Choose sourdough toast if you mainly want a dry, crisp base for toppings at lunchtime while working from home. If you’re after a more bread-like lunch with a focus on fibre, look for sourdough bread that is specifically labelled wholemeal; according to the Netherlands Nutrition Centre, wholegrain products contain more fibre than white varieties. If you need gluten-free toast, check both the gluten-free label and the other allergens listed on the packaging of the specific product.
If you want more than a crisp base for toppings, check whether the grain base is wholemeal and compare the fibre per 100 g. The Netherlands Nutrition Centre lists brown or wholemeal bread as one possible base for lunch.
You can top toast straight away when you don’t want to spend much time making lunch. Melba presents its toast as a lunch option, among other things; choose a variety based on the ingredients and nutritional information that matter to you.
If you have specific dietary requirements, the product name isn’t enough. Check the current ingredients, allergens and any ‘may contain’ warnings for the specific toast or bread.
A good fit if: you want a bread-like base for a regular working-from-home lunch and can check that the packaging says wholemeal.
The trade-off: it won’t stay as dry and crisp as toast; choose a pack size that suits how often you have lunch at home.
A good fit if: your priority is a crisp base that you can top straight away.
The trade-off: the name alone doesn’t tell you whether it’s made with wholegrain or contains no yeast. According to Albert Heijn, Jos Poell Zuurdesem Toast lists both wheat sourdough powder and yeast.
A good fit if: you’re looking for toast that’s labelled gluten-free on the packaging.
The trade-off: gluten-free doesn’t tell you anything about other allergens or the fibre content. Check these details for each variety.
| What to consider | What to check before buying | Who does this matter to? |
|---|---|---|
| Wholegrain and fibre | Look for the word ‘wholemeal’ and compare the fibre per 100 g and per usual serving. | If I often use bread as the base for my working-from-home lunch, I want to know how much fibre my choice provides. This is the top priority for around 36% of consumers. |
| Convenience and storage | Read the storage instructions and choose a pack size that suits how you use it. | On busy working days, I want to be able to make lunch quickly without having portions left over. This is the top priority for around 29% of consumers. |
| Crispness and flavour | Choose a toast variety that suits you and, for flavoured varieties, compare the ingredients and salt per 100 g. | For toppings, I want a dry, crisp base rather than a bread roll. This is the top priority for around 21% of consumers. |
| Allergens and dietary requirements | Check the current allergen information, trace warnings and any gluten-free label on the packaging. | If I need to avoid certain ingredients, the label determines which variety I can choose. This is the main concern when buying for around 14% of consumers. |
These terms don’t mean the same thing. Albert Heijn lists both wheat sourdough powder and yeast in Jos Poell Zuurdesem Toast, among other ingredients. So the name alone doesn’t tell you whether sourdough is the only raising agent used.
For a wholegrain base, look for the word ‘wholemeal’. Also read the ingredients list if the raising agents used are important to you.
A crisp base and a bread-like lunch aren’t the same thing. Nutritional values can also vary between individual products.
Compare fibre and salt per 100 g, think about your usual serving size and decide what you’d like to have on top.
Rice toast labelled gluten-free may still list other relevant allergens. ‘Sourdough’ doesn’t mean that toast is free from wheat either.
Every time you buy, check the ingredients, allergens and ‘may contain’ warnings on the current packaging.
Bread and dry toast need to be stored differently. If you can’t use a pack in time, it could go to waste.
Choose an amount that suits your working-from-home days, follow the storage instructions and freeze bread in portions if needed. Don’t eat mouldy bread.
A brand to consider if you’re looking for a thin, crisp base for toppings.
A shop to explore for comparing the labels on individual sourdough rolls and toast products.
A shop with different types of toast, including branded products and own-brand varieties.
A shop to explore if you’re considering sourdough bread as well as toast.
A shop to explore when weighing up toast against fresh or part-baked bread.
A brand to explore if you’re also considering crackers or crispbread as a crunchy base for lunch.
No. ‘Sourdough’ doesn’t mean the grain base is wholemeal. Look for the word ‘wholemeal’ on the packaging and check the ingredients; Jos Poell Zuurdesem Toast, as listed by Albert Heijn, contains wheat flour and rye flour, among other ingredients.
Not always. According to Albert Heijn, Jos Poell Zuurdesem Toast lists yeast as well as wheat sourdough powder. Read the ingredients list to find out which raising agents are used in a specific toast.
First decide whether you mainly want a crisp base for toppings or would prefer something more bread-like. Then compare the wholemeal label, fibre and salt per 100 g, your usual serving size and the ingredients in your toppings across the specific products.
Follow the packaging instructions for both products. Seal dry toast as directed; if you won’t use your bread in time, you can freeze it in portions. Don’t eat mouldy bread.
