Start with bread explicitly labelled wholemeal. Then compare the fibre and salt per 100 g, the shape of the bread and the ingredients of the exact product. Sliced bread is ideal for sandwiches prepared in advance; rolls or flatbread may work for individual portions, but require different portion planning. If you’re serving unwrapped bread, make allergen information available to guests before they choose.
For organisers who want to offer a wholemeal option and compare the nutritional information for specific breads. The Netherlands Nutrition Centre gives an average of 3.4 g of fibre for a 50 g slice of wholemeal bread cut at home; the value for your chosen bread is shown on the packaging.
For teams serving lots of sandwiches or rolls during a short break. Choosing between sliced bread, a loaf to slice yourself and individually portioned options determines how much preparation is needed.
For organisers serving unwrapped bread or filled rolls who need up-to-date information about the allergens present in each option. The Netherlands Food and Consumer Product Safety Authority sets requirements for providing this information to guests.
First, check whether the bread is labelled wholemeal and how it will be served. Then compare the nutritional information for each specific product and arrange allergen information for all options served unwrapped.
| What to consider | What to check when buying | Especially relevant for |
|---|---|---|
| Wholemeal and fibre | Check that the product is labelled ‘wholemeal’ and compare the fibre per 100 g for the breads you’re considering. | If fibre is the priority for the lunch, I wouldn’t rely on colour or seeds. For around 33% of consumers, fibre is the top priority. |
| Portions and serving | Check whether the bread is sliced, how many portions you need and how the packaging says to store it. | During a short break, I need to be able to lay out portions quickly without unnecessary slicing. Around 27% of consumers prioritise ease of serving. |
| Allergens | Check the ingredients and allergens for each option, and make sure guests can access the required information before choosing if you’re serving unwrapped bread. | At a buffet, I want to be able to say which allergens are present in each type of bread. For around 27% of consumers, allergen management is the main consideration. |
| Salt and ingredients | Compare the salt per 100 g and read the ingredients list if you need to check whether iodised salt is included. | When comparing labels, I want the salt content for the exact bread, rather than making assumptions about iodine based on the type of bread. This product-specific information is the main priority for around 13% of consumers. |
A dark colour, seeds or several types of grain don’t in themselves prove that bread is wholemeal. So your choice may not meet the wholemeal requirement for the lunch.
First, look for ‘wholemeal’ in the product description, then compare the ingredients and fibre content of the exact bread.
If you’re serving unwrapped bread or filled rolls, guests need access to information about the allergens present. The Netherlands Food and Consumer Product Safety Authority says you must specify which grains contain gluten.
Keep up-to-date information for each option. Provide it in writing or electronically, or arrange to give it verbally with the required visible signposting and information readily available.
The fact that one loaf contains iodised salt tells you nothing about the ingredients of another product.
Use the current ingredients list for the option you’ve chosen instead of making a general assumption about baker’s salt.
A point of reference for sliced wholemeal bread in the classic sandwich-loaf shape.
A point of reference for fine wholemeal bread if you want to compare nutritional information and allergens by product.
A point of reference if you’re considering a high-fibre option or wholemeal rolls as well as fine wholemeal bread.
A point of reference if you want to explore different types and presentations of wholemeal bread.
A point of reference for a standard or extra-high-fibre wholemeal option from Bakker van der Akker.
These options illustrate different formats for a conference lunch: flatbread, a rye option and round wholemeal loaves that you bake and slice yourself. Choose a format to suit how you plan to serve the bread, and check the packaging before recording allergen information for guests.
Image unavailable
A flatbread option for serving as individual pieces, rather than sliced sandwich bread.
Pack of 6. Check the latest ingredients and allergen information on the packaging before serving.
Image unavailable
A rye option to consider separately from soft wheat bread. Check that its shape and product description suit your planned lunch.
500 g pack. Refer to the current packaging for ingredients and allergen information.
Image unavailable
For a lunch where you want to bake and slice round loaves yourself; allow time and oven space for this.
Pack of 2 loaves, 550 g each. Only compare fibre or salt with other breads when the values are given on the same basis, such as per 100 g. Also check the latest allergen information.
Image unavailable
For anyone who wants to bake one round loaf and slice it into portions; allow time for defrosting, baking and cooling.
550 g loaf. For nutritional comparisons, use values given in the same units, and check the latest ingredients and allergens before serving.
No. ‘Multigrain’ doesn’t in itself mean the bread is wholemeal. For this lunch, choose bread explicitly labelled wholemeal and check the ingredients and nutritional information for the exact product.
Not necessarily beside every loaf, but if you’re serving unwrapped bread, guests must be able to access information about the allergens present before they choose. The Netherlands Food and Consumer Product Safety Authority says this information can be provided in writing or electronically, or verbally under certain conditions with visible signposting. For grains containing gluten, specify which grains are present.
You can’t tell from the word ‘wholemeal’. Check the ingredients list for the bread you’ve chosen: for example, Albert Heijn lists iodised salt in AH Extra lang lekker Zaans volkoren heel, but that doesn’t automatically apply to other products.
Choose sliced bread if you want to prepare evenly sized sandwiches in advance. Consider rolls or flatbread separately if you plan to serve individual portions. Match the number of portions to your serving plan, and follow the storage and preparation instructions on the packaging you’ve chosen.
