For your first food shop, choose crispbread that is explicitly labelled ‘wholegrain’. Then compare fibre and salt per 100 g, pack size and allergen information. A larger pack is only practical if you’ll use it all. Don’t assume that the salt in crispbread is iodised baker’s salt.
You want to choose a wholegrain staple for your first food shop and compare the fibre per 100 g. The product information from Albert Heijn and Jumbo gives figures of 10.9 to 20 g per 100 g for the varieties covered here.
You’re looking for crispbread for breakfast, lunch or a snack, but don’t want to buy more than you’ll use. The own-brand packs from Albert Heijn and Jumbo discussed here each contain 375 g.
You check which grains and allergens a particular variety contains. The products discussed contain rye and/or wheat; sesame and warnings about the possible presence of other allergens vary by pack.
Start with the ‘wholegrain’ label. Then compare the nutritional information on the same per-100 g basis and check whether the pack size suits how much you’ll use.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Wholegrain and fibre | Look for the ‘wholegrain’ label and compare fibre per 100 g. | When I stock up on wholegrain crispbread, I don’t want to rely on its brown colour or a fibre claim alone. Around 46% of consumers prioritise being confident that it’s wholegrain and a good source of fibre. |
| Pack size and how much you use | Compare pack weights and think about how quickly you’ll get through an opened pack. | For everyday use, I want a pack I can finish before the crispbread loses its crunch. Around 27% of consumers prioritise this practical approach to stocking up. |
| Ingredients and allergens | Check the grains, sesame and warnings about possible presence on the specific pack. | If I need to avoid certain ingredients, the variety itself has to meet my requirements. For around 27% of consumers, checking the ingredients is the most important factor. |
Colour, type of grain and a fibre claim don’t, on their own, mean that a cracker is entirely wholegrain. According to the Voedingscentrum, a cracker can only be called ‘wholegrain’ if it’s made entirely from wholemeal flour.
Look for the ‘wholegrain’ label on the pack, then compare fibre per 100 g.
The varieties discussed also differ in salt content, grains used and allergen information. Fibre figures alone won’t answer those other shopping questions.
Read the nutritional information per 100 g, as well as the ingredients and allergen information on the pack you’re buying.
The word ‘salt’ in an ingredients list doesn’t confirm that iodised baker’s salt has been used. The Voedingscentrum also says that using baker’s salt in bread isn’t compulsory.
If iodine content is important to your purchase, check the product information or ask the manufacturer.
The storage instructions for the products discussed recommend keeping them in a dry place and sealing the pack tightly after opening.
Choose an amount that suits how much you use and follow the storage advice on the pack.
Crispbread that goes soft and gets left uneaten may eventually be thrown away.
The Wasa Wholegrain listed by Albert Heijn is a rye variety with a short ingredients list.
The wholegrain variety listed by Albert Heijn combines wheat and rye.
AH Knäckebröd volkoren is an own-brand variety in a 375 g pack.
Jumbo Knäckebröd Volkoren is an own-brand variety in a 375 g pack.
Lidl lists a 250 g pack of wholegrain crispbread as a store product.
These two Wasa packs are worth considering if you’re looking for a wholegrain rye base for breakfast or lunch. Assess each variety separately: the same brand name doesn’t mean their nutritional values and allergen information are interchangeable.
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An option if you enjoy crispbread with toppings for breakfast or lunch and are looking for a wholegrain rye variety. For this pack, compare fibre per 100 g and check the ingredients and allergen information, including milk and the possible presence of sesame.
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An option if you’re looking for wholegrain rye crispbread to use as a base for toppings. When comparing, check the fibre and salt per 100 g on this pack. If you have allergies, also read the information about rye, sesame and milk.
Look for the ‘wholegrain’ label on the pack. According to the Voedingscentrum, crackers can only use this label if they’re made entirely from wholemeal flour. Then compare fibre per 100 g, as wholegrain varieties don’t all have the same nutritional values.
No, the varieties from AH, Jumbo, Wasa and Bolletje discussed here contain gluten-containing cereals. The grains used and other allergens vary by product, so check the allergen information on the specific pack.
No, ‘salt’ in an ingredients list doesn’t confirm that it’s iodised baker’s salt. The Voedingscentrum says that using baker’s salt isn’t even compulsory in bread. Check the product information or ask the manufacturer if this distinction matters to your purchase.
Store it in a dry place and seal the pack tightly after opening. Follow the instructions on the pack, as the exact storage advice can vary by product.
