Resources Kudos Blends provides salt reduction solutions at the FIE 2011
Director, Dinnie Jordan lectured at the “Bakery Trends and Innovations” module at the FIE 2011 about sodium reduction options in the baking industry. This module, which was sponsored by Kudos Blends, covered a wide range of topical issues in the baking industry, but was very focused on sodium reduction and the new and innovative solutions that are available to bakers.
It was here that Dinnie provided information on the hidden sources of sodium, such as the raising agents etc, and discussed KUDOS™ potassium bicarbonate, an easy method of sodium reduction by offering bakers a sodium free, one to one replacement for sodium bicarbonate. Information was also provided on the health benefits of potassium; although many are aware that potassium can be used as a replacement for sodium bicarbonate, few people are truly aware of its important role in maintaining nerve and muscle function and regulating blood pressure.
There were other modules running at the FIE and the “Sodium and Salt Reduction” module was particularly popular. This module focused on sodium reduction in all areas of the food industry, as well as baking, and gave information on the latest trends and solutions available to the industry. During this module, leading cardiovascular surgeons were keen to promote low sodium solutions, such as potassium, as a way to reduce sodium by increasing a mineral which is vital to the body but not consumed enough in the modern day diet.
The actual exhibition was a very busy time for Kudos and brought in an awful lot of enquires from all over Europe and the rest of the world for both baking powders and KUDOS™ potassium bicarbonate. It was exciting to see that many of the largest bakeries in not only Europe, but worldwide are really focusing on lowering sodium in their products and are turning to Kudos for help. 2012 looks set to be an exciting year for Kudos Blends.
