A new EU regulation has come into effect that approves magnesium dihydrogen diphosphate for use as a raising agent and acidity regulator. This new development within the phosphate industry is likely to eliminate the astringent aftertaste, commonly associated with its sodium counterpart (known as SAPP) but most significantly reduce the sodium content in bakery applications.… Read More…
The well-recognised nutrition advocate group, the Centre for Science in the Public Interest, has filed its third law suit against the Food & Drug Administration after they have still not regulated sodium in the American diet. In an effort to reduce the salt content in foods for the American market the CSPI asked the FDA… Read More…
Last week the Kudos team welcomed a work experience student to the company. Tara lives in the local community surrounding Kudos Blends and has recently completed her GCSEs at Lacon Childe School. With a keen interest in chemistry, Tara came to us looking for inspiration for her future career. As thought leaders in the chemistry… Read More…
Kudos Blends is thrilled to announce that our new YouTube video showcasing the unique characteristics of KUDOS™ Potassium Bicarbonate is now live. This exciting project means we can demonstrate KUDOS™ Potassium Bicarbonate’s hydrophobic nature to the world. Its patent pending technology provides fantastic product stability; moisture absorption is eliminated, which prevents lumping and caking, which… Read More…
Kudos Blends will be returning to IFT next month, which is taking place at McCormick Place South in Chicago, Illinois from July 11th – 14th 2015. With talk of sodium reduction targets accompanied by overwhelming evidence that the United States is deficient in the essential nutrient potassium, the Kudos Blends booth will be specifically focused… Read More…