Norwegian Seeded Crispbread – Everything But The Bagel – 144 g 73% seeds • onion & garlic • 2.7g carbs per 18g crispbread • high in fibre • no added sugar
Fu:di Everything But The Bagel – extra-crunchy Norwegian seeded crispbreads made with 73% seeds, dried onion and garlic. Inspired by classic New York everything bagel seasoning, they deliver a bold, savoury crunch in every bite. Each 18g crispbread contains 2.7g of carbohydrates; the product is high in fibre, a source of protein and made without added sugar or added seed oils.
- Seed-packed 73% seeds Sesame, sunflower, flax and pumpkin seeds make up the heart of the recipe.
- Per crispbread 2.7g carbs / 18g Each crispbread also provides 2.9g of fibre and 4.4g of protein.
- Flavour Sesame, onion & garlic A bold savoury profile inspired by classic New York everything bagel seasoning.
Everything But The Bagel was awarded 1 Great Taste star in 2026. It is produced and packed in Norway and made with a plant-based recipe. There is no added sugar (contains naturally occurring sugars) and no added seed oils.
Best before: 01/09/2026
Same product, now at a reduced price.
What does a best-before date mean?
A best-before date is not the same as a use-by date. For dry foods, it indicates the period during which the manufacturer guarantees optimum quality. If the pack is unopened and the product has been stored correctly, it may still be suitable to eat after this date. Before eating, check its appearance, aroma, flavour and overall condition. Once opened, store in an airtight container to help keep the crispbreads crunchy for longer.
How to enjoy it: top with cream cheese and smoked salmon, avocado and egg, hummus, or go full New York deli with pastrami, mustard and pickles.
fu:di Everything But The Bagel – Norwegian seeded crispbread made with 73% seeds
fu:di Everything But The Bagel Norwegian Seeded Crispbread combines a proper crispbread crunch with the punchy savoury flavour of classic New York everything bagel seasoning. A full 73% of the recipe is made up of seeds – sesame, sunflower and flaxseed, together with pumpkin seed flour and whole pumpkin seeds.
Compared with Original, this version adds 2% dried onion and less than 2% dried garlic, giving it a bolder savoury edge. It is great straight from the pack, but even better topped with cream cheese and smoked salmon, eggs, avocado, pastrami, cheese, mustard or pickles.
Each 18g crispbread contains 2.7g of carbs, 2.9g of fibre and 4.4g of protein. It is high in fibre and a source of protein. The recipe contains no added sugar – only naturally occurring sugars – and no added seed oils.
The Everything But The Bagel flavour was inspired by the time fu:di founder Tom Redwood spent cooking professionally in the US, where he developed a taste for the unmistakable combination of seeds, onion and garlic found on American bagels. fu:di paired that New York deli-inspired flavour with a Norwegian-style seeded crispbread.
Everything But The Bagel was also awarded 1 Great Taste star in 2026. The crispbread is produced and packed in Norway for British company Purpose Driven Foods Ltd. Each pack contains 144g.
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Suitable for
What pairs well with fu:di Everything But The Bagel
- fu:di American Mustard
For a New York deli-style stack. Add pastrami or roast beef, a few pickles and a squeeze of American mustard. The onion-and-garlic crispbread is a natural match. - Caper Spread
Brilliant with smoked salmon, eggs or vegetables. The creamy spread and salty hit of capers make a delicious contrast to the crunchy seeded crispbread. - fu:di Norwegian Seeded Crispbread – Original
The milder, more versatile option. Original contains 76% seeds with no added onion or garlic, so it works equally well with savoury and sweeter toppings.
Everything But The Bagel at a glance
- 73% seeds in the recipe.
- 2.7g of carbs per 18g crispbread.
- High in fibre and a source of protein.
- Great Taste 2026 – awarded 1 star.
- Produced and packed in Norway.
Try it with cream cheese, smoked salmon and cucumber – a simple combination that lets the Everything But The Bagel flavour do the talking.
Why choose fu:di Everything But The Bagel?
This isn't your average grain cracker with a token sprinkling of seeds. Seeds make up 73% of the recipe, while oats, spelt bran fibre, potato fibre and psyllium help create its crisp texture. Dried onion and garlic then bring the punchy savoury flavour inspired by New York everything bagels.
- 73% seeds – sesame, sunflower, flax and pumpkin seeds make up the heart of the recipe.
- 2.7g of carbs per 18g crispbread – the exact amount in one crispbread.
- High in fibre – 16g per 100g and 2.9g per 18g crispbread.
- Source of protein – 25g per 100g and 4.4g per 18g crispbread.
- No added sugar – contains naturally occurring sugars.
- No added seed oils – no sunflower, rapeseed or other seed oils are added to the recipe.
- Onion & garlic – 2% dried onion and less than 2% dried garlic.
