For a university lunch, choose bread labelled ‘wholemeal’: according to the Netherlands Nutrition Centre, wholemeal bread is made from 100% wholemeal flour; a dark colour or the name ‘multigrain’ is not enough. Then decide whether you want to take bread with you straight away or plan lunches in advance, and compare the fibre, salt and allergen information on the label of the bread you buy.
You want to be sure that your lunch bread really is wholemeal, rather than relying on its dark colour or visible seeds. The Netherlands Nutrition Centre describes wholemeal bread as bread made from 100% wholemeal flour.
You buy bread for several days on campus and want to take only what you need. According to the Netherlands Nutrition Centre, you can freeze wholemeal bread in portions.
You need to check ingredients or allergens, or want to compare the salt content of two loaves. In that case, the information on the current packaging matters more than a general description of the type of bread.
First, check that the bread is labelled wholemeal. Then choose a type of loaf that suits your lunch plans, and read the label if fibre, salt or allergens are important to your decision.
| What to consider | What to check when buying | Who is this important for? |
|---|---|---|
| Genuine wholemeal | Look for the label ‘wholemeal’; don’t treat brown bread, multigrain bread or visible seeds as proof. If you like, compare the fibre content per 100 g. | I want to know whether my lunch bread is genuinely wholemeal and not just dark in appearance; around 40% of consumers prioritise this wholemeal basis. |
| Taking it with you and storing it | Check whether the loaf suits your portion sizes and whether you can use the bread in time or freeze it in portions. | On campus days, I want to take a portion easily without leaving the rest of the loaf unused; for around 30% of consumers, this practical planning is the top priority. |
| Labels and dietary requirements | Read the ingredients and allergen information for the specific loaf; compare salt content on the same basis, for example per 100 g. | If I have an allergy, I first want to know what the bread contains, while others may be more concerned about the salt content; around 30% of consumers prioritise checking the label. |
A dark colour, a topping of seeds or a name such as ‘multigrain’ does not, on its own, tell you what flour has been used. According to the Netherlands Nutrition Centre, wholemeal bread is made from 100% wholemeal flour.
Start by looking for the label ‘wholemeal’, then compare the other features that matter for your lunch.
An average value for wholemeal bread is not the nutritional value of every individual product. The amount of bread that a value relates to also makes a difference.
If fibre or salt will determine your choice, compare specific loaves using their nutritional information per 100 g.
The name ‘wholemeal’ tells you nothing about the other ingredients or possible cross-contamination warnings. For unpackaged bread in a canteen, allergen information must be available on request, according to the Netherlands Nutrition Centre.
Check the current information for packaged bread. For unpackaged canteen bread, ask about the allergens in that specific product.
According to the Netherlands Nutrition Centre’s storage guide, opened wholemeal bread keeps for 2–4 days in a kitchen cupboard and 1–3 months in the freezer. A whole loaf may not suit every series of lunch days.
Choose an appropriate amount or freeze the bread in portions; also follow the instructions on the packaging.
Bread you don’t use in time or freeze may go to waste.
These brands offer examples of wholemeal bread and bread categories. Always compare the specific product before you buy; a brand name tells you nothing about the ingredients or nutritional value of every loaf in its range.
Albert Heijn offers various types of wholemeal bread, including floor-baked loaves and varieties from the Liefde & Passie range.
Lidl offers Fijn volkoren, among other products, and provides separate ingredient and allergen information for its freshly baked bread range.
ALDI offers wholemeal bread, including a product called Extra vezelrijk volkorenbrood.
PLUS offers fine wholemeal bread and other types of wholemeal bread, including Boeren volkoren heel.
Dirk offers wholemeal bread and wholemeal rolls in its bread range.
These options include flatbreads to take with you and round loaves for lunches you prepare at home. Choose according to the type of bread and preparation required, and always check the current packaging for fibre, salt and allergen information.
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This Lebanese flatbread is ideal for a lunch when you want to take an individual piece of bread with you.
Contains wheat and gluten; if you have a relevant allergy, also check the other allergen information and any warnings on the current packaging. Follow the storage instructions after opening.
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This pack of two round loaves is ideal for lunches you prepare at home in advance.
Allow time to defrost, bake and cool the bread before slicing and taking it with you. Compare fibre and salt per 100 g on the current packaging, and check the allergen information.
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This round loaf is ideal for a lunch you prepare at home before heading to campus.
The bread needs to be defrosted, baked and cooled first. To compare it with other products, check the nutritional information per 100 g. If you have a relevant allergy, read the current ingredient and allergen information.
Look for the label ‘wholemeal’ on the bread or packaging. According to the Netherlands Nutrition Centre, wholemeal bread is made from 100% wholemeal flour; a dark colour, seeds or the name ‘multigrain’ are not proof.
No. Wholemeal bread is not automatically gluten-free: it may be made from wheat or other gluten-containing grains. If you have a relevant allergy or coeliac disease, check the information for the specific product; don’t judge whether it is suitable from the name of the bread.
Freeze portions if you won’t use the bread within a few days. According to the Netherlands Nutrition Centre’s storage guide, opened wholemeal bread keeps for 2–4 days in a kitchen cupboard and 1–3 months in the freezer; also follow the instructions on the packaging.
That is not guaranteed by the rules on adding iodine through bakers’ salt. According to the Netherlands Food and Consumer Product Safety Authority, iodine compounds may only be present in bread in the Netherlands through bakers’ salt, at a maximum of 65 mg of iodine per kg of salt. This rule does not confirm that every loaf contains iodised bakers’ salt. Ask for the product information for a specific loaf.
Ask about the allergens in the specific product if the canteen bread is unpackaged. According to the Netherlands Nutrition Centre, allergen information for unpackaged products must be available on request; don’t rely on the name or appearance of the bread alone.
