Hoteliers looking to offer less sugar
Looking for a biscuit with a lower stated sugar content than the standard spritz biscuits reviewed, and happy to consider a different type of biscuit.
Who is this choice relevant for?
Hoteliers looking to serve a classic spritz
Want to offer a familiar spritz biscuit with coffee, without presenting it as a low-sugar option.
Hoteliers who need to keep product information accessible
Want to be able to check up-to-date ingredient and allergen information for each biscuit served when guests ask.
What should you look for when choosing?
First decide whether the biscuit needs to be a spritz or whether a lower sugar content is the main priority. Then compare labels on the same basis and check how much you’ll actually serve in each room.
Classic spritz
Suitable when: guests expect a familiar spritz biscuit with their coffee.
Trade-off: the standard spritz biscuits reviewed don’t have a low stated sugar content.
Another type of lower-sugar biscuit
Suitable when: sugar content matters more than serving a spritz.
Trade-off: the taste, ingredients and sweeteners may differ from those in a spritz biscuit.
| What to consider | What to check when buying | Who is this important to? |
|---|---|---|
| Less sugar | Compare ‘of which sugars’ per 100 g on the current label and work out the amount in each serving. | I want to offer a biscuit that demonstrably contains less sugar, even if it isn’t a spritz. A lower sugar content is the top priority for around 44% of hotel buyers. |
| Classic spritz | Check the type of biscuit, the sugar content per 100 g and the serving weight. | If guests expect a spritz, I want to put that familiar biscuit out with the coffee without calling it low-sugar; the classic type of biscuit matters most to around 33% of hotel buyers. |
| Product information | Check the ingredients, allergens and sweeteners on the packaging for each product, and keep this information accessible. | If a guest asks about an ingredient, I want to be able to check exactly what’s in the biscuit being served. For around 23% of hotel buyers, keeping this information to hand takes priority. |
Common mistakes
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Offering a lower-sugar biscuit as a spritz
Jumbo describes the Céréal version, which contains 0.4 g of sugars per 100 g, as a speculoos biscuit with almond. A lower sugar content doesn’t make it a spritz.
State the actual type of biscuit on the product card and present it separately from a classic spritz.
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Looking only at the figure per 100 g
A comparison per 100 g doesn’t show how much biscuit you’re serving in the room.
Check the weight of each serving before assessing the amount of sugar in each biscuit.
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Relying on an old product page
If a guest has a question, you need information that matches the biscuit currently in their room.
Check new deliveries against the packaging, and keep up-to-date ingredient and allergen information for each product you serve.
Brands and retailers to consider
Verkade
NoboSprits Original is a useful reference if you specifically want to offer a classic spritz biscuit with coffee.
- Verkade lists 24.2 g of sugars per 100 g for NoboSprits Original, making it easy to compare with other biscuits.
- Don’t use this spritz as an example of a low-sugar biscuit.
Albert Heijn
AH Spritsen offers a classic spritz for comparison; the retailer also has a separate category for biscuits aimed at people who are watching their sugar intake.
- Albert Heijn lists 28 g of sugars per 100 g for AH Spritsen.
- Choosing another biscuit from the sugar-conscious category doesn’t make it a lower-sugar spritz.
Céréal
The Speculoos version with almond pieces is a different type of biscuit for anyone prioritising the stated sugar content.
- Jumbo lists 0.4 g of sugars and 29 g of polyols per 100 g for this version.
- It isn’t a spritz. Check the serving size, sweeteners and allergens on the packaging before serving it.
Biscuit alternative on Joybuy
This plum and vegetable-flavoured biscuit is an alternative to a spritz, not a like-for-like replacement in terms of taste. Check the label to see whether its sugar content, serving size and ingredients suit your in-room tray.
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Chaoyouwei biscuits with spicy plum and vegetable flavour, 208 g
An alternative for anyone considering serving a different type of biscuit from spritz on the in-room tray, and who thinks this flavour would go well with coffee.
208 g pack. Before offering this biscuit as a lower-sugar option, check the sugar content per 100 g, the amount in each serving and the allergen information on the current packaging.
Frequently asked questions
Is a standard spritz a low-sugar choice for a hotel room?
The standard spritz biscuits reviewed aren’t a compelling choice if a lower sugar content is your main priority. Verkade lists 24.2 g of sugars per 100 g for NoboSprits Original, while Albert Heijn lists 28 g per 100 g for AH Spritsen. Compare any alternative on the same basis.
Can a lower-sugar speculoos biscuit replace a spritz?
Yes, if you mainly want to reduce the sugar content and are happy to serve a different type of biscuit. Jumbo lists 0.4 g of sugars per 100 g for Céréal Speculoos with Almond; make sure guests don’t think it’s a spritz.
Why should I check the serving size as well as sugars per 100 g?
The serving size determines how much biscuit you actually offer with a cup of coffee. Check the serving weight on the current packaging before calculating or comparing the nutritional values per biscuit.
How can I keep allergen information available for hotel guests?
Keep the information for the product you’re actually serving accessible to staff who answer guests’ questions. Koninklijke Horeca Nederland stresses that hospitality businesses must inform guests about the presence of allergens when asked. Keep the packaging or an up-to-date product card for each biscuit for this purpose.
What should I look out for in a biscuit containing polyols?
Check the sweeteners and serving size as well as the sugar content. Jumbo lists 29 g of polyols per 100 g for Céréal Speculoos with Almond. Take the current ingredient and nutritional information into account when choosing biscuits for the in-room tray.