News Item

Only one week until SCIFTS! Visit us at booth 1801 to discuss Camlow™

In just one week the Disneyland Exhibition Hall in Anaheim, California will welcome food industry professionals from around the world to participate in the annual Southern California IFT Suppliers' Night Expo. Year after year, this event hosts global experts ready to learn, share and discover the latest in ingredient development for the food industry. The SCIFTS Expo doesn't disappoint with over

Upcoming Shows: February/March 2017

We'll be at the International Production & Processing Expo (IPPE) and Southern California (SCIFTS) Suppliers' Night the following dates and would love to discuss Camlow™ with you. Contact us ahead of time to set up a meeting! Show Location Date IPPE Atlanta, GA Jan. 31 - Feb. 2, 2017 *Attending SCIFTS Suppliers' Night Expo Anaheim,

Latest news release from the FDA on sodium reduction guidelines

http://www.fda.gov/Food/NewsEvents/ConstituentUpdates/ucm504264.htm Reducing sodium in the food supply chain is inevitable as pressure mounts. Fortunately, ingredients like Camlow™ can help. Contact us to discuss how Camlow™ can be your clean-label solution in this shifting market. For more information from the FDA on sodium reduction, visit http://www.fda.gov/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/ucm253316.htm.

Salt Reduction Forum – The long road to salt reduction: Where are we and where can we go – October 15th, 2014

Interested to learn more about salt reduction in the food industry? Register for the Salt Reduction Forum through FoodNavigator by clicking here. This roundtable takes a look at where we are and where we need to go on the path to salt reduction in the global food industry. Join the webinar to hear feedback from

Visit us June 21-24th at IFT New Orleans 2014 to experience Camlow™ – the latest in sodium reduction!

Stop by booth 2325 for more information on how Camlow™ can reduce salt in your product. Camlow™ will be exhibiting with Scelta Mushrooms booth 2325 at this year’s IFT New Orleans. Come by to learn more about Camlow™ and its wide range of applications. A demonstration offering no-salt added gumbo will be available to showcase

The Science of Umami: A look at the effects of sodium and strategies for reduced sodium formulations

Come check out Camlow™’s presentation at IFT New Orleans 2014: Food Expo Theatre, Booth 1359, June 23rd at 3pm! Our very own Mike Kagan will be speaking Monday at IFT’s Food Expo Theatre about the science behind the 5th sense, Umami, and how this plays into our perception of taste. Mike plans to focus on

Camlow™ Joins the Online World

Keep up to date on the latest in sodium reduction by following @_Camlow on Twitter and Instagram. Get regular updates on what’s current in the news for salt reduction strategies and evolving regulations, as well as a live feed on where to learn more about the many benefits of Camlow™.        

The next step in attaining your formulation needs. Let us help in our new in-house test kitchen!

We bring innovative solutions to our customers’ ingredient needs. The food industry is increasingly burdened with reduced budgets for research and development while at the same time being challenged with formulating with better tasting, more nutritious and more cost-effective ingredients. Our in-house test kitchen allows us to evaluate Camlow™ in finished product applications. Preparing product

Camlow™ voted 3rd most innovative ingredient at all of FiE!

Check out a video by FoodNavigator showcasing Camlow™ as one of FiE’s most innovative products. Food Ingredients Europe (FiE) & Natural Ingredients (Ni) 2013 was held in three halls of over 1,300 food industry exhibitors, showcased tens of thousands of new and exciting products and hosted even more visitors from all around the world in

Strategies for Reduced-Sodium Formulations

Camlow™ highlighted as a sodium-reduction strategy by Food Product Design. Cambrian’s natural line of sodium reduction and MSG replacement products under the name Camlow™ are taking Canada by storm and more recently can be found making a splash in the U.S. market. SupplySide’s magazine, Food Product Design, recently released an article on sodium reduction strategies