Explore our case studies, showcasing our products across various real-world scenarios and industry-specific challenges.
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.
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 up to 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.
Improve Natural Colour Enhancement, Whilst Maintaining Volume 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.
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.
Increase Volume and Peaks in Bakery Style Muffins Using PELL™ Vesuvius Baking Powder
Consistently produce a well-defined shape and ample volume in muffins, thanks to a desired late-stage reaction.
the chemistry behind baking
- Kudos Blends Limited
- Old Station Business Park, Cleobury Mortimer, Kidderminster, DY14 8SY, UK
