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,

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

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