Choose a half loaf labelled as wholemeal, then check that its texture, ingredients and nutritional information suit your lunch. For a small household, the smaller amount is practical if you finish the bread in time or freeze the rest in portions. A half loaf won’t prevent waste on its own.
If one or two people in your household eat bread at home, a half loaf may be a better fit for the amount you get through. The Netherlands Nutrition Centre recommends freezing bread in portions and taking out what you need.
If you want to know how much fibre and salt a particular wholemeal loaf contains, compare the nutritional information per 100 g. This lets you compare fine, coarse and seed-rich bread on the same basis.
If cereals containing gluten, soya, sesame or the type of salt used matter to you, read the ingredients list and allergen information for the loaf you want to buy. These can vary between different versions.
Start by considering how much bread you use for your lunches. Then compare the product descriptions, nutritional information and ingredients of the half loaves you’re considering.
| What to consider | What to check | Who it matters to |
|---|---|---|
| Quantity and storage | Check the pack weight or number of slices, and the instructions for freezing. | If I only eat bread for a few lunches each week, I don’t want to buy more than I can use. For around 36% of consumers, getting the right amount would therefore be the main reason for choosing. |
| Wholemeal and nutritional information | Read the product description and compare fibre and salt per 100 g. | I want to be able to compare a wholemeal sandwich and the nutritional information for individual loaves. This need would be the main consideration for around 29% of consumers. |
| Texture for lunch | Check whether the bread is fine, coarse or rich in seeds, and which cereals and seeds are listed. | I want to choose a bread texture I enjoy with my usual sandwich fillings. An estimated 21% of consumers would put texture first when choosing. |
| Ingredients and allergens | Read the allergen information and ingredients list, and check for iodised salt or baker’s salt if relevant. | If I need to avoid certain ingredients or pay attention to the type of salt used, the label needs to make this clear before I choose. For around 14% of consumers, this check would be the main consideration. |
The colour and visible seeds don’t tell you by themselves how the bread is made. Fibre and salt levels also vary from one product to another.
Read the product description and ingredients list, and use the nutritional information per 100 g to compare loaves.
A smaller pack only helps if you use the bread before it goes stale. You can still have some left over, even with a half loaf.
Freeze portions if you don’t expect to finish the bread soon. The Netherlands Nutrition Centre recommends taking out only what you need each time.
The wholemeal varieties described by Albert Heijn, Jumbo and PLUS contain different cereals that include gluten; depending on the variety, soya or sesame may also be listed.
Before buying, check the current ingredients and allergen information for the exact variety you’re considering.
A loaf being marketed as reduced-salt doesn’t, by itself, tell you anything about its ingredients or allergens.
Compare the salt content per 100 g on the label and read the ingredients list as well.
These brands have descriptions of half wholemeal loaves. Always compare the specific variety: names, ingredients and nutritional information can differ between loaves from the same brand.
Albert Heijn describes a half waldkorn wholemeal loaf with seeds and cereals.
Jumbo lists a half Waldkorn wholemeal loaf for anyone looking for a variety with cereals and seeds.
PLUS describes products including Grof volkoren half and an extra-dark wholemeal vloer-half loaf weighing 400 g.
Dirk describes half wholemeal loaves from Bakker van der Akker, including Boeren volkoren.
ALDI lists products including half fijn-volkoren and boeren-volkoren-meergranen loaves.
Lidl describes a Halfje extra volkorenbrood weighing 400 g.
A half loaf can help when the smaller amount better matches what you use for your lunches. If you still have bread left over, the Netherlands Nutrition Centre recommends freezing it in portions and taking out what you need.
Follow the storage instructions for the specific loaf. For the half waldkorn variety described, Albert Heijn says you can freeze it on the day of purchase. For its extra-dark wholemeal vloer-half, PLUS recommends freezing it on the day of purchase and using it within one month.
No. The wholemeal label doesn’t tell you how much salt the loaf contains. Compare the salt content per 100 g on the packaging of the varieties you’re choosing between.
Check the ingredients list for terms such as iodised salt or baker’s salt. Don’t rely on the wholemeal label alone: it doesn’t tell you which salt was used in the bread.
No. The regular varieties described contain cereals with gluten, such as wheat, rye or barley. If you need a gluten-free product, choose one that is explicitly labelled gluten-free and check the current allergen information.
