Take a look into our library of articles and opinion pieces, written by our very own experts. From covering specifics about the science of leavening agents to sharing educated opinions on the baking industry as a whole.
Dinnie Jordan reflects on a standout 2025 at Kudos Blends
2025 was a year of transformation for Kudos Blends. From major investments in health and safety and facilities, to exciting team growth and international success, Dinnie shares her priorities, achievements, and how the business has laid strong foundations for future growth.
Celebrating International Day of Women and Girls in Science 2026
To mark International Day of Women and Girls in Science, we’re celebrating the talented women who help shape the work we do at Kudos Blends every day. We spoke to Laboratory Chemist Fatima Akhtar and Food Scientist Laura Alston about their career journeys, life in the lab, and what this day means to them.
Our Festive Recipes From Across the Business
The Kudos Blends team share their Christmas must-make recipes in our Festive Recipe Collection, showcasing the science of baking powder in action! Take a look at our range of recipes, from a yule log with a tropical twist to a roast potato hack to elevate those Christmas potatoes.
Trends of 2025 and Our 2026 Predictions
Jo Flower looks back at the flavours of 2025, the shifting habits shaping our shelves, and the ideas that could define the industry in 2026.
The Shift to Phosphate-Free: Challenges, Opportunities & Innovation
Global pressure on phosphate resources and increasing sustainability demands are reshaping the baking industry’s approach to leavening systems. Exploring the challenges driving the innovation of high-performance phosphate-free baking powders.
Health and Safety: Raising the Profile
Our 2025 strategy to raise the profile of health and safety is strengthening our culture, empowering employees, and enhancing customer trust.
IBIE 2025: Top 3 Takeaways
Now IBIE is over for another three years, we have gathered our findings and come up with our top 3 insights that emerged, from conversations at our booth to insights shared in the wider programme of talks, as well as business showcases.
From Red 40 to Beetroot Powder: The Future of Bakery Colours
Discover the latest on synthetic and natural colours in the baking industry.
A Night to Remember: Our 25th Anniversary Celebration
Kudos Blends proudly celebrates its 25th anniversary - a remarkable...
KODA™ Potassium Bicarbonate: Delivering sodium reduction with minimal cost impact
Significantly reducing the sodium content of your chemically leavened baked goods is simple with KODA™ Potassium Bicarbonate.
Sodium Aluminium Phosphate in Baking: The History, Benefits, and Shift Towards Healthier Alternatives
Sodium aluminium phosphate (SALP) has been a key ingredient in the baking...
Looking Back on 25 Years of Innovation with Founder Dinnie Jordan
Founder Dinnie Jordan reflects on 25 years of Kudos Blends, from humble beginnings to industry leader in baking innovation.
the chemistry behind baking
- Kudos Blends Limited
- Old Station Business Park, Cleobury Mortimer, Kidderminster, DY14 8SY, UK
