More than you think, most likely!
Triscuits come in two dozen varieties.
Triscuits are one of America’s favorite snacks, and also among its most versatile. You most likely stick to a few varieties, but did you know that there are a whole lot of Triscuit flavors out there, even a sweet one? Here’s a list:
Cracked Pepper & Olive Oil
Hint of Salt
Rosemary & Olive Oil
Dill, Sea Salt, & Olive Oil
Fire Roasted Tomato & Olive Oil
Rye with Caraway Seeds
Sour Cream & Chive
Wasabi & Soy Sauce
Sweet Potato & Sea Salt
Roasted Sweet Onion
Sea Salt & Black Pepper
Tomato & Sweet Basil
Roasted Red Pepper
Cracked Pepper & Olive Oil
If you like crackers, Triscuits (or whole wheat baked snack crackers) are for you. They are salty and crunchy and great alternative to the higher fat alternatives such as potato chips or Doritos.
There are lots of different brands of "Triscuit" like crackers -most of them taste the same. Look for ones that contain the fewest ingredients. They really should only contain wheat, oil and salt.
It is easy to figure out how many calories you are eating with Triscuits. 10 crackers equal under 100 calories. So, buy a big box and then portion them into bags to take with you.
Resist the urge to eat Triscuits out of the box because it is REALLY hard to keep track of how many you have eaten.
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HAVE BEEM EATING NABISCO TRISCUIT ROASTED GARLIC CRACKERS FOR SOME TIME NOW. I FIND THESE CRACKERS VERY TASTY, I HAVE READ THE LABEL AND CONSIDER THESE CRACKERS TO BE "HEART HEALTHY".WOULD YOU AGREE? IF YOU DO NOT AGREE PLEASE STATE YOUR REASONS.
HARRY MILLS on July 17, 2010
I started purchasing and serving Triscuits when my daughter was 2 years of age. She'll be 33 this year and serves Triscuits to her family.
Triscuits are absolutely my 'very' favorite cracker and I love the new flavors!
Ooooh, Triscuits are delish and I have thought so since I was just teensy. That's why I don't buy them often. I could mow through the box in the blink of an eyelash
Sparkina on December 9, 2010
I love crackers, but I haven't tried Triscuits yet. I should though, soon too :)
Kathy on February 27, 2011
I have never found Triscuit that are 100 calories for 10 Triscuits. Every box I look at has 120 calories for serving size of 6 Triscuits. This is why I don't buy them. too many calories. Are there miniature ones out there I dont know about?
engima300 on June 23, 2011
I'm with engima, I just checked my box and 6 "Woven Squares" (Great Value, Walmart) = 120 calories. That's still better than most snacks and I love them. Especially with a good fat free dip or salsa.
10 crackers do not equal less than 100 calories. Orginal triscuits are 120 calories for six.
Mary Scarpinato on October 24, 2019
Best Crackers for Diabetes
Looking for a nutritious and delicious cracker to snack on? Try one of our 18 cracker winners or finalists that are dietitian-approved and taste-tested. We conducted blind taste panels with more than 100 people, including people with diabetes, and named the top-rated crackers the winners of our Diabetic Living What to Eat contest.
Taste-Tested and Diabetes-Friendly
The search for a healthy cracker that also tastes good just got easier. Here are our taste-tested, top-rated best crackers for people with diabetes.
Through a series of dietitian approvals for nutritional requirements and taste tests with more than 100 people, including people with diabetes, we narrowed 60 qualifying crackers down to six winners and 12 tasty Diabetic Living What to EatTM finalists. Pick up a box today to add a healthful snack option to your pantry!
Every cracker tested had to meet these health requirements per serving:
- 2 g saturated fat or less
- 25 g carbohydrate or less
- At least 1 g fiber per 15 g carb.
Cracker Chip Finalists
Is it a cracker or is it a chip? There is a new snack category on supermarket shelves called "cracker chips". We decided these foods are typically thin-and-crispy versions of crackers, so we included them in our cracker contest. Our taste-testers found the cracker chips to be packed with flavor and highly snackable. Here are the runners up in the Cracker Chips category:
Kellogg&aposs Special K Cracker Chips, Sour Cream & Onion
Per serving (27 cracker chips, 30 g): 110 cal., 2.5 g total fat (0.5 g sat. fat), 0 mg chol., 230 mg sodium, 22 g carb. (3 g fiber, 1 g sugars), 2 g pro.
