Camden Food Sciences is the leading partner of FMCG companies whose goal is to change the game in the food and beverage industry. Using only premium components, top-of-the-line methods, and world-class processes, Camden Food Sciences aims to improve food production and quality for manufacturers, distributors, and quick service restaurants by ensuring that the ingredients used in the creation of products for human consumption are of the highest safety and quality standards. Ingredients you can trust, for game-changing solutions.
Can be used to preserve foods like processsed meats, helping them to retain tenderness and moisture.
Anti-caking agent, nutritional supplement (calcium intensifier)
A non nutritive sweetener, odorless , white, free flowing crystalline powder approximately 200 times as sweet as sucrose
A white, crystalline powder or granular material that has a clean, sweet taste that is approximately 200 to 300 times sweeter than sucrose
A white to off white, crystalline powder that functions as a nonnutritive,sweetener/flavor enhancer. Approximately 600 times sweeter than sucrose.
A High Purity white off white fine powder having a sweet taste produced from stevia rebaudiana bertoni plant. With a clean sweet taste that can be used in wide variety of applications including beverages , fruit jellies , jams, confentionary , dairy, frozen , novelties, snacks, cereals, bakery, chewing gum, and table top sweeteners.
A High Purity white off white fine powder having a sweet taste produced from stevia rebaudiana bertoni plant. With a clean sweet taste that can be used in wide variety of applications including beverages , fruit jellies , jams, confentionary , dairy, frozen , novelties, snacks, cereals, bakery, chewing gum, and table top sweeteners.
A High Purity white off white fine powder having a sweet taste produced from stevia rebaudiana bertoni plant. With a clean sweet taste that can be used in wide variety of applications including beverages , fruit jellies , jams, confentionary , dairy, frozen , novelties, snacks, cereals, bakery, chewing gum, and table top sweeteners.
A High Purity white off white fine powder having a sweet taste produced from stevia rebaudiana bertoni plant. With a clean sweet taste that can be used in wide variety of applications including beverages , fruit jellies , jams, confentionary , dairy, frozen , novelties, snacks, cereals, bakery, chewing gum, and table top sweeteners.
Produced through the cold ultra-filtration of sweet dairy whey, and contains at least 80% lactose levels, but with minimal (or 2%) protein or dry matter. Can be used in bakery products; dry mixes; snacks; confections
Demineralized whey (also called reduced-minerals whey) obtained by removing a portion of the minerals from pasteurized whey. Typical levels of demineralization are 25%, 40%, 50% and 90%.
Sweet Whey Powder is designed specifically for bakery products, processed cheese products , frozen desserts , sauces , meat emulsions , salad dressings, beverages, confections , gravies, soups, meat products, snack food, and a source of protein for animal food
A dairy powder with a uniform pale yellow colored powder, free from hard lumps, with a clean dairy flavor.
Sweet Whey Powder is designed specifically for bakery products, processed cheese products , frozen desserts , sauces , meat emulsions , salad dressings, beverages, confections , gravies, soups, meat products, snack food, and a source of protein for animal food
Conaprole partially demineralized cheese whey powder (D40) is made from skimmed cheese whey, which is nanofiltrated and concentrated through a vacuum evaporation system. It has a wide range of applications including dairy products, such as ice-creams and flavored milks, bakery, confectionery, and meat products
A multipurpose non dairy creamer. Variant of NDC 35L with 35% fat content.
A multipurpose non dairy creamer and Standard creamer with 35% fat content.
A High – end milk tea creamer that brings out the aromatic notes of brewed tea.
A non dairy creamer that can be dissolved even in cold water and other liquids.
Rich and creamy topper and layer solution for all types of hot and cold beverages.
Selected and Blended Robusta Coffee Beans, Dark brown in color with a strong body, strong coffee aroma and enhanced coffee flavor.
Ethyl Vanillin made from guethol, with strong and intense vanillin taste.
A Vanillin Flavor based on Eurovanillin Supreme and Eurovanillin Aromatic.
A Vanillin Flavor designed for the world of milk and ice cream . Enhances freshness and creaminess.
A Vanillin Flavour , designed for products that contain chocolate . Masks the bitterness of cocoa perfectly and promotes the chocolate flavour.
It is a rounder taste profile than oil- based vanillin and is suitable for all food applications.
A PCR Negative lecithin that helps form a stable emulsion. Application ranges from milk, chocolate and margarine to mayonnaise and bakery goods.
A soya lecithin that helps form a stable emulsion. Application ranges from milk, chocolate and margarine to mayonnaise and bakery goods.
A soya lecithin that helps form a stable emulsion. Application ranges from milk, chocolate and margarine to mayonnaise and bakery goods.
Also known as disodium 5′-inosinate. IMP is a white granular or powder that improves saltiness but with less sodium content in the final product.
I+G is a 50:50 mixture of Disodium 5′-Inosinate and Disodium 5′-Guanylate. I+G occurs as colorless or white crystalline powder that improves the saltiness and fatty mouthfeel of the product.
A yellowish to yellow powder with a typical smell of yeast extract. It improves the umami taste of the product.
A white crystalline powder that can be used as bulking agent, carrier or sweetener.
Dextrose Anhydrous is D-glucose crystallized without water molecule.
A white crystalline powder that has a sweet taste and contains one molecule of water as hydration.
A liquid sweetener suitable for carbonated beverages, ice cream and dairy products as it gives out stronger sweetness in low temperatures.
A highly refined and concentrated solution of dextrose, maltose and higher saccharides.
A highly refined and concentrated solution of dextrose, maltose and higher saccharides.
Sorbitol is used to preserve moisture, add sweetness, and provide texture to products, as well as potentially support digestive and oral health.
Maltitol is a sugar alcohol used as a sugar substitute. It has 75–90% of the sweetness of sucrose and nearly identical properties, except for browning. It is used to replace table sugar because it is half as energetic, does not promote tooth decay, and has a somewhat lesser effect on blood glucose.
White or almost white, crystalline powder, colourless crystals or granules. Odorless, has a strongly acid taste.
A white powder used for thickening, stabilizing, emulsifying, suspending, dispersing, improve mouth feeling etc. with good water solubility.
A white powder used for thickening, stabilizing, emulsifying, suspending, dispersing, improve mouth feeling etc. with good water solubility.
An effective thickening agent and stabilizer to prevent ingredients from separating.
Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars.
Used to stabilize foams. They can also be used to give texture on baked goods.
Egg yolk powder is made of spray dried pasteurized egg yolks. It is rich in lecithin and a good emulsifier.
Whole egg powder is the dried version of fresh eggs. It can be used as substitute for fresh eggs or to produce protein-rich food products.
Edible vegetable fats . Typically used in cooking , frying , baking, margarines and spreads.
A white to light yellow powder with natural pea taste. Non GMO 80% pea protein isolate.
