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 3, 2016

Innovative Predust Systems

Improve Adhesion, Moisture Control and Texture in your Finished Product with AFS’ Predust Systems

Predusts are critical components to any batter and breaded food product.  They are the primary interface between the substrate and coating and these systems play a key role in optimizing coating adhesion.  Predusts also play a vital role in determining the texture of both the substrate and the coating after cooking and/or re-heating.  They help prevent moisture from migrating into the coatings, thus keeping the substrate moist and the coating crispy.  Predusts can also be used to incorporate flavor into finished products.

AFS ® offers predust systems for various substrates such as chicken, pork, beef, seafood, vegetables and more.  Each predust is designed based on the natural characteristics of the substrate as well as the cooking process and reconstitution method.

Achieving the right balance of flavor and texture is essential to developing successful products. Our expert culinary and food science team is ready to help develop a customized ingredient system for your food challenge.

For additional information on our products, please contact Technical Service at  (800) 787-3067  or .



If you’re looking for better adhesion or customized flavor and texture, AFS ® has what you need. Please see some of our solutions offered below or contact us for even more products and customization.

SEAL ‘N CRISP ® FVS – An egg free predust and batter system which provides good adhesion, a tempura appearance and a crunchy texture upon re-heating in a fryer.

SEAL ‘N CRISP ® PRECOAT CS – A specially developed predust for high moisture substrates that are battered, breaded and par-fried. It improves batter and breading adhesion, and helps keep the products crispy by reducing moisture migration into the breading.

SEAL ‘N CRISP ® PC – A predust system for whole muscle cutlet like products that are fully cooked, frozen and re-heated from frozen in the microwave.  It improves batter and breading adhesion and helps keep breading crispy upon microwave reheating and after product cools.

SEAL ‘N CRISP ® PREDUST SOC – A predust system which provides excellent adhesion of breading to skin on chicken and a crunchy texture upon frying when used in combination with Seal ‘N Crisp ® Batter SOC . AFS Southern Style Breader provides an authentic southern fried chicken appearance and a crunchy texture upon re-heating in a fryer.

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.