Explore IFT insights on sodium reduction, phosphate-free, and aluminium-free solutions with Kudos Blends' innovative baking products.
A report on the recent business trip to Malaysia to meet Bischem and present our products to current and prospective customers. Overview of the trip, market trends observed, and solutions identified.
We are delighted to announce that Dustin Nelson joins the UK based Kudos Blends team as VP of Sales for North America.
From AI software to baking powder, it holds true that the quality of an output is largely determined by the quality of the input.
With it being National Chocolate Cake Day this weekend, we sat down with our Senior Bakery Technologist Steph to ask her a few chocolatey questions.
At the moment reducing sodium seems to get all the attention, but increasing potassium is just as important.
Sweet baked goods are often forgotten in the sodium reduction debate, yet can contain significant levels of sodium.
One of the biggest challenges for people with coeliac disease is finding safe and reliable gluten-free products.
The UK government’s new salt-reduction targets for 2024 have a significant impact on the bakery market.
A cream tea is a sweet treat famous in Devon and Cornwall that pairs a pot of tea with scones, jam and clotted cream.
Well known for their versatility, phosphates are commonly used in the global food industry.
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.