Wholemeal Breadcrumbs
Wholemeal breadcrumbs supply fiber, B vitamins, and minerals from whole-wheat flour. They contain gluten (a major allergen) and may include added sodium and yeast from the source bread; they are a heat-processed wheat product, so high-temperature cooking can generate small amounts of acrylamide.
What it is
Breadcrumbs made from whole-wheat (wholemeal) bread that has been dried and ground.
Coating, binder, and filler in baked, fried, and stuffed dishes.
Why it's flagged
- Wheat/gluten allergen
- Possible sodium content
- Acrylamide formation when fried
What regulators actually say
"Acrylamide in food potentially increases the risk of developing cancer for consumers in all age groups."
"Wheat ... is one of the nine major food allergens identified by law that must be declared on the label."
Regulatory status
United States — FDA
Conventional bakery product; wheat is a major food allergen requiring declaration.
European Union — EFSA
EFSA has advised on acrylamide formation in cereal-based foods (CONTAM 2015).
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