When choosing crispbread for an older person, don’t focus on the word ‘sourdough’ alone. Compare the ingredients, wholegrain content, fibre and salt per 100 g, and the allergens in the exact product variant. Thinner crispbread isn’t automatically easier to eat, so consider whether its crunchy texture suits the person you’re shopping for. And don’t assume it contains iodine from baker’s salt without checking the packaging or asking the manufacturer.
Looking for a wholegrain option for breakfast or lunch and wanting to compare the fibre content per 100 g. The Netherlands Nutrition Centre highlights fibre, vitamins and minerals as important considerations in the diets of older people.
Wanting to know how much salt the chosen variant contains and whether iodised baker’s salt has been used, without assuming this from the word ‘sourdough’.
Looking for crispbread that the person eating it will enjoy topping and eating. If they have mouth problems or difficulty chewing, the hard, crunchy texture needs extra consideration; the Netherlands Nutrition Centre notes that a dry mouth, among other things, can make eating more difficult.
Start by checking the ingredients and nutritional information for the exact variant. Then consider whether its texture is suitable for the person you’re buying it for.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Wholegrain content and fibre | Check which grains are used and compare the fibre content per 100 g on the packaging. | If I’m looking for a wholegrain product for breakfast or lunch, I want to be able to compare the fibre content of the variants I’m considering. This is the main priority for around 31% of consumers. |
| Salt, iodine and ingredients | Compare the salt content per 100 g and check the ingredients for a mention of iodised baker’s salt. | If you’re keeping an eye on salt or looking for iodine from baker’s salt, don’t rely on the name ‘sourdough’. This is the first consideration when buying for around 31% of consumers. |
| Texture and allergens | Consider whether crunchy crispbread is comfortable to eat and check the allergen information for the exact variant. | If eating hard foods is difficult or certain grains need to be avoided, suitability for the person eating it matters more than the shape of the product. This is the main priority for around 23% of consumers. |
| Shop and pack size | Check the pack size and whether the variant you want is available from your usual shop. | For regular shopping, I want to be able to find a familiar variant in a suitable pack size. This is the most important consideration for around 15% of consumers. |
The word ‘sourdough’ doesn’t tell you which type of salt has been used. The Netherlands Nutrition Centre says that bakers aren’t required to use baker’s salt.
If it matters to your choice, check the ingredients or ask the manufacturer whether iodised baker’s salt has been used.
Albert Heijn lists 19 g of fibre per 100 g for Wasa Sourdough Rye, while Jumbo lists 21 g for Leksands Sourdough. Both product listings also state that they contain 1.2 g of salt per 100 g. Toppings can contain salt too.
Compare fibre and salt on the same basis, and take the toppings into account when choosing what to serve.
A different shape doesn’t change the crunchy texture. The Netherlands Nutrition Centre points out that mouth problems, among other things, can make eating more difficult for some older people.
Consider what the person can chew comfortably, and choose a softer option if crispbread isn’t suitable.
A wholegrain variety or own-brand product isn’t automatically made with sourdough. Products from the same brand can also have different ingredients.
Check the product name and ingredients on the exact pack before comparing different variants.
Albert Heijn lists several separate crispbread variants, including Wasa Sourdough Rye, Sourdough Multigrain and Original Crisp.
Albert Heijn and Jumbo list a Leksands sourdough crispbread variant in a triangular shape.
Albert Heijn’s crispbread range includes listings for own-brand products and sourdough variants from Wasa and Leksands.
ALDI lists Goud Gebakken Robust crispbread, including a variant with wholegrains and seeds.
Ryvita describes Dark Rye and Original Crispbread among its rye crispbread varieties.
If you’re specifically looking for rye sourdough crispbread, you’ll find a Wasa variant below. When buying, also check the pack for nutritional information and allergens, and consider whether the crunchy texture will be comfortable to eat.
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An option if you’re specifically looking for rye sourdough crispbread.
Pack size: 235 g. Check the nutritional information and allergens for this variant, and consider whether its crunchy texture will be comfortable to eat.
No, you can’t tell from the word ‘sourdough’ alone. The Netherlands Nutrition Centre says that bakers aren’t required to use baker’s salt. Check the ingredients or ask the manufacturer about the variant you’re considering.
No, the variants described contain gluten-containing grains. The product information lists rye and barley for Wasa Sourdough Rye, and rye, wheat and barley for Leksands Sourdough. If you’re considering a different variant, check the allergen information on the pack again.
No, the hard, crunchy texture won’t suit everyone. The Netherlands Nutrition Centre lists a dry mouth and gum problems, among other things, as possible obstacles to eating. So consider how comfortable it will be for the person you’re buying it for.
No, compare the ingredients, salt and allergens for the exact variant as well as the fibre content. The toppings and whatever else the person eats also matter as part of a meal.
Follow the storage instructions on the pack you’ve chosen. The Wasa variants described come with advice to store them in a cool, dry place; Leksands says to store its product in a dark, dry place. Seal an opened pack well and check the best-before date.
