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 2, 2013

Create Smart Seafood Products with AFS Ingredient Systems!

Consumers have long been aware that a diet including seafood several times a week is associated with a healthy, smarter lifestyle. As they seek to create this lifestyle they are also looking for products that are consistent in quality, are flavorful, and are easy to prepare. This presents fish processors with several challenges.

AFS offers an array of product lines for whole muscle and formed fish that can help processors develop unique products, provide consistent flavor and texture, and yet are easy to prepare and satisfy customer’s palates!

Tenderbite   and   SeasonRite® Marinades   are all specially designed marinade systems used to improve the quality of finished seafood products. These products increase cooked yield, as well as improve texture and color upon reheating.

Actobind® FB-40   is a specially developed binding & texture system designed to create formed fish steaks, reshaped fillets, patties and nuggets. It provides excellent binding and moisture retention during freezing and cooking of raw fish.

Fresh ‘O Fish®   is a flavoring system designed to maintain flavor consistency across a wide range of species regardless of seasonal fluctuations or farming conditions. Using Fresh ‘O Fish® will help minimize fishy off-flavors and extend shelf-life by retarding oxidative rancidity.

SaucyGlaze®   for shrimp or fish is designed to protect the integrity of the fish during freezing. When heated, SaucyGlaze®   furnishes the dish with a flavorful sauce. Glazed products can be stir-fried, micro-waved or baked. They are available in a multitude of flavor profiles, such as Shrimp Scampi, Tomato Herb, Thai Curry, Alfredo and Lemon Butter, or any customized flavor.

Seal ‘N Crisp®   and   Seal ‘N Crunch®   are pre-dust and batter systems   designed for breaded, par-fried and fully fried products. They produce finished products that are crispy on the outside, and moist and juicy on the inside and remain crispy as the product cools or when held under a heat lamp. Both product lines improve batter adhesion and provide a moisture barrier that helps to reduce spotting and oil absorption.

AFS’ expert culinary and food science team provides customized solutions that enhance the quality of your products and provide cost savings. Our ingredient systems   are excellent choices to enhance the presentation and flavor of your seafood products.

Make AFS your technical partner for innovative food ingredient solutions!

For additional information on our products, please contact Technical Service 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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Local: 732-873-6776

21 Roosevelt Avenue
Somerset, NJ 08873


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