Nabisco Wheat Thins Toasted Chips, Great Plains Multigrain
Per serving (about 20 cracker chips, 28 g): 130 cal., 5 g total fat (1 g sat. fat), 0 mg chol., 230 mg sodium, 19 g carb. (2 g fiber, 3 g sugars), 2 g pro.
Cracker Chip Winner
And the winner of the Cracker Chip category is:
Pepperidge Farm Baked Naturals Cracker Chips, Cheddar Multi-Grain
Per serving (27 cracker chips, 30 g): 130 cal., 3.5 g total fat (0.5 g sat. fat), 0 mg chol., 250 mg sodium, 24 g carb. (2 g fiber, 4 g sugars), 2 g pro.
Taster&aposs comment: "I like that these are light and crispy. These cheesiness is awesome."
Why it won: Many tasters noted how the crispy texture of these cracker chips was appealing and the cheddar flavor tasted authentic. We appreciate the low calorie count for a good-size snack portion.
Woven Wheat Cracker Finalists
Woven wheat crackers are a great-tasting source of fiber. Look for options that list "whole wheat" as the first ingredient on the Nutrition Facts label. The finalists in the Woven Wheat Cracker category had reduced fat, good flavor, and just the right touch of salt. Here are the runners up in the Woven Wheat Cracker category:
Market Pantry Reduced Fat Woven Wheats
Per serving (8 crackers, 32 g): 130 cal., 3.5 g total fat (1 g sat. fat), 0 mg chol., 200 mg sodium, 23 g carb. (3 g fiber, 0 g sugars), 3 g pro.
Trader Joe&aposs Reduced Guilt Woven Wheats Wafers
Per serving (8 crackers, 32 g): 120 cal., 2.5 g total fat (0 g sat. fat), 0 mg chol., 210 mg sodium, 24 g carb. (3 g fiber, 0 g sugars), 3 g pro.
Woven Wheat Cracker Winner
And the winner of the Woven Wheat Cracker category is:
Nabisco Triscuit Thin Crisps Original
Per serving (15 crackers, 30 g): 130 cal., 4.5 g total fat (0.5 g sat. fat), 0 mg chol., 180 mg sodium, 21 g carb. (3 g fiber, 0 g sugars), 3 g pro.
Taster&aposs comment: "These have a nice hint of salt and a nutty, buttery flavor."
Why it won: We appreciated the generous serving size of 15 crackers, as well as the generous dose of fiber per serving. Tasters appreciated the buttery flavor these woven wheat crackers had compared to others in the category.
Pita Cracker Finalists
Though often called pita chips or pita crisps, the entries in this category had a texture, denseness, and ingredients list closer to a cracker, so we included them in our cracker contest. The top-rated pita crackers were crisp, flavorful, and strong enough to hold a scoop of dip without being too dry or hard to chew. Here are the runners up in the Pita Cracker category:
World Table Parmesan Garlic Pita Crisps
Per serving (10 crisps, 28 g): 130 cal., 5 g total fat (1 g sat. fat), 0 mg chol., 230 mg sodium, 18 g carb. (2 g fiber, 1 g sugars), 3 g pro.
Kashi Pita Crisps Original 7 Grain with Sea Salt
Per serving (11 crisps, 31 g): 120 cal., 3 g total fat (0 g sat. fat), 0 mg chol., 180 mg sodium, 22 g carb. (5 g fiber, 2 g sugars), 3 g pro.
And the winner of the Pita Cracker category is:
Trader Joe&aposs Multigrain Pita Chips with Sesame Seeds
Per serving (8 chips, 28 g): 120 cal., 3 g total fat (0 g sat. fat), 0 mg chol., 140 mg sodium, 20 g carb. (3 g fiber, 1 g sugars), 4 g pro.
Taster&aposs comment: "These are nicely crisp -- great for dipping."
Why it won: Many tasters noted the difference in texture of the pita crackers: some were thin and easily breakable, while others were almost too hard to chew. The finalists in this category struck a nice balance of crispness while still being tender. We like how the winning pita crackers have no saturated fat and the lowest sodium in the category.
Multigrain Cracker Finalists
The crackers in the multigrain category boasted whole grains and seeds on the ingredients list and a healthful dose of fiber in each serving (at least 1 g fiber per 15 g carbohydrate). Here are the runners up in the Multigrain Cracker category:
Archer Farms Simply Balanced Toasted Eight Grain Crackers
Per serving (18 crackers, 30 g): 130 cal., 3 g total fat (0 g sat. fat), 0 mg chol., 220 mg sodium, 22 g carb. (2 g fiber, 2 g sugars), 3 g pro.
