For a university canteen, start by choosing bread that is explicitly labelled wholemeal. Then consider whether its seeds, nutritional values and texture suit the lunch you want to offer. Compare the exact varieties for fibre and salt per equal quantity, and make sure allergen information is available when you serve the bread. A fine wholemeal loaf may also suit guests who prefer a more uniform slice.
Seeded bread can have a noticeably different bite from fine wholemeal bread. As a nutritional reference, the Netherlands Nutrition Centre lists 2.8 g of fibre per 35 g slice of wholemeal bread with seeds and kernels. Check the nutrition information for the bread you choose to find its value.
When bread is unpackaged or sliced on site, guests need to be able to check which allergens it contains. The Netherlands Food and Consumer Product Safety Authority lists cereals containing gluten and sesame seeds among the allergens consumers must be informed about.
Not every guest wants the pronounced texture of a multiseed loaf. Fine wholemeal bread can be offered alongside it for those who prefer a more uniform texture, as long as that variety is also labelled wholemeal.
Start with the wholemeal labelling and allergen information. Then compare the nutritional values and texture of the specific loaves, and consider whether the shape of the bread is practical for serving in the canteen.
| What to look for | What to check when buying | Who it matters most to |
|---|---|---|
| Wholemeal and fibre | Check that the bread is labelled wholemeal and compare fibre per 100 g or per equal serving. According to the Netherlands Food and Consumer Product Safety Authority, the grain component of a product labelled wholemeal must consist entirely of wholemeal flour. | If I offer wholemeal bread as a lunch option, I don’t want to rely solely on a dark colour or the word ‘multigrain’. For around 31% of the consumers concerned, verifiably wholemeal bread with fibre information is the most important factor. |
| Allergens | Use the current allergen information for the exact variety, and look out for sesame seeds and cereals containing gluten, among other things. | When I serve unpackaged bread, I need to be able to give guests reliable information about its ingredients. Clear allergen information is the top priority for around 31% of the consumers concerned. |
| Texture | Check which seeds and kernels the bread contains and whether its texture is right for the kind of slice you want to serve. | I want to offer bread with a distinctive bite, while also considering guests who prefer a more uniform slice. Texture is the deciding factor for around 23% of the consumers concerned. |
| Serving and storage | Check the shape of the bread, how easy it is to slice, its packaging and any product-specific storage instructions. | If I slice and serve bread in the canteen, I want to know which shape and storage instructions suit that process. Ease of serving and stock management matter most to around 15% of the consumers concerned. |
Bread made with several types of grain is not automatically wholemeal. According to the Netherlands Food and Consumer Product Safety Authority, the term ‘wholemeal’ refers to the composition of the grain component.
So check the wholemeal labelling and ingredients for the exact variety, even if the bread is topped with seeds or kernels.
Not all ingredients are visible on the outside. A multiseed loaf, for example, may contain sesame, while the grains and other ingredients used can vary from one recipe to another.
Use the current allergen information for the bread you have chosen, and make it available to guests before they select the unpackaged bread.
The Netherlands Nutrition Centre uses a 35 g slice for its reference value for wholemeal bread with seeds and kernels. Nutrition information for individual loaves may give values per 100 g or per serving.
First compare fibre and salt on the same basis, then check the weight of a slice of the bread you are serving.
These examples show why the product name alone is not enough: check the wholemeal labelling, ingredients and nutrition information for each loaf.
Albert Heijn describes AH Les Pains Boulogne heel as a dark wholemeal multiseed loaf.
Jumbo describes Rond Korn Volkoren as wholemeal multigrain bread with seeds and kernels.
ALDI Netherlands describes Waddenbrood as dark brown wholemeal bread with seeds and grains.
Lidl Netherlands lists Haverspeltbrood met zaden en pitten, weighing 400 g.
Dirk stocks Bakker van der Akker Multikorn multigrain rolls with seeds and kernels, as well as a separate wholemeal loaf.
PLUS has a range of wholemeal bread.
Look for the wholemeal labelling and check which seeds are listed in the ingredients. According to the Netherlands Food and Consumer Product Safety Authority, the grain component of a product labelled wholemeal must consist entirely of wholemeal flour; ‘multigrain’ does not automatically mean the same thing.
Check the allergen information for the exact bread variety and make sure guests can consult it before choosing. The Netherlands Food and Consumer Product Safety Authority lists cereals containing gluten and sesame seeds among the allergens consumers must be informed about; other ingredients can also vary between loaves.
Compare the fibre values per 100 g or convert them to slices of the same weight. The Netherlands Nutrition Centre lists 2.8 g of fibre for a 35 g reference slice of wholemeal bread with seeds and kernels. For your canteen, use the nutrition information and serving weight of the bread you actually choose.
You can’t tell from the wholemeal labelling. According to the Netherlands Food and Consumer Product Safety Authority, iodine can be added to bread via bakers’ salt. Check the ingredients information for the specific bread if this is relevant to your choice.
Follow the storage instructions for the exact variety. Jumbo says that Rond Korn Volkoren can be frozen on the day of purchase and should be used within one month. Don’t assume the same instructions apply to other bread without checking.
