If you want a fully wholegrain base for savoury toppings, choose crispbread made entirely from wholegrain ingredients. For guests who prefer a less pronounced grain flavour, a cracker made with both wholemeal flour and white flour could be a good middle ground. Check the ingredients, fibre and salt per 100 g, and check the allergens on the specific pack you choose.
You’re looking for crispbread to serve with a range of savoury toppings and prefer wholegrain cereals throughout. According to the Netherlands Nutrition Centre, wholegrain cereal products contain more fibre and other nutrients than comparable products made with white flour.
You want guests to be able to choose between a pronounced grain flavour and a possible middle ground made with both wholemeal flour and white flour. For a blended product, check the actual proportion of wholemeal flour rather than judging by its colour.
You’re looking beyond the ‘wholegrain’ label. Product information from Albert Heijn, Jumbo and Bolletje shows that salt levels and allergens vary between products, so check the information on the exact pack you plan to serve.
Start by deciding whether fully wholegrain ingredients are the priority, or whether a blend of grains would better suit the tastes of your guests. Then compare the remaining options by their nutritional information and serving format.
Best when: You specifically want a fully wholegrain base for your toppings.
Consider: Rye varieties in particular can have a pronounced flavour; compare the salt content and allergens of each product too.
Best when: You want to try a blended base for guests who may find fully wholegrain crispbread too strong in flavour.
Consider: A blend isn’t fully wholegrain, and its flavour will depend on the specific recipe.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Wholegrain and fibre | Read the ingredients and compare fibre per 100 g. Don’t treat a blend as fully wholegrain. | I want to choose a fully wholegrain base for all kinds of savoury toppings, even if it has a more robust flavour. This is the priority for around 36% of consumers. |
| Milder grain base | For a blend, check which types of flour are listed and in what proportions; colour alone won’t tell you enough. | My guests are fussy, so I want to consider another grain base alongside a strongly flavoured rye option. Around 29% of consumers put this taste consideration first. |
| Salt and allergens | Compare salt per 100 g and read the allergen information on the pack you’ve chosen. | When serving a variety of guests and savoury toppings, I want to know which ingredients need attention. This check is a priority for around 21% of consumers. |
| Serving with toppings | Consider the shape, portion size and recipe; serve toppings separately if you like. | I want to make bites that guests can top themselves easily, without the base overpowering their chosen topping. This is the first consideration for around 14% of consumers. |
A cracker made with both white flour and wholemeal flour can be dark without being fully wholegrain. The Netherlands Nutrition Centre distinguishes between crackers made entirely with wholegrain ingredients and those made with a blend when it comes to using the ‘wholegrain’ label.
Read the product description and ingredients list; if it’s a blend, look for the stated proportion of wholemeal flour.
‘Wholegrain’ doesn’t mean the salt content is the same. Albert Heijn lists 1,2 g salt per 100 g for Wasa Wholegrain; Jumbo lists 0,71 g per 100 g for Jumbo Wholegrain Crispbread.
Compare salt on the same 100 g basis, and consider the toppings and dips you’ll serve with it too.
Ingredients and warnings about possible traces vary between products. For example, Jumbo lists rye and possible traces of milk and sesame, among other things, for Wasa Wholegrain; Bolletje lists cereals containing gluten and sesame, among other things, for its Wholegrain Crispbread.
If someone has a relevant allergy, check the current allergen information on each individual pack.
The fact that a product is crispbread doesn’t tell you which type of salt was used in that particular product.
If you want to know about a specific pack, check the product information or ask the manufacturer.
Wasa Wholegrain is an example of crispbread made with wholegrain rye.
Bolletje describes its Wholegrain Crispbread as being made with wholegrain cereals and sesame.
Jumbo Wholegrain Crispbread is an own-label variety made with wholemeal wheat and rye.
Jumbo lists Fjord Wholegrain Rye as a rye variety in a 250 g pack.
Lidl Netherlands lists a 250 g wholegrain crispbread as an own-label product.
These products offer different grain bases to consider for a table of toppings: wholegrain varieties, as well as crackers where you can check the proportions of wholemeal and white flour. The product name alone won’t tell you whether the flavour will be mild enough for your guests.
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An option to consider if you’re looking for a wholegrain base to serve with a range of toppings. The pack contains 190 g; if you’re serving guests with allergies, check the current ingredients and allergen information.
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An option to consider if you want a rye base for your topping table. The pack contains 300 g; check the flavour description and allergen information for this specific variety rather than relying on details of other Wasa products.
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An option to consider if you’re looking for a cracker made with both wholegrain ingredients and white flour. The pack contains 375 g; check the current flour proportions before choosing this variety as a blended base.
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This rye cracker is a good fit if you’re looking for a strongly flavoured grain base. The pack contains 235 g; if your guests are fussy, don’t assume it will have a mild flavour.
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A cracker to compare if grain composition and fibre content matter to you. The pack contains 300 g; check the ingredients and allergen information before serving it to guests too.
No, your guests’ tastes matter too. The Netherlands Nutrition Centre points out that wholegrain cereal products contain more fibre and other nutrients than white varieties. For guests who prefer a different grain flavour, you could also consider a product made with both wholemeal and white flour.
Read the product description and ingredients list, rather than judging by colour alone. According to the Netherlands Nutrition Centre, crackers can be labelled ‘wholegrain’ when all the cereal ingredients used are wholegrain; for a blend, you’ll need to assess the proportion of wholemeal flour separately.
No, don’t assume that for any individual product. To find out what type of salt has been used in a specific crispbread, check the product information or ask the manufacturer.
Compare the salt content per 100 g so differences in pack and portion sizes don’t skew the comparison. When putting your table together, also bear in mind the salt in the toppings, spreads and dips.
Read the allergen information on the exact pack you’re going to serve. The Netherlands Nutrition Centre stresses the importance of checking labels when you have a food allergy. Products containing rye, wheat or sesame, as well as any ‘may contain’ warnings, each need to be checked individually.
