The Following: Bread Crumbs

Bread crumbs are small pieces of dried bread. They are made by toasting or baking bread until it is dry and then grinding or crumbling it into small pieces. This process can be done at home or on an industrial scale.

Manufacturers add bread crumbs to foods as a binder, a coating, or a textural element. They help hold ingredients together in products like meatballs and meatloaf, and provide a crispy coating for fried or baked items such as chicken or fish. Bread crumbs are also used in casseroles and stuffings.

Bread crumbs are generally considered safe and are not typically subject to specific FDA regulations as a standalone additive. They are primarily a source of carbohydrates. While they are a common food ingredient, excessive consumption of highly processed foods containing bread crumbs, especially those that are fried or contain high amounts of sodium and added fats, may contribute to less healthy dietary patterns. Regulatory bodies like JECFA and EFSA have not specifically evaluated bread crumbs as a food additive, as they are a basic foodstuff.