Search Results
Showing results for:
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
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.
the chemistry behind baking
- Kudos Blends Limited
- Old Station Business Park, Cleobury Mortimer, Kidderminster, DY14 8SY, UK
