For everyday sandwiches, wholemeal bread is preferable to white bread: the Netherlands Nutrition Centre recommends wholemeal and brown bread for children because of their fibre content. If a fussy eater isn’t keen on the taste or texture yet, try offering a small portion of finely milled wholemeal bread alongside their usual bread rather than switching everything at once. Check the ingredients and allergen information for your chosen loaf too, as not all bread is made with iodised baker’s salt.
If white bread is a familiar everyday choice, you could consider wholemeal bread without overlooking taste and texture. The Netherlands Nutrition Centre recommends wholemeal and brown bread as fibre-rich choices for children.
If your child turns down a new type of bread, offering a small portion alongside their usual bread may be an easier way to introduce it than switching straight away. The Netherlands Nutrition Centre advises against forcing a child to eat.
If you’re checking for baker’s salt or allergens, read the information for the bread you’ve chosen. The word ‘wholemeal’ in a product name doesn’t tell you whether iodised baker’s salt has been used.
Choosing between white and wholemeal bread doesn’t have to be all or nothing. Start with the bread your eater accepts, then make the move towards wholemeal as big or small as feels right at the time.
When to choose it: Choose this if your eater already accepts wholemeal bread or would like to try a finer-textured variety.
What to consider: According to the Netherlands Nutrition Centre, wholemeal bread contains more fibre than white bread, but its taste and texture can make the switch tricky.
When to try it: Give this a go if a wholemeal sandwich is still being turned down.
What to consider: Familiar bread can remain part of the meal for now. The Netherlands Nutrition Centre suggests gradually mixing breads as a way to get used to wholemeal.
When to choose it: A familiar sandwich can take priority temporarily if new bread isn’t being accepted at the time.
What to consider: White bread contains less fibre than wholemeal bread, according to the Netherlands Nutrition Centre. It’s best to try a new bread at a relaxed time, without putting your eater under pressure.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Fibre | Look for ‘wholemeal’ in the product name and compare the fibre per 100 g on the label. | For everyday sandwiches, I want to choose more fibre without relying on the type of bread alone. Around 50% of consumers put fibre first when making this choice. |
| Taste and texture | See if a finely milled wholemeal variety could work, and offer a small portion without insisting on a taste. | If new bread is rejected straight away, I want to make the switch gradual. For around 33% of consumers, acceptance comes first. |
| Ingredients and allergens | Read the latest ingredients and allergen information. Check for iodised baker’s salt if it’s relevant to your choice of bread. | I want to know exactly what’s in the pack before serving the bread. Checking the label matters most to around 17% of consumers. |
‘Multigrain’ means that several types of grain are used; it doesn’t automatically mean the whole grain has been used. So the name alone won’t help you choose wholemeal bread.
Check that the product is labelled wholemeal and compare the fibre per 100 g on the label.
A fussy eater may reject a different taste or texture. The Netherlands Nutrition Centre advises against forcing a child to eat.
Offer a small portion of wholemeal bread and, if you like, serve it alongside familiar white bread for a while.
According to the Netherlands Nutrition Centre, using baker’s salt when baking bread isn’t compulsory. So seeing ordinary salt in the ingredients list doesn’t tell you the same thing.
Look for baker’s salt or iodised salt on the packaging, or ask which ingredients have been used if you’re buying unwrapped bread.
The ingredients, nutritional values and allergen information listed for a bread can change.
Read the current packaging for the exact variety you’re buying, especially if an allergen is a key factor in your choice.
These ranges show the types of bread you can compare. Always check the details for the specific product.
Albert Heijn offers several wholemeal breads, including round loaves and floor-baked breads. This gives you a chance to compare the shape and product information side by side.
Jumbo’s wholemeal range includes fine, coarse and soft varieties. A finer-textured loaf could be a natural first one to try if texture is a deciding factor.
Lidl describes a kids’ wholemeal bread made with extra-finely milled wholemeal flour, which may be worth considering if a coarse texture is putting your eater off.
ALDI’s bread range includes white bread as well as fine and extra-high-fibre wholemeal breads. This gives you the option to try a different type of bread within the same range.
These are wholemeal options to compare with white bread. The flatbread and round loaves differ in shape and preparation, so check the texture and label before offering one to a fussy eater.
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This wholemeal flatbread is an option if you’d like to offer a different shape of bread. Check whether the texture suits your eater and read the latest ingredients and allergen information.
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This round wholemeal loaf suits a meal where you have time to defrost and bake the bread. Check the preparation instructions, texture and label before choosing it.
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According to the product information, this round wholemeal loaf also needs to be defrosted and baked. Check that the preparation suits your meal, and check the texture, ingredients and allergens for this variety.
No. A gradual switch is a good option if a fussy eater is still turning down wholemeal bread. The Netherlands Nutrition Centre recommends wholemeal and brown bread for children because of their fibre content, but also advises against forcing a child to eat.
Offer a small amount alongside their usual bread, and keep mealtimes relaxed and pressure-free. The Netherlands Nutrition Centre suggests temporarily mixing white and wholemeal bread as a gradual step.
No. According to the Netherlands Nutrition Centre, bread doesn’t have to be baked with baker’s salt. Check whether baker’s salt or iodised salt is listed in the ingredients for the bread you’ve chosen, or ask if you’re buying unwrapped bread.
Read the latest ingredients and allergen information for the exact bread you’re considering. Standard wholemeal wheat bread isn’t suitable for someone with coeliac disease, so don’t rely on the word ‘wholemeal’ or information for a different variety.
