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