Who should consider these factors?

Breakfast managers comparing sugar content

For hotels that want to keep serving speculaas and compare the declared sugars per 100 g without being misled by different portion sizes.

Buffet managers catering for allergens or gluten-free diets

For hotels that need to assess which allergens to communicate to guests for each product, and whether a separate gluten-free option is right for their buffet.

Hotels looking to reduce buffet waste

For teams that want to match the amount of speculaas on display to consumption and leftovers. Koninklijke Horeca Nederland recommends putting out smaller quantities and replenishing them more often.

What should you look for when choosing?

First, compare similar speculaas products per 100 g. Then assess the allergens, buffet serving arrangements and flavour you want to offer your guests for each specific variety.

What to consider What to check before buying Who is this important for?
Comparing sugars Compare the nutritional information for similar products per 100 g, and check the ingredients list too. The Nutrition Centre recommends comparing products per 100 g because portion sizes can vary. If I want to offer speculaas with less declared sugar, I don’t want a smaller biscuit to skew the comparison. Around 36% of consumers prioritise this sugar comparison.
Allergens and gluten-free options Check the label on the exact variety for allergens present and warnings about possible cross-contamination. Make allergen information for unpackaged buffet products easy for guests to access. If I have a separate gluten-free option on the buffet, I also want to be able to give guests accurate information about other allergens. This is the main concern for around 29% of consumers.
Serving and leftovers Measure how much speculaas is left after breakfast, then adjust the amount on display and how often you replenish it. If biscuits are often left uneaten, I don’t want to put out more than necessary each time. For around 21% of consumers, reducing buffet waste is the most important factor.
A familiar speculaas flavour Compare the recipes and presentation of the options, and taste them before changing your range. If guests expect speculaas with their coffee or tea, I want to know whether a different variety will still work at breakfast. Around 14% of consumers prioritise that familiar experience.

Common mistakes

  • Mistaking a smaller portion for lower sugar content

    The amount per biscuit depends on portion size, so it doesn’t tell you enough about the difference between two products.

    Compare similar speculaas products per 100 g, then decide separately how many biscuits to put out at each buffet service.

  • Assuming gluten-free means low-sugar or allergen-free

    Jumbo Lekker Vrij van Gluten Speculaas lists 26.9 g of sugars per 100 g, contains egg and carries a warning that other allergens may be present.

    Check the sugars, ingredients and allergens separately for every specific variety.

  • Not checking the packaging you receive

    A product description you consulted earlier may not match the information on the packaging delivered to you.

    Use the current packaging or supplier specification for buffet and allergen information. Update it if the variety or recipe changes.

  • Choosing a pack size without measuring buffet leftovers

    Putting out a large quantity can lead to more leftovers if it doesn’t match actual consumption.

    Keep track of consumption and leftovers, start with smaller quantities and replenish according to how busy the buffet is.

Brands to consider

Lotus Biscoff

Lotus Bakeries positions Biscoff as a crunchy biscuit to enjoy with coffee.

  • A good option if a familiar biscuit to serve with coffee is part of your buffet.
  • Check the nutritional information on the exact pack before comparing Biscoff for sugar content.

Albert Heijn

AH Bakkers speculaas is a standard speculaas variety sold in a 600 g pack.

  • Albert Heijn provides ingredients, allergen and nutritional information for this variety.
  • The listed amount is 33 g of sugars per 100 g, of which 32 g are added sugars.

Jumbo

Jumbo lists both standard speculaas varieties and Jumbo Lekker Vrij van Gluten Speculaas.

  • Jumbo lists 26.9 g of sugars per 100 g for its gluten-free speculaas and 27.0 g per 100 g for Speculaasbrokken met Amandelen.
  • These are different recipes with different allergens. The figures do not substantiate a ‘reduced sugar’ claim for either product.

ALDI / Biscotto

ALDI lists Biscotto Bakkersspeculaas in a 600 g pack containing 48 biscuits.

  • The stated number of biscuits can help you plan how much to serve on the buffet.
  • Check the packaging or supplier specification for sugars and allergens before choosing this variety.

Lidl

Lidl lists Bakkers speculaas in a 600 g pack.

  • The stated pack weight is useful when planning how much you’ll need.
  • Check the nutritional and allergen information on the current packaging before comparing or serving this speculaas.

Joybuy products to consider

Related products coming soon.

Frequently asked questions

How do I compare the sugars in two types of speculaas?

For similar products, compare the declared sugars per 100 g, not just the amount per biscuit. The Nutrition Centre points out that portion sizes can skew a comparison. Check the ingredients list too, and refer to the current packaging.

Does gluten-free speculaas automatically contain less sugar?

No. Gluten-free says nothing about sugar content in itself. Jumbo lists 26.9 g of sugars per 100 g for Jumbo Lekker Vrij van Gluten Speculaas. This variety contains egg and may also contain other allergens.

What allergen information does a hotel need for unpackaged speculaas?

Guests must be able to get information about allergens present when a hotel serves unpackaged speculaas. According to the Netherlands Food and Consumer Product Safety Authority, hospitality businesses can provide this information in writing or verbally, provided they clearly tell guests that they can ask for it. Check the current product information to make sure it’s accurate.

Can I describe speculaas with a lower sugar value as ‘reduced sugar’?

A lower figure per 100 g on its own is not sufficient evidence for this claim. According to the European Commission, only nutrition claims listed in the annex to Regulation (EC) No 1924/2006 are permitted in the EU. Check the conditions and basis of comparison for the specific claim and product too.

How should I decide how much speculaas to put out for breakfast?

Measure how much speculaas guests take and how much is left, put out smaller quantities and replenish more often. Koninklijke Horeca Nederland recommends adjusting what you serve to occupancy and guest type. Use your own buffet leftovers to work out how much you need.