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Kudos Blends’ Sponsorship of Bakery Trends and Innovations at FIE

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Kudos Blends’ Sponsorship of Bakery Trends and Innovations at FIE

November 10
14:35 2011

Kudos Blends’ Sponsorship of Bakery Trends and Innovations at FIE is set to bring salt reduction to the top of everyone’s agenda.
• Kudos Blends is a world leading baking powder and raising agent supplier
• Dinnie Jordan, Managing Director Kudos Blends is an internationally recognised thought-leader on salt reduction
Kudos Blends is proud to be sponsoring the Bakery Trends and Innovations module at FIE. As a business with a high investment in new product development, Kudos Blends is leading worldwide innovation in the drive to help bakers to produce healthier, tastier products.
In 2011, Kudos Blends launched a new grade of patented KUDOS™ Potassium Bicarbonate that can reduce the sodium content of baked products by up to 50%. The unique process in which this product is made, means that the taste, texture, quality and shelf life is the same as, if not better than, products made with sodium bicarbonate. The British Blood Pressure Association endorses this product, along with all of Kudos Blend’s reduced sodium products.
The full range of Kudos products, including the reduced sodium products will be showcased at stand 3H80 at the FIE.  Visitors will have the chance to see the new patented grade of KUDOS™ Potassium Bicarbonate and the unique water repellent properties of this product, a feature that allows for the markedly improved shelf life of the powder. This combined with an optimum particle size specifically developed for the baking industry, makes KUDOS™ Potassium Bicarbonate a natural choice for bakers and pre-mix manufacturers worldwide. The team of researchers, chemists and baking experts responsible for product development at Kudos Blends will be available stand 3H80 to answer technical, product application and commercial questions.
Dinnie Jordan, Managing Director Kudos Blends said: “I am delighted that we will be able to share our opinions on salt reduction at FIE. With such different approaches and policies to salt reduction around the world, we’re looking forward to dispelling some of the myths, sharing some insight into the subject and showing people that salt reduction can be achieved without compromising the taste, texture, quality or shelf-life of baked products.”


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