Salada is made of flour and wheatmeal, which is milled from wheat sourced across Australia, including the Darling Downs, Liverpool Plains, the Riverina and South Australia.
We use a combination of locally grown, non-genetically modified canola oil together with 100% Certified Sustainable Palm Oil (CSPO) from Malaysia.
Arnott’s ANZ and our supplier are active members of the Roundtable on Sustainable Palm Oil (RSPO). All palm oil in our vegetable oil blend is sourced from the Malaysian Peninsular, from land which is specifically used to produce palm oil. It is not an area experiencing deforestation and no orangutans are found in the wild on this peninsular.
Ingredients for texture
Yeast assists in leavening the Salada crispbreads and is sourced from China.
Baking Soda or Raising Agent E500
When mixed in the dough, baking soda allows Salada to rise and become light and crispy when baked.
Ingredients for Flavour
Whether mixed in before baking or sprinkled on top of the crispbread, we only use local, naturally dried sea salt in Salada.
A small amount of sugar from Queensland is used to help with baking and flavour.
Malt extract is made from barley and has an appearance similar to honey. It helps with baking and flavour.
Other Important Things to Know
Health Star Rating
Salada Original has a score of 2 stars. Salada Light, Salada Wholemeal and Salada Light Multigrain all have 2.5 stars.
Salada is made in our bakery in New South Wales.
At Arnott’s, we are committed to ensuring products made in our Australian bakeries do not contain genetically modified ingredients.
For example, we work with suppliers to ensure our canola oil, corn and wheat comes from farms dedicated to growing non-genetically modified crops.
Our cardboard carton is made of 99.6% recycled material and fully recyclable. The plastic inner wrap is not suitable for household recycling bins. To recycle, we recommend using REDCycle collection bins at selected Coles and Woolworths stores.