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 4, 2017

Sous-vide Solutions

Sous-vide cookery, developed as an alternate form of cooking to preserve delicate flavor and textures of food prepared by fine restaurant kitchens, is an expanding method of commercial food processing. Fostered by recent innovations in vacuum food packaging and equipment, the quality and safety of sous-vide processing has improved but processors are still challenged by low cooked yields, high amounts purge and/or inconsistent meat texture.

Advanced Food Systems ®  introduces solutions to these and other low temperature cooking issues. AFS marinade systems for sous-vide and cook-in-bag preparations are designed specifically for the conditions of prolonged cook time and low temperatures in vacuum sealed conditions. These systems are effective at increasing cooked yield by binding water thus reducing purge and food shrinkage without compromising flavor and texture.

These AFS marinade systems are tailored for use in injected, vacuum tumble and static soaked systems. Available as neutral or seasoned bases, they may also be combined with our specifically formulated rubs, glazes or sauce systems.

Regardless of traditional sous-vide or high temperature cook-in-bag methods, AFS marinades provide superior flavor and function to your food processing operation.



  • SeasonRite ® Marinade line includes flavored marinade bases that increase cook yield, improve texture and provide balanced flavor.
  • SeasonRite ® Marinade Injectables are custom flavored marinades that can be injected into meat, poultry, and seafood to increase cooked yield, improve texture and provide balanced flavor.
  • Actobind ® product series is a group of hydrocolloid texture and flavor systems that can be used to enhance quality and performance in various applications, including frozen meat/poultry and bakery products. They provide superior binding and water control.
  • Seal ‘N Season Dry Glaze is an excellent choice to enhance the presentation and flavor of meat products. It is a dry base that is easy to use and store and can be customized to meet your needs.
  • Chef-Ready includes a versatile assortment of functional and flavorful seasoning and bases that can be used in dips, dressings, and glazes. We can also customize our Chef-Ready ® to be used in gravy, pudding, sauce/soup, and stock.
  • SeasonRite ® Seasonings helps create perfectly balanced flavor in a wide range of food applications and offer a clean label.
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