Air Dried Meats

Project Description

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


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)


Clean-label flavor enhancer, Non-GMO, low cost in use

Recommended Dosage

0.15% Camlow™ P for a 15% reduction in sodium

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