Kudos recently flew to Las Vegas for the triannual IBIE expo, where bakers were searching for new and creative solutions to meet the FDA’s draft voluntary sodium reduction targets.
As global governing bodies continue to put more pressure on manufacturers to reduce sodium, visitors to the exhibition sought out our innovative raising agent, KUDOSTM Potassium Bicarbonate which can easily and simply reduce the sodium content of bakery products by up to 50%.
The great thing about using KUDOSTM Potassium Bicarbonate is the improvement to the nutritional profile of baked goods – with the potential to contribute significantly to the RDA of potassium.
According to the World Health Organisation, 98% of us don’t consume our RDA of potassium (3510mg). By helping to remove excess sodium from the body, potassium can help reduce the risk of health problems associated with high levels of sodium in the diet, such as high blood pressure which is one of the leading causes of cardiovascular diseases and strokes.
By re-balancing sodium and potassium levels in baked goods, manufacturers are able to offer consumers the same quality products but with an improved nutritional profile.
If you would like to speak to a member of our technical team and find out how Kudos Blends could reduce sodium in your baked goods while increasing potassium, get in touch.