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2017 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 9, 2016

Advanced Food Systems SQF Level 3 Certified

Following evaluation by the Safe Quality Foods Institute (SQFI), September 2016 marked AFS’s receipt of the coveted Level 3 Certification! For AFS customers, this translates into confidence in sourcing safe and high quality products, supported by controlled documentation combined with carefully selected distribution systems.

AFS would like to acknowledge its employees for their efforts to achieve excellence. By following the company’s vision and wide commitment to quality and safety, AFS moved from a Level 2 Certification, which we received in 2012, to Level 3 in 2016. This improvement was made by an extraordinary team effort where every person made a difference.

AFS strives to be the leader of functional texture and flavor ingredient systems. For more than thirty years we have developed proven solutions to solve our customers’ challenges through unique formulations. SQF Level 3 Certification validates AFS production practices and ensures our products are both safe and high quality!

For more information about AFS or our products and services, please contact Technical Services at (800) 787-3067 or lab@afsnj.com.

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