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Dispatches from IBA 2012

Control raising agents for sodium reduction, says Campden BRI

By Oliver Nieburg from Munich , 24-Sep-2012
Last updated on 24-Sep-2012 at 17:32 GMT2012-09-24T17:32:44Z

Gary Tucker, head of baking and cereal processing at Campden BRI
Gary Tucker, head of baking and cereal processing at Campden BRI
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Bakers can reduce sodium by controlling raising agents used in products, according to UK research institute Campden BRI.

In this podcast from IBA 2012 in Munich, Germany, Gary Tucker, head of baking and cereal processing at Campden BRI, discusses how manufacturers can cut sodium levels by getting the correct proportion of acid and base to generate adequate levels of CO2 to level the product.

Cutting sodium in baked goods has risen in prominence over the last five years in Europe as national authorities such as the Food Standards Agency in the UK have set guidelines for manufacturers. See HERE .

Here, Tucker talks about ways to slash sodium in bread, cakes and biscuits through PH measurement and encapsulation.

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