chalkboard backgroundbutternut squash soup with cheese and pumpkin seedsBOWL OF CHIPSfresh baked brownies in a white dish

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butternut squash soup with cheese and pumpkin seeds

SOUPS, STOCKS, AND BOUILLIONS

Soups often need flavor enhancers like MSG, I+G, and AYE to inject flavor but consumers are buying products that are allergen-free and have cleaner labels. Camlow brings out flavors of existing ingredients and seasonings while adding savoriness and saltiness to the recipe. At a low dosage of 0.2%, you can replace traditional flavorings while improving taste.

cucumber and dill dressing

SAUCES, MARINADES, AND DRESSINGS

Sauces, marinades, and dressings that are high in sugar and salt can now be made healthier and meet consumer demands. Camlow increases perceived saltiness and sweetness while bringing a balance of flavors to any recipe.  Even in the simplest of recipes, like mayonnaise, Camlow can make it flavorful without imparting foreign tasting notes.

CONDIMENTS AND SPREADS

Condiments often need flavor enhancers like salt to enhance bland flavors but consumers are buying products that are allergen-free and have cleaner labels. Camlow brings out flavors of existing ingredients and seasonings while adding savoriness and saltiness to the recipe. At a low dosage of 0.2%, you can round out the existing delicious tastes of your product.

TOPICAL SEASONINGS

There are no other solutions on the market that can successfully achieve 40% salt reduction for topical seasonings. Camlow does not impart any distinguishable flavor so it can be seamlessly incorporated into any low-sodium seasoning blend without loss of flavor.  Camlow will boost existing flavors and inject umami within the seasoning making snacking unstoppable!

Examples: Chips, crackers, rice crackers, flatbread crackers, etc.

steak

MEATS

Value-added and prepared meats are often inundated with salt and MSG. Some have tried to use potassium salts but that gives bitter off-notes.  Without having to add more cost by adding more spices, Camlow will effectively enhance perceived savoriness and saltiness while maintaining clean and healthy labels.  Camlow works well with pork, beef, and poultry.

Examples: Sausages, patties, chili, meatballs, meat marinades, etc.

BREADS

The biggest challenge with lowering sodium in bread is the functionality of salt in maintaining structure. Camlow BP will help meet low sodium targets while maintaining overall gluten matrix.  Specialty breads like pumpernickel, onion, rosemary, cheese, etc. benefits from Camlow BP as these flavors will be enhanced. On top of that, Camlow is resistant to large temperature fluctuations.

vanilla cupcake and a brownie

BAKED GOODS

Cocoa/chocolate powder is required in large amounts to give a rich chocolate flavor so usage amount and cost-in-use often becomes big formulation hurdles.  Camlow’s umami capabilities will boost the cocoa therefore helping formulators keep usage and cost at bay.  And if taste is of bigger concern, Camlow brings forward some of those hidden earthy and caramel notes existing within the cocoa powder so the result is a tastier and more gourmet chocolate product. Camlow enhances a spectrum of flavors like cocoa, caramel, custard, cheese, etc. and works very well in gluten-free baked goods.

Example:  Brownies, chocolate cake, cupcakes, loaves, muffins, etc.

cream filled canolis

CREAMS

Creams and dairy-based fillings and sauces rely heavily on vanilla extract but because of the turbulent vanilla market, formulators are forced to settle for lower quality vanillas, margins continue to thin, and supply is disruptive.  Camlow brings forward those quiet bourbon notes in Madagascar vanilla, therefore elevating vanilla quality and can help achieve up to 50% reduction in vanilla extract. It will also enhance dairy notes and extend sweetness and so producing a richer and more decadent mouthfeel and taste profile.

Example: Plain pastry cream, chocolate mousse, chocolate icing, custard, flavored fillings, etc.

VEGGIE STIR FRY WITH TEMPEH

VEGAN SAVORY APPLICATIONS

Excessive consumption of meat has inspired a movement towards replacing meat with plant-based sources.  The good-for-the-planet trend has given rise to labels such as GMO-free, dairy-free, meatless, eggless, and vegan-friendly. Camlow and Organic Camlow, derived from vegetative sources, are on-board with this movement and satisfies all these labels.  With Camlow, vegan meat, vegan sauces/condiments, vegan ready-to-eat meals, vegan seafood, etc. will experience a boost of umami and injection savoriness. Since Camlow does not have its own distinguishable taste profile, it is very easy to use during formulation.

Example: Vegan RTE meals, vegan sauces and condiments, plant-based meats and seafood, etc.

ORGANIC SAVORY APPLICATIONS

Organic is no longer a preference but a way-of-life. The organic sector continues to grow as more people and families are choosing ‘better-for-you’ and ‘good-for-the-planet’ food items. As a result, grocery stores are making more shelf space for organic products which also means more competition.  Organic Camlow boosts umami while elevates existing seasonings within the recipe creating a product that is set-apart in its taste.

ORGANIC BAKED GOODS

Organic Camlow enhances dairy and extends sugar making any dessert richer and more decadent. It will also extend vanilla extract by up to 50% which will help keep costs at bay. Camlow’s power of umami will bring forward the hidden aromatics of Madagascar vanilla extract, therefore, elevating the quality of vanilla and the final result is a more gourmet and delicious product.  Organic Camlow enhances a spectrum of flavors like cocoa, caramel, custard, cheese, etc. and works very well in gluten-free baked goods.

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cream filled canolisbowl of chili