"I'm treading dangerous ground critiquing classics such as Jacob's cream crackers and Carr's table water biscuits, some of Britain's most nostalgic family foods. There's nothing wrong with a bit of comfort eating, especially at Christmas, but both are also symbols of our industrial food culture: bland, beige and unadventurous. That said, maybe they're just the ticket as a neutral vehicle for transporting cheese to the mouth."
"The bottom-of-the-range crackers tested here were strikingly homogeneous: they're essentially generic cardboard cut-outs made with commodity flour, palm oil and a plethora of raising agents. Food safe, yes, but firmly in ultra-processed food (UPF) territory. However, once the price gets up to about 2.50 per 100g, everything changes: restaurant-quality sourdough crackers, flavour-packed flatbreads and some classy products that are genuinely nourishing, minimally processed and traceable."
Many classic British crackers are bland, industrial products made from commodity flour, palm oil and raising agents and qualify as ultra-processed foods. Low-cost crackers often perform well in taste tests despite homogeneous, neutral profiles suitable for transporting cheese. Spending about £2.50 per 100g yields marked improvements: sourdough crackers, flavourful flatbreads and minimally processed, traceable products that provide better provenance and nourishment. Peter's Yard sourdough crackers are a standout with multiple flavours, crisp texture and high-quality ingredients. Larger supermarket selections offer value and neutral options, while premium crackers better complement and elevate cheeseboards.
Read at www.theguardian.com
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