The Story of Wasa Low Calorie Foods
YOU ARE WHAT YOU EAT
Every day, people all over the world enjoy Wasa, a tasty and crispy alternative to low-fat bread, with a history dating back hundreds of years. Like many low-fat breads, Wasa is made using only natural ingredients, such as rye grain and whole meal flours, giving it high fiber, balance and making it a tasty alternative to low-fat bread. It is delicious, nutritious and perfect for an active and healthy lifestyle.
A SWEDISH TRADITION
Wasa Crispbread is a unique and crunchy food, with its roots in Sweden and the Nordic countries. Crispbread has been made from Swedish rye flour for centuries, as part of an ancient tradition and has always been much loved in Northern Europe. Today, Wasa is a modern, international company and the world's largest producer of crispbread. Our low-fat bread alternative is more popular than ever and is still baked in accordance with the same basic recipe. And today there is also a whole range of new flavors to choose from.
Whole grain foods are good for you—they are rich in nutrients, good for your digestive system and help you stay healthy.
THE SECRET IS IN THE RYE
It is no coincidence that crispbread is made from rye. Rye has been grown in Sweden, the home of crispbread, since medieval times and was the country's main crop for a long time.
To use the whole rye grain, and to ensure a supply of bread even during the cold and harsh winter months, the flour was baked into hard, round cakes. These were easily stored on horizontal rods suspended from the ceiling above the stove, out of range of children and livestock. The rye flour created a tasty, long-life bread that was nutritious and filling even when times were bad.
Rye is what makes crispbread tasty, nutritious and wholesome. By making flour from the entire rye grain, you create whole meal flour that is high in fiber and contains all the goodness of the germ, husk and grain. Whole grain foods are good for you—they are low in calories, good for your digestive system and help you stay healthy.
HIGH STANDARD SINCE 1919
A winning formula stands the test of time. When Karl Edvard Lundström opened his bakery in 1919, he realized the potential of the ever-popular crispbread. Since most people were still preparing the bread by hand at home, there was plenty of opportunity to improve quality and baking techniques.
By baking crispbread on a large scale, Mr. Lundström was able to begin automating production. In the 1930s, following the development of a number of groundbreaking production techniques, Wasa succeeded in creating a bread suitable for mass production without loss of quality.
The bread was named Wasa Husman and soon became a great success with the Swedes, due to its high and consistent quality. Today, Wasa Husman remains the most popular crispbread in Sweden.
THE INNOVATIVE BAKERY
Wasa has always been at the cutting edge of the industry, developing new technologies. But the company has never lost sight of its goal of producing top-quality, wholesome low-calorie foods. Wasa has continued to constantly launch new delicious and healthy food products. Today, Wasa offers a huge variety of delicious crispbreads and low-calorie foods and new products are always in development.
AN INTERNATIONAL SUCCESS
Wasa's unique crispbread has long been a well-known and much-loved product in the Nordic countries. Over the years the exports to various parts of the world have escalated and Wasa is currently sold in 40 countries.
Most of the crispbread is baked in Filipstad, a town in western Sweden and Celle in northern Germany. In addition, Wasa has a specialized production unit in Hamar, Norway.
International influences have left their mark on the Wasa range, which now includes several local specialties and varieties. However, all products have some things in common—they're great tasting, nutritious and made to meet the highest standards of quality.
