Versatile.   Low dosage.   Cost competitive.

 

Camlow™ offers a natural alternative to traditional sodium reduction strategies without using KCl.   Camlow™ can achieve reductions in sodium of up to 50% while maintaining function and boosting flavor. Find your application below or contact us to hear about our latest developments.

 

Soups, Sauces & Gravies

Salt is a key ingredient in these applications as it is the oldest and cheapest flavor enhancer. When you remove salt you need to account for the loss in flavor. Eg. Soups, sauces, stocks, gravies Reduction/Replacement Camlow™ P can help reduce sodium by between 25-50% or replace standard flavor enhancers (MSG/I+G) Benefits Clean-label flavor enhancer,

Topical Seasonings

Products that are seasoned topically are typically tumbled with the seasoning blend at temperature. Eg. Potato chips Reduction/Replacement Camlow™ P or BP can help reduce sodium by between 25-50% or replace standard flavor enhancers (MSG/I+G) in a seasoning blend. Particularly effective with cheese, garlic and onion flavors. Benefits Clean-label flavor enhancer, Non-GMO, low cost in

Air Dried Meats

Cured meats represent a challenge to sodium reduction. Any reduction in sodium will decrease shelf life. Typically a potassium salt is used. Eg. Pepperoni or salami Reduction/Replacement Camlow™ P can help with sodium reduction or by masking bitter/metallic tastes from KCl. Camlow™ P can also be used to replace standard flavor enhancers (MSG/I+G) Benefits Clean-label

Beef

Prepared beef products represent a significant source of sodium in our diet. These products are typically pumped full of salt. Eg. Deli meats, chilli Reduction/Replacement Camlow™ P can help reduce sodium by between 25-50% or replace standard flavor enhancers (MSG/I+G) Benefits Clean-label flavor enhancer, Non-GMO, low cost in use Recommended Dosage 0.2% Camlow™ P Contact

Breads

Breads are generally high in sodium content due to salts from leavening acids in addition to NaCl crystals. However, it is difficult to remove salt from bread as it has 3 functions: Texture, flavor, shelf life Reduction/Replacement Camlow™ BP uses a different carrier to maintain gluten structure and overall texture of bread. We have successfully

Sweet Baked Goods

Processed sweet baked goods typically do not contain very much sodium, however their flavor profile generally sees a large sugar spike at the beginning of the taste curve and a bitter or bland tail. Eg. Brownie Reduction/Replacement Camlow™ BP acts as a flavor enhancer to round of the flavor profile, to give a clean and

Poultry

Prepared chicken products represent a significant source of sodium in our diet. These products are typically pumped full of salt. Eg. Cooked ham, deli turkey. Can also be used in a brine, pump or breaded system. Reduction/Replacement Camlow™ P can help reduce sodium by between 25-50% or replace standard flavor enhancers (MSG/I+G) Benefits Clean-label flavor