Fleischmann’s Yeast Responds To Baker Demand With New Low Sodium And Sodium-Free Baking Powders

New AB Mauri Baking Powders Reduce Sodium Levels by 50 and 100 Percent When Compared to Traditional Baking Powder

(Chesterfield, Missouri… February 18, 2009) From soup to deli meats to potato chips, food companies are looking for ways to reduce their sodium consumption without sacrificing great taste. To help answer the call, Fleischmann’s Yeast is introducing new AB Mauri Low Sodium and AB Mauri Sodium Free Baking Powder options. Both sodium-reduced baking powders were formulated to help bakers expand their sodium-conscious portfolio to include cakes, cookies, crackers and tortillas.

The new sodium-reduced baking powders are designed to meet the United States Department of Agriculture’s (USDA) recommendations to consume less than 2,300 milligrams of sodium per day and at the same time consume foods that are potassium-rich. Both have also been formulated to provide the same regulated, desired gassing rate bakers have come to expect from Fleischmann’s Yeast AB Mauri Baking Powder.

AB Mauri Low Sodium Baking Powder, as compared to traditional, double-acting baking powder:

• Reduces the amount of sodium by nearly 50 percent
• Increases the amount of calcium by more than 500 percent
• Provides an excellent crumb color and light texture
• Reduces the amount of sodium by nearly 100 percent
• Provides an excellent crumb color and light texture

“Our team of bakery scientists is committed to providing customer excellence with every new ingredient we create,” said Bill McKeown, vice president of technical development, Fleischmann’s Yeast. “In this case, bakers have made it a priority to provide new ways to reduce sodium intake in their products. We formulated new baking powder options to meet their evolving needs, while delivering the quality they’ve come to expect from Fleischmann’s Yeast.”

AB Mauri Low Sodium and AB Mauri Sodium Free Baking Powders are recommended for use in chemically leavened bakery products and provide a minimum of 14 percent carbon dioxide. They can both qualify as kosher certified and are available as a white, free-flowing powder with a shelf-life of nine months when stored in a cool, dry place.

The launch of both sodium-reduced baking powders comes on the heels of two other recent bakery ingredient successes from AB Mauri, including Nabitor, an all-natural mold inhibitor and Natax 2.2, an all-natural dough relaxer. For more information on these new ingredients, visit www.fleischmannsyeast.com.

About Fleischmann’s Yeast

Fleischmann’s Yeast, a Division of AB Mauri Food Inc, is a market leader in yeast and baking ingredient products. The company, headquartered in Chesterfield, Missouri, with four manufacturing plants in North America, sells yeast under the Fleischmann’s® Yeast brand name and bakery ingredients, including powdered dough conditioners, tablet dough conditioners, chemical leaveners, mold inhibitors, syrups & malts, vinegars & acidulants and grain blends, under the AB Mauri® brand name. AB Mauri Food Inc. operates from more than 43 locations in 28 countries with its global headquarters in the United Kingdom.

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