For a conference lunch, choose multigrain bread made with both white flour and wholemeal flour if you specifically want to offer a blend of the two; don’t automatically describe it as wholemeal. If the requirement is for a wholly wholemeal option, check the wholemeal description and ingredients of the specific loaf. Guests who need gluten-free food will require a separate product labelled gluten-free, with its own allergen information.
If you want to offer bread made with both ingredients at your conference lunch, check the composition of the specific product. Describe this type of bread as a blend, not as wholly wholemeal.
If a wholemeal option is part of your offering, the description on the bread matters more than its dark colour or the word ‘multigrain’. Only compare fibre values on a like-for-like basis, such as per 100 g.
For unpackaged bread, allergen information must be available where the food is offered, according to the Netherlands Food and Consumer Product Safety Authority. A separate gluten-free option also requires you to check its other allergens and the product’s handling instructions.
First decide whether you want bread made with both white and wholemeal flour, or bread explicitly labelled as wholemeal. Then check the allergens for each product and make sure ordering, storage and serving are all practical.
| What to consider | What to check when buying | Who is this most important for? |
|---|---|---|
| A blend of white and wholemeal flour | Look for both ingredients on the label and check the percentages if they are listed. | I want to offer bread made with both ingredients at the conference lunch without calling it wholly wholemeal. This blend is the priority for around 27% of consumers who choose this type of bread. |
| Wholemeal and fibre | Check that it is explicitly described as wholemeal and review the ingredients; compare fibre per 100 g. | If I promise a wholemeal option, I want to be able to confirm that description on the bread I choose. An estimated 33% of these consumers give verifiably wholemeal bread top priority. |
| Allergens and gluten-free options | Record the allergens for each loaf and check the separate gluten-free option against its own label. | I need to be able to inform guests about allergens in unpackaged bread and arrange a separate gluten-free option if necessary. This is the main purchasing concern for around 20% of these consumers. |
| Storage and serving | Confirm that the product will be available for your order and follow the storage and handling instructions for that specific product. | When planning, I want to know whether the bread will be available in time and can be stored as instructed. Practicality is the priority for around 20% of these consumers. |
According to the Netherlands Nutrition Centre, multigrain bread is made with different types of grain: it contains at least three. Wholemeal bread is made from 100% wholemeal flour; a dark colour or the name Waldkorn does not prove otherwise.
Check the product description and ingredients. Choose bread explicitly labelled wholemeal if that is a requirement, or describe bread made with white and wholemeal flour as a blend.
For unpackaged bread offered in the Netherlands, information about the regulated allergens must be available where the food is offered, according to the Netherlands Food and Consumer Product Safety Authority. Conditions apply if you provide this information verbally.
Gather up-to-date information for every loaf and filling before serving. For cereals containing gluten and nuts, also check which specific type must be listed.
A separate gluten-free multigrain loaf may contain other allergens. The information for a standard loaf therefore cannot be used as an allergen guide for the gluten-free option.
Use the product information for the specific gluten-free loaf and communicate any other relevant allergens it contains.
A recipe or availability at a particular store may change. This means a loaf you chose previously may be different when you place your order.
Just before ordering, check the latest ingredients, quantity required, storage advice and availability through your chosen purchasing route.
These examples illustrate different types of product. Always assess the specific bread and its current packaging, not just the brand name.
An example of a whole multigrain farmhouse loaf made with both wholemeal flour and white flour.
A point of reference for seeded multigrain bread, including a half-size Waldkorn variety.
Examples include a brown multigrain roll made with white and wholemeal flour, and a separate gluten-free multigrain product.
An example of a whole multigrain farmhouse loaf for anyone looking for bread made with grains and seeds.
No. According to the Netherlands Nutrition Centre, multigrain bread contains at least three types of grain, but it can also be made with white flour. Wholemeal bread is made from 100% wholemeal flour, so check the description and ingredients of the specific loaf.
For unpackaged bread offered in the Netherlands, information about the regulated allergens must be available where the food is offered, according to the Netherlands Food and Consumer Product Safety Authority. For cereals containing gluten and nuts, specify the type and check what conditions apply if you provide the information verbally.
Not unless the specific product is labelled gluten-free and you have checked its label. Standard multigrain bread may contain cereals with gluten; for a separate gluten-free loaf, check for other allergens too.
Don’t assume that a particular loaf does. Check the current ingredients list if the presence of iodised salt matters for the product information you provide.