Nabisco Wheat Thins Multigrain Crackers
Per serving (15 crackers, 31 g): 140 cal., 4.5 g total fat (0.5 g sat. fat), 0 mg chol., 200 mg sodium, 22 g carb. (3 g fiber, 3 g sugars), 3 g pro.
Multigrain Cracker Winner
And the winner of the Multigrain Cracker category is:
Kellogg&aposs Special K Crackers Multi-Grain
Per serving (24 crackers, 30 g): 120 cal., 3 g total fat (0 g sat. fat), 0 mg chol., 220 mg sodium, 23 g carb. (3 g fiber, 6 g sugars), 3 g pro.
Taster&aposs comment: "This is a nicely balanced cracker, with enough salt and good crunchy texture."
Why it won: Taste-testers noted how these crackers had good flavor without tasting too wheatlike or dry. We appreciate the low calorie count and high fiber amount per 24 crackers.
Herb-Flavor Cracker Finalists
There are so many unique flavors of crackers on store shelves that we just had to include this category in our cracker contest. We were happy to see the crackers in this category still qualified for our sodium requirement of 250 milligrams or less, and they also had some of the highest amounts of fiber per serving. The winning flavors included mixes of savory herbs and garden vegetables. Here are the runners up in the Herb-Flavor Cracker category:
Nabisco Wheat Thins Fiber Selects, Garden Vegetable
Per serving (15 crackers, 30 g): 120 cal., 4 g total fat (0.5 g sat. fat), 0 mg chol., 240 mg sodium, 22 g carb. (5 g fiber, 3 g sugars), 2 g pro.
Kellogg&aposs Special K Crackers, Savory Herb
Per serving (24 crackers, 30 g): 120 cal., 3 g total fat (0 g sat. fat), 0 mg chol., 210 mg sodium, 22 g carb. (3 g fiber, 3 g sugars), 3 g pro.
How Triscuits Work
In 1893, Henry D. Perky was eating breakfast in a small Nebraska town. He noticed another diner eating a bowl of boiled whole wheat that was broken up with a spoon.
When Perky asked the other diner why he was eating it, the diner responded by saying that it was a very digestible food and gave him strength.
Perky tried it and agreed, but felt that the average person would not find it tasty nor go to the trouble of breaking it up with a spoon. That breakfast sparked the idea of shredded wheat cereal, the first prepared cereal in the world, and the mother of the Triscuit.
In this article, we&rsquoll show you how Triscuits work, including the history, the production process, and the nutritional values of the popular snack cracker.
Perky started experimenting with wheat and found that by shredding the cooked wheat and toasting the biscuits, the flavors and texture were much more appetizing. After consulting a machinist, he developed a process for drawing the cooked wheat into shreds, forming the shreds into loaves, and baking the loaves in coal ovens.
Perky received a patent, five years later in 1898, for a &ldquonew and original design for wafers.&rdquo This cracker-like biscuit replaced the need to manually cut the shredded wheat biscuit lengthwise with a knife and toast both halves separately.
In 1901, he received two more patents for a &ldquocracker of filamentous or shredded wheat&rdquo featuring a waffle-like texture. He named the wafer Triscuit.
- Deli-Style Rye
- Garden Herb
- Thin Crisps
- Rosemary & Olive Oil
- Cracked Pepper & Olive Oil
- Reduced Fat
- Roasted Garlic
- Fire Roasted Tomato
- Low Sodium
To make Triscuits today, the wheat is first cooked in water until its moisture content reaches about 50%. It is then tempered, allowing moisture to diffuse evenly into the grain. The grain then passes through a set of rollers with grooves in one side, yielding a web of shredded wheat strands.
Many webs are stacked together, and this moist stack of strands is crimped at regular intervals to produce individual pieces of cereal with the strands attached at each end. These then go into an oven, where they are baked until their moisture content is reduced to five percent.
In 1935, in order to better address consumer taste preferences, Triscuit crackers were sprayed with oil and lightly salted. The flavors remained the same until 1984 when popular tastes changed again. The public wanted nutritious wafers, but they also demanded more out of those wafers, including additional choices, &ldquocrunch&rdquo appeal, and flavor varieties. There are now eleven Triscuit varieties on store shelves.
Learn about the health benefits of Triscuits in the next section.
