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Sodium Reduction in the Baking Industry S. Skellern, M. Briggs, K. Manning, and D. Jordan. Kudos Blends Ltd., Kidderminster, Worcestershire, England. Cereal Foods World 56(5):196-199. Sodium reduction is an increasingly major topic for food manufacturers, healthcare professionals, and consumers. The prevalence of heart attacks, strokes, and other hypertension-related conditions is increasing throughout the world. This has led to the search for and development of innovative ingredient solutions to help decrease consumption of sodium and improve the health of individuals worldwide. Sodium bicarbonate is a source of sodium that contributes to the high proportion of salt found in many baked goods. Until recently the use of potassium bicarbonate as a salt reduction solution was not widely practiced. However, recent developments have enabled potassium bicarbonate to match, if not surpass, sodium bicarbonate in terms of functionality and stability, and potassium bicarbonate is now becoming a popular choice for many bakers who are looking for ways to reduce sodium levels in their baked products.
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