Name: Emily Williams, Jake Schneider & Gemma Dunne
Position: Taste and Development Team
So, being in our Taste and Development team, I am sure you've been asked the RYVITA® question 'Bumpy vs Smooth - which side up do you eat your Ryvita® crispbread?' - What's your preference and why?
Emily: I eat mine bumpy side up so that the toppings ooze into the dimples, that way I get more topping! My favourite recipe is Fruit Crunch Crispbread smothered in natural yoghurt with a drizzle of honey.
Jake: I eat mine bumpy side up - Because if you’re spreading a topping on the bumpy side you’re filling the holes making it more structurally sound! If you’re as clumsy as me and you spread on the smooth side, the holes are more likely to cause fractures and you end up covered in crispbread crumbs. My favourite recipe is New York style Dark Rye crispbread, topped with Dijon mustard, pastrami ham and sliced gherkins.
Gemma: I prefer to put topping on the smooth side as you then get a nice even coverage of the crispbread. On the toppings front, I like Marmite and cheddar cheese on Original Crispbread , along with cream cheese and tomatoes on Sweet Onion Crispbread and mozzarella and peppers on Cracked Black Pepper Crispbread .
This month we are really interested to find out your thoughts on the ultimate Ryvita® question - which side up do you eat your Ryvita® crispbread? Please tell us your preference and why (in a minimum of 10 words) to be in with a chance to win £1000 of vouchers to spend in John Lewis or Waitrose!
Please take a moment to read our terms and conditions . To enter please use the comment box below. Good luck!
THIS COMPETITION IS NOW CLOSED - THANKS FOR ALL YOUR ENTRIES. WE WILL ANNOUNCE A WINNER SHORTLY