Is Japanese Style Panko Seasoned Bread Crumbs Vegan?

The Ingredient Breakdown

As a food scientist, I always look at the ingredient list to determine the origin of flavorings. For this product, the verdict is clear based on one specific ingredient. The base PANKO JAPANESE STYLE BREAD CRUMBS are perfectly vegan, consisting of wheat flour, dextrose, sugar, yeast, and salt. These are all derived from plants or fermentation processes.

The issue lies in the seasoning mix. The primary flavoring agent is GRATED PECORINO ROMANO CHEESE. This is a hard, salty Italian cheese made exclusively from PASTEURIZED SHEEP'S MILK. Sheep's milk is an animal product, making the cheese non-vegan. The enzymes listed, specifically RENNET, are also typically animal-derived (though microbial rennet exists, the presence of dairy makes this distinction moot for vegans).

Additionally, while the SOYBE (likely soybean) ingredient is plant-based, the inclusion of dairy means the product is not vegan. It is also important to note that the WHEAT FLOUR makes this product unsuitable for those with gluten sensitivities or celiac disease.

Nutritional Value

From a nutritional standpoint, this seasoned panko is designed to be a flavor enhancer rather than a main dish. It is relatively high in sodium due to the cheese and added salt. The presence of DEXTROSE and SUGAR adds a slight sweetness to balance the savory cheese, contributing to the carbohydrate count.

If you are monitoring your caloric intake, this product is calorie-dense because of the fat content from the Pecorino Romano. It fits into a diet only in small quantities as a coating for proteins like chicken or vegetables. It is not a 'health food' but rather a culinary tool for texture and taste.