Choose 100% wholegrain rye crispbread if you want a distinctive rye base and a short ingredients list. If you’re catering for people who prefer a mix of wheat and rye with your Sunday roast, compare a fully wholegrain grain mix with an option that also contains flour: the latter isn’t fully wholegrain. Before serving, check the ingredients and allergens on the exact pack, and consider how the crispbread will work with your toppings.
Would you like to serve crispbread with your Sunday roast, but aren’t sure whether a strong rye flavour will go down well? Compare the grains and check whether an option contains flour as well as wholemeal flour. This tells you about its ingredients, not how a guest will find the taste.
If wholegrains are the main reason for your choice, it matters whether a product is made entirely from wholemeal flour or only partly from it. The nutritional information per 100 g also helps you compare the fibre content of different products.
If you’re serving a selection of toppings alongside the main course, consider the crispbread’s flavour, pack size and ingredients for your guests. Check the allergens on the packaging of the product you’re actually serving.
First decide whether fully wholegrain is a must. Then compare the grains, nutritional information and how you want to serve the crispbread with your meal.
Choose this if: you’re looking for a distinctive rye base and fully wholegrain is your priority.
Bear in mind: fussy eaters may not automatically prefer the taste of rye; compare the salt content and allergens of each product too.
Choose this if: you want to combine both grains without flour in the grain base.
Bear in mind: products described this way can vary in their other ingredients, nutritional values and allergens.
Choose this if: you’d like to try a mix containing flour and fully wholegrain isn’t essential.
Bear in mind: the proportion of wholemeal flour varies between products; a mix containing flour isn’t fully wholegrain.
| What to consider | What to check when buying | Who this matters most to |
|---|---|---|
| Wholegrain or a grain mix | Check which grains and types of flour are listed in the ingredients. Look for the term ‘wholegrain’ if fully wholegrain is a must. | If not everyone enjoys a strong rye flavour, I want to be able to consider a grain mix without mistaking it for a fully wholegrain option. For around 33% of consumers, this balance between ingredients and taste is the main priority. |
| Fibre and nutritional value | Compare fibre per 100 g and check what a typical portion of your chosen product contains. | When crispbread is only a small side dish, I want to be able to see what my portion contributes. Around 27% of consumers prioritise comparing fibre and wholegrains. |
| Toppings and when to serve | Check that the flavour works with your toppings, and ideally add them to the crispbread shortly before serving. | When serving a selection alongside the main course, I want guests to be able to choose a crisp base and toppings they like. This is the main consideration for around 20% of consumers. |
| Pack size and allergens | Check how much is in the pack and read the ingredients and allergen information on the current packaging. | When serving several guests, I want to make sure I have enough and take into account any ingredients they need to avoid. This practical consideration is a priority for around 20% of consumers. |
Colour, a mix of grains and a fibre claim don’t, on their own, tell you whether all the flour used is wholemeal. According to the Voedingscentrum, a cracker can only be called ‘wholegrain’ if it’s made from 100% wholemeal flour.
Read the product name and ingredients list. If it also contains flour, check the stated proportion of wholemeal flour.
Crispbread can also vary in salt, ingredients and allergens. Toppings add their own ingredients to what you serve, too.
Compare nutritional information on a like-for-like basis, such as per 100 g, and check the allergen information on the exact pack for every guest.
A general assumption about bakers’ salt won’t tell you whether your chosen product contains iodine.
If iodine matters to your choice, check the ingredients list or ask the manufacturer.
A product listing doesn’t tell you whether the pack is available in your shop when you’re buying it. For example, Lidl describes its listed wholegrain crispbread as an in-store product.
Check availability before you shop and read the current packaging when you buy it.
If an option is only available in store, you may need to make an extra trip.
Compare specific products rather than a brand as a whole: the grain base, nutritional value and allergens can vary within the same range.
The range includes both a fully wholegrain rye option and products made with other combinations of grains or flour.
AH Knäckebröd volkoren combines wholemeal wheat and wholemeal rye in a 375 g pack.
Jumbo Knäckebröd Volkoren is a wheat and rye option to compare if you’re considering that combination alongside other wholegrain products.
ALDI lists a 375 g pack of Goud Gebakken wholegrain crispbread.
Lidl Netherlands lists a 250 g pack of wholegrain crispbread as an in-store product.
These products offer a range of grain bases for a crisp side dish, from wholegrain options to crackers with a distinctive, savoury flavour. Compare the packaging and current label with what you’d like to serve with your Sunday roast.
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An option to consider if you’d like to serve wholegrain wheat and rye crispbread with your Sunday roast. Compare the ingredients and allergens on the current packaging for your guests.
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Worth a look if you want to compare the fibre and grain content of a crisp side dish. Before choosing it for your guests, check the exact proportions of ingredients and the allergens on the packaging.
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The larger pack may be worth considering if you’re serving crispbread and toppings to several guests. Check the current label for the exact proportions of wholemeal and wheat flour, and check the allergens.
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A rye option to consider if you’re looking for a crisp base for toppings. Don’t judge the flavour by the name alone; check the ingredients and allergen information on the pack too.
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A herby cracker to try with savoury toppings if you’re not looking for a neutral flavour. Compare the salt content and check that the ingredients suit your guests and the rest of the meal.
No. According to the Voedingscentrum, a cracker can only be called ‘wholegrain’ if it’s made from 100% wholemeal flour. An option containing both wholemeal flour and flour is a different choice; check the stated proportion on the packaging.
No, don’t assume that for an individual product. If iodine matters to your choice, check the ingredients list or ask the manufacturer which salt is used.
Read the allergen information on the exact pack you’re serving. The options mentioned use a range of cereals containing gluten; depending on the product, the label may also list other ingredients or warnings. Check the toppings separately.
Store it according to the instructions on the packaging and, ideally, add moist toppings shortly before serving. You can also serve the crispbread separately so guests can add their own toppings.
