For packed lunches, choose bread labelled as wholemeal that your teenager will enjoy eating. Fine wholemeal may suit someone who prefers a softer slice, while a coarser or extra-fibre option only makes sense if they like the texture. Before packing lunch, check the current label for ingredients and allergens, and ask the school about any lunch rules. Compare fibre and salt per 100 g and, if iodine from bread matters to your choice, check whether baker’s salt or iodised salt has been used.
If you regularly buy wholemeal bread for lunch, you can compare the wholemeal label and the fibre content per 100 g. Values vary between products: Albert Heijn lists 6.9 g of fibre per 100 g for AH Rond volkoren heel, while Jumbo lists 7.6 g per 100 g for Jumbo Fijn Volkoren.
If a coarse texture is not to their taste, fine wholemeal bread may be an option. Check the product description and label even for a finer loaf; texture alone does not tell you how much fibre the bread contains.
If someone has a food allergy or there are rules about food brought from home, the current product label and the school’s policy will determine what you can pack or share. The Netherlands Food and Consumer Product Safety Authority says that the name of any gluten-containing cereal must be listed in the ingredients.
Start by checking that the bread is actually labelled as wholemeal and that your teenager will eat it. Then consider what matters most for lunch: fibre content, allergens and school rules, or choosing a texture that works for them.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Wholemeal and fibre | Check the product description and compare the fibre per 100 g on the current packaging. | If I’m choosing bread for a lunchbox and fibre is my main priority, I want to be able to tell genuine wholemeal bread apart from bread that simply looks dark. For around 42% of consumers, fibre is the top priority. |
| Allergens and school rules | Read the ingredients, allergen information and any warnings about the possible presence of other allergens; ask about the school’s rules. | If I need to take an allergy or school rule into account, I want to know what’s in the bread and whether it can be brought in or shared. Around 33% of consumers give this check priority. |
| Texture and storage | Compare fine and coarse wholemeal bread to find the texture you want, and read the storage and freezing instructions for your chosen loaf. | A soft slice that my teenager is happy to take with them matters more to me than a coarse texture; I also want to be able to store bread easily for future lunches. This is the top priority for around 25% of consumers. |
The colour of the bread and a mention of several grains do not, on their own, tell you whether it is wholemeal. Fibre content also varies between products.
Check the product description and compare the fibre per 100 g on the current label, rather than relying on the front of the packaging.
Standard wholemeal bread may contain gluten-containing cereals and other listed allergens. The school may also have its own rules about bringing in or sharing food.
Read the current ingredients and allergen information, and ask the school which rules apply to this lunch.
According to the Netherlands Nutrition Centre, there is no requirement to bake bread with baker’s salt. So the wholemeal label does not tell you which type of salt has been used.
If iodine from bread matters to your choice, check the ingredients for baker’s salt or iodised salt, or ask the baker.
These examples show the product information you can compare. Always check the packaging of the specific product you buy, particularly for ingredients and allergens.
AH Rond volkoren heel is an example of a standard wholemeal loaf you can compare for ingredients and nutritional information.
Jumbo Fijn Volkoren is a wholemeal wheat bread to consider if you prefer a finer texture.
Lidl lists a kids’ bread made with extra-finely milled wholemeal flour as one option in its wholemeal range.
Aldi’s range includes both standard wholemeal loaves and Extra vezelrijk volkorenbrood.
PLUS Boeren volkoren heel is an example to consider if you want to check allergens and storage instructions as well as nutritional information.
Dirk lists products including Vloerbrood volkoren heel and Bakker van der Akker Boeren Extra vezels volkoren heel.
Choose a texture your teenager enjoys, then compare the labels of the wholemeal breads you’re considering. Fine wholemeal may suit someone who prefers a softer slice. If fibre is your priority, compare the figures per 100 g rather than judging by how coarse the bread is.
Don’t assume ordinary wholemeal bread is gluten-free: wholemeal products made with wheat or barley may contain gluten. The Netherlands Food and Consumer Product Safety Authority says that gluten-containing cereals must be listed in the ingredients. For a gluten-free lunch, check the current label of a product specifically intended to be gluten-free.
No. According to the Netherlands Nutrition Centre, there is no requirement to use baker’s salt in bread. If the type of salt matters to your choice, check the ingredients for baker’s salt or iodised salt, or ask the baker.
Follow the freezing instructions for the specific loaf. PLUS says that PLUS Boeren volkoren heel can be frozen at home on the day of purchase and should be used within one month; don’t automatically apply this timeframe to other breads.
