A method of manufacture of a crumb coated food product comprising the stepsof: forming an aqueous mixturecomprising: a flour mixture comprising one or more flours, sodium bicarbonate,optional additives selected from processing aids,salts, colourants and, water； adding the mixture into an extruder； adding anaqueous gelling agent to the extruder； extruding the resultantmixture at a temperature greater than 100°C to form an extrudate；allowing the extrudate to expand to form a porous product；drying the product, and milling the dried product to form a crumb.
