KODA™ Potassium Bicarbonate: Delivering sodium reduction with minimal cost impact

KODA™ Potassium Bicarbonate provides an easy route to reduce sodium in chemically-leavened baked goods. Developed specifically for the bakery sector, KODA™ ensures consistent performance, clean flavour, and excellent texture across a wide range of applications. With sodium reduction targets tightening globally, KODA™ helps you meet nutritional guidelines and retailer demands without reformulating from scratch.

Because leavening agents represent such a small percentage of total recipe weight, replacing sodium bicarbonate with KODA™ results in only a marginal change in cost per unit, typically within standard recipe variation.

This minimal cost impact, combined with its proven leavening efficiency and consistent performance, makes KODA™ the preferred solution for global bakery brands committed to improving nutritional profiles without affecting quality or profitability.

The following table illustrates the difference in cost between sodium bicarbonate and KODA™ Potassium Bicarbonate in a range of bakery products.

Differences in Cost

*example cost in use for traditional bakery products

For more information on how KODA™ Potassium Bicarbonate can reduce sodium levels in your bakery products, get in touch with our experts.