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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
Use OPUS™ SALP Replacer to Maintain Product Quality While Removing Aluminium and the Associated Health Concerns
Our OPUS™ SALP replacer has been designed to match the reaction profile and characteristics of SALP to provide the same great product, whilst eliminating the use of aluminium and its risks.
Reduce Sodium in Pancakes while Preserving Quality using PELL™ Klassic
Our low-sodium PELL™ Klassic has been designed to match a sodium bicarbonate-based baking powder in baked goods with the added benefit of a substantial reduction in sodium levels.
Enhance Natural Colour while Maintaining Volume and Texture Using ZEUS™ G90 Baking Powder
Achieve bright and vibrant baked goods using plant-based colours without the need for excess acids, creating the perfect leavening reaction.
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 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.
Easily Remove SALP and Maintain Crumb Structure, Volume and Flavour Using OPUS™ SALP Replacer
Mimic the properties of sodium aluminium phosphate (SALP) in bakery goods, without the negative health impacts.
Cut Sodium Levels in Wheat Tortillas Using KODA™ Potassium Bicarbonate
Easily achieve sodium reduction in tortillas without compromising on taste with a simple switch to KODA™ 50 potassium bicarbonate.
Boost Preservative Effectiveness in Cakes by 400% Using PELL™ Preservit Baking Powder
Explore our cost-neutral options to extend the shelf-life of cakes without compromising on product quality.
Cut Down on Sodium in Crumpets Using PELL™ Krumpet Baking Powder
Provide consistent end-product results, with the physical characteristics and flavour that customers expect; all with sodium reduction.
Use KODA™ Potassium Bicarbonate to Reduce Sodium in Cookies Without Compromising on End-Product Characteristics
Explore how KODA™ 50 can achieve sodium reduction in cookies without compromising end-product characteristics.
the chemistry behind baking
- Kudos Blends Limited
- Old Station Business Park, Cleobury Mortimer, Kidderminster, DY14 8SY, UK
