Label-checkers keeping an eye on sugars
You’re looking for a crisp base for Easter breakfast and comparing sugars per 100 g. If you also want to check for added ingredients, read the ingredients list as well as the nutrition information.
Who is this choice relevant to?
Buyers who prioritise wholegrain and fibre
You want to top your crispbread with, for example, egg, cheese or a vegetable spread. The grain used and the stated fibre content matter just as much to you as the sugar figure.
Easter brunch hosts catering for different guests
You’re looking for crispbread to share around the table. As well as the nutrition information, you’ll want to consider the allergen information and whether you prefer a thin or sturdy texture.
What should you look for when choosing?
Decide what matters most for your Easter breakfast: comparing sugars, choosing a wholegrain base or finding crispbread that suits your guests and toppings. Then check the other label details for each variety.
| What to consider | What to check before buying | Who it matters to |
|---|---|---|
| Sugars and ingredients | Compare ‘of which sugars’ per 100 g for similar crispbreads. Check the ingredients list if you also want to find out which sweetening ingredients have been used. | For Easter breakfast, I mainly want to compare a low sugar figure without treating the front of the pack as proof. Around 42% of consumers say this is their top purchase priority. |
| Wholegrain and fibre | Check the grain in the ingredients list and compare fibre per 100 g. Take the stated salt content into account too. | If I want to add generous toppings to my crispbread, I first look for a wholegrain base with nutrition information that suits my preferences. For around 33% of consumers, this is their main priority. |
| Allergens and texture | Read the allergen information for each variety, including details of possible traces. Choose a texture that works with the toppings you want to serve. | When sharing an Easter table, I want to consider my guests and choose crispbread that’s easy to top. For around 25% of consumers, suitability is the most important consideration. |
Common mistakes
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Assuming a low sugar figure means ‘reduced sugar’
The per-100 g value shows how much sugar the product contains, but not whether it meets the conditions for a comparative nutrition claim. According to the European Commission, nutrition claims are only permitted under the conditions set out in Regulation (EC) No 1924/2006.
Compare the label values directly, and don’t describe a product as ‘reduced sugar’ based on a low figure alone.
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Reading only the nutrition table
The ‘of which sugars’ line doesn’t distinguish between naturally occurring and added sugars. The Netherlands Nutrition Centre recommends checking the ingredients on the label too.
Read the ingredients list to find out whether sugar, syrup, honey or concentrate, for example, has been used.
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Serving the same variety to all your guests
Albert Heijn’s product information lists rye, wheat, milk or sesame, among other ingredients, in different Wasa varieties. So the allergens in one variety don’t tell you anything about another.
Check each pack you choose, and provide separate options and serving utensils when guests need to avoid different allergens.
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Assuming baker’s salt contains iodine
According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. So don’t assume which salt has been used based on the product category.
If iodised salt is a requirement for you, check the ingredients information or ask the manufacturer which salt has been used.
Brands to compare
Wasa
The range includes various rye, sesame and other crispbread varieties. Compare the specific product if you’re choosing within this brand based on sugars, fibre or texture.
- According to Albert Heijn, Wasa Sourdough Rye contains 0.3 g of sugars and 19 g of fibre per 100 g; Wasa Wholegrain contains 1.5 g of sugars and 20 g of fibre per 100 g.
- Ingredients and allergens vary by variety. For example, Albert Heijn lists milk in Wasa Lichtgewicht and sesame in Wasa Sesam.
Leksands
Rye crispbread to compare if you’re looking for a wholegrain base for Easter breakfast or brunch.
- According to Albert Heijn, Leksands Knäcke Original contains 97% wholegrain rye flour, 0.5 g of sugars and 20 g of fibre per 100 g.
- A low absolute sugar figure doesn’t prove a ‘reduced sugar’ claim. If you’re serving rye crispbread, also check whether gluten is a concern for your guests.
AH
The own-brand range includes wholegrain crispbread, which you can compare with other varieties.
- You can compare the ingredients and nutrition information for your chosen variety on its product page or packaging.
- When choosing based on sugars or allergens, don’t rely on the brand or range name. Check the label of the specific variety you’re buying.
Crispbread for Easter breakfast at Joybuy
These crispbreads are options if you’re looking for a base to top for Easter breakfast. Choose according to the sugar value, ingredients and allergens listed on the specific pack; the products don’t all meet the same nutritional preference.
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Wasa Sourdough Rye crispbread, 235 g
An option if, for Easter toppings, you mainly want to compare the sugar value of rye crispbread.
For the Wasa Sourdough Rye variety, the product information states 0.3 g of sugars and 19 g of fibre per 100 g. Check the allergens on the pack for your guests; the listed ingredients include rye and barley.
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Wasa High-Fiber crispbread, 300 g
Worth considering if fibre is important to you when choosing a base for your toppings.
Compare the stated fibre and sugars per 100 g with those of other varieties. For a shared brunch, check the ingredients and allergens on the pack too.
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Wasa Wholegrain crispbread, 260 g
An option if you’re looking for wholegrain crispbread as a base for savoury Easter toppings.
Information for Wasa Wholegrain states 1.5 g of sugars per 100 g. Check the pack for the fibre value for this variety, and read the allergen information if you’re choosing it for guests.
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Bolletje Whole Grain crispbread, 265 g
A wholegrain variety to consider if you want crispbread to top for breakfast or brunch.
Compare the sugars and fibre per 100 g with other products you’re considering. Check the ingredients and allergens before serving it to a group of guests.
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g'woon Wholemeal crispbread, 375 g
A wholemeal option if you’re looking for a base for a variety of Easter toppings.
Check the sugars, fibre and salt per 100 g on the pack. If you’re sharing, check the allergen information for each product rather than relying on the word ‘wholemeal’ in the name.
Frequently asked questions
Does 0.3 g of sugars per 100 g mean no sugar has been added?
No. The nutrition table states the total amount of sugars, but that alone doesn’t tell you where they come from. Check the ingredients list too to see whether sugar, syrup, honey or concentrate, for example, has been used.
Can I describe crispbread with a low sugar figure as ‘reduced sugar’?
Not on the basis of the sugar figure per 100 g alone. ‘Reduced sugar’ is a comparative nutrition claim subject to conditions under the rules explained by the European Commission. When shopping, it’s better to compare the actual label values rather than assume the claim applies.
Does crispbread in the Netherlands always contain iodised baker’s salt?
No. According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. If the type of salt used matters to you when buying, check the ingredients list or ask the manufacturer.
How can I keep crispbread crunchy for an Easter brunch?
Store it as directed on the packaging and, ideally, add toppings just before serving, especially if they’re moist. Keep any unused crispbread well sealed.