- Great Taste 2026 – Everything But The Bagel was awarded 1 star.
- Produced and packed in Norway – for British company Purpose Driven Foods Ltd.
The result is a thin, seriously crunchy Norwegian seeded crispbread with clearly stated carb, fibre and protein values per piece. Onion and garlic give it a bolder savoury flavour than Original, making it particularly good with savoury toppings or as a quick, satisfying snack.
fu:di – why we chose this British food brand for PraveBio.cz
fu:di is a British food brand founded by Tom Redwood and Ben Calderhead. Tom brings years of experience from professional kitchens, while Ben is a former academic who spent years publishing research and teaching mathematics and statistics at Imperial College London.
fu:di builds its approach around two simple ideas: Food First and Science Backed, summed up in the line “Crafted by chefs, backed by science.” Flavour and texture are not an afterthought. The food has to taste genuinely good, while the recipe and the role of each ingredient should be easy to understand.
fu:di reworks familiar everyday foods – from sauces and granola to bread and crispbread – with recipes made without added sugar and without added seed oils. Across its products, the brand also puts a strong emphasis on clear ingredient lists and transparent nutritional information.
Everything But The Bagel captures that approach perfectly. Tom took a flavour he loved while cooking in the US and paired it with Norwegian seeded crispbread. The result is a product with 73% seeds, clearly stated amounts of onion and garlic, and full nutritional values per 18g crispbread.
Food First
The recipes draw on Tom's years in professional kitchens. Flavour, texture and how the food actually works in everyday meals are considered from the very beginning.
Science Backed
Ben's academic background in mathematics and statistics adds a data-informed perspective to the cooking – from nutrition and ingredient choice to understanding why each component earns its place in the recipe.
Certified B Corporation
Purpose Driven Foods Ltd., the company behind fu:di, has been a certified B Corporation since August 2024.
Transparent recipes
fu:di clearly states its ingredients, the proportions of key ingredients and its nutritional information. For the crispbreads, the figures are also given per 18g piece.
Ingredients and nutritional information – fu:di Everything But The Bagel
Ingredients: mixed seeds (73%) (sesame seeds, sunflower seeds, flaxseeds, pumpkin seed flour, pumpkin seeds), oats, spelt bran fibre, dried onion (2%), dried garlic (<2%), salt, potato fibre, psyllium husk.
Allergens
See ingredients highlighted in bold. Produced in a facility that also handles cereals containing gluten and milk.
NUTRITIONAL INFORMATION
| Nutritional information | per 100g | per 18g |
|---|---|---|
| Energy | 2240 kJ / 541 kcal | 403 kJ / 97 kcal |
| Fat | 39 g | 7 g |
| of which saturates | 5.3 g | 1 g |
| Carbohydrate | 15 g | 2.7 g |
| of which sugars* | 1.5 g | 0.3 g |
| Fibre | 16 g | 2.9 g |
| Protein | 25 g | 4.4 g |
| Salt | 1.80 g | 0.30 g |
*Contains naturally occurring sugars.
Production and storage
- Net weight: 144 g.
- Produced and packed: in Norway for Purpose Driven Foods Ltd.
- Origin of ingredients: EU and non-EU.
- Storage: store in a cool, dry and dark place. Once opened, keep in an airtight container.
Frequently asked questions about fu:di Everything But The Bagel
What is fu:di Everything But The Bagel and what does the name mean?
fu:di Everything But The Bagel is a Norwegian seeded crispbread made with 73% seeds, dried onion and garlic. The name refers to the savoury seasoning associated with American – particularly New York – everything bagels. It is not a bagel itself, but a thin, crunchy crispbread with the same kind of sesame, onion and garlic flavour profile.
What's the difference between fu:di Everything But The Bagel and Original?
Everything But The Bagel contains 73% seeds plus 2% dried onion and less than 2% dried garlic, giving it a bolder savoury flavour. Original contains 76% seeds with no added onion or garlic, making it more versatile for both savoury and sweeter toppings.
How many carbs are in one fu:di Everything But The Bagel crispbread?
One 18g crispbread contains 2.7g of carbohydrates. The product contains 15g of carbohydrate per 100g. Having the value stated per crispbread makes it easy to factor into your meals.
Does fu:di Everything But The Bagel contain added sugar or seed oils?
The recipe contains no added sugar; the sugars shown in the nutritional information occur naturally in the ingredients. There are also no added seed oils. Whole seeds themselves are, of course, the main part of the product and make up 73% of the recipe.
Is fu:di Everything But The Bagel high in fibre and a source of protein?
Yes. The product is high in fibre and a source of protein. Per 100g it contains 16g of fibre and 25g of protein. One 18g crispbread contains 2.9g of fibre and 4.4g of protein.
Is fu:di Everything But The Bagel gluten-free?
