Crumb

Crumb typically refers to small particles of bread or cereal. It is made by drying and grinding bread, often stale bread, or other cereal products. The texture and size of the crumb can vary depending on the type of bread or cereal used and the grinding process.

Manufacturers use crumb as a binder, a filler, or a coating in various food products. It adds texture and bulk to items like sausages, burgers, and stuffings. Crumb is also used to create a crispy coating for fried or baked foods.

Crumb itself is not typically considered a food additive and does not have an E-number. Its health implications are primarily related to its nutritional content, which depends on the base ingredient (e.g., white bread crumb vs. wholemeal bread crumb). Wholemeal bread crumbs would contribute fibre, while white bread crumbs would primarily contribute carbohydrates. There are no specific regulatory concerns raised by the Food Standards Agency regarding the consumption of bread crumbs in typical amounts.