If you want to keep the crispbread base for aniseed sprinkles lower in sugar, compare plain crispbread by its ‘of which sugars’ value per 100 g, then check fibre, salt and allergens. Albert Heijn lists 1.5 g of sugars and 20 g of fibre per 100 g for Wasa Volkoren; the topping adds to this. Crispbread makes a crunchy base, but it isn’t the same as traditional Dutch rusk.
You want to serve aniseed sprinkles on a crunchy base without the base itself adding much sugar. Compare the ‘of which sugars’ value per 100 g: comparing individual crackers is less useful if they weigh different amounts.
You eat crispbread more often than just for a celebratory topping and want to consider fibre as well as sugar. Voedingscentrum gives average figures of 1.4 g of fibre for a 10 g piece of wholemeal crispbread and 2.4 g for a 10 g piece of high-fibre crispbread. Check the figures for the specific product you’re considering.
You want to know which grains and allergens the crispbread contains, or need clarity about baker’s salt. Check the ingredients and allergen information on the pack you choose; don’t assume all crispbread has the same ingredients.
Start with the sugar content of the crispbread base. Then use fibre, salt, ingredients and allergens to compare the products that are suitable for you.
| What to consider | What to check when buying | Who is this important for? |
|---|---|---|
| Sugar in the base | Compare the ‘of which sugars’ value per 100 g. The EU condition for the ‘low sugar’ claim on solid foods is a maximum of 5 g of sugars per 100 g; this isn’t an assessment of the whole product. | If I’m using aniseed sprinkles as a topping, I want the crispbread base itself to add little sugar. Around 36% of consumers put this need first. |
| Wholegrain and fibre | Check which grain is used and the fibre content per 100 g; compare this separately from the sugar content. | If you also eat crispbread at breakfast or lunch, you may want to give fibre more weight than simply choosing a base for a celebratory topping. Around 29% of consumers put this need first. |
| Protein | Compare protein, sugars and fibre on the same per-100 g basis; a product name doesn’t tell you how these values compare. | I want to assess the crispbread’s protein content too, without overlooking its sugar and fibre values. Around 14% of consumers prioritise this balance. |
| Ingredients and salt | Read the ingredients, allergen statement and salt content. Check specifically whether baker’s salt is listed if iodine is relevant to your choice. | If I need to avoid certain ingredients, I want to know what’s in my crispbread before buying it. Around 21% of consumers consider this the most important check. |
Crackers can weigh different amounts. So the figure per cracker tells you less about the difference between two products than a comparison per 100 g.
First compare the ‘of which sugars’ value per 100 g, then check the weight per cracker if you want to assess your portion.
The Wasa varieties checked also differ in fibre and protein. Albert Heijn lists 1.5 g of sugars and 20 g of fibre per 100 g for Wasa Volkoren; Jumbo lists 2.7 g of sugars, 9.5 g of fibre and 20 g of protein per 100 g for Wasa Protein Wheat.
Compare the values that matter to you, and check salt and allergens too.
According to the Netherlands Food and Consumer Product Safety Authority, iodine compounds may be used in bread substitutes. Voedingscentrum says bakers aren’t required to use baker’s salt.
Check the ingredients of the specific product or ask the manufacturer which salt it uses.
The Wasa Volkoren and Protein Wheat varieties checked contain rye and wheat respectively; both contain gluten. Information about possible traces can also vary between products.
Read both the ingredients and the ‘contains’ and ‘may contain’ statements on the pack you buy.
Nutrition information for two Wasa varieties is available on the Albert Heijn and Jumbo product pages. Check the variety name carefully: Volkoren and Protein Wheat have different nutritional profiles.
Ryvita Original is a rye crispbread to consider if you’re looking for this specific product.
Albert Heijn’s crispbread range includes Wasa and own-label varieties, including wholemeal and high-fibre crispbread.
Jumbo’s product information for Wasa Protein Wheat gives specific nutrition values for this wheat variety.
These products offer different types of crunchy base for aniseed sprinkles. When choosing, compare the nutrition information and ingredients on the specific pack; the product name alone isn’t enough.
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A crunchy base to top with aniseed sprinkles. Compare the sugars and fibre per 100 g on the pack, and read the allergen information if ingredients are important to you.
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A wholemeal crispbread option if you want to consider the grain as well as the sugar content. Check the nutrition information per 100 g and the ingredients on the pack.
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A wholegrain option to compare as a crunchy base for aniseed sprinkles. Don’t just look at the grain: check the sugars, fibre, salt and allergens on the pack too.
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A crunchy option if you’re looking for a base for aniseed sprinkles. For a fair comparison, read the latest nutrition information and check the ingredients if rye, gluten or the type of salt used is important to you.
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A wholegrain option if you want to assess the type of grain and nutrition values together. Compare sugars and fibre per 100 g, and check the ingredients and allergen information for this variety.
Under the EU regulation on nutrition claims, the ‘low sugar’ claim can be used for a solid food if it contains no more than 5 g of sugars per 100 g. This is a condition for using that claim, not a complete assessment of the nutritional value or an indication that every product below the limit is labelled this way.
Wasa Volkoren is an option to compare: Albert Heijn lists 1.5 g of sugars per 100 g, alongside 20 g of fibre and 1.2 g of salt per 100 g. It contains rye and gluten, and the aniseed sprinkles count separately as a topping.
No. The protein content doesn’t tell you how much sugar a product contains. Jumbo lists 20 g of protein, 2.7 g of sugars and 9.5 g of fibre per 100 g for Wasa Protein Wheat; compare these figures with the nutrition information for the variety you’re also considering.
No, you can’t assume that of all crispbread. According to the Netherlands Food and Consumer Product Safety Authority, iodine compounds may be used in bread substitutes, while Voedingscentrum says bakers aren’t required to use baker’s salt. Read the ingredients or ask the manufacturer which salt is used in the specific product.
Store it in a dry, dark place and follow the instructions on the pack. Albert Heijn’s product information for Wasa Volkoren and Jumbo’s for Wasa Protein Wheat both recommend this method of storage.