Health Benefits of Triscuits
Triscuits pack a lot of punch into a two-inch square.
Perky was not far off the mark -- one serving of those 2-inch squares is low in saturated fat, has 0 grams of trans fat, has 0 grams of cholesterol, and is sugar free.
- Break up into bite-size pieces:
- serve over soups and chilis
- use as you would croutons over salads
- make a snack mix with pretzels and peanuts
- Coarsely chop the low sodium or original varieties in a food processor with toasted nuts, corn syrup, and cinnamon to use for a piecrust
- Crush and:
- mix with your favorite meatloaf, meatballs, or casseroles instead of breadcrumbs
- sprinkle on top of vegetables
- Top with pizza sauce, a pepperoni slice, and a bit of cheese:
- Microwave 45 seconds for quick and nutritious pizza squares.
- Or, bake in 350 degree oven for 2-3 minutes
- Or, broil until cheese melts (watching closely).
According to the American Institute of Cancer Research and other health organizations, the benefits of eating a diet high in fiber are substantial.
Diets high in fiber:
- May help reduce the risk of heart disease. Eating more fiber-rich foods may protect you from some forms of cancer and may significantly reduce your risk of heart disease, adult-onset diabetes, and obesity.
- Help many common conditions related to colon function, including constipation, hemorrhoids, and diverticulosis.
- Slow down digestion. Whole grains are complex carbohydrates (and not simple ones, like refined sugar, white flour and white rice), so are digested more slowly.
- Steady blood sugar levels to give a feeling of fullness. This helps in healthier weight control.
- Satisfy hunger longer. Consuming three or more servings of whole grains daily, especially from high-fiber cereals, lowers risk of type 2 diabetes and heart disease because there is less chance to develop insulin resistance and metabolic syndrome.
- Give eaters combined health protection. When a grain is refined, it loses fiber, nutrients, and other healthful compounds, including some vitamins, minerals, and disease-fighting phytochemicals. Eating whole grains adds those protective elements back into your diet. The combination of vitamins, minerals, and phytochemicals in other plant-based foods such as vegetables, fruits, beans, and nuts multiplies their protective power.
AICR-funded research has shown high levels of potent antioxidants called polyphenols in whole grains. Antioxidants fight damage to cells that may lead to cancer and other diseases. Phenols and other antioxidants are mainly found in the outer layer of whole grains, the part that is removed when grains are refined.
How many servings of whole grains should we consume a day? The USDA's updated 2005 Dietary Guidelines advise Americans to eat at least three servings a day of whole grains as part of a healthy diet.
When looking for healthy choices in breads, cereals, and crackers, look at the fiber content. That&rsquos the main area of concern. The higher the fiber, the better it is for you. Compare brands by simply glancing at the nutritional labels provided on the back of the package or box.
ABOUT THE AUTHOR
Nancy S. Hughes has written nine cookbooks. She develops recipes for major corporations, organizations, and lifestyle magazines.
Martha Stewart Has Her Very Own Triscuit Flavor, And It's The Bougiest Thing In The Cracker Aisle
Of course. Of course Martha Stewart -- model, housekeeping hero and comrade of Snoop Dogg -- has concocted the fanciest cracker flavor in the grocery store.
Triscuits have been around since 1901, but Stewart's made them very on trend and so 2015. Her toasted coconut and sea salt-flavored Triscuit hit shelves in early May and will stay there for a limited time.
Though Stewart has countless cracker recipes of her own, she told The Huffington Post her partnership with Triscuit was her first experience working with a mass marketed cracker manufacturer. "It was a long and interesting process," she said, and after a lot of trial and error, she settled on coconut and sea salt, a flavor combination she thought would be "habit forming."
The 73-year-old lifestyle mogul describes the inventing process pretty plainly: "It was my idea. I like salt and I like coconut. . I thought that was a flavor of cracker that would be savory and sweet." It certainly is. The cracker tastes like it was cooked in coconut oil and then salted the sweet flavor isn't overpowering, nor does it have that "hint of sunscreen" taste that many coconut-flavored foods can't seem to shake.
Stewart said she likes to watch people try the cracker for the first time because, she said, they almost always go back for seconds. But she herself can defeat the crispy, salty addiction: She says she's not much of a snacker, and when she does feel a hunger pang she eats fruit. Still, she always keeps crackers in the house -- Triscuits, Ritz and Saltines are the three that stock her pantry -- because of the salt factor.
