your order. Recipes can also change.
Check the chosen variety, packaging and current allergen information shortly before ordering. Decide in advance which alternative would work for serving.
The Schär Crackers reviewed are a gluten-free option in small packs for individual portions.
The Gluten Free & Lactose Free Classic reviewed is crispbread, not the same product as a thin crispbread.
The seed crackers reviewed offer a different lunch option from thin crispbreads.
Albert Heijn describes its own range of gluten-free products, which can be a useful place to start when sourcing for a canteen.
Lidl's gluten-free range is another place to look when a suitable variety is available.
Under EU Regulation 828/2014, the ‘gluten-free’ label can be used when the finished product contains no more than 20 mg of gluten per kg. Check the current packaging for the exact variety; don’t assume a product is suitable for a gluten-free diet just because its ingredients list does not mention wheat.
No. The canteen must also prevent contact with foods containing gluten during preparation and serving. The Netherlands Nutrition Centre points out that even a breadcrumb can cause problems for someone with coeliac disease. So check the storage, work surface, toppings and serving utensils.
Information about relevant allergens must also be available for unpackaged foods. The Netherlands Food and Consumer Product Safety Authority says customers must be able to get information about the 14 designated allergens. Check the crispbreads or crackers and every part of the toppings.
No. Gluten-free on its own says nothing about these other allergens. According to Jumbo's product information, the Schär variety reviewed contains soya, while the Jumbo seed cracker reviewed contains egg and sesame. Always check the exact variety and the toppings.
No, you can’t tell from the product category. The Netherlands Food and Consumer Product Safety Authority explains that iodine compounds may be present in certain bakery products through baker’s salt; this does not mean every product contains iodised salt. Check the ingredients list. When assessing the whole lunch, the Netherlands Nutrition Centre says that bread is an important source of iodine in the Netherlands.
