As the organisation ‘Action on Salt’ marks Salt Awareness Week 2026, we reflect on the continued impact of excess sodium in our diets, the often-overlooked role of sweet baked goods, and how one simple ingredient change can not only reduce sodium, but also increase an under-consumed mineral that’s crucial for good heart health.
While salt reduction is typically linked to savoury foods, baking powders and leavening agents are a significant hidden source of sodium in sweet bakery products. In many recipes, baking powder can contribute more sodium than added salt, meaning everyday items like pancakes and muffins can account for a large share of daily intake in a single serving.
High sodium consumption is associated with increased risk of conditions including heart disease, stroke and kidney disease. To combat these life-changing health conditions, The World Health Organization recommends a maximum of 2,000 mg of sodium per day, yet global intake averages are more than double this level, driving reformulation efforts across the food industry.
For bakeries, reducing sodium is complex. Leavening agents are critical to product quality, and reformulation can impact texture, volume and taste.
To address this, we developed KODA™ potassium bicarbonate as a direct alternative to sodium-based leavening agents. This enables significant sodium reduction, or even elimination, from baking powder while maintaining performance, with the added benefit of increased potassium.
KODA™ potassium bicarbonate and our PELL™ K low-sodium baking powders are designed to deliver consistent lift, appearance and flavour, supporting manufacturers to meet sodium reduction targets without compromise.
Explore how sodium reduction works across different applications:
Or get in touch to discuss your formulation requirements.
