Rusk

Rusk is a dry, crisp baked product, similar to a biscuit or hard tack. It is typically made from flour, water, and yeast, and is baked until very dry and hard. This process makes it shelf-stable and suitable for use as a food ingredient.

Manufacturers add rusk primarily as a binder and filler in processed meat products, such as sausages and burgers, where it helps to absorb moisture and improve texture. It is also used in baked goods like Christmas puddings and some frozen pizzas to contribute to their structure and prevent them from becoming too dense.

Rusk itself is not typically considered a food additive and does not have an E-number. Its primary nutritional contribution is carbohydrate. As a component of processed foods, its health implications are generally linked to the overall composition of those foods, such as their fat, salt, and sugar content. The Food Standards Agency (FSA) and Food Standards Scotland (FSS) provide guidance on healthy eating, which includes recommendations for limiting processed foods.