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Case Studies
A Smoother Transition from Red 40 or Carmine to Natural Red in Cakes
As manufacturers move away from artificial colours like carmine and Red 40, natural reds are on the rise, but their heat and pH sensitivity can limit performance. Read our case study on how we use our ZEUS baking powder to make the transition from synthetic to natural, simple.
Achieve Vibrant Red Velvet Cakes using Natural Colours with ZEUS™ ColourMax Baking Powder
Maintain bright and vibrant red velvet cakes when navigating the change from synthetic to natural colours. All achieved with a change of baking powder.
Easily Remove Phosphates from Cakes with ZEUS™ G90 Baking Powder
Discover how we tackled one of the baking industry’s toughest challenges: creating a phosphate-free baking powder that delivers great end products. While many clean-label acids react too quickly for large-scale production, our ZEUS™ G90 baking powder overcomes these limitations.
News
2,000 Working Days of Safety – and counting!
Nearly 8 years without a Lost TIme incident - an outstanding achievement that belongs to everyone at Kudos Blends!
From Mineral to Modern Baking
We visited Saint-Gobain Formula’s Newark site to see first-hand how the calcium sulphate (gypsum) we use in some of our baking powder formulations is produced. The visit gave us a closer look at quarrying and processing, as well as Saint-Gobain’s plans to restore the quarry and increase biodiversity as part of its environmental commitment.
First Aid Training to Strengthen Workplace Safety
Members of our team recently completed Emergency First Aid training as part of our commitment to maintaining a safe and supportive working environment for all.
Latest Articles
What Does Baking Powder Do?
What does baking powder do? We explain the function of baking powder in baking, how baking powder works, when to use it, and other common baking questions.
Accelerated Shelf-Life Testing for Baking Powder
Discover how accelerated shelf-life testing can help predict baking powder stability, reducing testing time from years to weeks while supporting faster product development.
Inside the Operations Team
Meet the team behind every blend. Head of Operations Tilly Little shares her career journey and explains how the Operations team keeps Kudos Blends moving through teamwork, innovation and a commitment to excellence.
From Mixing to Baking: The Importance of Batter Viscometry in Baking
Explore how batter viscosity changes during baking, and how understanding these changes can help optimise volume, texture and crumb.
Gallery
Use our ZEUS™ range to create show stopping and vibrant rainbow cakes with all-natural colourings
Use KODA™ to create low-sodium cookies that comply with changes in salt legislation
Create rich and indulgent cakes with our ZEUS™ range
Achieve elevated peaks in muffins made with our PELL™ range
Ensure batch consistency in production using PELL™
Bright and fine crumb structure with our SALP replacer
Rich, dark chocolate tones with well-dispersed inclusions thanks to ZEUS™
Wonderfully fluffy doughnuts with reduced fat absorption using ZEUS™
Intensely vibrant natural colours with ZEUS™
Superior volume in pancakes with our ZEUS™ range
Achieve light scones for the perfect afternoon tea using PELL™
Get in touch with our professional team through our contact form or by phone.
All inquiries are important to us and we will endeavour to respond as soon as possible.
As a supplier to commercial food manufacturers, please note our minimum order quantity is 350kg.
Office opening hours:
Monday – Friday, 08:30 – 17:00 (GMT)
Email: [email protected]
Call: +44 01299 271 333
Address:
Kudos Blends Limited
Old Station Business Park
Cleobury Mortimer
Kidderminster
DY14 8SY
UK
Company Registration no: 3827452
Registered in England & Wales.
VAT registration no: 747995755
the chemistry behind baking
- Kudos Blends Limited
- Old Station Business Park, Cleobury Mortimer, Kidderminster, DY14 8SY, UK
