Wednesday, 06 June 2012 13:37
Kudos Blends were proud to sponsor the Campden Bakery Technology conference held at Campden BRI
in Gloucestershire this May. The conference boasted attendance from many of the biggest bakeries and ingredient suppliers from not only the UK, but also internationally.
As sponsors of the event, Kudos had the opportunity to exhibit our range of products and demonstrate the hydrophobic nature of the “second generation” grades of potassium bicarbonate developed for the baking industry.
Dinnie Jordan, Director and Founder of Kudos Blends, gave a presentation at the conference on sodium reduction in the bakery industry. During the talk the health benefits of increasing our potassium consumption were explored, which ended with some positive audience interaction. Overall the talk was well received and feedback was that the presentation was enthusiastic, passionate and very informative.
Despite the conference being attended by many different areas within the bakery industry, from breads to cakes, the message on sodium reduction was a well documented one. Not only did Dinnie Jordan present on sodium reduction in cakes, there was also presentations from industry experts on sodium reduction in other fields. Peter Skeggs, from Premier Foods gave a presentation on sodium reduction challenges in bread and what solutions there were available to the industry. Gordon Poulson from the Scottish Food and Drink Federation gave an introductory presentation on challenges that the food industry were facing and sodium reduction was certainly an important topic within his lecture.
The amount of presenters who touched on the topic of sodium reduction, and the interest and feedback from the presentations clearly shows just how serious manufacturers are taking their responsibility to reduce sodium. As a global supplier of sodium reduction solutions
to the bakery industry, Kudos Blends is proud to be raising awareness of the health benefits of reducing salt in the diet.