Crackers: the primacy of Made in Italy between regulation and quality

Industry numbers: export and performance 2024-2025

According to the most recent sector analyses, the Italian sector of  Baked goods – which includes biscuits, crackers, breadsticks, toasted bread and leavened products – remains one of the most dynamic in the national food industry. In 2024, the overall production amounted to 1,463,994 tonnes (-0.6% compared to 2023), while the value reached  7,937 million euros (+0.4%), confirming the sector’s ability to enhance the offering through differentiation and specialization (Italian Food Union, 2024).

Theexport of bakery products recorded significant growth, reaching  886,086 tonnes (+11.2%) for a value of  4,304.2 million euros (+13.3% compared to 2023), representing the most dynamic segment after pasta within the sectors represented by Unione Italiana Food (Unione Italiana Food, 2024; ISTAT, 2024).

The main destination markets include  Germany, France, United States, United Kingdom, Spain e Poland, where Italian crackers are appreciated for quality standards, food safety, and range diversification. Emerging markets such as  Middle East, East Asia e Northern Europe represent new opportunities, particularly for the lines organic, ‘clean label', gluten-free and functional products, consistent with global trends in conscious consumption.

From sailor’s biscuit to modern cracker: an Italian story

The term  cracker derives from English  to crack, referring to the dry noise produced during breaking. However, contrary to the Anglo-Saxon denomination, the invention of the modern cracker has its roots in Mediterranean tradition and in the long Italian history of dry baking, from the sailor's biscuit to today.

In Italy, products comparable to modern crackers appeared between  late 19th century and early 20th century, as an industrial evolution of  unleavened bread, dry biscuits intended for long preservation, and of  Turin breadsticks already documented in the 18th century. The first Italian industrial productions of crackers date back to the  1920s, when some companies from the Po Valley began to produce thin and crispy biscuits on a large scale intended for both civilian consumption and military supplies (Capatti & Montanari, 2005).

In the post-war period, with the spread of industrial baking and modern distribution, crackers established themselves as an everyday food, alternative to fresh bread, thanks to practicality, shelf life, and quality standardization. From the 1980s onwards, the Italian industry progressively diversified the offer, introducing whole grain, multigrain, and organic variants that anticipated many international trends.

The Italian legislation precisely defines crackers through D.P.R. 283/93, reserving this denomination to products obtained according to a specific production process, with a moisture content not exceeding  7% of the weight of the finished product (average tolerance of 2%).

Areas of production, agronomic practices and sustainability

The production of crackers is widespread throughout the national territory, with a greater concentration of plants in the  Nord Italia – in particular in  Emilia-Romagna, Lombardy e Piedmont – near the  cereal chains, of logistics hubs and main consumer markets.

Agronomic practices depend on the chain of  soft wheat, main raw material. The growing interest in organic products has stimulated attention towards:

• crop rotations and integrated weed management,

• reduction of chemical inputs and optimization of fertilization,

• traceability of supply chains from field to shelf,

• procurement from  certified organic farming (CREA, 2023; EU Reg. 2018/848).

At the industrial level, many companies adopt  environmental management systems certified (ISO 14001), waste reduction programs, energy recovery and water optimization, aligned with the  ESG objectives of the food sector and with the circular economy strategies promoted by the European Commission.

The legal framework: the requirements of DPR 283/1993

In Italy, DPR 283/1993 – ‘Regulation on the legal denominations of certain baked goods’ – introduced the legal requirements that a range of bakery category foods must meet in order to be marketed under their respective names.

‘The denomination ‘Crackers’ is reserved for

• Baked goods obtained from

• quick baking of one or more doughs, including leavened, of one or more cereal flours, including wholemeal, with Water e

• with the possible addition of salt, sugars, oils and fats, malt, malt products, edible bran and other ingredients, as well as permitted flavors and additives.

Crackers are obtained by molding and their content of moisture cannot exceed 7% by weight of the finished product, with an average tolerance of 2% in absolute value’ (DPR 283/1993, article 1).

Production technology: from fermentation to lamination

The basic ingredients of  traditional crackers include:

• soft wheat flour (type 0, type 1 or wholemeal),

• water,

• vegetable fats (sunflower seed oil, corn oil or  extra virgin olive oil in premium lines),

• yeast or leavening agents,

• salt.

