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2017 Issue 3: Buffalo Flavor Issue 2: Fajita Solutions Issue 1: Dairy Replacers 2016 Issue 9: SQF Level 3 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, 2017

Buffalo, Not Just for Chicken Anymore!

Once associated only with chicken wings, the familiar buffalo flavor profile has become the feature flavor for many different foods in the U.S., ranging from pizza to meatballs to popcorn. At AFS, we’ve developed a consistent buffalo profile that has since been well integrated into our product lines of marinades, glazes, topical seasonings and chicken wing systems for all your application needs.

AFS buffalo marinades are specifically formulated for use with pork, beef, seafood and chicken. Each marinade is designed to deliver the conventional orange-colored, fermented pepper, vinegar and butter flavor associated with buffalo. Available in our chicken wing marinade systems are the customary post-cook, hot sauce-added methodology or the newly developed dry ingredient buffalo wing system. These unique marinades offer superior yield, flavor and texture, while reducing waste and processing costs. This makes the consumers eating experience better with great wings and less mess.

In addition to the marinades, we offer a versatile collection of topical buffalo seasonings that are great for use on snack foods, french fries, meat products and vegetables. Each seasoning system was designed to obtain the desired pick-up and cling for optimizing product flavor and value. Our line of glazes represents an adjunct line to these topical seasonings. They are applied to raw products which, upon cooking, provide a buffalo-glazed or sauced product.

Allow the culinary and food science experts hear your questions and assist in developing solutions to your food product challenges. Contact us today for more information regarding buffalo flavored products.

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