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The Truth Behind Phosphate Chemical Leavening
At the American Society of Baking, Director and Founder, Dinnie Jordan blew away the thinking that has been embedded in us for over 100 years.
From the Ground Up
Today marks the start of the Kudos Blends Unit 13 expansion. The...
IFST Food Science and Nutrition Group Event: What is a “Pinch” of Salt?
Excess sodium intake is still one of the biggest single contributors to sub-standard heart health in the western world.
‘What is a “Pinch” of Salt?’ – Kudos Blends Debates the Challenge of Sodium Reduction
With excess sodium intake still one of the biggest contributors to sub-standard heart health, it is crucial that manufacturers look for alternatives to sodium-containing ingredients.
Australia Grants Shake Up Salt Reduction
A novel approach encouraging food manufacturers to reduce sodium levels was recently launched in Victoria, Australia.
Green Light from The Department of Health for Potassium-Based Sodium Replacers
The Department of Health have recently released a joint statement from SACN encouraging food companies to explore the use of potassium-based sodium replacers.
The History of Baking Powder
Over the years, baking powder technology has evolved with different variations such as, single-acting to double-acting and enhancing leavening efficiency.
Lord Lieutenant of Shropshire Praises Kudos Blends for Queen’s Award
Kudos Blends achieve a Queen’s Award for Enterprise
Time for a Royal Celebration as Kudos Blends Wins a Queen’s Award
Celebrating winning the Queen's Award for International Trade on the back of soaring international sales
Double the Shelf-Life of Pancakes with ZEUS™ G90 Baking Powder
Create fluffier, lighter pancakes with the added benefit of doubled shelf-life.
Reduce Cocoa Powder by up to 40% without Compromising on Quality with a Change to ZEUS™ C120 Baking Powder
Reduce cocoa powder levels and achieve the same taste and appearance when using ZEUS™ C120 Baking Powder.
Reduce Sodium in Celebration Cakes with the Use of PELL™ K-Rise Baking Powder
Discover how innovative leavening can decrease sodium levels by up to 50%, without compromising on the taste of product quality.
the chemistry behind baking
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