If you want a currant bun with your coffee that’s also wholemeal, first check the product name, then compare the nutritional values per 100 g and per bun. Albert Heijn describes its Extra Long-Lasting Raisin and Currant Buns as wholemeal; according to their product descriptions, the standard currant buns from Jumbo and PLUS are made with white wheat flour. A plain wholemeal bun or cracker could be an alternative if the fruit filling is less important to you, but it won’t be a currant bun.
You want a currant bun with your coffee, but you’re specifically looking for a wholemeal option. In that case, the wholemeal description and the fibre content per 100 g are more useful points of comparison than the colour of the bun.
You want to know what’s in the bun you’ll actually eat. So check the sugars, fibre and salt both per 100 g and per bun, if that information is available.
You need up-to-date information about ingredients and possible cross-contamination before choosing a product. The packaging of the currant buns in question is the best place to start.
A good fit if: you want both a soft bun with currants or raisins and a product that is confirmed as wholemeal.
The trade-off: wholemeal doesn’t tell you how much sugar is in each bun. Check the nutritional information too, and make sure your chosen variety is available.
A good fit if: a soft bun with fruit filling matters more to you than it being wholemeal.
The trade-off: Jumbo and PLUS describe their standard currant buns as white-wheat products, not wholemeal buns.
A good fit if: you’re looking for a wholemeal option for your coffee break but don’t need it to be a currant bun.
The trade-off: a plain wholemeal bun won’t have the distinctive fruit filling, while a cracker is crisp rather than soft.
| What to consider | What to check when buying | Who is this important to? |
|---|---|---|
| Wholemeal and fibre | Look for ‘wholemeal’ in the product name or description, then compare the fibre content per 100 g. | I want a currant bun with my coffee that’s confirmed as wholemeal, not just dark in colour. For around 44% of consumers, choosing wholemeal is the top priority. |
| Sugars and portion size | Check the sugars, fibre and salt per 100 g and, where stated, per bun. | If I eat one bun as a snack, I want to be able to compare the nutritional values for that portion. Around 33% of consumers give this portion comparison the highest priority. |
| Allergens and storage | Check the current ingredients and allergen information; follow the chosen product’s instructions for freezing. | Before I bring currant buns home, I need to know which allergens matter to my household and how to store the buns. This is the most important consideration for around 23% of consumers. |
A dark colour or plenty of raisins and currants doesn’t tell you which flour has been used. Jumbo and PLUS describe their standard currant buns as white-wheat products.
Look for ‘wholemeal’ in the product name or description, then compare the fibre content per 100 g.
Albert Heijn’s wholemeal raisin and currant buns contain 6,1 g of fibre and 25 g of sugars per 100 g. The values per bun also depend on its size.
Check the nutritional information per 100 g and per bun before comparing products or portions.
Jumbo says its mini wholemeal raisin and currant buns are no longer available. An old product listing doesn’t guarantee they’ll be there for your next coffee break.
Check the current range and read the packaging again when you buy, especially if ingredients or allergens are important to your choice.
A cracker differs from a soft currant bun in both texture and fruit filling. The ingredients and allergens may differ too.
Choose this kind of alternative only if those differences suit your coffee break, and check the label of the product you choose.
Albert Heijn describes its Extra Long-Lasting Raisin and Currant Buns as wholemeal.
According to the product description, Jumbo’s standard raisin and currant buns are made with white wheat flour; Jumbo also lists separate wholemeal buns.
PLUS describes its standard currant buns as white-wheat raisin and currant buns, and also sells separate wholemeal rolls.
ALDI describes its raisin and currant buns as soft wheat buns, and lists wholemeal rolls separately in its range of small rolls.
Bolletje offers wholemeal crispbread and breakfast crackers as other options for a coffee break.
Check whether ‘wholemeal’ appears in the product name or description; the colour of a currant bun isn’t enough. According to the Netherlands Nutrition Centre, bread labelled ‘wholemeal’ is made with 100% wholemeal flour. Then compare the nutritional information on the packaging.
The ‘wholemeal’ label doesn’t tell you that: it refers to the flour used. Albert Heijn’s wholemeal raisin and currant buns contain 25 g of sugars per 100 g. Check the value per portion for the bun you choose too.
Follow the instructions for the exact product. Albert Heijn says to freeze its wholemeal raisin and currant buns on the day of purchase and use them within one month. Don’t assume the same instructions apply to another brand.
Read the current packaging of the currant buns you’re buying, and ask about the product’s ingredients if anything is unclear. The Netherlands Food and Consumer Product Safety Authority says that specified allergens must be listed on the label of prepacked foods. A limit for iodine in baker’s salt doesn’t tell you how much iodine is in an individual currant bun.
