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Rusk
Rusk
Low concern
Rusk is essentially baked wheat flour with sugar/salt and sometimes fat. As a sausage filler it adds carbohydrates and gluten to a meat product.
Found in
19 products
What it is
A dry, twice-baked bread or biscuit; in Europe also a wheat-based filler ingredient used in sausages.
Filler/extender in sausages and meat products; standalone snack/teething food.
Why it's flagged
- Contains gluten
- Refined carbohydrate, low fiber when made with white flour
What regulators actually say
"USDA FoodData Central provides composition data for rusks and other twice-baked bread products as wheat-based foods."
Regulatory status
United States — FDA
Composed of GRAS food ingredients (flour, water, sugar, salt, sometimes yeast).
European Union — EFSA
Composed of authorized food ingredients.
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