Choose a half loaf based on what you’re serving with drinks and what you’d like to eat afterwards. A loaf explicitly labelled wholemeal is a good choice if you also want wholemeal sandwiches for the following days, while a loaf with a firmer crust or a mix of grains may suit certain toppings. A half loaf only helps you waste less if you eat it in time or freeze unused portions straight away. If you have specific dietary requirements, always check the label and ingredients on the packaging.
If you’re buying bread for drinks and a few meals afterwards, a half loaf may be a better fit for how much you expect to eat. Freeze any slices you won’t use soon in individual portions straight away; the Voedingscentrum lists bread as one of the foods that is often wasted.
If you’d like to eat sandwiches made with the same loaf after your drinks gathering, look for a half loaf explicitly labelled ‘wholemeal’. According to the Voedingscentrum, this label means the bread is made from 100% wholemeal flour.
If the bread needs to meet a specific ingredient requirement for a guest, read the label on the product you’ve chosen. The type of bread or supermarket name won’t tell you which allergens it contains or whether baker’s salt has been used.
First, work out how much bread you’ll use during and after your drinks gathering. Then compare the type of bread, the texture you want and any ingredients you need to check.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Quantity and storage | Compare the quantity with how much you expect to eat. Freeze any unused slices in individual portions on the day you buy the bread. | If I only need a few slices for drinks, I want to avoid the rest being left uneaten. That’s why quantity comes first for around 36% of consumers. |
| Wholemeal and fibre | Look for the ‘wholemeal’ label on the packaging; if you like, compare the stated fibre per 100 g. | If I also want to use the rest for everyday sandwiches, the type of bread may be the deciding factor for me. Around 29% of consumers give wholemeal and fibre top priority. |
| Texture to go with toppings | Check the product description if you’re looking for a crusty loaf or one with grains and seeds. These features vary from product to product. | When serving dips or toppings, I look for a texture that works well with them, rather than just any half loaf. This preference matters most to around 21% of consumers. |
| Ingredients | Check the current label for allergens and look for a gluten-free claim, if relevant. Check separately whether baker’s salt has been used if that matters to your choice. | If a guest has a specific ingredient requirement, I need to check that the loaf I choose meets it. For around 14% of consumers, this is their top priority. |
A loaf containing different grains or seeds isn’t automatically wholemeal. According to the Voedingscentrum, ‘multigrain’ means at least three types of grain; on its own, the label doesn’t mean the bread is made from 100% wholemeal flour.
If you specifically want wholemeal bread, look for ‘wholemeal’ in the product description and read the ingredients list.
You can still have slices left over from a half loaf that you don’t eat in time. A smaller pack doesn’t remove the need for a storage plan.
Divide the bread into portions on the day you buy it and freeze straight away any portions you want to use later, as the Voedingscentrum advises for bread.
According to the Voedingscentrum, using baker’s salt when baking isn’t compulsory. You can’t tell whether it has been used from the label ‘half loaf’.
Check the ingredients list or ask the baker if baker’s salt is relevant to your choice.
A product page tells you about the bread a retailer lists, but not whether it will be available at your chosen store or when you shop. For example, Lidl says its Halfje donker meergranenbrood is only available in store.
Check availability with the store or delivery option you plan to use, and read the label on the pack you buy.
You can compare different types of half loaf from these retailers. The features listed apply to the products described, not every loaf from the same brand.
Albert Heijn lists, among other products, a half wholemeal hearth loaf and a half gluten-free loaf.
Jumbo lists, among other products, half loaves of fine wholemeal, tiger and wholemeal multigrain bread.
Lidl describes its Halfje donker meergranenbrood, a 400 g multigrain loaf made with ingredients including wheat, barley and buckwheat.
Aldi describes a half loaf of extra-high-fibre wholemeal bread with seeds and grains.
PLUS lists products including Boeren volkoren half and Korenlanders Rond Waldkorn half.
Dirk lists Bakker van der Akker Boeren volkoren half.
No, you can still have bread left over, even with a half loaf. Work out how many slices you’ll use during and after your drinks gathering, and freeze any unused portions straight after buying the bread, as the Voedingscentrum advises.
Not necessarily. According to the Voedingscentrum, ‘multigrain’ means the bread contains at least three types of grain, while ‘wholemeal’ indicates that it’s made from 100% wholemeal flour. So, if wholemeal is your priority, check the exact product description.
No, according to the Voedingscentrum, using baker’s salt when baking isn’t compulsory. Check the ingredients on the packaging or ask the baker if you want to know about a particular loaf.
Choose a loaf explicitly labelled gluten-free if a guest needs one, and check the current packaging for ingredients, allergens and relevant information about possible cross-contamination. Don’t rely on the type or appearance of the bread: regular half loaves may contain gluten-containing grains and other allergens.
