Student on a tight food budget
You’re looking for a wholegrain base for a quick meal and want to choose a pack you’ll actually finish.
Who is this choice relevant to?
Student keeping an eye on fibre
You want to be able to tell whether a product is wholegrain and compare the fibre, salt and ingredients using the same nutritional basis: per 100 g.
Student replacing bread or avoiding certain ingredients
You regularly eat crispbread instead of bread, or need to check carefully for gluten and other ingredients. According to the Voedingscentrum, bakers don’t always use baker’s salt, so check the exact pack if iodine from bread is a concern for you.
What should you look for?
Start with the ‘wholegrain’ label. Then compare pack sizes and nutritional information, and read the ingredients if you’re replacing bread or need to avoid certain substances.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Pack size | Check the weight and choose an amount you can finish once opened. Store crispbread in a dry place in a tightly sealed pack. | With a tight food budget, I don’t want to be left with an opened pack that loses its crunch; around 36% of consumers put this practical consideration first. |
| Wholegrain and fibre | Look for the ‘wholegrain’ label, then compare fibre per 100 g; check the salt content on the same basis, too. | I want to be sure my crispbread is wholegrain and compare the nutritional values of different packs; around 29% of consumers give this the highest priority. |
| Using it as a bread substitute | Check the ingredients list for iodised salt or baker’s salt. The Voedingscentrum points out that baker’s salt isn’t always used. | If I often replace bread with crispbread, I don’t want to assume, without checking the label, that both products contribute to my iodine intake in the same way; this is the main question for around 21% of consumers. |
| Ingredients and allergens | Read the full ingredients and allergen information. Standard wholegrain crispbread made with rye, wheat or barley is not the same as a product specifically labelled gluten-free. | If I need to avoid gluten or another ingredient, the exact pack needs to suit my diet; around 14% of consumers put this check ahead of other selection criteria. |
Common mistakes
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Assuming ‘high in fibre’ means ‘wholegrain’
A fibre claim doesn’t, by itself, tell you whether crispbread is wholegrain. The Voedingscentrum explains that the ‘wholegrain’ label on crackers is linked to the use of wholemeal flour.
First check that the pack says ‘wholegrain’, then compare the fibre per 100 g.
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Assuming it contains iodine from baker’s salt
According to the Voedingscentrum, bakers aren’t required to use baker’s salt. So you can’t tell whether a pack contains iodised salt just from the type of product.
Read the ingredients list if crispbread regularly replaces bread, and take the rest of your diet into account when making your choice.
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Assuming standard wholegrain crispbread is gluten-free
The standard varieties described here, made with rye, wheat or barley, contain gluten-containing grains. ‘Wholegrain’ or ‘high in fibre’ doesn’t mean gluten-free.
If needed, choose a product specifically labelled gluten-free and check its other ingredients and allergens, too.
Brands to consider
The details below apply to the varieties named, not necessarily to all crispbread from the same brand. Always check the pack you’re planning to buy.
Wasa
The Wasa Wholegrain variety described by Albert Heijn is made with wholegrain rye and has a short ingredients list.
- Albert Heijn lists 20 g of fibre and 1,2 g of salt per 100 g for this variety.
- This variety contains rye and gluten. Check the allergen information on the exact pack.
Albert Heijn
AH Wholegrain Crispbread is a standard own-brand variety. Albert Heijn also sells a separate crispbread product labelled gluten-free.
- For its standard wholegrain variety, Albert Heijn lists 12 g of fibre and 0,7 g of salt per 100 g.
- The standard variety contains wheat, rye, gluten and sesame; don’t treat it as interchangeable with the gluten-free variety.
Jumbo
Jumbo Wholegrain Crispbread is an own-brand variety made with wheat and rye.
- For the variety described, Jumbo lists 10,9 g of fibre and 0,71 g of salt per 100 g.
- This variety contains gluten, rye and wheat. Also read the statement about ingredients that may be present.
Bolletje
The Bolletje Wholegrain High-Fibre Crispbread variety described combines wholegrain wheat, rye and barley.
- Albert Heijn lists 14 g of fibre and 0,97 g of salt per 100 g for this variety.
- The variety described contains gluten-containing grains and sesame; according to the product information, it may also contain lupin.
Ryvita
Ryvita describes its Original Crispbread as a product made with wholegrain rye.
- For its British Original Crispbread, Ryvita lists 88 g of wholegrain rye flour per 100 g of product, 13,4 g of fibre and 0,75 g of salt per 100 g.
- Don’t use this British product information for a Dutch pack without checking its label.
Crispbread on Joybuy
These packs may suit you if you’re looking for wholegrain crispbread for a student meal. Before choosing, compare the nutritional information and ingredients on the specific pack, especially if you’re checking fibre, iodine or allergens.
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Bolletje Whole Grain Crispbread, 265 g
An option if you’re looking for wholegrain crispbread for a quick meal. For this pack, check the fibre and salt per 100 g, and read the ingredients and allergen information if you need to avoid certain grains or sesame.
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Wasa Lightweight Crackers, 300 g
This pack could be a good option if you want crispbread to eat with toppings. Check the exact pack for the wholegrain label and fibre per 100 g, and read the ingredients if rye or dairy products are relevant to you.
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Wasa Wholegrain Crispbread, 260 g
An option if you’re specifically looking for wholegrain crispbread to eat with toppings. Check the fibre per 100 g and allergen information on this pack; rye-based crispbread isn’t suitable if you need to avoid gluten.
Frequently asked questions
How can I tell if crispbread is wholegrain?
Check whether the pack says ‘wholegrain’. According to the Voedingscentrum, ‘brown’, ‘multigrain’ or ‘high in fibre’ alone doesn’t prove that a cracker is made entirely with wholemeal flour.
Does crispbread always contain iodine from baker’s salt?
No, don’t assume it does. The Voedingscentrum says that bakers aren’t required to use baker’s salt; if you often eat crispbread instead of bread, check the ingredients list for iodised salt or baker’s salt.
Is standard wholegrain crispbread gluten-free?
Not if it contains gluten-containing grains such as rye, wheat or barley. If you need to avoid gluten, choose a product specifically labelled gluten-free and check its other ingredients and allergens, too.
How should I store an opened pack?
Store crispbread in a dry place and seal the pack tightly after opening. Albert Heijn and Jumbo’s product information recommends storing it in a dry, sealed pack to keep it crisp.