Choose taaitaai that is clearly labelled gluten-free and check the current packaging for ingredients and other allergens before the conference. For guests with coeliac disease, how you serve it matters too: keep their portions sealed and separate from snacks containing gluten, so crumbs and shared utensils don’t make an otherwise suitable choice unsafe.
You need a product clearly labelled gluten-free, as well as a plan for checking the packaging and allergen information and serving it separately. The Dutch Coeliac Society also highlights the importance of preventing cross-contamination.
If gluten-free and gluten-containing snacks are served side by side, you need to prevent contact through crumbs, hands and shared serving utensils.
If you want a treat for a Sinterklaas gathering, check that the taaitaai you’ve chosen is actually available to order. Gluten-free kruidnoten are a different type of biscuit and could be an alternative if taaitaai isn’t available.
First, consider whether you can serve the gluten-free portions separately. Then choose a suitable product and confirm the packaging, other allergens and delivery details before ordering.
| What to consider | What to check when buying | Who is this most important for? |
|---|---|---|
| Serving separately | Can portions stay sealed until they’re served, with clean, separate utensils? | When serving guests with coeliac disease, I want to prevent their biscuits from coming into contact with crumbs at the buffet. Around 36% of consumers prioritise separate serving. |
| Portions for the break | Check the quantity per pack and decide how staff will hand out portions separately. | During a busy conference break, I want staff to be able to hand out the right biscuits without confusion. Around 29% of consumers give top priority to clear serving arrangements. |
| Availability | Confirm the exact variant, delivery date and current availability with the seller. | If taaitaai is part of the seasonal theme, I want to know before ordering whether that specific variant can be delivered. Around 21% of consumers prioritise availability. |
| Other dietary requirements | Read the ingredients and allergen information on the current packaging. | When guests have other food allergies or dietary requirements as well as coeliac disease, I don’t want to assume that gluten-free means the product is suitable for them too. For around 14% of consumers, these additional requirements matter most. |
At an open buffet, crumbs and shared tongs can transfer gluten to a gluten-free product. The Dutch Coeliac Society advises preventing cross-contamination.
Keep portions sealed for as long as possible, and use a separate area and clean, separate utensils for serving.
Albert Heijn lists a gluten-free Maître Mathis variant as discontinued; Jumbo says its gluten-free taaitaai from Gluten Free Bakery Holland is no longer available online.
Ask the seller to confirm current availability, the delivery date and the exact packaging before placing your order.
Listings for gluten-free taaitaai also mention other ingredients or allergens, including oats, almonds, milk and lupin. So one gluten-free option won’t necessarily suit every guest.
Ask about additional dietary requirements in advance and check the current ingredients and allergen information for each product.
Corn Crake’s seller says its allergy information is based on the ingredients list and does not include possible traces.
Ask to see the current packaging before ordering, and agree with the caterer how the product will be stored and served separately.
Albert Heijn lists Consenza Taai taai poppetjes, 125 g, as gluten-free. PLUS also lists gluten-free Consenza kruidnoten, 150 g; kruidnoten are not taaitaai.
Glutenvrije Webshop sells Corn Crake Taai Taai Poppetjes with aniseed and almond as a 125 g gluten-free product.
Albert Heijn lists a 125 g gluten-free taaitaai variant from Maître Mathis.
Jumbo has listed a 130 g gluten-free taaitaai variant from this brand.
Guests must be able to check which allergens are present in the products on offer. The Netherlands Food and Consumer Product Safety Authority stresses that businesses must provide customers with this information, so make the details from the exact packaging accessible where the food is served.
No. A label won’t prevent contact with gluten during serving. Keep gluten-free portions sealed or separate and use clean, separate utensils, as the Dutch Coeliac Society advises to prevent cross-contamination.
Not without checking the other ingredients and allergens in each product. For example, the Consenza listing mentions oats and almonds or nuts, while Albert Heijn lists milk and lupin for Maître Mathis. Check the current packaging against the dietary requirements guests have shared.