"I like salt. My daughter likes salt. We all like salt," she said. Salt it is.
While it's totally acceptable to eat Triscuits straight from the box, Stewart has some cracker combos that take the snack up a notch. She said if she were serving the crackers at a party, she'd top them with crab meat and lime or avocado with hot peppers.
For a hot hors d'oeuvres, these salty-sweet crunchers pair well with melted cheese, or for the true bourgeoisie, a crab and truffle topping. For dessert, Stewart suggests melting milk chocolate on each square and adding a marshmallow. Now you have Martha Stewart-approved s'mores.
Nabisco Triscuit crackers are perceived as a healthy snack simply because of their whole wheat properties. At first glance, the Triscuit Original label looks promising with an ingredient list of only three items: whole wheat grains, vegetable oil (canola or soybean oil), and sea salt. A short list of ingredients you can pronounce is always a good sign. However, the production of vegetable oil is a major problem, not to mention the toxic additives in Triscuit&rsquos other flavor variations. And although they may seem like a low-calorie snack (120 calories per serving), one serving allows for only six crackers. Let&rsquos face it. If you&rsquove sat down with a box of these crackers before, you probably ate more than six.
Here is a look at the positive side. Triscuits are baked, not fried. They do not contain trans fats or sugar, which are found in most processed foods. Best of all, Triscuit crackers are made with whole wheat grains, which provides a generous amount of fiber. One serving offers 12% of the daily recommend value. Fiber normalizes bowel movements and keeps the digestive system healthy.
So what&rsquos wrong with Triscuits? It mostly has to do with the second item on the ingredient list: vegetable oil. Apparently, both canola and soybean oil are used to make the crackers both are harmful. Most vegetable oils come from GMOs. GMOs leave behind toxins in the body that can lead to chronic illnesses such as cancer. Aside from their genetically modified ingredients, these oils are dangerously processed. Part of the procedure includes a hexane bath. Hexane is a poisonous solvent that is often used as an industrial cleaner or degreaser, and is toxic when inhaled. How much hexane remains in the final product is unknown.
If you&rsquore going to pick up a box of Triscuits, make sure you get the Original flavor with three ingredients. Many of the other variations contain harmful additives. For example, the Fire Roasted Tomato and Olive Oil flavors include red, yellow and blue food coloring, along with flavor enhancers and other wordy chemicals.
In conclusion, if you&rsquore deciding between a bag of potato chips and few Triscuit crackers, go with the crackers. You will benefit from the dietary fiber, and you will avoid a lot of chemicals that are generally found in other processed foods. Just don&rsquot eat too many.
Discovering the Right Way to Eat a Triscuit Has Completely Changed My Life
I can clearly divide my life into two time periods. There was the time before I knew how to properly eat a Triscuit and then there was the time after.
A Triscuit, just in case you&rsquore somehow not familiar, is a square cracker made of shredded wheat. They&rsquore actually pretty healthy for you, with six of the crackers providing three grams of fiber for 120 calories and no sugar, which crackers tend to have a lot of for whatever reason. Triscuits taste great with a sharp Cheddar and good mustard like Alstertor beer mustard, which I&rsquove always considered to be the Charlize Theron of mustards: smooth, yet not without an edge.
But enough about mustard, you&rsquore here to satisfy your Triscuit curiosity.
The date was April 24, 2014, give or take a year (I'm not great with dates). My wife and I were in our kitchen, stress-eating our usual post-work, pre-dinner &ldquosnack&rdquo of Triscuits and cheese.
I say &ldquosnack&rdquo because my wife can eat an impressive amount of Triscuits and cheese, so impressive that sometimes it&rsquos stultifying, and she ends up not being able to finish her dinner because, &ldquoMan, I ate a lot of cheese.&rdquo
Regardless of the exact date, I remember it being a evening where I was especially clear-headed because I was paying close attention to my wife. Don&rsquot rush to mischaracterize me. I&rsquom not one of those dolts who doesn&rsquot listen to every detail my wife's workday regarding what Kris said or what Mike&rsquos new assistant did or whatever the heck Donna is up to. I do care. It&rsquos just that some nights I&rsquom cooking or hangry or &ldquocohangry,&rdquo which is a near-deadly combination of cooking while hangry. Yeah, it&rsquos bad.
So I had finished cooking dinner and I wasn&rsquot hangry and I was paying close attention to my wife and I notice that she&rsquos doing something strange as she's eating her Triscuits.