No. The recipe contains oats and spelt bran fibre. The product is also made in a facility that handles other cereals containing gluten and milk.
What goes well with Everything But The Bagel crispbread?
Its punchy onion-and-garlic flavour is particularly good with savoury toppings. Try cream cheese and smoked salmon, avocado and egg, or go New York deli-style with pastrami, cheese, mustard and pickles. It is also excellent with hummus and other savoury spreads.
Where is fu:di Everything But The Bagel made and how should I store it?
The crispbread is produced and packed in Norway for British company Purpose Driven Foods Ltd. Store it in a cool, dry and dark place. Once opened, keep it in an airtight container to help preserve its crunch.
Additional parameters
| Category: | Cookies and crackers |
|---|---|
| Manufactured by: | fu:di, 9 City Garden Row, London, N1 8DW, United Kingdom |
| Country of origin: | United Kingdom |
| Vhodné pro: | plant based recipe-no added sugar-high in fibre |
| Net weight: | 144 g |
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Fu:di® is a British brand producing flavourful low-carbohydrate sauces, mayonnaise and dressings – all with no added sugar, no industrially processed oils and no unnecessary ingredients. Founders Tom and Ben combine professional cooking experience with a scientific approach to nutrition. The products are made from carefully selected natural ingredients and focus on supporting metabolic health.
The result is feel-good food that delivers on flavour while also supporting stable glucose levels and a balanced diet.
Key benefits of fu:di® products
- Cooking expertise and science: Recipes combine professional culinary experience with insights from nutritional science.
- No added sugar: The products are low in carbohydrate and have a low glycaemic index – suitable for people with diabetes and those following a ketogenic diet.
- Healthy fats: Extra virgin olive oil and avocado oil, rich in monounsaturated fats, are used.
- High quality and transparency: Ingredients are carefully selected, with no GMOs, palm oil or preservatives.
- For a broad range of people: Suitable for athletes, families, vegetarians and vegans (except mayonnaise made with free-range eggs).
Sugar-free mayonnaise
Avocado oil
Plant-based sweeteners
Who is behind fu:di®
Founders Tom and Ben combine cooking experience with a scientific approach to nutrition. They create products that are flavourful, low in carbohydrate and focused on supporting metabolic health. Their philosophy is to offer “food first” products that bring together flavour and nutrition without compromise.
The vision and mission of fu:di®
Fu:di® aims to make flavourful, healthy, low-carbohydrate foods more accessible, supporting metabolic health, stable energy and enjoyment of food – without compromising on flavour.
The mission of fu:di® is to make nutritious food easier to enjoy. The range includes sugar-free ketchup, mayonnaise made with quality oils and dressings without industrial additives, supported by scientific insight and clear information.
For fu:di®, transparency means more than simply listing what a product contains. The brand also explains the reasons behind the choice of individual ingredients and the way each recipe is formulated. This helps customers better understand the ingredients in everyday foods and make decisions based on clear information.
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Fu:di® products are free from palm oil, added sugar, preservatives and fillers. They use free-range eggs, extra virgin olive oil and avocado oil, as well as plant-based sweeteners (erythritol, inulin, stevia). Ingredients are carefully selected, packaging is recyclable and nutritional values are clearly stated.
The fu:di® story
The story of fu:di® began with founder Tom’s personal experience. Although food had been at the centre of his professional life and he usually cooked at home, he gradually struggled with excess weight and was diagnosed with prediabetes at the age of 39. He therefore decided to reduce sugar and carbohydrates, without giving up flavour or shared moments around food.
In his own kitchen, he began adapting favourite everyday recipes. He first created ketchup, followed by other sauces, mayonnaise, baked goods and breakfast mixes. His aim was to make foods with carefully considered ingredients that did not feel like a compromised diet alternative, but still delivered full flavour and enjoyment.
Tom was joined by his long-time friend Ben, a former academic who worked in mathematics and statistics at Imperial College London. He combined Tom’s culinary experience with analysis of scientific research and an interest in metabolic health. Their shared approach led to the creation of fu:di® – food crafted by chefs and backed by science.
Developing fu:di® products led Tom and Ben to take another step. While looking for oils suitable for their recipes, they found that commonly used fats often did not meet their requirements and that not all avocado oils offered the same quality.
They therefore founded the related brand GOOD PHATS, focused on carefully selected olive and avocado oils, ghee and other fats for different types of cooking. This gave them a high-quality foundation consistent with the fu:di® philosophy, while also making the same ingredients available to customers for everyday use.
Who fu:di® products are for
People with diabetes and insulin resistance
Keto/low-carb
Those who prefer straightforward ingredients
Vegans
Families
Fu:di® commitments
Quality and authenticity
Sustainability
Supporting health
Transparency
Innovation in product development
