The traveller who wants to take a dry snack
You want to be able to keep your crispbread with you on the go without putting damp toppings on it. A dry, well-sealed pack and toppings added just before eating are a good fit.
Who is this relevant to?
The shopper comparing wholegrains and fibre
You check the wholegrain information and nutritional values per 100 g, rather than relying on the word ‘sourdough’ on the front of the pack.
The traveller who checks ingredients carefully
You want to know before setting off which grains and allergens the product contains, and whether it carries a warning about possible traces of other allergens.
What should you look for when choosing?
First, decide whether the crispbread suits your dietary preferences. Then compare the nutritional information and think about how you’ll keep the pack dry on the go.
| What to consider | What to check before buying | Who it matters to |
|---|---|---|
| Keeping it dry and crisp | Read the storage advice and consider how you’ll keep an opened pack dry and sealed while travelling. | If I want crisp crispbread on the go, I’d rather take the toppings separately. Around 38% of consumers put keeping it dry and crisp first. |
| Wholegrain content, fibre and flavour | Compare the wholegrain information, ingredients, and fibre and salt per 100 g. | If you’re mainly looking for wholegrain rye or a particular sourdough flavour, you’ll want to know more than the front of the pack tells you. Around 31% of consumers put this combination first when choosing. |
| Gluten and other allergens | Read the current ingredients list, allergen information and any ‘may contain’ warnings. If you need a gluten-free option, check for an explicit gluten-free label. | If I need to avoid certain grains or allergens, I want to be able to check whether this product is suitable before setting off. For around 31% of consumers, ingredients and allergens come first. |
Common mistakes
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Assuming sourdough means wholegrain
The word ‘sourdough’ doesn’t tell you how much wholegrain or fibre the crispbread contains. According to the Voedingscentrum, the term ‘wholegrain’ on crackers refers to the wholegrain flour used.
If wholegrains or fibre matter to you, read the ingredients list and compare the nutritional information per 100 g.
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Assuming fermentation makes rye crispbread gluten-free
Rye, wheat and barley are gluten-containing grains. The Wasa and Leksands varieties discussed here contain these grains; sourdough doesn’t change their allergen information.
If you need a gluten-free product, look for an explicit gluten-free label and check the current packaging.
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Taking an open pack or damp toppings with you
Moisture and damaged packaging make crispbread less practical as a crunchy snack. The product information for the varieties discussed here advises storing them in a dry place.
Take the pack with you well sealed, use a dry container if needed, and add damp toppings just before eating.
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Assuming iodised salt is a standard product feature
You can’t tell from the words ‘crispbread’ or ‘sourdough’ what kind of salt a particular product uses. According to the Nederlands Bakkerij Centrum, the use of iodised baker’s salt isn’t a legal requirement.
Check the product-specific information on the packaging or ask the manufacturer if this affects your choice.
Brands compared
Compare the varieties listed based on their own ingredients and nutritional information; a brand name doesn’t tell you what every product from that brand contains.
Wasa
Albert Heijn lists Wasa Sourdough Rye as containing natural sourdough and 100% wholegrain rye, with around 19 pieces per pack.
- The stated nutritional values include 19 g of fibre per 100 g.
- This variety contains rye and barley. Also check the current warnings about possible traces of other allergens and the stated salt content of 1.2 g per 100 g.
Leksands
Albert Heijn describes Leksands Swedish Rye Crispbread with sourdough as a triangular sourdough variety labelled 100% wholegrain.
- The stated nutritional values include 21 g of fibre per 100 g.
- As well as rye, this variety contains wheat and barley. The stated salt content is 1.2 g per 100 g.
Ryvita
Ryvita Dark Rye is a dark rye crispbread you could compare if sourdough isn’t a requirement. The variety described comes from Ryvita’s UK product information, which doesn’t tell you anything about a Dutch sourdough variety.
- According to Ryvita, Dark Rye contains 92 g of wholemeal rye flour per 100 g of product.
- Don’t use this product description as confirmation that a variety is available in the Netherlands.
Sourdough crispbread at Joybuy
This Wasa variety is a good fit if you’re looking for sourdough rye crispbread that you can keep dry on a road trip. Check the current packaging when you buy if allergens or pack size are important to you.
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Wasa Sourdough Rye Crackers, 235 g
An option if you can keep your sourdough rye crispbread dry and take the toppings separately.
235 g pack. Joybuy recommends storing in a cool, dry place, away from moisture, heat sources and direct sunlight.
Rye contains gluten. Check the current ingredients and allergen information on the packaging before choosing this product.
Frequently asked questions
Does sourdough tell you anything about the nutritional value of crispbread?
Not about its overall nutritional value. Check the wholegrain information, ingredients and nutritional values per 100 g separately; ‘sourdough’ doesn’t automatically tell you how much fibre or salt a variety contains.
Is rye sourdough crispbread suitable if I need to eat gluten-free?
Not the Wasa and Leksands varieties discussed here: they contain gluten-containing grains. For a gluten-free option, look for a product with an explicit gluten-free label and check the current packaging.
How can I keep crispbread crunchy on a road trip?
Keep it dry and make sure an opened pack is well sealed. Add damp toppings just before eating and check that the packaging is intact; the product information for Wasa and Leksands advises storing their products in a dry place.
Does sourdough crispbread always contain iodised baker’s salt?
No, don’t assume that based on the type of product. According to the Nederlands Bakkerij Centrum, the use of iodised baker’s salt isn’t a legal requirement. Check the packaging or ask the manufacturer if this matters to your choice.