Choose white multiseed bread for the canteen lunch if you prefer a white bread base with seeds, but don’t assume that the seeds mean the bread is wholemeal. If you want to make wholemeal bread the standard choice, select a product with a clearly stated wholemeal grain base and compare the fibre per 100 g. According to the Netherlands Nutrition Centre, wholegrain products contain more fibre than white grain products. Also check the ingredients and allergen information for each loaf before serving it.
For buyers who want to keep serving white bread but are also looking for an option with seeds. Albert Heijn, Jumbo and PLUS each list a white bread product with seeds; check the exact product before adding it to your lunch range.
For menu planners who take the grain base and fibre content into account when choosing their standard bread. The Netherlands Nutrition Centre recommends replacing white bread with wholemeal or brown bread wherever possible. White multiseed bread can still be offered as a separate option.
For venues that display or serve unpackaged bread and need clear information about the allergens in every loaf before buying it. The Netherlands Food and Consumer Product Safety Authority stresses that consumers must be able to get this information in good time.
First decide whether white bread or wholemeal bread should be the standard choice for your canteen lunch. Then compare the information for the exact products you’re considering.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Grain base and fibre | Check whether the bread is labelled wholemeal and compare the fibre per 100 g for the exact products. | If you’re looking for wholemeal bread as a regular lunch option, don’t decide based on visible seeds alone. For around 36% of consumers, a wholemeal base is the deciding factor. |
| White bread base and texture | Check whether it’s white bread with seeds and assess which product format is best suited to serving at lunchtime. | For guests who enjoy white bread, a seeded option can offer a different texture. Around 29% of consumers prioritise this preference for white bread. |
| Allergens and serving | Check the latest allergen information for every loaf and how it will be made available when serving unpackaged bread. | If bread is served unpackaged, I need to be able to tell guests about its ingredients and allergens. For around 21% of consumers, this information is their main concern. |
| Product format and planning | Check the current range, packaging format, and storage and usage instructions for the product you choose. | For daily lunch service, I want to buy bread in a format that works for serving. For around 14% of consumers, practicality is the most important factor. |
Seeds don’t tell you what kind of grain base has been used. According to the Netherlands Nutrition Centre, wholegrain products contain more fibre than white grain products.
Check the grain description on the exact loaf and compare the fibre per 100 g if that’s one of your selection criteria.
Ingredients vary from one loaf to another. For example, Jumbo lists sesame seeds in its description of Boeren Licht Meerzaden. Guests must be able to check which allergens are relevant to the product being served before buying it.
Keep a record of the latest allergen information for each loaf you receive, and make sure it’s available when serving unpackaged bread.
Updating product information and setting up the serving area both need attention when the range or ingredients change.
Albert Heijn and PLUS point out that ingredients, nutritional values and allergen information may change.
When your bread arrives, check the label or the latest product specification, and update the canteen information if necessary.
A general reference to baking salt doesn’t tell you which type of salt has been used in a particular loaf.
If this matters for your menu planning, check the ingredients list or ask the supplier for the latest product specification.
Albert Heijn lists AH Boeren meerzaden wit half among its white multiseed options.
Jumbo describes Boeren Licht Meerzaden as a whole white wheat loaf with seeds.
Lidl lists white bread, as well as a separate oat and spelt loaf with seeds.
ALDI lists Boeren tijger wit, as well as dark brown wholemeal Waddenbrood with seeds and grains.
PLUS lists products including Rustiek meerzadenbroodje wit and Korenlanders Rustiek Vloerbrood Wit Meerzaden.
Dirk lists white and multigrain breads, including Bakker van der Akker Boeren meerzaden heel.
No. Multiseed refers to the seeds, not to a wholemeal grain base. The Netherlands Nutrition Centre says that wholegrain products contain more fibre than white grain products, so check the grain description and compare the fibre per 100 g.
Make sure guests can get allergen information before buying. The Netherlands Food and Consumer Product Safety Authority lists ways to provide this information for unpackaged food other than on packaging. Use the latest details for the bread you’re actually serving.
Check the full ingredients and allergen information for the exact loaf. For example, Jumbo lists sesame seeds in its description of Boeren Licht Meerzaden; don’t assume other multiseed breads have the same ingredients.
No. A general reference doesn’t confirm which type of salt has been used in a particular loaf. If this matters for your menu planning, check the ingredients list or ask the supplier for the latest product specification.
Use the label or latest product specification for the bread you receive as the basis for the information provided at the serving area. Albert Heijn and PLUS say that ingredients, nutritional values and allergen information may change. Update your canteen notices whenever the details of the product you receive change.
