Don’t choose a standard currant bun as a sugar-free option: according to the Voedingscentrum, ‘sugar-free’ means no more than 0.5 g of sugars per 100 g, while the product information for the standard varieties listed by Albert Heijn, Jumbo and PLUS gives sugar values of 24.0 to 25.5 g per 100 g. If you’re mainly looking to compare sugar levels or get more fibre at breakfast over the weekend, check the currant bun’s label or consider a wholemeal alternative. That won’t automatically be sugar-free either.
Whether a currant bun is right for your weekend breakfast depends on what you’re looking for: a product labelled ‘sugar-free’, a currant bun whose sugar content you want to compare, or a breakfast with more of a focus on fibre.
If ‘sugar-free’ is a must, a claim about no added sugars isn’t enough. The Voedingscentrum sets the limit for ‘sugar-free’ at 0.5 g of sugars per 100 g; the standard currant buns listed from Albert Heijn, Jumbo and PLUS are above that limit.
You want to keep eating currant buns, but pay close attention to the sugars per 100 g and the size of each bun. Compare total sugars and, where listed, added sugars separately: raisins and currants also contribute to the total sugar content.
If fibre matters more to you than the flavour and soft texture of a currant bun, you could also consider a wholemeal breakfast product. According to the Voedingscentrum, wholegrain products contain more fibre than comparable products made with white flour. Also compare the nutritional information for the products you’re considering.
First, decide whether ‘sugar-free’ is a requirement for you. If you’re mainly comparing currant buns or considering a different breakfast option, the sugars, fibre and portion size on the label become more important.
| What to consider | What to check | Who it’s for |
|---|---|---|
| Strictly sugar-free | Look for the ‘sugar-free’ claim and check ‘of which sugars’ per 100 g; the Voedingscentrum sets the limit at 0.5 g per 100 g. | If I genuinely need a sugar-free product, a standard currant bun with a higher total sugar content isn’t an alternative. For around 50% of consumers, this is the most important requirement. |
| Sugars in a currant bun | Compare ‘of which sugars’ per 100 g and the portion size; check added sugars and ingredients separately if that information is provided. | I still want a currant bun with my weekend breakfast, but I want to choose how much sugar my portion contains. Around 30% of consumers prioritise this comparison. |
| Fibre as a priority | Compare fibre per 100 g and check whether an alternative is actually a wholegrain product. | If fibre matters more to me than a soft bun with currants, I want the option of choosing a different breakfast base. Around 20% of consumers prioritise this. |
Even without added sugars, a product can contain sugars from raisins and currants. According to the Voedingscentrum, products labelled ‘sugar-free’ must contain no more than 0.5 g of sugars per 100 g.
So check the ‘of which sugars’ figure per 100 g, and don’t treat the two claims as interchangeable.
The standard varieties listed by Jumbo and PLUS contain 2.8 and 3.3 g of fibre per 100 g respectively. The Voedingscentrum states that wholegrain products contain more fibre than products made with white flour.
If fibre is your main priority, compare the nutritional information with that of a wholemeal breakfast product rather than focusing only on the presence of fruit.
The Netherlands Food and Consumer Product Safety Authority explains that iodine compounds may only be present in bakery products through baker’s salt. This requirement doesn’t mean that iodised salt has been used in every currant bun.
Check the ingredients list on the specific pack or ask the manufacturer which salt was used in that product.
The ingredients, allergens and nutritional values of the currant buns you actually buy are what matter when making your choice.
Feel free to compare products online beforehand, but if you’re following a strict sugar target or have an allergy, check the packaging too.
These product ranges give you a starting point for comparing currant buns; a brand name alone doesn’t tell you whether a particular variety is sugar-free.
AH Raisin Currant Buns are listed in a pack of six.
Jumbo Raisin Currant Buns are listed in a pack of six.
PLUS lists both standard currant buns and a longer-lasting variety.
ALDI lists Raisin Currant Buns in a pack of six.
Lidl lists standard currant buns in packs of six and mini raisin currant buns in packs of nine.
These breakfast cereals and crispbreads are options to consider if you’d like a different breakfast base from a currant bun. An alternative format or a wholegrain ingredient doesn’t automatically make a product sugar-free, so always compare the ‘of which sugars’ figure per 100 g on the packaging.
Image unavailable
This crunchy muesli is an option for a cereal-based breakfast instead of a soft currant bun.
Pack size: 6 × 400 g. Check the packaging for sugars per 100 g and allergens if they’re relevant to your choice.
Image unavailable
This wheat cereal offers a different breakfast base if you don’t want a currant bun.
Pack size: 500 g. Compare the nutritional information per 100 g and check the label if wheat or gluten is relevant to your choice.
Image unavailable
This granola is a breakfast option if you’re not looking for the soft texture and currant flavour of a currant bun.
Pack size: 6 × 330 g. Don’t assume it’s sugar-free or suitable for your allergies based on the product name alone; check the packaging.
Image unavailable
This crispbread is an alternative if you’d prefer a crunchy breakfast base to a soft currant bun.
Pack size: 375 g. Compare sugars and fibre per 100 g, and check the ingredients list if you have questions about allergens.
No, the claims don’t mean the same thing. According to the Voedingscentrum, ‘sugar-free’ means no more than 0.5 g of sugars per 100 g. A product with no added sugars can still contain ingredients such as raisins and currants, which contribute to the ‘of which sugars’ figure on the label.
Not the standard varieties listed by Albert Heijn, Jumbo and PLUS: their product information gives sugar values of 24.0 to 25.5 g per 100 g. Assess any other variety using the label on that specific pack, rather than relying on the product category.
Compare wholemeal breakfast products with currant buns too. The Voedingscentrum states that wholegrain products contain more fibre than products made with white flour. Check the fibre and sugars per 100 g for each product, as ‘wholemeal’ doesn’t mean ‘sugar-free’.
You can’t assume that every currant bun does. The Netherlands Food and Consumer Product Safety Authority explains that iodine compounds may only be present in bakery products through baker’s salt. This requirement doesn’t confirm that every manufacturer uses iodised salt in every currant bun. Check the ingredients list on the specific pack or ask the manufacturer.
Always read the allergen information on the specific pack. Cereals containing gluten and milk are relevant for the products listed from Albert Heijn, Jumbo and PLUS; don’t assume another variety has the same ingredients.
