Breadcrumbs

Breadcrumbs are small pieces of dried bread. They are made by toasting or baking bread until it is dry and then crumbling or grinding it into small particles. The type of bread used can vary, including white, whole wheat, or sourdough.

Manufacturers use breadcrumbs as a binder and texturizer in foods like meatballs, meatloaf, and patties. They are also used as a coating for fried or baked items such as chicken, fish, and vegetables, providing a crispy exterior. Breadcrumbs are commonly found in processed meats, baked goods, and casseroles.

Breadcrumbs are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. They are primarily a source of carbohydrates. Regulatory bodies like JECFA and EFSA have evaluated various food ingredients, but specific evaluations for plain breadcrumbs are not typically highlighted as they are a basic foodstuff. Concerns about breadcrumbs usually relate to the overall nutritional profile of the food they are in, such as sodium or refined carbohydrate content.