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"Advanced Food Systems develops and manufactures customized ingredient systems for meat and poultry products, frozen foods, sauces and marinades, and many other products.

We're active in almost all food categories. We use spices, seasonings, flavors, stabilizers, emulsifiers, gums and other hydrocolloids, colors, and a variety of functional ingredients to create customized solutions for a broad range of food-service customers.

Our specialty ingredient systems are developed through the creative combination of ingredient technology, industry insight, culinary expertise, and processing experience. We can also recommend ways to improve processing efficiency or even create new technologies to help you meet your challenges."

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AFS Aged Cheddar Cheese Booster™ NTF is a specially designed PHO (partially hydrogenated oil) free cheese flavor system that adds and enhances the flavor of Cheddar cheese in soups, sauces, fillings, stuffing, bakery, and snack products. Due to its high flavor intensity with balanced flavor profile, it allows significant cost savings while improving Cheddar cheese flavor.

AFS Aged Cheddar Cheese Booster

The Actobind® product series developed by Advanced Food Systems is a group of hydrocolloid texture and flavor systems that can be used to enhance quality and performance in various applications, including frozen meat/poultry and bakery products. They provide superior binding and water control.

Actobind

AFS Mild Cheddar Cheese Booster™ is a specially designed cheese flavor system that adds and enhances the flavor of Mild Cheddar cheese in soups, sauces, fillings, stuffing, bakery, and snack products. Due to its high flavor intensity with balanced flavor profile, it allows significant cost savings while improving Mild Cheddar cheese flavor.

AFS Mild Cheddar Cheese Booster

The TexRite® line of products includes specially designed texture systems for bakery goods and poultry products. Texrite® Bakery systems improves the freeze/thaw stability of unbaked frozen dough products to produce more uniform soft texture upon baking and also improve post-bake shelf life by helping to maintain fresh-baked soft texture longer in par-baked or fully baked and unbaked frozen bagels, soft pretzels, bread sticks and pizza crust. Texrite® Poultry includes proprietary marinade systems for chicken or turkey that provide high cooked yield while maintaining juicy texture and white color meat without graying or browning.

TexRite

BakeRite™ ERW is a custom developed dry ingredient system that is designed to replace up to 45% of whole egg solids in waffles. By replacing a significant amount of egg solids it provides a cost savings without sacrificing the texture and flavor of the end product. BakeRite™ ERW produces a finished product that is lower in fat and cholesterol, helps to extend shelf –life and improves freeze / thaw stable.

BakeRite

The Seal 'N Crisp™ product line functions as a moisture barrier and provide texture modification for microwaveable fried products and high water content products.

Seal ‘N Crisp

FlavorTex® System VM T#9 is a custom designed flavored marinade system for textured vegetable protein. It can be used to reduce finished product cost by replacing higher cost meat ingredients. It has a firm and natural meat-like texture upon heating. It provides a savory and meaty flavor reducing soy or beany notes. And it can be used in a wide variety of formed products and fillings.

FlavorTex

The Actoloid® product line features stabilizer and binding systems for a variety of applications, including cold water soluble stabilizers and cold water soluable binders.

Actoloid

TexRite® B-27 is a non-PHO, non-Allergen dough conditioning system designed to improve the post-bake shelf life or fully-baked, unbaked frozen bagels, soft pretzels, breadsticks and pizza crust. It also improves freeze-thaw stability of unbaked frozen dough products to produce a uniform soft texture upon baking.

TexRite® B-27

AFS Aged Cheddar Cheese Booster™ is a specially designed PHO (partially hydrogenated oil) free cheese flavor system that adds and enhances the flavor of Cheddar cheese in soups, sauces, fillings, stuffing, bakery, and snack products. Due to its high flavor intensity with balanced flavor profile, it allows significant cost savings while improving Cheddar cheese flavor.

AFS Aged Cheddar Cheese Booster™

Actobind® 2000 is a modified food starch (cook-up) which provides high viscosity, freeze/thaw stability, acid stability and thermal stability. Cooked solution of Actobind ® 2000 is clear, smooth, creamy, and blends to taste without flavor masking. It gelatinizes at a lower temperature than any typical modified corn starch.

Actobind® 2000

Advanced Food Systems EggRite T#19NS is a specially formulated ingredient system with lower sodium and no spices and is designed to provide freeze thaw stability and improve microwave texture to cooked omelet and scrambled egg products. It also helps maintain fresh cooked texture during extended holding (steam table) and does not develop a rubbery or spongy texture when reheated in microwave.

Advanced Food Systems EggRite T#19NS

Actoloid® 200 is a synergistic blend of food grade stabilizers: Xanthan Gum and Guar Gum. It produces higher viscosity in cold water with less chunk flow characteristics, better freeze or thaw stability, and better solid suspension than Xanthan Gum alone. Actoloid® 200 costs significantly less than Xanthan Gum.

Actoloid® 200

FlavorTex® System VM T#9

Actobind® 2000N is an unmodified/native food starch (cook-up) which provides high viscosity, freeze/thaw stability, acid stability and thermal stability. Cooked solution of Actobind ® 2000N is clear, smooth, creamy, and bland to taste without flavor masking.

Actobind® 2000N

BakeRite™ ERW

AFS Mild Cheddar Cheese Booster™

Advanced Food Systems

"Advanced Food Systems develops and manufactures customized ingredient systems for meat and poultry products, frozen foods, sauces and marinades, and many other products.

We're active in almost all f

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Actobind® 2000 is a modified food starch (cook-up) which provides high viscosity, freeze/thaw stability, acid stability and thermal stability. Cooked solution of Actobind ® 2000 is clear, smooth, crea

Actobind 2000 - Advanced Food Systems - Modified Starch - Binder

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