Breaded With: Bread Crumb

Bread crumbs are small, dry pieces of bread that have been toasted or baked until crisp and then ground or crumbled. They can be made from various types of bread, including white, whole wheat, and sourdough. The process typically involves drying bread, then processing it into fine crumbs.

Manufacturers use bread crumbs to add texture, crispness, and a golden-brown color to foods when fried or baked. They act as a binder in meatloaf and meatballs and are commonly found in breaded meats, fish, poultry, and as a topping for casseroles and baked dishes.

Bread crumbs are generally considered safe and are a common food ingredient. They are not subject to specific FDA regulations as a standalone additive but are part of the overall composition of foods. No major health concerns are associated with typical consumption of bread crumbs. International bodies like JECFA and EFSA have not specifically evaluated bread crumbs as a distinct food additive.