At ARM & HAMMER Performance Products, we are proud to share that our Technical Services Manager, Rob Berube, recently contributed his expertise to Baking & Snack magazine’s feature article “How Low Can Bakers Go?” The article explores the technical challenges and opportunities involved in reducing sodium in bread, buns, rolls, and tortillas — a growing priority as new health guidelines emerge.
In the article, Rob highlights how innovative ingredient solutions like potassium bicarbonate can help bakeries significantly lower sodium without sacrificing taste, texture, or processing efficiency. Our KODATM 50 and KODATM 100 products are designed specifically to meet this challenge, offering:
- Seamless substitution for sodium bicarbonate
- Maintained dough strength, fermentation control, and sensory appeal
- Significant sodium reduction without compromising product quality
We invite you to read the full article: Baking & Snack – April 2025 and explore how our new KODATM solutions can support your sodium reduction goals:
KODA 50: Koda™ 50 Potassium BicarbonateKODA 100: Koda™ 100 Potassium Bicarbonate
Tortilla Sodium Reduction Case Study
At ARM & HAMMER, we are proud to be a trusted partner for bakers seeking to create better-for-you products — without compromising the standards that consumers expect.