Lunch shoppers looking for sourdough
You want sourdough crispbread as the base for a topped lunch. Check whether sourdough is actually listed among the ingredients, and which grains are used.
Who is this choice relevant to?
Shoppers comparing fibre and wholegrains
You’re looking for a crunchy base for lunch and comparing the nutritional information per 100 g, including fibre and salt, rather than relying on the wording on the front of the pack.
Shoppers who need to check allergens
If certain ingredients matter to you, you can’t rely on words such as sourdough or wholegrain alone. Always check the current allergen information on the pack.
What should you look for when choosing?
First decide whether sourdough is essential for your topped lunch. Then compare the nutritional information and read the allergen information on the pack you’re planning to buy.
| What to consider | What to check when buying | Who it matters most to |
|---|---|---|
| Sourdough and type of grain | Look for sourdough in the ingredients list, and check whether rye or a mixture of grains is the main ingredient. | If I specifically want sourdough with my topped lunch, I need to see it listed as an ingredient rather than relying on the product name alone. For around 44% of consumers, choosing sourdough comes first. |
| Fibre and salt | Compare fibre and salt per 100 g. The Netherlands Nutrition Centre recommends comparing similar products on this basis. | For my lunch, I want to weigh up the wholegrain base and nutritional values without mistaking a higher fibre figure for lower salt. These features matter most to around 33% of consumers. |
| Allergens and labelling | Read the current ingredients and allergen information, even if you’ve bought the product before. | If I need to avoid certain grains or other allergens, the pack will tell me whether this crispbread suits my needs. Checking the label is the top priority for around 23% of consumers. |
Common mistakes
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Assuming sourdough means gluten-free
Albert Heijn’s product information lists grains containing gluten for Wasa Sourdough Rye and Leksands Sourdough. Sourdough alone therefore doesn’t mean a product is gluten-free.
If you have an allergy or need to avoid gluten, read the current allergen information for the specific product.
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Looking at fibre alone
Albert Heijn lists 21 g of fibre and 1,2 g of salt per 100 g for Leksands Sourdough, and 19 g of fibre and the same 1,2 g of salt per 100 g for Wasa Sourdough Rye. Jumbo lists 15,2 g of fibre and 0,74 g of salt per 100 g for Fjord Wholegrain Rye.
Compare both values per 100 g and decide whether sourdough matters more to you than the difference in salt content between these products.
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Assuming a product contains iodine based on its type
A mention of salt on a crispbread label doesn’t tell you whether iodised baker’s salt was used in that product.
If iodine matters to your choice, rely on explicit, up-to-date product information or ask the manufacturer.
Brands compared
Wasa
Albert Heijn lists both Sourdough Rye and Sourdough Multigrain; the grain base varies by product.
- According to Albert Heijn, Sourdough Rye contains 19 g of fibre per 100 g.
- The same product contains 1,2 g of salt per 100 g and includes grains containing gluten.
Leksands
For Leksands Sourdough, Albert Heijn lists wholegrain rye and rye sourdough in the ingredients.
- The product information lists 21 g of fibre per 100 g.
- The product also contains 1,2 g of salt per 100 g and grains containing gluten.
Fjord
Fjord Wholegrain Rye is a wholegrain rye option for anyone who doesn’t require sourdough.
- Jumbo lists 15,2 g of fibre and 0,74 g of salt per 100 g.
- The ingredients list consulted doesn’t mention sourdough; the product contains grains with gluten.
Crispbread for lunch on Joybuy
These two Wasa packs offer a choice between rye crispbread with sourdough and wholegrain crispbread for a lunch where sourdough isn’t essential.
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Wasa Sourdough Rye 235 g
For a topped lunch when rye sourdough is your main deciding factor.
Albert Heijn lists 19 g of fibre and 1,2 g of salt per 100 g for this product. It contains grains with gluten; if you have an allergy, check the current pack.
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Wasa Wholegrain crispbread 260 g
A wholegrain base for lunch to consider when sourdough isn’t essential.
Check the current label if you’re specifically looking for sourdough or need to take allergens into account.
Frequently asked questions
Is sourdough crispbread gluten-free?
No. Sourdough doesn’t mean that crispbread is gluten-free. Albert Heijn lists grains containing gluten for Wasa Sourdough Rye and Leksands Sourdough. Always check the current allergen information on your pack.
Does crispbread in the Netherlands have to contain iodised baker’s salt?
No. The Dutch Commodities Act Decree on the Addition of Micronutrients to Food does not impose a general requirement for all crispbread. Under this regulation, amended by Bulletin of Acts and Decrees 2008, 257, iodine compounds may only be added to bread, bread substitutes and other bakery products via baker’s salt, with a maximum of 65 mg of iodine per kg of salt. Check the manufacturer’s current information for a specific product.
How do I compare crispbread for a topped lunch?
Compare similar products per 100 g, looking at fibre and salt. The Netherlands Nutrition Centre recommends using this basis for comparison. Also check the ingredients list for sourdough and the allergen information for the product you’re buying.
How should I store crispbread after opening?
Follow the storage instructions on the pack and seal it well after opening. Leksands’ product information says to store it in a cool, dry place; Jumbo advises storing Fjord Wholegrain Rye in a cool, dry place and sealing the pack well after opening.