Market pressure by consumers for healthy, natural, ‘kitchen-cupboard’ ingredients requires aggressive advancements in technology from ingredient manufacturers.
Sodium reduction presents challenges for both food safety and taste. We have responded to the issues of natural flavor enhancement and salt reduction with the application of a spray-dried extract derived from vegetables that is not based on potassium chloride (KCl). In our solution, Camlow™ P, the presence of naturally occurring “umami/kokumi” compounds stimulate the fifth taste and lead to a perception of increased flavor, saltiness (which allows for sodium reduction), meatiness and MSG/I+G replacement. The product is classified as “natural flavor” on the ingredient label.
Reduce sodium up to 40% in your product with label friendly Camlow™!
Our natural sodium reducer, Camlow™ P, provides flavor enhancement in a variety of applications without relying upon potassium chloride (KCl). We have seen commercial success so far in soups, stocks, gravies, pepperoni, deli meat, tomato sauces and more. Camlow™ P works at remarkably low dosages (0.08-0.2%) and allows for up to a 50% reduction in sodium content. Due to its natural source and minimal processing the label claim is “natural flavor”. The low dosages at which Camlow™ P works best allow it to be cost equivalent to MSG. Due to the product’s low cost-in-use, label-friendliness and potential applications, Camlow™ P provides many advantages for natural sodium reduction.
The bakery industry represents a different challenge in terms of salt reduction technology. In addition to food safety and taste, salt also strengthens the gluten matrix in bakery applications. Expanding on the principles utilizing umami/kokumi, Camlow™ BP was developed to reduce sodium by up to 50% in bakery applications. Camlow™ BP maintains the structural properties of the baked good, such as the formation of the gluten matrix, crumb structure and volume as well as the flavor profile. Similar to Camlow™ P, Camlow™ BP does not utilize potassium chloride and is derived from vegetable sources. The relatively low dosage (1% w/w of flour or less) and the ease of application make Camlow™ BP an ideal solution for sodium reduction in bakery applications.