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Wasa Multi Grain Crispbread Swedish Style
Photo: Open Food Facts contributors (CC BY-SA)

Food

Wasa Multi Grain Crispbread Swedish Style

275 g

Good out of 100 Medium confidence
  • Ultra-processed
  • Contains added sugars
  • Contains whole grains
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Why it scores 61

Wasa Multi Grain Crispbread Swedish Style scores 61 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. Malt syrup: An added sugar. Strong
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. Fiber 21.4 g / 100 g: A good source of fiber. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better crackers

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Multi Grain Crispbread Swedish Style

START100

Ingredients

  • Malt syrup
    Strong An added sugar. [1][2][3]
  • Sunflower lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
subtotal−22.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
subtotal−18

Nutrition per 100 g

  • Salt 1.2 g / 100 g
    Strong High in salt. [5]
  • Energy 321 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 21.4 g / 100 g
    Strong A good source of fiber. [2]
  • Protein 14.3 g / 100 g
    Info A good source of protein. [2]
subtotal+1
TOTAL 61Good

100 − 39.5 = 60.5 → 61

Can’t score above 79. Contains malt syrup, an ingredient of high concern. [1][2][3]

GTIN 00033617007032 · 2026-08-03

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy321 kcal
Fat0 g
Saturated fat0 g
Trans fat0 g
Carbohydrates78.6 g
Sugars0 g
Added sugars0 g
Fiber21.4 g
Protein14.3 g
Salt1.2 g

Serving: 1 slice (14 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

WHOLE GRAIN RYE FLOUR, SOUDOUGH, OAT FLAKES, WHOLE GRAIN WHEAT FLOUR, WHOLE GRAIN OAT FLOUR, WHOLE GRAIN BARLEY FLOUR, YEAST, BARLEY MALT EXTRACT, SUNFLOWER LECITHIN*, SALT.

Allergens and diets

Contains: Wheat, Gluten

May contain: Milk, Sesame

  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

More from Wasa

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  5. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  6. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  7. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org