ELEVATE SALTINESS AND FATTY FLAVORS
SOUPS, CHOWDERS, AND BISQUES
Consumers are buying products that are allergen-free and have clean labels. Camlow is the natural way of boosting umami while enhancing flavors of existing ingredients and seasonings. Soups with Camlow taste fuller and better. At a low dosage of 0.2%, you are able to enhance perceived saltiness while keeping sodium levels low.
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.
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.
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.
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.