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! - Issue 1, 2010

AFS functional seasoning systems improve flavor impact and visual appeal of meat products!

Seal ‘N Season™ Dry Glaze systems do more for meat than typical seasonings - they are specially designed to improve the appearance and flavor of Beef, Fish, Poultry and Pork.

Seal ‘N Season™ Dry Glaze systems can be customized to produce a variety of flavors and visuals in finished products, including dry finishes, glazed or wet finishes and saucy finishes. For example, Seal ‘N Season Glaze Rotisserie T#4 provides sheen, an evenly- browned finish, and a savory rotisserie flavor upon reconstitution of chicken. It has excellent adhesion and can be applied before or after cooking.

Seal ‘N Season™ Dry Glaze systems are available in many different flavor profiles, including Habanero Lime, Honey BBQ, Lemon Dill, Scampi, Teriyaki, Brown Gravy and Roasted Garlic. Customized flavors can easily be developed in our state-of the-art kitchen.

Seal ‘N Season™ Dry Glaze systems can be used alone or in conjunction with AFS SeasonRite™ Marinades . SeasonRite™ Marinades are binding systems that improve cooked yield and texture and provide balanced flavor (see What’s New! January 2009 at ). Using the Dry Glaze systems together with the Marinade systems can significantly enhance and/or complement flavor profiles, while at the same time increasing production flexibility.

All Seal ‘N Season™ Dry Glaze systems and SeasonRite™ Marinades are excellent choices to enhance the presentation and flavor of meat products. They are dry bases that are easy to use and store, can be used independently or together and can be customized to meet your needs.

For additional information on our Seal ‘N Season™ systems, please contact Technical Services at (800) 787-3067 or

Advanced Food Systems, Inc. : developers and manufacturers of custom ingredient systems for the perfect balance of flavor and texture!

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21 Roosevelt Avenue
Somerset, NJ 08873


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