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2018 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 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 ReplacersWhat's New - Issue 4, 2015
Flavorful & Functional Blends for your Protein Applications
Protein is one of the most costly components in the food market today. With that taken into consideration, food product developers must still deliver a positive end-product experience: protein that is moist, tender and balanced in flavor while ensuring that processing and heating steps don’t negatively impact yield or texture. Let Advanced Food Systems help you meet these challenges in designing the best possible product with our SeasonRite®Marinades. These custom blends, many of which are designed to enhance the specific type and cut of protein, offer multiple solutions. Among them are: improved cook yield, enhanced texture, moisture retention, prevention/slowing of oxidation, as well as being tailored to vacuum tumble, injection or static soak. These marinades will also score points with your purchasing, inventory control and production teams – using just one pre-blended ingredient with all of the flavor PLUS function needed makes it easy to order, track, batch and incorporate. - SOLUTIONS CENTER Our SeasonRite® Marinades are custom flavored marinades designed to increase cooked yield, improve texture and provide balanced flavor, as well as preventing/slowing of oxidation in both meat and poultry applications. Various versions are also available for vacuum tumbling and injection, or overnight marination. SeasonRite® Marinades A wide variety of flavor systems designed for maximum flavor impact and texture.
SeasonRite® Marinades Injectables (SRMI) Just the perfect system where/when injection is indicated.
For additional information on our products, please contact Technical Service at (800) 787-3067 or lab@afsnj.com. |