When comparing crispbread for a canteen lunch, first check the sugars per 100 g: ‘reduced sugar’ means something different from ‘low sugars’. Then choose a variety that suits the intended lunch and also compare fibre, salt, ingredients and allergens. If you serve products unpackaged, allergen information must be available to guests before they buy.
They want to be able to buy the same lunch offering regularly without confusing a sugar claim with the amount of sugars per 100 g. Fibre, salt and packaging information also matter when comparing products.
They want a base for toppings and look beyond sugars to wholegrain ingredients, fibre and the overall make-up of their lunch.
They need to be able to check which allergens are in the crispbread and its toppings. This requires extra care when products are served unpackaged in the canteen.
Compare crispbread within the same product category using the nutritional information per 100 g. Then decide whether your chosen variety works as a lunch base and whether guests can access the allergen information.
| What to consider | What to check when buying | Who is this most important for? |
|---|---|---|
| Sugar content and claim | Check ‘of which sugars’ per 100 g. If a product claims ‘reduced sugar’, ask what it is being compared with; don’t confuse this claim with ‘low sugars’. | If I want to offer less sugar in the canteen, I need to know how much sugar the chosen variety actually contains. This is the main priority for around 33% of consumers. |
| Fibre and how it works for lunch | Compare fibre per 100 g and check the wholegrain ingredients. Check sugars and salt in the same nutrition table. | For a lunch with toppings, I’m looking for crispbread that works as a base, not just a product with a prominent sugar claim. Around 42% of consumers give this lunch base top priority. |
| Allergens and serving | Check the current label for each variety and its toppings. If products are served unpackaged, make allergen information accessible before purchase. | When I eat in the canteen, I need to be able to check in advance whether the product and toppings on offer are suitable for me. This is the main concern for around 25% of consumers when making this choice. |
Under European rules on nutrition claims, ‘reduced sugar’ compares a product with a similar product; the required reduction is at least 30%. For solid foods, ‘low sugars’ means no more than 5 g of sugars per 100 g. The claims therefore answer different questions.
Check the amount of sugars per 100 g and, if a reduction claim is made, ask which comparable product is used as the reference.
The figures show why a second check is needed: according to Jumbo, Jumbo Knäckebröd Volkoren contains 10.9 g of fibre and 0.71 g of salt per 100 g; Albert Heijn lists 14 g of fibre and 0.97 g of salt per 100 g for Bolletje wholegrain high-fibre crispbread.
When comparing crispbread, check fibre, sugars and salt side by side, always per 100 g.
Crispbread and its toppings can contain different allergens. The Netherlands Food and Consumer Product Safety Authority says that allergen information must also be provided to consumers for non-prepacked foods.
Check the information for every variety and its toppings, and make it accessible to guests before they buy.
Dutch rules on iodine in baker’s salt do not mean that every variety of crispbread is made with baker’s salt.
Only make a product-specific claim about iodine if it is supported by the current label or supplier specification.
Always compare the specific variety you’re considering: nutritional information, ingredients and allergens can differ between product ranges.
Jumbo Knäckebröd Volkoren is an example to consider if your canteen is looking for a larger pack: Jumbo lists a 375 g pack with 25 portions.
Bolletje wholegrain high-fibre crispbread is a useful example for comparing wholegrain varieties.
The range shown by Albert Heijn includes Wasa Wholegrain, High Fibre, Sesame and Sourdough Rye varieties.
Ryvita Original is a rye crispbread for which the manufacturer publishes a UK product specification.
Albert Heijn’s category page features both its own-brand products and a range of crispbread brands and varieties.
This selection includes crispbread that can be used as a base for toppings, as well as a filled snack in individual portions. Before buying, check whether the nutritional information and allergens for each variety are suitable for your canteen offering.
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An option to consider as a base for a canteen lunch with toppings. Before choosing this variety, compare the sugars, fibre and salt per 100 g on the current label.
Also check the allergen information if you serve the crispbread unpackaged.
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Worth considering as crispbread for a lunch with toppings. If these figures are important to your choice, check the label for fibre and salt per 100 g as well as sugars.
Read the ingredients and allergen information on the current pack before serving it to guests.
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A filled snack in individual portions, rather than plain crispbread that guests can top themselves. Assess the nutritional information for the complete product.
Check the allergens in both the crispbread and the cheese filling before serving.
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A wholemeal crispbread to consider as a lunch base. When comparing it with other varieties, check that the label gives sugars and salt per 100 g.
Take the current ingredients and allergen information into account if you plan to serve it unpackaged.
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A wholegrain variety to compare if you’re looking for crispbread as a base for toppings. Check sugars, fibre and salt on the current label, all per 100 g.
Check the allergen information for this pack separately from that of other Bolletje varieties.
No. Under European rules on nutrition claims, solid foods can only be labelled ‘low sugars’ if they contain no more than 5 g of sugars per 100 g. A ‘reduced sugar’ claim, meanwhile, requires a reduction of at least 30% compared with a similar product. Check the nutrition table, and if a reduction claim is made, ask which product is used as the reference.
Yes. The Netherlands Food and Consumer Product Safety Authority says consumers must also be able to obtain allergen information for non-prepacked foods. Make sure this information is accessible before purchase for both the crispbread and its toppings. If it is provided verbally, guests must be clearly told that they can ask for it.
You can’t tell from the product category alone. Dutch rules on iodine in baker’s salt do not confirm which individual varieties are made with it. Check the current label or ask the supplier about the variety you’re considering.
Follow the storage instructions on the pack you’ve chosen. For its Knäckebröd Volkoren, Jumbo advises storing it in a cool, dry place and closing the pack securely after opening. When serving it, also keep the product information available for guests who want to check the ingredients or allergens.
