2019 Issue 3: Cheese Sauce Solutions Issue 2: RCW Wings Systems Issue 1: Ingredient Solutions 2018 Issue 3: Home-Cooked Wings Issue 2: Steak Marinade Solutions Issue 1: Chicken Wing Solutions 2017 Issue 5: Non-Dairy Dairy Replacer Issue 4: Sous-vide Solutions Issue 3: Buffalo Flavor Issue 2: Fajita Solutions Issue 1: Dairy Replacers 2016 Issue 8: Fresher Tasting Fish Issue 7: Extend Ground Beef Issue 6: Quality Steak Solutions Issue 5: Fruit Pie Solutions Issue 4: Authentic Latin American Flavors Issue 3: Predust Systems Issue 2: Chicken Wing Solutions Issue 1: AFS Instant Sauces 2015 Issue 6: Season's Greetings Issue 5: Flavors from Around the World Issue 4: Flavorful & Functional Blends Issue 3: Moisture & Emulsions Issue 2: Increase Flavor Issue 1: Lose the Sodium 2014 Issue 3: Clean Label Options Issue 2: Egg Replacer Issue 1: Dairy Costs 2013 Issue 2: Seafood Issue 1: Skin on Chicken 2012 Issue 5: Manage Rising Food Costs Issue 4: Create Asian Inspired Cuisine Issue 3: Guar Gum Replacers Issue 2: Dips and Spreads Issue 1: Freeze-Thaw 2011 Issue 7: Retort and IQF Rice Issue 6: Precoats and Batters Issue 5: Clean-Label Issue 4: Microwave Meals Issue 3: SaucyGlaze™ Issue 2: Dairy Replacers Issue 1: BBQ 2010 Issue 8: Season's Greetings Issue 7: Soups On Issue 6: AFS Flavor Boosters Issue 5: Pizza Issue 4: Emulsion Stability Issue 3: "Better For You" Foods Issue 2: AFS at RCA Annual Conference & Culinary Expo! Issue 1: Functional Seasoning Systems 2009 December: Season's Greetings November: Hand Held Foods October: Dips and Dressings September: Fresh 'O Systems August: Freeze/Thaw Stability July: New Website June: Kosher May: TenderBite April: Actogel March: Fresh ‘O Fish February: MicroSeal January: SeasonRite 2008 December: Actobind Stabilizers November: Reduced Phosphate October: Chef-Ready Bases September: SeasonRite Liquid August: SaucyGlaze July: Chef-Ready June: Custom Blends May: BakeRite April: Easy-Brown March: Actobind PCI February: Salt Replacers January: Seal 'N Saucy 2007 December: Solar Panels November: Clean Label September: Sealtite August: Dairy Replacers

What's New! — August 2007

Looking to Halt Ever-Increasing Dairy Ingredient Costs? We Have Just the Solution for You!

Our ReadiCream® and Milk Plus™ Product Lines replace Dairy Ingredients and provide significant cost reductions!

Our ReadiCream® and Milk Plus™ product lines are specially-designed dairy powder systems used to replace Heavy Cream (HC), Half & Half (HH), milk, and other dairy/non-dairy products, thus significantly reducing cost.

ReadiCream® rehydrates easily in hot (below 160 deg F), warm, or cold water. It also provides creamier and more stable sauces than regular Heavy Cream or Half & Half. A ready-to-use solution can be prepared just before making sauces, soups and bakery products. In addition, our ReadiCream® products can be dry-blended with other ingredients (seasoning, flavors, thickeners, etc.) before being added to a batch.

Our Milk Plus™ products, when hydrated in whole milk, can be used as a 1:1 replacement for heavy cream in sauces, soups, and bakery products. The finished product is similar in flavor, mouth-feel, and color to heavy cream and is significantly lower in cost. Milk Plus™ is a dry system that requires no refrigeration. It can also be hydrated in water, thereby contributing dairy flavor with significant calorie reduction in the end product.

What about Reducing Fat Content of your products while cutting cost? Both ReadiCream® and Milk Plus™ will do just that! ReadiCream® HC-22 for example, has approximately 82% less fat compared to Liquid Heavy Cream; ReadiCream® HH-60 has about 56% less fat compared to Liquid Half & Half; and Milk Plus™ has approximately 74% less fat compared to Liquid Heavy Cream.

ReadiCream® and Milk Plus™ are some of many products carefully designed and manufactured by our R&D, Technical Service, and Production teams, whose experience and expertise provide our customers with creative culinary experiences as well as the latest advances in Food Science and Technology. We help our customers with Improved Texture and Flavor, Lowered Costs, Improved Process Control, and Development of New Products in our state-of-the-art manufacturing facility and R&D laboratory and kitchen.

Whether your needs are for products or cost improvements, new product development, or value-added functional ingredient systems, we are ready to turn your project into a success.

For more information about ReadiCream® or Milk Plus™ or any other AFS products, please contact Technical Services at (800)787-3067.

View as PDF
Contact Us :
Call 800-787-3067

Local: 732-873-6776

21 Roosevelt Avenue
Somerset, NJ 08873


We're Problem Solvers

Need to enhance a product, improve process efficiency or reduce costs? We can help.

Newsletter Sign-Up

Interested in the latest news and updates from AFS? Sign up for our newsletter.