Increasing potassium is the new sodium reduction in chemically leavened goods – but does the Department of Health agree?

Managing Director of Kudos Blends, Dinnie Jordan is due to share her thoughts on potassium based leavening agents at the upcoming Campden BRI seminar, ‘Salt reduction targets in bakery goods’ on 11th December 2014.

Dinnie’s talk will analyse the 2017 Responsibility Deal targets alongside the views of the Department of Health to discover what the true position on potassium based ingredients is and what this means for industrial bakers.

Providing industry examples, Dinnie will demonstrate why the marginal increase of potassium from the use of KUDOS™ Potassium Bicarbonate should be promoted rather than discouraged. Throughout the talk Dinnie will touch on the product information surrounding Kudos’ potassium bicarbonate and reveal why this should be recommended as the obvious choice for sodium reduction in chemically leavened goods.

Places on the Campden seminar, which features speakers from across the bakery industry, are filling up fast. To find out more information or to book a place please click here.