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Panko: everything you need to know about this breadcrumb that truly makes a difference
If you’re working with classic breadcrumbs, you know they get the job done: simple, effective, versatile.
But sometimes, you want something new. That extra crispy something that elevates a dish. That’s exactly where panko comes in.
Today, we’re talking about panko—because it deserves your attention. It’s not just a trend or something reserved for Asian chefs. Panko has earned its place in kitchens everywhere.
That’s why No Waste Republic took a closer look. Here’s what we found.
What exactly is panko?
Panko is a Japanese-style breadcrumb—but not just any breadcrumb.
Unlike traditional breadcrumbs, which are often made from finely ground stale bread, panko is made from crustless white bread. It’s baked, then shredded and dried in a way that creates larger, airier flakes than classic breadcrumbs.
Why panko truly makes a difference in the kitchen
1. Unbeatable crunch
That’s panko’s standout promise. Thanks to its light and airy texture, it absorbs far less oil during cooking. The result: lighter, more digestible breaded dishes… and most importantly, a much crispier bite. Perfect for chefs looking to stand out with bold texture from the first mouthful.
“That perfect crunch comes from No Waste Republic’s breadcrumbs.”
— Bouillon Bruxelles, winner of Best Shrimp Croquette 2024
2. Surprising versatility
Panko is often associated with Japanese recipes like tempura or tonkatsu. But in reality, it fits just about everything: breaded cutlets and fish, all kinds of croquettes, roasted vegetables, gratins, crunchy toppings on mac & cheese… Once you try it, you’ll want to use it everywhere.
“We trusted No Waste Republic for the crunch in our ‘Crispy Chicken Supreme’ burger—and we don’t regret it! Great quality and an amazing 100% Belgian project.”
— HUGGYS, Gourmet Burger Restaurant
3. More even cooking
Panko browns easily without burning. It gives a cleaner, more consistent finish, and the crunch holds up over time. Ideal for fresh or frozen preparations, with surprisingly good shelf life.
“At Makisu, we love partnering with people who share our values ✨ That’s why we’ve been using No Waste Republic’s panko in our recipes for over 2 years.”
— Makisu, Asian Restaurant
4. A more professional finish
It’s not just about taste. Panko also gives your dishes a refined look: more texture, a clean golden finish, and a restaurant-style touch that really makes a difference. For chefs and home cooks alike, that’s always a plus.
“So happy with this great collaboration and your high-quality products! Our customers love them.”
— De Vismijn, Croquette Producer
Where to find panko—and how to use it
Most panko on the market is imported from Asia or the US. It travels far and always requires baking fresh bread before turning it into panko. That means a big CO₂ footprint and unnecessary resource use.
No Waste Republic has transformed the model with a circular panko, made in Brussels from surplus bread from the bakery industry—no need to bake new bread. Beyond freshness and sustainability, our local supply chain also gives professional clients better flexibility and supply stability.
Our products are available for direct order, or through our distributor partners. We adapt to your needs.
Ready to give it a try?
Try panko in your next recipe—you won’t be disappointed!
And if you’re a professional (restaurant, producer, caterer, food business…), let’s talk.
Contact us and receive your samples quickly!
