Japanese Bread Crumbs

Japanese bread crumbs, called panko, are a type of coarse, flaky bread crumb. They are made from white bread baked in a special process using electric current to toast the bread, then ground into flakes. This results in a lighter, crispier texture than traditional bread crumbs.

Panko is used as a coating for fried or baked foods, providing a light and crispy texture. Manufacturers add it to enhance the mouthfeel and appearance of products like breaded chicken, seafood, and vegetables. It is also found in some baked goods and as a topping for casseroles.

Panko is a grain product and is generally recognized as safe by the FDA when used as food. It is not specifically evaluated by JECFA or EFSA as it is a food ingredient rather than a specific additive. As a carbohydrate source, its health implications are similar to other bread products.