Peter's Yard Original Sourdough Crackers
Crispbreads
60Good
No additives declaredNOVA 3
5060198820052 · 90g
Ingredients, most to least
Mostly _milk_, _rye_ flour and _wheat_ flour.
A percentage with ≤ in front of it is a ceiling, not a measurement: the most that can be in the pack, given what the label declares and the order the list runs in. A plain percentage is one the label states outright.
- 2 moderate
- 1 watch
- 3 not rated
- 3 no concern
- 1 benefit
- 1_Milk_≤ 65.5%No concern
Milk. A declarable allergen.
Open Food Facts ingredient taxonomyNot vegan
- 2_rye_ flour≤ 38.5%Not rated
No published position is recorded here for this ingredient. That is a gap in this register, not a statement that it is fine.
Open Food Facts ingredient taxonomy
- 3_wheat_ flour≤ 29.5%Watch
Refining removes the bran and the germ, and with them most of the fibre.
Composition of cereal fractions
- 4sourdough11.5%Not rated
No published position is recorded here for this ingredient. That is a gap in this register, not a statement that it is fine.
Open Food Facts ingredient taxonomy
- _rye_ flour11.5%Not rated
No published position is recorded here for this ingredient. That is a gap in this register, not a statement that it is fine.
Open Food Facts ingredient taxonomy
- water≤ 5.8%No concern
Water.
Open Food Facts ingredient taxonomy
- 5_wholewheat_ flour≤ 11.5%Benefit
A whole grain: the bran and germ are retained, so the fibre stays with it.
WHO guideline on carbohydrate intake, 2023
- 6honey≤ 11.5%Moderate
Counted as a free sugar by WHO regardless of its source, which recommends limiting free sugars to under 10% of energy intake.
WHO guideline on sugars intake, 2015Not vegan
- 7salt≤ 1.6%Moderate
WHO recommends adults consume less than 5 g of salt a day, which most populations exceed.
WHO guideline on sodium intake, 2023
- 8yeast≤ 1.6%No concern
A leavening agent.
Open Food Facts ingredient taxonomy
Show the text as printed
_Milk_, _rye_ flour, _wheat_ flour, sourdough 11.5% (_rye_ flour, water), _wholewheat_ flour, honey, salt, yeast.
Percentages marked est. are Open Food Facts’ estimate from the order and the declared figures, not numbers off the pack. An ingredient marked not rated is a gap in this register rather than a clean bill of health.
How this number was made
60/100
Good
- Nutri-Score
- c
- NOVA
- 3 of 4
- Additives
- 0
Nutrition carries 55% of the weight and scores 46 out of 100, so it decides this almost on its own.
Nutrition
55% × 46
Additives
25% × 100
Processing
20% × 50
Column width is the weight you set. Column height is that axis out of 100. The shaded area is the score.
NutritionGrade C · 8 points46/100+25.3
Counts against it
- Energy1552 kJ per 100 g4/10
- Sugars4 g per 100 g1/15
- Saturated fat1.2 g per 100 g1/10
- Salt1.6 g per 100 g7/20
Counts for it
- Fibre8.1 g per 100 g5/5
- Fruit, vegetables and legumes0% of the product0/5
- Protein was not countedThe 2023 algorithm drops the protein credit once negative points reach 11, so a high-sugar or high-fat food cannot buy the points back with protein.
- Nutri-Score points13 negative − 5 positive = 8, which Open Food Facts grades C
Higher points in the first block mean a worse food; higher points in the second mean a better one. Open Food Facts computes them with the 2023 Nutri-Score algorithm, and the grade band is stretched onto 0–100 here so the letter and the number always agree.
AdditivesNone declared100/100+25.0
- No additives foundThe parsed ingredient list contains no E-numbered additives.0/100
ProcessingNOVA 350/100+10.0
- NOVA group 3 of 4Processed food: a group 1 food with salt, sugar, oil or a preservative added.50/100
Organic labelNone on record0 · unweighted
- No organic certification foundOrganic certification describes how the food was farmed, not what is in it. This axis is weighted 0 by default for that reason.0/100
Panel, per 100 g
| Energy | 367kcal |
|---|---|
| Fat | 2.8g |
| of which saturates | 1.2g |
| Carbohydrate | 69g |
| of which sugars | 4g |
| Fibre | 8.1g |
| Protein | 13g |
| Salt | 1.6g |
Within its own category
Compared against crispbreads rather than against all food. A low absolute score on olive oil or nuts is a known Nutri-Score artefact; the useful question is how this compares to the other things on the same shelf.
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