For someone with coeliac disease, choose a crispbread whose current packaging states that it is ‘gluten-free’. You’ll also need to arrange serving it without any contact with crumbs from ordinary bread or crackers. Wasa Gluten- & Lactosevrij Knäckebröd Sesame & Sea Salt and Schär Knusperbrot dunkel are examples of gluten-free crispbread; check each product for other allergens and its nutritional information too. Standard rye crispbread is not a suitable substitute for this lunch.
Needs a clearly labelled gluten-free product, as well as a separate process for storing and serving it. Voedingscentrum highlights the risk of crumbs containing gluten, while the Netherlands Food and Consumer Product Safety Authority stresses the importance of providing allergen information to guests.
Wants to choose crispbread instead of ordinary bread and, as well as checking the ‘gluten-free’ label, pays attention to other allergens, fibre, salt and toppings.
Needs to keep gluten-free crispbread clearly separate from standard products. This distinction matters: Ryvita says its products contain gluten, and the Wasa high-fibre crackers on Joybuy list rye and wheat as ingredients.
Start by checking that the exact product is labelled ‘gluten-free’ and how the canteen will serve it. Then compare how easy the alternative is for employees to identify and how well it fits into lunch.
| What to consider | What should you check? | Who is this important for? |
|---|---|---|
| Gluten-free product and separate serving | Check the current packaging for ‘gluten-free’ and keep the product and serving utensils separate from crumbs containing gluten. | If I’m providing lunch for someone with coeliac disease, I don’t want a gluten-free product to come into contact with ordinary bread crumbs when it’s being topped or served. For around 46% of consumers, this reassurance comes first. |
| A familiar lunch alternative | Check the full product name and other allergens, and make sure standard rye products are clearly distinguished during storage and serving. | When several employees are preparing lunch, I want everyone to be able to recognise and pick the same gluten-free product. For around 36% of consumers, ease of identification is their main concern. |
| Nutritional information for regular use | Compare fibre and salt per 100 g and per serving. Check the toppings too, and don’t assume that replacing bread will automatically provide iodine from baker’s salt. | Anyone who often has crispbread for lunch will want to know what the serving contributes when eaten with toppings. These nutritional factors matter most to around 18% of consumers. |
Wasa has a gluten-free crispbread option, but according to the ingredients list, the Wasa high-fibre crackers on Joybuy contain rye and wheat. Products from the same brand are not necessarily interchangeable for someone with coeliac disease.
With every delivery, check the ‘gluten-free’ label, ingredients and allergens on the packaging of the exact product.
A gluten-free product can come into contact with crumbs containing gluten when it’s being topped or served. Voedingscentrum warns that even a stray bread crumb can cause symptoms for someone with coeliac disease.
Keep gluten-free stock and serving separate, use clean serving utensils, and make sure staff can provide allergen information.
Jumbo lists sesame in Wasa Gluten- & Lactosevrij Knäckebröd Sesame & Sea Salt and says it may contain milk, mustard and soya. For Schär Knusperbrot dunkel, Albert Heijn lists possible traces of soya.
Check for other allergens separately, and use the current packaging as your guide if a guest has another allergy too.
A product’s ingredients and allergen information can change. A previous product choice therefore doesn’t tell you everything about the pack currently in the canteen.
Use product pages to help you decide, then check the packaging again when the product arrives and before serving it.
Offers both standard crispbread and a separate gluten-free option. The exact product name determines which information applies to the canteen lunch.
Albert Heijn stocks Schär Knusperbrot dunkel, a gluten-free crispbread.
Albert Heijn lists AH Glutenvrij Vezelrijk knäckebröd separately from its gluten-free crackers.
A standard cracker option, but not a gluten-free choice for this lunch for someone with coeliac disease.
Provides product information about Wasa Gluten- & Lactosevrij Knäckebröd Sesame & Sea Salt.
No. Rye contains gluten, so it isn’t a gluten-free choice for someone with coeliac disease. Ryvita says its products contain gluten, and the ingredients list for the Wasa high-fibre crackers on Joybuy includes rye and wheat.
No. Other grains, including rye and barley, also contain gluten. For this canteen lunch, choose a product whose current packaging states that it is ‘gluten-free’, and check the ingredients and other allergens.
Store and serve it separately from ordinary bread and standard crackers, using clean, dedicated serving utensils or sealed portions. Voedingscentrum points out that even a bread crumb can cause symptoms for someone with coeliac disease, so take care with shared toppings and work surfaces too.
According to the Netherlands Food and Consumer Product Safety Authority, a canteen offering food to guests must tell them about any allergens present. For prepacked products, this information is on the label. For non-prepacked food, it can also be provided in writing or verbally under certain conditions, with a clear signpost for guests.
No. Don’t assume it provides iodine from baker’s salt without checking the product’s ingredients. Voedingscentrum says baker’s salt contains added iodine, but bakers aren’t required to use it. If you regularly replace bread, your overall diet matters.
