For a Mother’s Day brunch, fully wholegrain crispbread is a good choice if wholegrain ingredients and fibre content are your priorities. If you’re looking for a blend of wholemeal flour and white flour to suit fussy eaters, compare the ingredients rather than relying on the front of the pack. According to the Netherlands Food and Consumer Product Safety Authority, a product can only be called wholegrain if all of its grain ingredients are wholegrain. Then compare the flavour, topping options and up-to-date allergen information for everyone joining you.
When you’re welcoming a range of guests, you’ll want a crisp base that works with sweet, savoury or vegetarian toppings. Jumbo describes Wasa Wholegrain as having a mild rye flavour; a thin sesame variety offers a different taste and texture.
You want to tell the difference between crispbread made entirely with wholegrain cereals and a blend that includes white flour. The wholegrain label can help; compare fibre figures in the nutrition information per 100 g.
If your guests have different dietary requirements, check the cereals and allergens on each pack, including possible sesame. You can’t assume that the crispbread contains iodised baker’s salt either: according to the Netherlands Nutrition Centre, its use is not compulsory.
First decide whether you want fully wholegrain crispbread or a blend of different flours. Then compare what matters most for this brunch: the nutrition information, a flavour that complements your toppings or the ingredients that suit your guests.
| What to consider | What should you check? | Who is this important for? |
|---|---|---|
| Wholegrain and fibre | Read the ingredients to tell wholemeal flour apart from white flour. Compare fibre figures on the same basis, per 100 g. | If I want a fully wholegrain base, I look beyond the colour of the crispbread. For around 45% of shoppers, wholegrain and fibre are the top priorities. |
| Flavour and toppings | Compare the flavour description, thickness and ingredients with the toppings you plan to serve; sesame or herbs offer a different base from a plain rye variety. | For fussy eaters, I want a choice between a milder base and crispbread with a stronger flavour of its own. Matching flavour to toppings comes first for around 33% of shoppers. |
| Checking the label | Check the latest allergen information and compare salt per 100 g. If you have questions about iodine, check specifically whether iodised baker’s salt is listed. | When I’m shopping for guests with different dietary requirements, I need to know what’s in each pack. For around 22% of shoppers, checking the label is the main priority. |
The nutrition information for the packs described by Jumbo and Albert Heijn shows why it’s useful to compare figures per 100 g: Wasa Wholegrain lists 20 g of fibre, Bolletje Whole Grain Crispbread 14 g and AH Wholegrain Crispbread 12 g. Those figures alone don’t tell you which flavour your guests will prefer or which allergens they need to avoid.
A brown colour or a prominent fibre claim doesn’t tell you whether all the grain ingredients are wholegrain. According to the Netherlands Food and Consumer Product Safety Authority, a product called wholegrain must meet that requirement.
If you’re looking for fully wholegrain crispbread, check the name and ingredients. If you want a blend of wholemeal flour and white flour, check that both types are listed and look at their stated proportions on the pack.
Crispbread varieties can contain different cereals and other ingredients. For example, the Wasa and Bolletje products described by Jumbo have different grain bases; sesame also needs consideration in varieties that contain it.
Read the latest ingredients and allergen information for each variety before serving it to guests. Don’t rely on a different pack from the same brand.
According to the Netherlands Nutrition Centre, using baker’s salt is not compulsory. So you can’t tell from the word ‘crispbread’ whether iodised salt has been used.
If this ingredient matters to you, check the pack or ask the manufacturer.
The storage advice for the crispbread products described recommends keeping them in a dry place and sealing the pack tightly after opening.
Follow the label instructions and seal any leftovers tightly after use, for example in an airtight tin.
These product ranges offer different choices of cereals, ingredients and pack sizes. Always check the specific variety you plan to buy.
Worth considering if you’re looking for wholegrain rye crispbread, from a plain variety to a thin sesame option.
Worth considering if you want a blend of wholegrain cereals to complement your toppings, rather than rye alone.
Worth considering if you’re looking for a 375 g pack and want to compare salt content on the label.
Worth considering if you’re looking for a larger pack of wholegrain crispbread.
These Joybuy products include two wholegrain varieties and a thin cracker with rosemary and salt. The latter offers a different flavour for brunch; if you specifically want a blend of wholemeal flour and white flour, check the flour proportions on the pack.
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An option if you’re looking for a wholegrain rye base with a mild flavour that you can serve with a range of toppings at brunch.
This isn’t a blend of wholemeal flour and white flour. If you have food allergies, check the latest ingredients and allergen information, including whether milk or sesame could be an issue for a guest.
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An option if you’d like the crispbread to have a more pronounced grain flavour alongside your toppings; the variety described combines wholegrain wheat, rye and barley.
Jumbo lists 14 g of fibre per 100 g for this variety. It isn’t a blend with white flour. Check the latest allergen information for your guests, particularly for cereals containing gluten and sesame.
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A thin, savoury cracker for anyone who thinks rosemary and salt will work well with their brunch toppings, rather than a neutral base.
If you specifically want a blend of wholemeal flour and white flour, check that both are listed and look at their proportions on the pack. Also read the latest allergen information before serving this variety to guests.
No, not if the white flour is part of the grain ingredients covered by the wholegrain label. According to the Netherlands Food and Consumer Product Safety Authority, all the grain ingredients must be wholegrain for a product to carry that label. If you’re looking for a blend, check which flours and proportions are listed on the pack.
Crispbread described as having a mild rye flavour is a good option if you want the toppings to take centre stage. Jumbo describes Wasa Wholegrain as having a mild rye flavour; Bolletje combines wholegrain wheat, rye and barley if you’d like a different grain base. Remember to check allergens for your guests too.
Keep it in a dry place and seal it tightly after opening. Follow the advice on the pack you choose; Albert Heijn recommends keeping its wholegrain variety in a sealed tin.
No, you can’t tell from the product category. The Netherlands Nutrition Centre says that using baker’s salt is not compulsory. Check the ingredients or ask the manufacturer what salt they use if this matters to you.
Check the latest allergen information for each variety before serving it. The Wasa Wholegrain described by Jumbo contains rye, while Wasa Thin Rye Wholegrain also contains sesame; wheat, rye, barley and sesame are listed for Bolletje.
