Ingredient

Panko Japanese Style Bread Crumbs

Auto-generated content. This description was generated automatically and is pending editorial review. Inaccuracies are possible. Found a mistake? Contact us.

Source
Not animal-derived
Allergen
No
Role in food
Panko is primarily used as a coating for fried or baked foods, providing a …

What it is

Panko is a type of coarse, flaky breadcrumb made from white bread. The bread is baked without a crust, then processed into airy, crisp crumbs. This process results in a lighter, crunchier texture compared to traditional breadcrumbs.

Why it's used

Panko is primarily used as a coating for fried or baked foods, providing a crispy texture. It is common in dishes like fried chicken, fish, and vegetables. Manufacturers use it to enhance the texture and appeal of a wide variety of savory products.

Health notes

Panko is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is primarily a source of carbohydrates. Regulatory bodies like JECFA and EFSA have evaluated many food ingredients, but specific evaluations for panko as a distinct ingredient are not typically highlighted. Concerns about panko are generally related to the overall nutritional profile of fried foods rather than the panko itself.

Allergen info

Panko is derived from wheat, which is one of the 9 FDA major allergens. It is not gluten-free.

Products containing Panko Japanese Style Bread Crumbs

Compare products →

Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.