Princeton, New Jersey - ARM & HAMMER's Performance Products Division, in collaboration with Kudos Blends from the UK, introduced a groundbreaking solution to the U.S. baking industry—KODA.
This new line of potassium bicarbonate products offers a healthier alternative to traditional sodium bicarbonate, meeting consumer demand for lower sodium content without compromising taste.
KODA is designed to revolutionize how food manufacturers approach baking, providing a dual benefit: reducing sodium and enriching foods with potassium, an essential mineral.
The launch includes two distinct products tailored to different baking needs. KODA 50 caters to low-moisture doughs like biscuits, enhancing consistency and eliminating common issues like bicarbonate spotting.
On the other hand, KODA 100 is perfect for batter-based products like cakes, ensuring excellent dissolution for fluffy, delicious results.
Melissa Patasnick, Director of Specialty Chemicals at Church & Dwight Co., Inc., expressed excitement about expanding their portfolio with KODA, aiming to offer more choices to manufacturers.
This initiative reflects their commitment to innovation and health in the baking sector.
Dinnie Jordan, Founder and Managing Director of Kudos Blends, highlighted the partnership's focus on advancing baking technology and driving innovation. By introducing KODA, they aim to set new standards in the industry, supporting health-conscious baking practices.
KODA's unique formulation not only meets the technical demands of baking but also caters to the nutritional preferences of today's consumers, who prefer cleaner labels and more beneficial ingredients.
Switching to potassium bicarbonate can enhance the health benefits of baked goods, aligning products with current health trends and dietary needs.
As KODA products make their way into the U.S. market, both ARM & HAMMER and Kudos Blends are setting a new benchmark for health and taste in baked goods, promising exciting possibilities for food manufacturers and consumers alike.
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