Full Transcript

• Session Spotlight: Functional Solutions for Sodium Reduction in Bakery
• Hello, I am Dinnie Jordan, the founder and CEO of Kudos Blends, a UK company dedicated to understanding leavening agents, developing new chemistry, and providing solutions to industrial bakeries worldwide. There is often surprise at the level of sodium in a delicious high street muffin. And did you know one muffin can actually contribute 13% of the advised daily intake for sodium, where much of the sodium actually comes from the leavening agents used. My presentation will explain how sodium reduction can be successfully achieved without impacting product quality, using a bakery specific grade of potassium bicarbonate, which is a defined particle size, just like you need with sodium bicarbonate. A non bakery grade, however, presents bakeries with challenges such as reduced product quality, those soda spots, those dark spots, and rock hard material, making it very difficult to use and unsuccessful in the application. It is absolutely essential to overcome these challenges by ensuring the bakery grade potassium bicarbonate remains free flowing throughout life and to prevent the product from caking so it can be used. Delivering baked products with reduced sodium levels for the health benefits of you and me, the consumer is gathering momentum worldwide. It's been a slow start, kicked off predominantly by the UK where the government led sodium reduction strategy has proven to be immensely successful. Sodium production doesn't have to be a challenge. It's just about making the right ingredient choices. Come and see me at IBIE.