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! — November 2007

Clean-Label for Your Products!

Although there is no clear legal definition of “clean label”, many forces within the food industry have increasingly taken more of a clean-label approach to product formulation.

Advanced Food Systems is aware of current market trends and is working very hard to meet our customers’ needs for “clean labels” without sacrificing product quality. Our all natural Actobind® texture and binding system is just one of the useful line of products that we have developed as a result of consumer preference in such areas.

The all natural Actobind® product line improves cooked yields, reduces purge, and facilitates a range of textures (from a natural firm bite to very moist and tender) in whole chicken breast filets, tenders, and nuggets – all while maintaining a clean label and adhering to the general guidelines of major natural-food retailers like Whole Foods.

We can select from a wide range of Actobind® systems in order to match the functionality of our customers’ existing products. Some options within the Actobind® line include:

  • ANC-1 for high cooked yield and juiciness while providing a natural cooked texture of chicken breast meat.
  • ANC-4 for high cooked yield and firm natural juicy texture while providing excellent freeze/thaw stability.
  • WA-10N for an allergen-free marinade system that provides a firm natural texture with excellent cooked yield.

We carefully select specific ingredients when developing the systems to provide maximum functionality and stability. Formulators can easily combine the Actobind® systems with variety of seasonings or flavors. We can also develop customized versions to meet our customers’ specific texture and ingredient requests.

For more information about our Actobind® line or other products, please contact Technical Services at (800)787-3067.

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Local: 732-873-6776

21 Roosevelt Avenue
Somerset, NJ 08873


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