Japanese-style breadcrumbs allow food processors to market value-added products and new product concepts because the eating experience they invoke can be visually striking compared to more familiar products in the same category, such as American breadcrumbs (ABC) or Americanized Japanese breadcrumbs (AJBC). The latter ingredients have a flat texture.
The nama panko produced by Hydroblend Inc. (Nampa, Idaho) utilizes traditional Japanese technology, and has a great visual impact. “Your eye goes right to it. It stands up and talks to you,” says Henning Melvej, vice president of Hydroblend technical services. “It says, 'Hey take a look at me. Get a bite out of this.'”