Resources AACC Article published
Thursday, 03 November 2011 13:21
Our article entitled “Sodium Reduction in the Baking Industry” has been published in the AACC’s Cereal Foods World Magazine. The article was compiled by Kudos blends with contributions from a number of key staff members.
The article gave a very scientific, industrial view on sodium reduction in the baking industry and it specifically explores the role that potassium bicarbonate has in the baking industry. Also exploring the positive health benefits of potassium, the article joins up the thinking about the performance of potassium and the significant health benefits it can bring to the general public. It is not widely known that many of us lack potassium in our diets, and as an essential mineral for healthy body function, using potassium in baked products is an easy and tasty way to increase its consumption.
For a copy of the full report, please e-mail This e-mail address is being protected from spambots. You need JavaScript enabled to view it and send us your details. We will be happy to email the report to you.
Alternatively, if you are a member of AACC, you can read the full article here:
