Two local students from Lacon Childe School in Cleobury Mortimer are aiming to raise £4000 each to take part in a humanitarian project in Tanzania in Summer 2019. In true ‘The Apprentice’ style, the fifteen year old students, Harvey Locke and Charlie Brown were tasked with running a bakery business for a day. The challenge… Read More…
Partnering with bakeries to develop healthier products which still satisfy a sweet craving, Kudos Blends took pride in sharing our solutions for sodium reduction at the recent IBA exhibition in Munich, Germany. The Kudos team showcased our extensive range of innovative leavening agents, which includes PELL™ K Low Sodium baking powders, and our patented alternative… Read More…
A novel approach encouraging food manufacturers to reduce sodium levels was recently launched in Victoria, Australia. Food Innovation Australia Limited (FIAL), in partnership with VicHealth, is awarding up to $25,000 grant money to assist SMEs and start-ups with reformulation costs. Grant money will be matched dollar to- dollar with each company’s own contribution, to aid… Read More…
We’ll be back in the land of pretzels, schnitzels, lederhosen and steins for this year’s IBA exhibition in Munich from 15th to 20th September. Anyone who’s interested in learning how to create healthier baked goods, without compromising taste, texture or quality, can come and have a chat with our team at Stand A4.531.… Read More…
Well known for their versatility, phosphates are commonly used in the global food industry. Ever since their discovery over a century ago, they have been a key component in baking powders. Although added to a variety of consumer goods such as food, beverages and cleaning products, use of phosphates can have wider repercussions. In recent… Read More…