The  production process involves several controlled phases:

1. Dough: mixing ingredients with calibrated hydration (35-45% on the flour).

2. Fermentation: chemical (with leavening agents) or biological (with brewer's yeast or  sourdough starter), which can last from 30 minutes up to 16-24 hours for artisanal variants.

3. Lamination: subsequent dough passes through rollers to obtain the desired thickness (1.5-3 mm).

4. Shaping and perforation: cutting into standardized shapes and creating microperforations that facilitate even baking and prevent swelling.

5. Baking: at temperatures between 200°C and 280°C for 4-8 minutes in continuous tunnel ovens.

6. Cooling and packaging in  protective atmosphere (MAP) to preserve crispness and shelf-life (Lagoudaki et al., 2023).

Variants with  sourdough starter involve longer times and a more complex aromatic profile, with the development of volatile compounds that give characteristic notes (De Vuyst & Neysens, 2005).

Innovation, ‘clean label’ and organic: the new face of the premium cracker

The Italian food industry offers a wide variety of crackers, including:

• classic crackers (with leavening agents);

• multigrain and with  ancient grains (spelt, Senatore Cappelli);

• wholemeal and semi-wholemeal, a rapidly growing segment;

• organic certified under Regulation (EU) 2018/848;

• with  extra virgin olive oil (EVOO);

• with  sourdough starter and long fermentations;

• gluten-free (based on rice, corn, buckwheat, legumes);

• a reduced fat content, in accordance with Regulation (EC) No 1924/2006, art. 9, that is, with a minimum reduction of 30% compared to the average of the best-selling products of the same category on the Italian market;

• enriched with  seeds (sesame, flax, chia, sunflower) or natural flavors.

This diversification allows positioning from the classic product to  gourmet crackers, responding to the needs of consumers attentive to wellness, biodiversity, and refined flavors, as well as people with gluten intolerances.

Nutritional analysis: fibers, lipids and the role of sourdough

According to the  Food composition tables by CREA (2023), 100 grams of crackers provide on average:

• energy: 386 kcal,

• carbohydrates: 67.5 g (of which starch 61.4 g),

• fats: 10 g (variable depending on the recipe),

• proteins: 9.4 g of cereal origin,

• dietary fiber: 2.8 g in classic versions, up to 6-10 g in versions  wholemeal and multigrain,

• Salt: 1-2 g (to be monitored within a balanced diet).

The average portion is indicated as 30 g, being lightweight products relative to volume and packaged in small packs. The versions  wholemeal generally have a more favorable nutritional profile in terms of fiber, B vitamins, minerals (magnesium, iron, zinc) and bioactive compounds (Jonnalagadda et al., 2011). The  dietary fiber from whole grains is associated with cardiovascular benefits, glycemic control and intestinal health (Reynolds et al., 2019; Aune et al., 2016).

Crackers formulated with  extra virgin olive oil have a better lipid profile, with a higher presence of monounsaturated fatty acids and antioxidant polyphenols, although high-temperature cooking may partially reduce their content (Servili et al., 2009).

The use of  sourdough starter can improve digestibility and reduce the glycemic index, thanks to partial hydrolysis of starches and production of organic acids during fermentation (Gobbetti et al., 2014).

Uses in cooking and food service

I Italian crackers are consumed:

• as  an alternative to bread during meals,

• in  snacks daily, at home and away from home,

• paired with  cheeses, cold cuts, preserves, jams, and  vegetable creams,

• as a base for  finger food, appetizers and high-end catering,

• in  collective catering (school, corporate, hospital canteens) and commercial,

• in creative preparations (breadcrumbs for breading, bases for savory cheesecakes).

Tips for buyers

For informed consumers, it is advisable to favor crackers:

• certified organic (EU Reg. 2018/848),

• with  extra virgin olive oil as the only fat,

• a natural leavening (sourdough),

• with ingredient lists  simple (‘clean label’),

• with moderate content of  Salt.

For the  international buyers, it is essential to assess:

• supplier reliability and  production capacity,

• certifications of process and product (BIO, IFS, BRC, FSSC 22000, gluten-free),

• continuity of supply and commercial flexibility,

• compliance with regulations of destination markets (FDA, CFIA, SFDA),

• complete traceability of the supply chain and conformity documentation.

