When shopping for Christmas, start by checking the product name and the types of flour used in wholegrain crispbread. Then compare fibre and salt per 100 g, allergens and pack size. A simple rye variety can be served with a range of toppings, while a variety containing wheat or sesame is only suitable if its ingredients are safe for everyone at the table.
If you’re buying crispbread for several Christmas meals, compare the wholegrains used and the fibre per 100 g. That way, the nutritional information helps guide your choice, rather than the colour or look of the packaging alone.
For a shared breakfast or a festive sharing board, check each pack to see which grains and other allergens it contains, and what it says under ‘may contain’.
If you want to serve crispbread with a variety of toppings, compare a simple rye option with varieties containing several grains, seeds or oil. Check the ingredients and number of servings too.
Start with the wholegrain description and ingredients. Then check that the crispbread is suitable for everyone eating, and compare the nutritional information and pack size for your planned Christmas meals.
| What to consider | What to check when buying | Who it matters most to |
|---|---|---|
| Wholegrain and fibre | Read the product name and types of flour used; compare the fibre per 100 g on the current packaging. | If I’m looking for a wholegrain option to serve with several meals, I want to know which flour has been used and how much fibre the product contains. Around 42% of consumers prioritise this combination. |
| Allergens | Check the ingredients and ‘contains’ and ‘may contain’ statements on every pack. | When I’m hosting guests, I need to check whether ingredients such as rye, wheat or sesame could be a problem for them. For around 33% of consumers, checking allergens is the most important factor. |
| Mealtimes and storage | Compare the weight, number of servings and salt per 100 g; check how to store the product after opening. | For breakfast, lunch and a sharing board, I want to choose a pack that suits the number of occasions and the toppings I’ve planned. Around 25% of consumers prioritise versatility across these mealtimes. |
Colour or a fibre claim alone doesn’t tell you which flour has been used. According to the Netherlands Nutrition Centre, crispbread in this product category can only be called wholegrain if all the flour used is wholemeal.
Check the product name and ingredients list, then compare the fibre per 100 g with other crispbread varieties.
The varieties reviewed differ in the allergens they contain and may contain. The Netherlands Food and Consumer Product Safety Authority says allergens must be clearly stated on the label.
Check the ingredients and allergen information on the current packaging for every variety you choose, even if you already know the brand.
The salt content and pack size can also affect your choice. Albert Heijn lists 0.7 g of salt per 100 g for AH Knäckebröd volkoren and 1.2 g per 100 g for the Wasa Volkoren variety reviewed.
Compare fibre and salt on the same basis, per 100 g, and consider how much you’ll need for the meals you’ve planned.
The Dutch Commodities Act Decree defines baker’s salt as iodised table salt used in bread and other baked goods. NBC says that using iodised baker’s salt is not a legal requirement.
If added iodine matters to you, check the ingredients list for baker’s salt or another indication that iodised salt has been used.
The Wasa Volkoren variety described by Albert Heijn is a rye option with a short ingredients list.
AH Knäckebröd volkoren is an own-brand option in a 375 g pack.
According to the product information, Bolletje Knäckebröd Volkoren combines several grains with sesame.
Leksands Knäcke original is a rye variety in a triangular shape.
Jumbo Knäckebröd Volkoren is a 375 g own-brand option for comparing the number of servings per pack.
Ryvita offers rye crispbread, so you can compare the ingredients and nutritional values of different varieties.
These products offer wholegrain crispbread for breakfast, lunch or serving with toppings on a sharing board. Check the pack you choose for the types of flour, nutritional information and allergens; the product name alone won’t tell you how much fibre it contains.
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An option if you’d like to serve wholegrain crispbread for breakfast or lunch. The pack contains 265 g; for shared meals, check the ingredients and allergens on the pack.
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If you’re looking for a crispbread variety to serve with a range of toppings, this could be an option. The pack contains 300 g; check the fibre per 100 g and allergen information before comparing it with other varieties.
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If you’re looking for crispbread to serve with toppings or as a snack, this could be an option. The pack contains 215 g; check the ingredients, fibre per 100 g and allergen information on the label.
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If you want to serve wholegrain crispbread with different toppings, this could be an option. The pack contains 260 g; compare the fibre and salt per 100 g on the label, and check the allergens for everyone eating.
Look for the wholegrain description and the types of flour in the ingredients list. According to the Netherlands Nutrition Centre, a product in this category can only be called wholegrain if all the flour used is wholemeal. When comparing varieties, check the current packaging too.
No. Wholegrain doesn’t mean gluten-free. The rye and wheat varieties described contain gluten-containing cereals. If you’re buying gluten-free, choose a product only if its current packaging has a suitable claim and allergen information.
No. Don’t assume iodine has been added without checking the ingredients. The Dutch Commodities Act Decree defines baker’s salt as iodised table salt for baked goods, but NBC says using iodised baker’s salt is not a legal requirement.
Follow the storage instructions on the pack and seal it well after opening. Albert Heijn recommends storing its wholegrain crispbread in a sealed tin; Jumbo advises sealing its pack securely.
