When choosing biscuits for conference catering, start by checking whether the stated sugars per 100 g meet your purchasing target. ‘Less sugar’ is not the same as ‘low sugar’: the Netherlands Nutrition Centre says the latter claim is only permitted for products containing no more than 5 g of sugars per 100 g. Then compare allergens and serving format, and check the label warning on products containing polyols.
You want to use the stated sugars per 100 g as a consistent basis for comparison. This helps you distinguish a relative claim from ‘low sugar’ or ‘sugar-free’: according to the Netherlands Nutrition Centre, these claims have maximum limits of 5 g and 0.5 g of sugars per 100 g respectively.
You need to know which allergens are present in each specific variant, especially if biscuits are taken out of their packaging and served on a platter. This helps ensure the product information is still available when serving.
You’re looking for a familiar biscuit or a practical individually portioned pack. A variant with relatively less sugar is only suitable if its actual sugar content also meets the target you’ve set for your catering.
When buying biscuits for conference catering, start by setting your sugar target per 100 g. Then check whether the ingredients, allergens and packaging of each specific variant suit the way you plan to serve the biscuits.
| What to consider | What to check when buying | Who should pay particular attention? |
|---|---|---|
| Stated sugars | Compare the ‘of which sugars’ figure per 100 g. Use the limit of 5 g per 100 g if you’re specifically looking for a biscuit labelled ‘low sugar’. | If a low actual sugar content is my purchasing target, I don’t want to rely solely on the word ‘zero’ or a relative claim. For around 36% of consumers, this sugar content is the top priority when choosing. |
| Allergens when serving | Check the current allergen information for the exact variant and work out how to keep it available when serving biscuits without their packaging. | At a buffet, I want guests to be able to check which allergens their biscuit contains before choosing it. Clear allergen information is the main concern for around 29% of consumers. |
| Sweeteners | Check the ingredients list for polyols such as maltitol, and look for any warnings on the label. | For a large, mixed group, I want to consider guests who would prefer to avoid biscuits containing polyols. The type of sweeteners used is the top priority for around 21% of consumers. |
| Portions and coffee breaks | Check the number of biscuits per pack and, even for products labelled ‘less sugar’, compare the stated sugars per 100 g with your target. | For a short coffee break, I’m looking for a familiar biscuit that’s easy to hand out, provided its sugar content fits my plan. This practical aspect of serving is the top priority for around 14% of consumers. |
A relative reduction doesn’t tell you how much sugar the product actually contains. The Sultana Fruitbiscuit banana biscuit described by Albert Heijn contains at least 30% less sugar than Fruitbiscuit, but still has 23 g of sugars per 100 g.
Decide which value per 100 g meets your purchasing target, then check it in the nutrition table.
The variants described as having low stated sugar content include maltitol. Their product information warns that excessive consumption may have a laxative effect.
Check the ingredients and label warning for each variant. For a mixed audience, you could also consider an alternative that doesn’t rely on the same sweeteners.
The biscuits discussed contain different allergens and may also carry a risk of cross-contamination with allergens. According to the Netherlands Food and Consumer Product Safety Authority, customers must be given information about 14 allergens when food is sold unpackaged.
Keep the current packaging or product specification for each variant available when serving, and make sure guests can check the relevant allergen information.
AH Digestive 0% suiker is a supermarket own-brand option to consider if a low stated sugar content is a priority.
San Francisco Zero is a biscuit with no added sugar; assess its sugar content per 100 g separately from its name.
The Zonder Suikers Kokos Smaak variant is worth comparing if the stated sugars per 100 g are the deciding factor.
Fruitbiscuit banana is an individually portioned option if a relative reduction in sugar is sufficient for your catering target.
Lotus Biscoff Speculoos can be served as a regular flavour option alongside a biscuit that meets a lower sugar target.
No, a relative reduction in sugar doesn’t automatically make a biscuit low in sugar. According to the Netherlands Nutrition Centre, the ‘low sugar’ claim applies to products containing no more than 5 g of sugars per 100 g, while ‘sugar-free’ means no more than 0.5 g per 100 g. So compare the ‘of which sugars’ figure per 100 g.
If you take biscuits out of their packaging and serve them unpackaged, the Netherlands Food and Consumer Product Safety Authority says you must give customers information about 14 allergens. Keep the information for the exact product variant available when serving, and check the requirements for how that information must be provided.
No, make sure you take the warning on the specific packaging into account. The product information for the maltitol variants described states that excessive consumption may have a laxative effect. For a mixed audience, you could also offer a biscuit with a different composition.
No, individual packaging isn’t the only way to serve biscuits. It can make it easier to keep the correct product information with each biscuit. If you serve biscuits unpackaged, make sure guests can check the allergen information for the exact variant.
