Who is this choice relevant to?

Hotel buyer comparing sugar content

Wants to check the sugars listed on the packaging per 100 g and per piece served, without relying on claims such as wholemeal or spelt.

Buffet manager providing allergen information

May serve egg cakes unwrapped and wants to give guests information about the allergens they contain before they make a choice.

Buyer looking for breakfast variety

Wants to offer a sweet option alongside other breakfast items, without mistaking a crumbly texture or a sugar topping for a lower sugar content.

What should you look for when buying?

For your hotel buffet, first decide how you want to compare sugars per serving, then make sure product information is available in a way that suits how you serve the egg cakes.

What to consider What to check when buying Who it matters to
Comparing sugars Check the ‘of which sugars’ figure and, if listed, the added sugars per 100 g on the label for the exact variety. If my aim is to reduce sugar, I want to compare varieties on the same basis. Around 36% of consumers prioritise this sugar comparison.
Allergen information Check the allergens in the variety you receive and decide how guests will get the information before choosing an unwrapped item. For an unwrapped buffet, I want guests to be able to check which allergens an egg cake contains. Around 29% of consumers prioritise this information.
Portion size and buffet use Check the weight of each piece and the storage advice; convert the sugars per 100 g into the portion you serve. If one egg cake counts as a portion, I want to know how much a guest gets per piece and how to store opened packaging. This practical consideration matters most to around 21% of consumers.
Variety and texture Consider the grain, fibre and any topping separately from the sugar content. I want to offer guests a different flavour or texture without suggesting that the variety contains less sugar. For around 14% of consumers, variety is the main consideration.

Common mistakes

  • Assuming wholemeal or spelt means less sugar

    According to Albert Heijn’s product information, both its regular and wholemeal egg cakes contain 31 g of sugars per 100 g; the spelt variety lists 33 g per 100 g.

    Compare the nutritional information for the exact variety you want to buy, and assess total and added sugars separately.

  • Looking only at the figure per 100 g

    Albert Heijn lists a serving size of 30 g for its regular egg cakes and 50 g for its spelt variety. A comparison per 100 g therefore does not tell you how much sugar is in each piece you serve.

    Decide what portion guests will get, then work out the sugar content for that portion using the figures on the packaging.

  • Serving unwrapped egg cakes without accessible allergen information

    In the Netherlands, guests must be able to get information about allergens in unwrapped foods. The Netherlands Food and Consumer Product Safety Authority explains how this information can be provided in writing or, subject to certain conditions, verbally.

    Keep the allergen information for each buffet item up to date. If you provide it verbally, make it clear that guests can ask for it and ensure it is readily available.

  • Presenting a crumbly egg cake as low in sugar

    Bolletje lists a sugar topping for its Brosse Eierkoek. The texture or finish does not tell you how much sugar it contains per 100 g.

    Check the current nutritional information for the exact variety before making any claims about its sugar content.

Brands to consider

Albert Heijn

Albert Heijn’s product information lets you compare regular, wholemeal and spelt egg cakes.

  • The regular egg cakes list 31 g of sugars and 27 g of added sugars per 100 g, with a serving size of 30 g.
  • The wholemeal variety also lists 31 g of sugars per 100 g and was marked ‘no longer available’ on the product page. Check availability before planning to serve this variety at the buffet.

Bolletje

Bolletje describes its Brosse Eierkoek as a variety with a crumbly texture and a sugar topping.

  • The texture described offers a clear point of difference if texture is one of your selection criteria.
  • Do not use the texture or sugar topping as an indication of sugar content; check the nutritional information for the exact variety instead.

Jumbo

Jumbo describes a business grocery service with delivery options for companies.

  • A business ordering option may be useful when organising grocery deliveries for a hotel.
  • Before choosing a particular egg cake for the buffet, check its current product information, including sugars, serving size and allergens.

Egg cakes on Joybuy

Related products coming soon.

Frequently asked questions

Do wholemeal egg cakes contain less sugar than regular egg cakes?

Not necessarily: Albert Heijn lists 31 g of sugars per 100 g for both its wholemeal variety and its regular egg cakes. The wholemeal variety does contain 3.5 g of fibre per 100 g, compared with 1.4 g in the regular variety; that is a separate difference.

Are spelt egg cakes a lower-sugar option?

Not according to the Albert Heijn varieties mentioned: its spelt egg cakes list 33 g of sugars per 100 g, compared with 31 g per 100 g for the regular egg cakes. Also compare the weight of the piece you will actually serve.

How should you provide allergen information for unwrapped egg cakes on a hotel buffet?

Make sure guests can find out which allergens the egg cakes contain before making their choice. According to the Netherlands Food and Consumer Product Safety Authority, information about unwrapped foods can be provided in writing or, subject to certain conditions, verbally. If you provide it verbally, make it clear that guests can ask for it and ensure the information is readily available. Always use the details for the egg cake you are serving.

How should you store an opened pack of egg cakes for buffet service?

Follow the storage advice on the packaging you receive. For its regular AH Eierkoeken, Albert Heijn advises storing them in a cool, dry place away from light and closing the packaging securely after use.