Fibre-conscious shoppers
If you’re looking for a currant bun with a confirmed wholemeal base, colour alone isn’t enough to go by. The wording on the pack and the fibre content give you a better basis for comparison.
Who might this choice be relevant to?
People aged 70 and over, and their carers
When shopping for someone aged 70 or over, a currant bun is just one part of their diet. The Netherlands Nutrition Centre stresses the importance of getting enough nutrients and fluids as we get older.
Label readers with specific requirements
If you’re also considering sugars, salt or particular ingredients, the nutritional information and allergen details on the chosen pack are more useful than the product name alone.
What should you look for when choosing?
If choosing wholemeal is your main reason for looking at alternatives, start by checking that the product is labelled ‘wholemeal’. Then compare the nutritional information on a like-for-like basis and, if the bun is for an older person, consider the rest of the meal too.
| What to consider | What to check | Who is this most relevant to? |
|---|---|---|
| Wholemeal and fibre | Look for the word ‘wholemeal’ and compare fibre per 100 g and per bun. | If I’m choosing wholegrain mainly for its wholemeal base, I want to know whether this currant bun has one too. This is the top priority for around 38% of consumers. |
| How it fits into the overall diet | Consider the portion alongside the other food and drink in the meal. | When shopping for an older person, I don’t want one bun to distract from the rest of their diet. Around 23% of consumers say this is their first priority. |
| Sugars, salt and portion size | Compare sugars and salt per 100 g and per bun eaten, taking the weight of each bun into account. | If I regularly buy currant buns as a snack, I want to know what one bun contributes. This is the main consideration for around 23% of consumers. |
| Ingredients and allergens | Read the current ingredients and allergen list; also check whether baker’s salt is listed if that matters to your choice. | If I’m buying for someone with a food allergy, I need to be able to check the ingredients first. This is the most important check for around 16% of consumers. |
Common mistakes
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Mistaking brown or multigrain for wholemeal
The colour and the word ‘multigrain’ don’t confirm that a currant bun is wholemeal. According to the Netherlands Food and Consumer Product Safety Authority, a product can only be called wholemeal if all its grain ingredients are made from wholemeal flour.
Look for the word ‘wholemeal’ on the pack, then read the nutritional information.
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Looking at fibre alone
The word ‘wholemeal’ on its own tells you nothing about the amount of sugars or salt in a currant bun. The Netherlands Nutrition Centre gives 15.9 g of sugars and 0.42 g of salt as reference values for a 50 g currant bun; the values for the product you choose may differ.
Compare fibre, sugars and salt per 100 g and per bun, so differences in portion size remain clear.
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Assuming every bun contains baker’s salt
Baker’s salt contains iodine, but the Netherlands Nutrition Centre says bakers aren’t required to use it. So you can’t tell whether it’s present just from the type of product.
Check the ingredients list on packaged bread, or ask which salt has been used when buying unpackaged bread.
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Assuming the same food choice suits everyone in retirement
A wholemeal currant bun is no substitute for considering the overall diet of someone aged 70 or over. An individual approach may be needed in cases of illness, difficulty swallowing or unintentional weight loss.
Consider the bun as part of the meal, and ask a doctor or dietitian for advice if any of these issues apply.
Brands to consider
A wholemeal bun without currants may be an alternative if the wholemeal base is what matters most, but it won’t have the same composition as a currant bun.
Jumbo
Jumbo has a product page for Mini Raisin and Currant Buns – Wholemeal – 9 Pieces; the page says this product is no longer available.
- Jumbo’s separate Wholemeal Buns list 7.0 g of fibre per 100 g and baker’s salt.
- These wholemeal buns aren’t currant buns. Check their ingredients and allergens if you’re considering them as an alternative.
PLUS
PLUS lists wholemeal rolls in bags of six; these are rolls without currants.
- PLUS product information lists 6.3 g of fibre and 1 g of salt per 100 g.
- This isn’t a currant bun; check the current pack for ingredients and nutritional information.
Albert Heijn
Albert Heijn Allerhande has a recipe for wholemeal currant buns made with wholemeal wheat flour, if you’d like to bake your own.
- When baking your own, you can choose the ingredients and the size of the buns.
- A recipe doesn’t tell you about the composition of a packaged currant bun; when baking, also check which ingredients and salt you use.
Related Joybuy products
Related products coming soon.
Frequently asked questions
How can I tell if a currant bun is wholemeal?
Check whether ‘wholemeal’ appears on the pack or in the product name. According to the Netherlands Food and Consumer Product Safety Authority, all the grain ingredients must be made from wholemeal flour for a product to use this description. Then compare the fibre, sugars and salt in the product you’re considering.
Is a wholemeal currant bun always a suitable choice when shopping for someone aged 70 or over?
Not necessarily: the rest of their diet and any individual nutritional needs matter too. The Netherlands Nutrition Centre stresses the importance of getting enough nutrients and fluids as we get older. If the person is ill, has difficulty swallowing or is losing weight unintentionally, it’s appropriate to seek personalised advice from a doctor or dietitian.
If I’m choosing a high-fibre option, should I also think about drinks?
Yes, make sure you’re getting enough to drink as part of your overall diet; it isn’t a feature of the currant bun itself. The Netherlands Nutrition Centre says that fluid needs can vary from person to person and depend on the situation.
Does every currant bun contain iodine-rich baker’s salt?
No. The Netherlands Nutrition Centre says bakers aren’t required to use baker’s salt. For packaged currant buns, check the ingredients list; for unpackaged bread, ask the baker.