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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 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 5, 2017

Non-Dairy Dairy Replacer

With over thirty years’ experience, AFS offers a large catalog of products manufactured for the food industry. By meeting customer challenges with products designed to meet ingredient specifications, production requirements and labeling restrictions, AFS continues to provide innovative cost-effective solutions for food processors.

AFS would like to introduce ReadiCream® ND, the newest addition to our line of ReadiCream® products. It is our non-dairy, PHO and allergen free product that when hydrated is designed to be 1:1 replacement for liquid heavy cream or other dairy products.  Although replacing real dairy, ReadiCream® ND provides an authentic fresh dairy taste and excellent mouthfeel resulting in no loss of quality in finished product.  ReadiCream® ND hydrates easily in ambient or warm water and is intended for use in cooked sauces, soups, side dishes, casseroles, bakery products and even beverage products.  It can also be added to recipes as a dry ingredient to add and enhance creamy flavor and texture

ReadiCream® ND gives the formulator greater control of nutritional constraints by having a significantly lower amount of fat and calories, as well as no allergens. ReadiCream® ND is the perfect solution for processors that target vegetarian and environmental conscious consumers.  ReadiCream® ND has excellent color and flavor stability in both kettle cooked and retort conditions.

Our ReadiCream® systems save processors time and reduce transportation and storage cost.  Additional savings are provided by long shelf-life at ambient temperature, rather than refrigerated storage, since it is an easy-to-use powder system.

For additional information on ReadiCream® or other products developed for meat, poultry, fish or prepared food industries, please contact the AFS Research and Development team.

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