Buyers mindful of allergens
You’re buying bread for several children and need to check its ingredients and allergens against each child’s individual requirements at the childcare setting.
Who is this choice important for?
Buyers looking for wholemeal bread
You want sourdough, but also a lunch staple that fits the Netherlands Nutrition Centre’s advice to choose wholemeal or brown bread in childcare settings.
Group lunch planners
You want to know whether the bread is already sliced, still needs baking, or can be portioned in advance for storage.
What should you look for when buying?
First, check that the bread meets the individual requirements for allergens. Then look for a wholemeal label and consider whether the preparation fits your lunch schedule.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Allergens | Read the current allergen information and any cross-contamination warnings, then check them against the requirements for the children. | When I pack bread for a group, I want to know whether the product I’ve chosen meets each child’s allergen requirements. This is the top priority for around 33% of consumers. |
| Wholemeal and fibre | Look for an explicit wholemeal label and, for specific products, compare the fibre content per 100 g. | I want to choose sourdough without compromising on wholemeal bread as a lunch staple. This is the top priority for around 27% of consumers. |
| Preparation and storage | Check whether the bread is sliced or still needs baking, and read the storage and usage instructions. | When lunch needs to be ready quickly, I want to know in advance how much slicing and baking will be involved. Practical preparation is the main concern for around 20% of consumers. |
| Sourdough preference | Check the product description and ingredients for sourdough, and assess its wholemeal status separately. | I’m specifically looking for sourdough, but don’t want to lose sight of the other lunch requirements. This preference is the deciding factor for around 20% of consumers. |
Common mistakes
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Assuming all sourdough bread is wholemeal
Sourdough and wholemeal describe different things. The Netherlands Nutrition Centre recommends wholemeal or brown bread in childcare settings because of its fibre content.
First look for a wholemeal label, then compare the nutritional information of the breads you’re considering.
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Checking only the product name when dealing with allergies
A bread’s name won’t tell you which allergens it contains or what warnings appear on the current label. This is particularly important when there are individual requirements at a childcare setting.
For packaged bread, read the label. For unpackaged bread, ask for allergen information before buying and check that the product meets the requirements.
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Treating bake-at-home bread as ready for lunch
Bread that still needs baking doesn’t fit the same schedule as sliced bread that’s ready to use.
Choose bread that’s ready to serve if there’s no time to bake and cool it. If you choose bake-at-home bread, plan for these steps in advance.
Thawing, using the oven and cooling the bread all take extra preparation time.
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Buying more fresh bread than you can use
Bread intended for several lunches needs a storage plan. The Netherlands Nutrition Centre’s Storage Guide gives separate advice for storing opened bread in a kitchen cupboard and in the freezer.
If needed, divide the bread into lunch portions in advance, follow the product instructions and don’t use bread that has gone mouldy.
Brands to consider
Albert Heijn
Albert Heijn lists products including AH OerDesem volkoren Allinson, a whole, sliced wholemeal sourdough loaf.
- The product information lists wholemeal wheat flour, wholemeal wheat sourdough and allergens.
- Albert Heijn says that ingredient and allergy information may change, so check the packaging when you buy it.
Jumbo
The La Place Rustiek Spelt Volkoren product reviewed from Jumbo’s range was bread to bake at home.
- The product information specifies wholemeal spelt flour, sourdough and the baking step.
- Jumbo indicates that this specific product is no longer available in its online range. Check what alternatives are available locally.
Lidl
Lidl lists a Rustiek volkoren desembrood, described as ‘wholemeal wheat sourdough bread’.
- For its oven-fresh range, Lidl provides an overview of ingredients and allergens.
- Check that the information in the overview matches the exact loaf you’re buying.
ALDI
ALDI includes wholemeal bread in its fresh daily bread range as an option if wholemeal matters more to you than sourdough.
- According to ALDI, its wholemeal breads are made with 100% wholemeal flour.
- Check the ingredients and allergens for each bread you choose; wholemeal bread isn’t automatically sourdough.
PLUS
PLUS lists products including Korenlanders Desem Wit, which still needs baking.
- The label for this product lists wheat, rye and 3.1 g of fibre per 100 g.
- This white bread isn’t a wholemeal option and needs preparation. Check the current allergen information too.
Dirk
Dirk lists both wholemeal bread and sourdough in its bread range.
- Check the individual loaves to see whether you can find a product that’s both wholemeal and sourdough.
- Before buying, check the product details and allergens for the option you’ve chosen.
Bread options on Joybuy
These options include round loaves and multigrain baguettes for anyone looking for bread for a nursery lunch. Check the wholemeal labelling, allergens and preparation required for each option; the shape of the product alone doesn’t tell you this.
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Lekhaven Bakkerij wholemeal round loaf, 2 × 550 g
An option to consider if you want to plan several wholemeal loaves for different lunch occasions. These are whole loaves, so allow time for thawing, baking, cooling and slicing. Before serving, check the current ingredients and allergens against the childcare setting’s requirements.
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Lekhaven Bakkerij wholemeal round loaf, 550 g
An option to consider if one wholemeal loaf fits your lunch plans. Allow time for thawing, baking, cooling and slicing. Also check the current allergen information before packing the bread.
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Lekhaven Bakkerij rustic multigrain baguettes, 4 × 135 g
The individual baguettes may suit a lunch where you want to prepare bread in separate portions. Allow time for thawing and baking. Before choosing them as a lunch staple, check the current packaging for wholemeal status and allergens.
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Lekhaven Bakkerij rustic multigrain baguettes, 4 × 135 g × 2
This option is worth considering if you want to prepare baguettes for several lunches. Confirm the total pack contents before buying, as the title and description give different details. Plan for thawing and baking, and check the current wholemeal and allergen information.
Frequently asked questions
Is sourdough bread automatically wholemeal?
No. Sourdough doesn’t tell you whether the bread is made with wholemeal flour. If you want wholemeal bread for a nursery lunch, look for an explicit wholemeal label on the packaging.
Can I assume sourdough breads contain the same allergens?
No. Check the allergens for each product and on the current packaging. The AH OerDesem volkoren Allinson product reviewed lists wheat and cereals containing gluten; the PLUS Korenlanders Desem Wit product reviewed lists wheat, rye and cereals containing gluten. Check your chosen option against the childcare setting’s individual requirements.
How do I check allergens in unpackaged bread?
Before buying, ask for the allergen information for the exact bread you’ve chosen. Then compare it with the requirements the childcare setting has for the children concerned.
Does all sourdough bread contain iodised salt?
Don’t assume it does: check the ingredients for the specific loaf. Albert Heijn lists iodised salt in the AH OerDesem volkoren Allinson product reviewed; that doesn’t tell you anything about the ingredients of other products.
How should I store bread for another lunch?
Follow the product’s storage instructions and, if needed, divide the bread into portions before freezing it. The Netherlands Nutrition Centre’s Storage Guide recommends keeping opened bread in a kitchen cupboard for 2–4 days or in the freezer for 1 month. Don’t use bread that has gone mouldy.