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Continuing our commitment to bring more sustainable leavening agents to the global bakery industry
The UK government’s new salt-reduction targets for 2024 have a significant impact on the bakery market.
The Department of Health have recently released a joint statement from SACN encouraging food companies to explore the use of potassium-based sodium replacers.
The end of 2022 is closing in and here at Kudos, we are delighted to have completed our sixth audit this year achieving BRC AA certification grade.
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.
Over the years, baking powder technology has evolved with different variations such as, single-acting to double-acting and enhancing leavening efficiency.