For the foundation of a conference buffet, choose bread clearly labelled as wholemeal and compare similar products by their fibre and salt content per 100 g. An additional variety can add some choice, but check the ingredients and allergens for each loaf. If the bread is served unpackaged, make sure guests can access allergen information at the buffet, as required by the Netherlands Food and Consumer Product Safety Authority.
They want a clearly identifiable wholemeal option for lunch and compare fibre content per 100 g, rather than judging by the bread’s colour. The Netherlands Nutrition Centre advises comparing similar products on this basis.
They need to know which allergens are present in each type of bread and be able to share this information when bread is served unpackaged. The Netherlands Food and Consumer Product Safety Authority explains this information requirement for unpackaged foods.
They want to offer, for example, a crispier or heartier type of bread alongside a wholemeal option. Variety in flavour alone says nothing about nutritional value or whether a bread is suitable for guests with allergies, so check each variety individually.
First decide which breads will be your main options and which will be served as extras. Then check the nutritional information and ingredients for each variety, and decide before serving how guests can access allergen information.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Wholemeal and fibre | Read the wholemeal label and ingredients list; compare fibre and salt content per 100 g for similar breads. | Anyone looking for a wholemeal option for lunch shouldn’t judge by dark colour alone. Around 42% of consumers say this is their priority. |
| Allergen information | Check the current label for each bread and decide how the information will remain accessible when serving it unpackaged. | At an open buffet, I want to be able to tell guests which allergens each variety contains. This is the top priority for around 33% of consumers. |
| Serving and variety | Check the delivery format, storage instructions and quantity per pack; keep the different varieties clearly identifiable and separate. | If lunch is served in several sittings, I want to be able to store the bread and present the different options so they’re easy to tell apart. Around 25% of consumers put this requirement first. |
The colour and name of a bread don’t tell you how much fibre it contains. The Netherlands Nutrition Centre recommends checking the ingredients list and nutritional values per 100 g for similar products.
Use the wholemeal label as your starting point, then compare the current labels of the breads you’re thinking of ordering.
A seeded wholemeal loaf may contain other allergens as well as gluten-containing cereals. For example, PLUS lists sesame in its Korenlanders Extra donker volkoren vloerbrood; that product specification doesn’t automatically apply to other breads.
Keep the varieties clearly separate and make sure the ingredients and allergen information for each bread is available at the buffet.
The Netherlands Food and Consumer Product Safety Authority describes the use of baker’s salt as one way of adding iodine compounds to bread and other bakery products. This doesn’t tell you how much iodine is in any individual loaf.
If the ingredients of a particular bread matter for your order, check the current label or ask the supplier for product information.
Has product pages for a range of wholemeal breads.
Offers a range of packaged and fresh breads.
Offers, among other products, an Extra vezelrijk volkorenbrood.
Its wholemeal range includes standard, tiger and hearth-baked varieties.
Sells wholemeal breads under the Bakker van der Akker name.
These products offer three different buffet options: rye bread, crispbread and flatbread. Choose according to how you plan to serve them and check the current packaging for each variety, especially if you’re serving the bread unpackaged.
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A rye bread option for a clearly marked section of the buffet. The pack states 500 g; check how many portions you need and keep the current ingredients and allergen information available.
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Crispbread is a crunchy addition, not a soft lunch bread. The pack states 375 g; check the portions and current label before offering it as a buffet option.
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Flatbread can be a separate option to serve with fillings or dips. Check what 6 P means for your portion planning and consult the current ingredients and allergen information before serving.
Yes. According to the Netherlands Food and Consumer Product Safety Authority, businesses serving unpackaged food must be able to provide information about the allergens it contains. For gluten-containing cereals, you must also make clear which cereal is present; oral information can be provided subject to additional conditions.
No. Don’t judge by the colour or name alone. Read the wholemeal label and ingredients list, then compare the nutritional information per 100 g. For seeded or multigrain varieties, check the allergens separately too.
Compare similar breads per 100 g so differences in stated portion sizes don’t skew the results. The Netherlands Nutrition Centre recommends using the nutrition table and ingredients list for this; check the current label when placing your order.
No. Don’t assume every loaf contains the same amount. The Netherlands Food and Consumer Product Safety Authority describes the use of baker’s salt as one way of adding iodine compounds to bread and other bakery products. For the ingredients in a particular variety, check the current label or ask the supplier.