The team of  GIFT – Great Italian Food Trade offers specialist expertise in selecting reliable Italian producers, supporting international buyers in supply chain analysis, document verification, and strategic positioning of products on international markets.

Conclusions

Today, the Italian cracker represents the perfect synthesis of technical rigor and gastronomic versatility. The ability to innovate without betraying the simplicity of the original recipe – supported by national legislation that protects its identity – guarantees this product an unstoppable competitive advantage in international markets. GIFT continues to monitor and support the excellence of this supply chain, a pillar of the Italian agri-food system.

Dario Dongo

References

• Aune, D., Keum, N., Giovannucci, E., Fadnes, L. T., Boffetta, P., Greenwood, D. C., … & Norat, T. (2016). Whole grain consumption and risk of cardiovascular disease, cancer, and all cause and cause specific mortality: Systematic review and dose-response meta-analysis of prospective studies.  BMJ, 353, i2716.  https://doi.org/10.1136/bmj.i2716

• Capatti, A., & Montanari, M. (2005).  Italian cuisine: History of a culture. ISBN-13: 978-8842076759. Rome-Bari: Laterza.

• CREA – Council for Agricultural Research and Economics Analysis. (2023).  Food composition tables. Crackers, salted. Rome: CREA Food and Nutrition.  https://www.alimentinutrizione.it/tabelle-nutrizionali/001020

• Decree of the President of the Republic June 23, 1993, no. 283. Regulation on the legal denominations of some baked goods. Normattiva. https://www.normattiva.it/esporta/attoCompleto?atto.dataPubblicazioneGazzetta=1993-08-09&atto.codiceRedazionale=093G0357

• De Vuyst, L., & Neysens, P. (2005). The sourdough microflora: Biodiversity and metabolic interactions.  Trends in Food Science & Technology, 16(1-3), 43-56.  https://doi.org/10.1016/j.tifs.2004.02.012

• Gobbetti, M., Rizzello, C. G., Di Cagno, R., & De Angelis, M. (2014). How the sourdough may affect the functional features of leavened baked goods.  Food Microbiology, 37, 30-40.  https://doi.org/10.1016/j.fm.2013.04.012

• Jonnalagadda, S. S., Harnack, L., Liu, R. H., McKeown, N., Seal, C., Liu, S., & Fahey, G. C. (2011). Putting the whole grain puzzle together: Health benefits associated with whole grains—Summary of American Society for Nutrition 2010 Satellite Symposium.  The Journal of Nutrition, 141(5), 1011S-1022S.  https://doi.org/10.3945/jn.110.132944

• Lagoudaki, V., Nouska, C., Grigorakis, S., & Makris, D. P. (2011). Optimization of microwave-assisted extraction of phenolic antioxidants from cracker waste using response surface methodology.  Foods, 12(3), 527.  https://doi.org/10.3390/foods12030527

• Regulation (EU) 2018/848 of the European Parliament and of the Council of 30 May 2018 on organic production and labelling of organic products. Consolidated text: 25/03/2025 http://data.europa.eu/eli/reg/2018/848/2025-03-25

• Regulation (EC) No 1924/2006 of the european parliament and of the council of 20 December 2006 on nutrition and health claims made on foods. Consolidated text: 13/12/2014 http://data.europa.eu/eli/reg/2006/1924/2014-12-13

• Reynolds, A., Mann, J., Cummings, J., Winter, N., Mete, E., & Te Morenga, L. (2019). Carbohydrate quality and human health: A series of systematic reviews and meta-analyses.  The Lancet, 393(10170), 434-445.  https://doi.org/10.1016/S0140-6736(18)31809-9

• Servili, M., Esposto, S., Fabiani, R., Urbani, S., Taticchi, A., Mariucci, F., … & Montedoro, G. F. (2009). Phenolic compounds in olive oil: Antioxidant, health and organoleptic activities according to their chemical structure.  Inflammopharmacology, 17(2), 76-84.  https://doi.org/10.1007/s10787-008-8014-y

• Unione Italiana Food. (2025).  Bakery products: Production and export data 2024. Rome: Unione Italiana Food. https://www.unioneitalianafood.it/prodotti-da-forno/