Has our industry really ever understood the chemistry behind phosphate leavening agents? At the American Society of Baking, Director and Founder, Dinnie Jordan blew away the thinking that has been embedded in us for over 100 years. Dinnie shared our discovery into the real mechanism of the reaction of sodium acid pyrophosphate (SAPP) with sodium… Read More…
Kudos Blends was given the opportunity to meet with other thought leaders to discuss industry challenges in reducing sodium in the diet, at the IFST Food Science and Nutrition Group event: ‘What is a “pinch” of salt?’ Our Managing Director, Dinnie Jordan, gave an overview of the technical challenges in the bakery industry, highlighting the… Read More…
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…