Meet the man behind KODA™ Potassium Bicarbonate!

As you may have seen, we recently updated our look to represent the growth and success we have had as a global bakery supplier, ensuring our branding matches the high standards of our products. Part of this rebranding process involved creating a new name for our bakery-specific grade of potassium bicarbonate; KODA™ was born!

For those that are not aware of the benefits of switching from soda to KODA™ in baked goods, here is chemist, inventor and all-round boffin, Daniel Brown, to tell you why KODA™ is the number one solution for sodium reduction in chemically-leavened goods.

Follow the links below to find out more about KODA™ Potassium Bicarbonate and PELL K™ Low Sodium Baking Powders.