Before eating each Triscuit, she is licking them.
Actually, maybe &ldquolicking&rdquo isn&rsquot the right word. The movement is more of a subtle protrusion of the tongue that she then dabs onto the flat-side (not the edge) of the Triscuit.
&ldquoDid you just lick the cracker?&rdquo I asked.
&ldquoYeah?&rdquo She responded. Her tone was similar to when I once asked her if she really wanted a bologna hoagie out of all the other hoagies she could order. Her tone was one that implied you should already know the answer to this.
I hesitated, still thinking that my next question was viable: &ldquoOkay. But why did you lick the cracker?&rdquo
She hesitated, thinking that my question wasn&rsquot viable: &ldquoBecause there&rsquos a side that&rsquos salty and there&rsquos a side that isn&rsquot salty and the Triscuit tastes better when you put it in your mouth salty-side down.&rdquo
I think she may have also said &ldquoWhat? You didn&rsquot know that?&rdquo but I&rsquom not sure. My world had entirely blown open. Whatever the tiny mechanism within my inner ear that regulates balance had been disrupted to the extent that I didn&rsquot know if I was standing, sitting, laying on the kitchen floor, or pinwheeling through a wormhole in the time-space continuum.
Who was I? Who was this woman? Is the sky still blue? What is gravity? What, even, is what? If I never knew how to eat a Triscuit the right way then how can I trust that I know anything about anything?
After regaining consciousness, I think I muttered something like &ldquoNo, I did not know that,&rdquo and then I began making the most rudimentary of connections.
I had remembered spending a day with a competition barbecue team, the head of which told me that he always seasons underside of his chicken thighs with a little extra rub because that&rsquos the part that hits the judges&rsquo tongue first. The extra salt opens up the taste buds to the rest of the flavors.
&ldquoIt&rsquos not just Triscuits,&rdquo I whispered to myself.
&ldquoAre you okay?&rdquo My wife said. Licking another Triscuit, topping it with cheese on the non-salted side, and putting it into her mouth.
Eating and/or seasoning foods with a little extra something so that the flavor side hits your tongue first is actually a really great tip. From that date on, I began to toast the outside of the bottom of burger buns in salted butter, give my homemade pizza crusts a little extra char, and dust the underside of my BBQ ribs with a little cayenne before serving.
Triscuit Flavors: How Many Are There? - Recipes
August 30, 2018 at 3:07 pm · Filed under Recipes, Snacks
 Wheatberries after processing (photo courtesy Ben Hon).
 Wheatberries become Triscuits, currently in 20 flavors/varieties (photo courtesy Triscuit).
That’s why in July, we were delighted to accompany several food lovers and writers out to the “thumb” of Michigan to meet the Triscuit team, a dedicated group of agronomy experts and product professionals who make the tasty little squares in the yellow box such an addictive treat.
The first thing we were surprised to learn is that your basic Triscuit has but three (the “tri” in Triscuit) simple ingredients: wheat, canola oil, and a touch of salt. But what wheat! You can’t just toss any wheat into a Triscuit hopper and have it come out a star.
Traveling to Pigeon, Michigan, we were invited to the Kretzchmer* family farm, one among hundreds of select wheat growers who comprise the Cooperative Elevator Company. These growers work hand-in-hand to seed, care for, implement, and harvest the most perfect crop possible. (The “Elevator” is what brings wheat up to be processed.)
Join us on a trip to the farm, and a perspective on how a Triscuit ends up in the box on your table.
IT STARTS WITH WHEAT
Wheat has come a long way since its start in faraway lands, mainly Syria, Jordan, and Turkey, about 9,000 years ago.
Triticum wheat, which is what we are most familiar with today, likely evolved from natural crossings with other ancient grains, such as spelt and durum. Today’s version is hearty enough to withstand harsh climates, and it is now the third most-grown crop in the world.
The Kretzchmer family owns 900 beautiful acres of white winter wheat (photo #1), also known as “soft white wheat.” (Harder wheat varieties are more favorable for making pastas, noodles, and grinding into baking flour.)
In Michigan, wheat is seeded in April and harvested in July. How do wheat growers know when it’s time to reap? By simply plucking a shaft of wheat from the ground, rolling it between their hands to get rid of the chaff, and biting into the kernel.
Every drop of dewy moisture has to have evaporated, and the kernel must provide a nice crunch before the wheat is harvested by GPS-enabled combines. Each combine’s header is 40 feet wide, equipped with dozens of frighteningly long steel teeth.
