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 5, 2012

Manage Rising Food Costs With Functional Ingredient Systems from AFS!

Corn crop damage caused by the drought of 2012 is going to affect food prices across all categories in the coming year. As the primary ingredient in livestock feed, corn supply shortages will drive price increases in dairy, eggs, beef, poultry and pork products. The AFS technical team can recommend or develop functional ingredient systems that can help offset the rising costs of these ingredients. Our team can formulate economical systems that can reduce or replace costly components, increase product yield, extend shelf life, and maximize process efficiencies without sacrificing flavor and texture.

Dairy Replacers

ReadiCream® and Milk Plus™ product lines are specially-designed dairy powder systems used to replace costly Heavy Cream, Half & Half, milk, and other dairy products. The systems do not require refrigeration and easily hydrate in water. Finished products are similar in flavor, mouth-feel, and color to real dairy products and are significantly lower in cost. Additional benefits include good stabilization and emulsion properties, freeze/thaw and heat stable end products and minimal seasonal flavor fluctuations.

AFS Flavor Boosters

AFS Cheese Boosters® and Butter Flavor Boosters™ are functional flavor systems designed to reduce or replace high fat and costly cheese or butter components without sacrificing flavor. Their high flavor intensity allows significant cost savings and helps to improve flavor impact while their low fat content reduces fat in the finished product. Available cheese flavor profiles include American, Cheddar, Parmesan and Romano, or one can be customized to mimic the characteristics of specific cheeses.

Cooked Yield & Shelf Life Improvement

Actobind® , TenderBite® and SeasonRite® Marinades are binding systems for beef, poultry, pork and seafood. These easy to use systems increase cooked yield, improve freeze/thaw stability and help maintain a tender and juicy texture upon reheating in whole muscle or comminuted proteins. Versions are available to accommodate injection, vacuum tumbling and static soak application methods. We have a wide range of available flavor profiles or one can be developed for you.

Maximize Process Efficiencies

Stream-line your production process with a customized pre-blended ingredient system from AFS. Pre-blends combine flavor and function in one economical, easy to use system. Using pre-blends helps reduce the number of raw materials that need to be stored and measured in-house, helping to better control inventory and minimize batching errors.

AFS functional ingredient systems help manage rising raw material costs and improve your bottom line. 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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