Choose wholegrain rye crispbread if you want a simple base for toppings and would like to compare fibre content. A thin variety can make a neat addition to a coffee-time platter, as long as you’re happy with its crisp texture. Check the ingredients, allergens and salt content of each variety. If you have difficulty chewing or swallowing, a softer alternative may be more suitable.
If you’d like to use crispbread as a base for toppings, the nutritional information can help you compare varieties. Voedingscentrum gives the average fibre content of wholegrain crispbread as 1.4 g per 10 g slice. Check the value on the packaging of the product you choose.
A thin cracker can make an attractive base for toppings. Check that the flavour, ingredients and crisp texture are also right for the person you’re preparing the platter for.
If you have a diagnosed food restriction, the exact product packaging matters. The Netherlands Food and Consumer Product Safety Authority advises checking the allergen information in the ingredients list. Also look for any warning that the product may contain other allergens.
First, check that the crisp texture and ingredients are suitable. Then compare the nutritional values and choose a flavour and shape that work for your coffee-time platter.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Wholegrain and fibre | Read the ingredients and compare fibre per 100 g. Also check the weight of each slice. | If fibre is my priority, I want to know how much my usual portion contributes. For around 36% of consumers, this is the most important factor when choosing. |
| Flavour and presentation | Check the described flavour, thickness and ingredients of the variety you want to serve with toppings. | For a coffee-time platter, I mainly want a flavour and shape that go well with the toppings. Around 29% of consumers give this top priority. |
| Chewing comfort | Consider whether the person eating can comfortably chew and swallow hard, dry crackers. Thin doesn’t mean soft. | If eating crisp foods is difficult, I first need to know whether this texture is suitable. This is a top priority for around 21% of consumers. |
| Gluten and allergens | Read the current ingredients list, highlighted allergens and any notice that the product may contain other allergens. | If I have a diagnosed food restriction, I need to be able to check the exact variety before serving it. This is the main concern for around 14% of consumers. |
The look of the packaging won’t tell you how much fibre or salt the crispbread contains. Varieties from the same brand can also have different ingredients.
Compare the nutritional information per 100 g and read the ingredients for the variety you want to serve.
Wasa describes its Lightweight variety as thin and crisp. A thinner shape won’t necessarily make chewing or swallowing any easier.
Consider whether the whole bite, including the crispbread, is suitable. If you have known swallowing difficulties, seek individual advice on an appropriate texture.
A gluten-free variety may still contain other allergens. For example, Wasa Sesame & Sea Salt lists sesame.
As well as checking the gluten-free label, read all the allergen information on the current packaging.
According to Voedingscentrum, using baker’s salt is not compulsory. So a ‘salt’ listing alone won’t tell you whether the crispbread was made with iodised baker’s salt.
Check the ingredients if baker’s salt matters to your choice. Don’t assume that all crispbread provides iodine.
Wasa offers wholegrain, thin and gluten-free crispbread varieties with different ingredients.
Ryvita Original is a useful point of comparison if you’re looking for a rye variety with a short ingredients list.
Albert Heijn’s crispbread range includes own-brand varieties and products from other brands to compare.
Jumbo lists several Wasa varieties that you can compare by their ingredients.
Lidl is a useful point of comparison for standard and wholegrain crispbread varieties.
Goud Gebakken wholegrain crispbread is an own-brand variety you can compare with others.
These crispbread varieties offer different flavours and bases for toppings to enjoy with coffee. Before choosing one, check the ingredients and consider its crisp texture.
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A thin, mild-flavoured base if you’d like to serve crispbread with toppings.
The crackers stay crisp, so if you have difficulty chewing or swallowing, don’t assume their thin shape makes them suitable. Check the allergens on the packaging.
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A rye variety to consider if you’d like a stronger flavour to go with your toppings.
If you have a gluten or allergen restriction, check the ingredients and consider whether the crisp texture is suitable for the person eating it.
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A variety to include in your comparison if fibre content matters to you.
Compare the nutritional information per 100 g with other varieties. Also read the ingredients and allergens, and bear in mind the crisp texture.
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A wholegrain crispbread to consider as a base for toppings.
Compare the fibre per 100 g and check the allergens on the packaging. The crispbread’s texture is another factor to consider.
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A wholegrain rye variety for anyone looking for a simple base for toppings.
Check the packaging for the exact fibre content and allergens. Rye isn’t suitable if you need to avoid gluten.
No, rye is a gluten-containing grain. Choose a product labelled gluten-free for the relevant dietary restriction, and check the other allergens and any warnings on the current packaging too.
No, a ‘salt’ listing doesn’t confirm that iodised baker’s salt has been used. According to Voedingscentrum, using baker’s salt is not compulsory, so check the ingredients if this matters to your choice.
A thin cracker isn’t necessarily suitable: Wasa still describes its Lightweight variety as crisp. If you have known swallowing difficulties, ask for individual advice on a suitable texture instead of relying on the thickness or toppings alone.
The value per 100 g makes it easier to compare varieties. Then consider the amount you actually serve, so you can keep track of the salt in the crispbread separately from the toppings.
