News

Improving the nutritional profile of baked goods

25 May 2016

Kudos Blends is leading the worldwide development of technically driven raising agents for the baking industry. Each PELL™ baking powder has been developed for a specific application or process, enhancing the quality, texture and taste of all bakery products.

Kudos Blends is leading the worldwide development of technically driven raising agents for the baking industry. Each PELL™ baking powder has been developed for a specific application or process, enhancing the quality, texture and taste of all bakery products.

Kudos Blends’ technical excellence and wealth of experience within the bakery industry allows support to be given to bakers looking to meet the latest industry health trends. With the focus to produce healthier baked goods ever increasing, Kudos Blends has developed its PELL K™ and KUDOS™ range of innovative, healthy products that allow manufacturers to reduce sodium, increase potassium and remove aluminium whilst maintaining product quality.

Improving the nutritional profile of baked goods

Sodium Reduction

When reducing sodium, it is important that all sodium contributing ingredients, not just salt (sodium chloride) are considered. In bakery goods this includes leavening agents, which often contribute more sodium than salt in the end product.

With hypertension caused by excess sodium consumption one of the main causes of cardiovascular disease globally, Kudos Blends has developed KUDOS™ Potassium Bicarbonate. Designed specifically for the bakery industry, it is used as a healthy alternative to sodium bicarbonate, allowing industrial bakers and premix manufacturers to reduce the sodium levels of their products by up to 50%.

KUDOS™ Potassium Bicarbonate’s fine particle size ensures full dissolution and therefore maximum performance in every application, without compromising the taste, texture and quality of the end product. Its water repellent nature stabilises the product by preventing moisture pick up from the air, ensuring a long shelf life and maintaining optimum leavening power during storage.

Kudos is dedicated to assisting bakery companies with their sodium reduction initiatives offering patent pending KUDOS™ Potassium Bicarbonate as either a single ingredient or as part of the PELL K™ range of low sodium baking powders.

Potassium Increase

Potassium increase is the new sodium reduction. The World Health Organisation recommends increasing potassium in the diet to reduce blood pressure and subsequent risk of cardiovascular disease. A muffin containing KUDOS™ Potassium Bicarbonate or a PELL K™ baking powder will provide as much potassium as a quarter of banana; a minimal but beneficial increase providing a bioavailable source of potassium.

Removing Aluminium

With an increasing worldwide trend to remove aluminium from foods, leavening agent sodium aluminium phosphate (SALP) has already been banned in Europe and parts of Asia. Kudos’ innovative chemists and bakers have developed KUDOS™ SALP Replacer which uses a specific blend of zero aluminium leavening acids to provide a like-for-like match for the distinct reaction profile of SALP ensuring end product characteristics are maintained.

If you would like to learn more about Kudos Blends or would like to receive a sample then please visit www.kudosblends.com.