Once the harvest has been reaped, it is weighed and processed in a gas-heated tower that blows warm air up until the wheat is completely dried. It is then cooled.
What’s left are the tiny firm, but chewy wheat berries (photo #2) —the very heart of every Triscuit.
Each of the nearly 1,000 participating wheat growers in the Cooperative adheres to Triscuit’s strictly-followed promise to consumers: all wheat used is 100% whole grain, and all ingredients used are non-GMO verified.
That includes all of those used in an irresistible variety of 20 flavor profiles: Original (photo #2) plus flavors as varied as Smoked Gouda Rosemary & Olive Oil Avocado, Cilantro & Lime, Roasted Garlic—and 15 other versatile flavors.
The original Triscuits have just 120 calories per 6-cracker serving. You will not find trans fats or cholesterol in a Triscuit, and because they are made of whole grain, each cracker retains its full high fiber content (review the nutritional information on each box for exact amounts).
MORE THAN JUST A SNACK
Cooking with Triscuit? Absolutely. THE NIBBLE and other farm table guests shared a magnificent dinner prepared by Chef James Rigato, whose Detroit, Michigan restaurant, Mabel Gray, recently won Eater’s “Best New Restaurant in America” and was a semi-finalist for the James Beard Award’s “Best New Restaurant.”
Almost every dish was prepared using Triscuit as an ingredient, and the results were superb. Not just Triscuit as a base for canapés, but in cookies, trifle, and more.
Among many choice offerings, our favorite was Chef Rigato’s Lamb Meatballs with Triscuit Crackers, which also included a spicy green tomato sugo, marinated sweet peppers, and fresh herbs, but are just as spectacular when braised in a light, fresh tomato sauce. The recipe is below.
Fun Fact: The first Triscuits were made by Henry Perky, who opened his factory in Niagara Falls, New York in 1893.
Fun Fact: Triscuits got their name because the first biscuits (crackers) were triangular. Triangle + Biscuit = Triscuit.
Fun Fact: There are about 54 Triscuit crackers per 9 ounce box. Based on the recommended serving size of 6 crackers, this equates to about 9 servings.
Fun Fact: In 2017, Nabisco Triscuit sales were $341.5 million, earning it fourth place in the cracker category behind Sunshine Cheez-It, Pepperidge Farm Goldfish and Nabisco Ritz Crackers (source).
Fun Fact: Eating Triscuit is fun at every meal of the day.
RECIPE: LAMB MEATBALLS MADE WITH TRISCUIT
This yummy recipe (photo #5) is courtesy of Chef James Rigato, Mabel Gray Restaurant, Hazel Park, Michigan.
Hazel Park is located in the “thumb” of Michigan, the southeast corner of the state. The city is home to Hazel Park Raceway, currently the only track in Michigan offering live thoroughbred racing.
How about dinner and a race?
Ingredients For About 2 Dozen Meatballs
Chef Rigato served these meatballs to us in a green tomato sauce, but he also serves them in a light tomato sauce. Use your own homemade tomato sauce recipe or your favorite prepared tomato sauce.
Serve with pasta, rice or other grain, as you prefer.
1. COMBINE the crushed Triscuit crumbs with the milk in a small bowl. Let sit until crumbs have absorbed the milk. Set aside.
2. COMBINE the lamb, egg, Parmesan and Romano cheeses, and parsley in a medium bowl, combine. Use your hands to thoroughly combine the ingredients.
3. SAUTÉ the onions and garlic in a medium saucepan over medium heat. Add the wine, raise heat to high, and add the crushed red pepper flakes and dried oregano. Allow liquid to reduce until it is almost evaporated. Allow to cool. When cool enough to handle…
4. ADD the onion mixture to the meat mixture. Season to taste with salt and pepper. Add the Tabasco sauce to taste, and the Worcestershire sauce. Mix until all ingredients are thoroughly combined.
5. FORM the mixture into 1½- to 2-inch balls. Add the oil to a medium skillet and heat over medium heat. Sauté the meatballs, shaking the skillet often to sear on all sides. When browned…
6. ADD the meatballs to your preferred sauce until heated through. Adjust seasonings if necessary.
MORE WAYS TO USE TRISCUITS
 Lamb meatballs, made with Triscuit “breadcrumbs” (photo courtesy Ben Hon)
 A layer of Triscuit in a trifle, for sweet-and-salty crunch (photo courtesy Ben Hon).
