Choose between rye and multigrain based on the grains you want to eat, rather than the word ‘sourdough’ alone. According to Wasa, Wasa Sourdough Rye contains wholegrain rye; Wasa Sourdough Multigrain combines rye with oats, wheat and barley. For lunch, compare the fibre and salt per 100 g too, and check the allergens on the packaging.
If you want to use crispbread as the basis of your lunch, check whether it is labelled wholegrain and compare the fibre per 100 g. The Netherlands Nutrition Centre recommends comparing the nutritional information of products on this basis.
If you’re specifically looking for rye rather than a mix of grains, Wasa Sourdough Rye, with its wholegrain rye base, may suit you. Check the ingredients list for the exact composition.
If you need to avoid certain grains, read both the ingredients and the allergen information. According to the Netherlands Nutrition Centre, rye, wheat and barley contain gluten; ‘sourdough’ does not mean that crispbread is gluten-free.
First decide whether you’re looking for wholegrain rye or a combination of grains. Then compare the nutritional information per 100 g and check that the ingredients meet your allergy requirements.
| What to look for | What to check when buying | Who it matters to |
|---|---|---|
| Wholegrains and fibre | Check whether it is labelled wholegrain and compare the fibre per 100 g, as recommended by the Netherlands Nutrition Centre. | If crispbread is the basis of my lunch, I want to know which grain it’s made from and how much fibre it contains. This is a priority for around 50% of consumers. |
| Grain profile and flavour | Check whether the ingredients list features mainly rye or also includes oats, wheat and barley; don’t rely on ‘multigrain’ or ‘sourdough’ alone. | I’d rather make an informed choice between a rye option and a grain mix than go by the name on the front of the pack alone. Around 25% of consumers say this is a priority for them. |
| Allergens and salt | Check the allergen information and any warning about traces; compare the salt per 100 g. | If I need to avoid certain grains, I want to know what’s in the crispbread before I buy it. I also want to be able to compare the salt content. This is the most important check for around 25% of consumers. |
Sourdough tells you nothing about how much wholemeal flour or fibre a crispbread contains. The Netherlands Nutrition Centre distinguishes between a wholegrain claim and other product characteristics.
Check the wholegrain claim, ingredients and fibre per 100 g separately.
According to the Netherlands Nutrition Centre, rye, wheat and barley contain gluten. The Wasa varieties reviewed list grains containing gluten.
If you need a gluten-free product, look for an explicit gluten-free claim and check the current label every time you buy it.
Serving sizes can vary between products, so values per serving don’t provide a like-for-like basis for comparing two types of crispbread.
Compare the fibre and salt per 100 g. For a complete lunch, check the nutritional information for your toppings too.
The product category or where it’s sold in the Netherlands doesn’t tell you which salt is used in a particular crispbread.
If iodine matters to you, check the ingredients list for baker’s salt or iodised salt.
Wasa provides product information for Sourdough Rye and Sourdough Multigrain, so you can compare these two grain profiles.
Albert Heijn publishes nutritional information for Wasa Sourdough Multigrain and its own-brand wholegrain crispbread.
Jumbo publishes product information for Wasa Sourdough Rye and its own-brand wholegrain crispbread.
This product selection suits anyone looking for sourdough rye crispbread as the basis of their lunch. If you’re choosing between rye and multigrain, compare the ingredients and nutritional information for the multigrain variety too.
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For anyone looking for sourdough rye crispbread as the basis of their lunch. The pack contains 235 g; if you have allergy requirements, check the current ingredients and allergen information.
No. The term ‘sourdough’ says nothing by itself about whether a product is wholegrain or how much fibre it contains. Check the wholegrain claim and, as recommended by the Netherlands Nutrition Centre, compare the nutritional information per 100 g.
Choose a rye variety if you specifically want rye as the main grain; choose multigrain if you’re looking for a combination. According to Wasa, Sourdough Rye contains wholegrain rye, while Sourdough Multigrain combines rye, oats, wheat and barley. Check the allergens in both varieties.
Not automatically. According to the Netherlands Nutrition Centre, rye, wheat and barley contain gluten, and the Wasa sourdough varieties mentioned contain grains with gluten. If you need gluten-free crispbread, check that this is stated explicitly on the packaging.
Don’t assume it does: the salt used is a feature of the individual product, not the whole category. If iodine matters to your choice, check the ingredients list for baker’s salt or iodised salt.
