If wholemeal status is a requirement, choose bread that is explicitly labelled wholemeal: according to the Netherlands Nutrition Centre, the name ‘multigrain’ does not prove that it is. For a special canteen lunch, rustic bread or bread that you bake off can be a good fit, provided the ingredients, allergen information, serving format and preparation required suit the way you serve it.
You’re looking for bread for everyday lunches and want to be able to check whether it’s wholemeal. According to the Netherlands Nutrition Centre, ‘multigrain’ alone says nothing about whether bread is wholemeal, so compare the stated fibre content per 100 g too.
For a meeting lunch or a special canteen day, you might be looking for rustic bread or a variety to bake off. Check that the ingredients, serving format and allergen information for your chosen product suit the menu.
You prepare sandwiches on site or serve bread at a buffet. According to the Netherlands Food and Consumer Product Safety Authority, consumers must be able to obtain information about any allergens present in unpackaged food before buying it.
First, decide what matters most for this workplace canteen lunch: the bread’s ingredients, allergen information, a manageable serving process or presentation.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Wholemeal status and fibre | Check the product description and ingredients list for wholemeal flour. Compare the stated fibre content per 100 g. | For everyday lunches, I want to know what kind of bread I’m serving, rather than judging by its colour or visible seeds. For around 31% of consumers, wholemeal status and the stated fibre content would be the top priority. |
| Allergen information | Check the information for the exact variety being delivered, and distinguish between ‘contains’ and ‘may contain’. | When serving unpackaged bread, I want to be able to answer questions about allergens before someone chooses their bread; for around 25% of consumers, this would come first. |
| Size and serving | Compare the loaf size, how it is cut and any storage or baking instructions with your serving plan. | If numbers vary, I want to be able to adjust the amount of bread I serve. Around 25% of consumers would give most weight to ease of serving and minimising leftovers. |
| Presentation | Consider the bread’s shape, ingredients and preparation required for your planned buffet or sandwiches. | For a special lunch, I want bread that suits the presentation, even if it needs some preparation before baking. Around 19% of consumers would put presentation and taste first. |
According to the Netherlands Nutrition Centre, ‘multigrain’ refers to bread made with at least three types of grain. The name doesn’t tell you whether the bread is made with wholemeal flour.
If wholemeal bread is a purchasing requirement, check the product description and ingredients list for the variety you’ve chosen.
When serving unpackaged food, consumers must be able to obtain information about any allergens present before buying it, according to the Netherlands Food and Consumer Product Safety Authority. A label kept in the storeroom won’t help when someone asks a question at the buffet.
Make sure the current information matches the bread variety delivered, and provide written information at the serving point or clearly indicate that customers can ask for it verbally.
A canteen information sheet should always match the bread actually being served. Albert Heijn notes in its product information that details may change.
When a new delivery arrives, check the label or current product specification before copying across the ingredients and allergen information.
Bread that needs to be defrosted and baked requires a suitable oven slot and staff time. If lunch numbers vary, the quantity to bake off matters too.
Plan the preparation around the expected serving time, then adjust subsequent batches to match actual demand.
The types of bread mentioned are examples from specific ranges. For your canteen, always compare the information for the bread you actually plan to buy.
AH Liefde & Passie Meergranen gesneden is an example of a rustic multigrain bread for a special lunch. Albert Heijn describes this variety as made with sourdough.
PLUS describes Korenlanders Donker meergranen rond heel as a wholemeal multigrain loaf. PLUS also offers a multigrain baguette to bake off.
ALDI offers Boeren volkoren meergranen Half and multigrain baguettes to bake off: two different types of bread to factor into your canteen planning.
Bakker van der Akker Bakkers meergranen half is a half-sized multigrain loaf that may be useful when a whole loaf doesn’t suit the expected number of servings.
Lidl describes an oven-fresh range that includes wholemeal and multigrain bread. This may be a useful option when buying shortly before lunchtime.
These two bread varieties are suited to a planned bake-off for a special canteen lunch. Choose between baguettes and round loaves based on how you want to serve them and how much preparation time you have.
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A baguette variety for a lunch where baking has been planned in advance.
Pack size: 4 × 135 g × 2. Allow time for defrosting and make sure you have enough oven space.
Check the allergen information for the variety delivered. If wholemeal bread is a purchasing requirement, check the product description and ingredients list too.
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A round loaf for a special lunch, with baking that you can plan ahead.
Pack size: 550 g × 2. Allow time for defrosting and leave enough oven space for baking.
Check the allergen information for the variety delivered. If wholemeal status is a requirement for the lunch, verify it in the product description and ingredients list.
No. According to the Netherlands Nutrition Centre, ‘multigrain’ means that bread contains at least three types of grain; it doesn’t mean it’s made with wholemeal flour. If wholemeal bread is a requirement for your canteen lunch, check the product description and ingredients list.
According to the Netherlands Food and Consumer Product Safety Authority, consumers must be able to obtain information about any allergens present before buying. This information can be provided in writing or verbally; if it’s given verbally, it must be clearly indicated that consumers can ask for it. Use information that relates to the bread variety actually being served.
No, that doesn’t follow from the rule cited by the Netherlands Food and Consumer Product Safety Authority. It states that iodine compounds may only be added to bread through baker’s salt, with a maximum of 65 mg of iodine per kg of salt. Check the label on the bread you choose.
Follow the storage instructions for the specific bread. Albert Heijn and PLUS give instructions for freezing the varieties mentioned on the day of purchase and using them within one month; don’t assume these instructions apply to other breads. In a professional canteen, manage stock in line with your own food safety procedures.