 Triscuit canapés. Here’s the recipe from Foodie Crush.
Day 3 &ndash Namaste
As the sun rose I woke up to a sense of peace and comfort. The past few days truly were enlightening as well as so much fun. The knowledge I gained was more than just &lsquothis is how we make our crackers&rsquo but more about the people behind the brand and how real people are making a difference in what we snack on and ensuring that the best practices are in place. I gained an even bigger sense of pride about a brand that I already loved! I&rsquom already planning a vacation back to Michigan as it&rsquos such a beautiful place with absolutely amazing people!
This amazing trip and experience was sponsored by TRISCUIT® and The Cooperative Elevator Company. As always, all opinions my own. Thank you for supporting partnerships with brands I trust and believe in
The Shredded Wheat Company began producing Triscuit in 1903 in Niagara Falls, New York.  The name Triscuit comes from a combination of the words "electricity" and "biscuit",  and at least one early advertisement boasted that Triscuits were "Baked by Electricity,” claiming they were "the only food on the market prepared by this 1903 process."  Each wafer measured 2.25 by 4 inches (5.7 cm × 10.2 cm), and remained that size for nearly twenty-one years. The ovens were then altered and the cracker size changed to 2-inch (51 mm) squares. 
In 1928, the Shredded Wheat Company was purchased by Nabisco. 
In 1935, producers began spraying the crackers with oil and adding salt. In 1984, additional flavor choices were introduced and the crackers were made crispier. 
Triscuits are made from wheat, which is first cooked in water until it reaches about fifty percent moisture content, then tempered to allow the moisture to diffuse evenly in the grain. Slotted rollers form the grain into shredded wheat strands, which are then formed into webs. Several webs are stacked together and the still-moist stack is crimped to produce individual crackers. Oven baking then reduces the moisture content to five percent.  The product is currently 1.75 square inches (11.3 cm 2 ).
Ploughmans Pickle – Britains Favorite Pickle Recipe
It has been a slew of years since living in the northwest of England, but sometimes, I’ll hear a song or taste something that takes me right back in an instant. Some of those things I miss, and others…. not so much. What I do miss is the rich history and culture, trivia night at the local pub, the beauty of the countryside, and even kayaking on the canals. I learned how to have a proper afternoon tea, order chips instead of fries, and fell in love with the ploughmans lunch.
Ok, so you might be wondering, “what in the world is a ploughmans lunch?”, and yes, it does sound like it’s a beef and potatoes kind of meal. The fact is, that it is simply a cheese and pickle sandwich, nothing fancy at all. The British enjoy this straight forward meal, not with bread and butter or dill pickles, but with a ploughmans pickle. To me, it is actually more of what I would consider a savory-sweet chutney or even relish. You might have heard it referred to as a ploughmans pickle or a branston pickle, but regardless, it’s always great served with a sharp cheese.
In order for me to bring a bit of the “mother land” back home, I’ve started making my own version of this pickle recipe. It’s really straight forward, makes plenty for now and later and will keep for up to 6 months because of the vinegar base, that is if you can resist staying out of it long enough.
I have found that this relish, chutney … pickle, is absolutely gorgeous paired up with a nice sharp cheese and my all time favorite crackers since childhood, TRISCUIT Crackers! I love it, not only as a snack, but this ploughmans pickle gently topping off TRISCUIT Crackers (a serving is 6 crackers) makes for a great appetizer any time of the day or year.
Just as much as I have great memories associated with the living in the UK and ploughmans pickle, I also have great memories of TRISCUIT Crackers throughout my early years. My mom always had them at hand, and we would enjoy them straight out of the box, and she could fancy them up a bit and make an easy charcuterie board for the inevitable drop in guests.
Recently I was enjoying a bit of a jaunt, and decided to stop off at my local Kroger to pick up a few of the basics before heading home. While there I had one of those spontaneous moments while perusing the aisle with all the crackers. I indeed saw those glorious 3-ingredient TRISCUIT Crackers and before I knew it, I had all of the pickle ingredients to make a batch of ploughmans pickle. Whoa Nellie! It’s like I’m on autopilot every time, I know that store like the back of my hand! Albeit, they do know me well at Kroger, what keeps me going back is that I love that they always ask how my kids are getting on, or if my groceries intrigue them enough, they also ask what I’m going to be making.
I totally recommend checking out your closest Kroger to pick up the ingredients for this Ploughmans Pickle recipe, specifically TRISCUIT Crackers.