ADVANCED FOOD SYSTEMS, INC.

"CREAM FLAVOR BOOSTER"

chemical additives for use in the manufacture of food providing cold and thermal gelling to vegetables and vegetable-based protein food products during mixing, forming, cooking, freezing and reheating

"FOOD SYSTEMS"

"ADVANCED FOOD SYSTEMS, INC."

binders made with food starches, edible gums, and gelling and thickening agents for use in the manufacture of food

Stabilizers made with food starches, edible gums, emulsifiers and gelling and thickening agents for use in the manufacture of food

SOY-BASED ICE CREAM SUBSTITUTE AVAILABLE IN VARIOUS FLAVORS

tea and herbal tea, tea and herbal tea-based drinks, tea and herbal tea-based drinks with fruit flavoring both natural and artificial, frozen confections with tea, herbal tea and/or fruit flavoring both natural and artificial; prepared, processed canned fruits and vegetables; isotonic sports drinks, beer and malt beverages, electroyltic and vitamin drink (indefinite), isotonic nonalcoholic drinks, isotonic soft drinks, fruit juices and soft drinks

group of custom blended food ingredients which improve texture of bakery products and frozen, cooked and processed, poultry, red meat, and seafood

Tenderbite is a brand name for a group of binders and marinades for frozen, cooked and processed poultry, red meat, and seafood

INTERMEDIATE FUNCTIONAL INGREDIENT MADE WITH TOFU AND OTHER FOOD APPROVED INGREDIENTS

"NATURAL BUTTER FLAVOR BOOSTER"

Product development of customized food ingredients for further use in meat and poultry products, frozen foods, sauces, marinades and other food products

food preservatives to extend shelf life, prevent oxidation, reduce off flavors, and reduce freezer burn

Flavor enhancers for use in food products in the nature of a food glaze base that combines with water or oil to provide flavor, a glossy appearance and expedite browning

Chemical additives for use in the manufacture of food that improve adhesion of seasonings, fillings, toppings, icings and frostings to food products during processing, storage, distribution and reheating

Class 001: Food preservatives in the nature of a food glaze base that combines with water or oil providing a glossy appearance, to extend shelf life, protect against freezer burn, and prevent foods from sticking to packaging

Chemical additives for use in the manufacture of food that improve adhesion of seasonings, fillings, toppings, icings and frostings to food products during processing, storage, distribution and reheating

Chemical additives for use in the manufacture of food to bind vegetables and vegetable-based protein food products during mixing, forming, cooking freezing and reheating

Class 030: Flavored food pre-coating that creates a saucy interface between the substrate and batter and breading upon frying

Food preservatives, namely, food additives to provide freeze thaw stability and to improve texture for eggs and egg products

Food preveratives, namely, food additives for non-nutritional purposes, namely, ingredients to minimize discoloration due to enzymatic and non-enzymatic reactions in food products and to help to increase shelf life

Food preservatives, namely, food glaze bases used on frozen meat, seafood or vegetables that sets up and forms a protective coating that virtually eliminates freezer burn and moisture loss during frozen storage

Seasoning blends that provide flavor and help seal in moisture in meat, poultry, seafood, vegetables and vegetarian foods

"FOOD SYSTEMS"

Class 030: Food coating for use as a moisture barrier, which reduces moisture migration and oil absorption in deep fat frying processes and improves and extends crispiness of fried bread products

Class 030: A custom designed food glaze used to improve cooked yield, eliminate freezer burns, and enhance the appearance of meat upon microwave or oven reconstitution

Custom manufacture of ingredient systems for meat and poultry products, frozen foods, sauces and marinades, and other food products using 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 products | Research and development of new products, namely, customized ingredient systems for meat and poultry products, frozen foods, sauces and marinades, and other food products using 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 products

Food preservative compositions, namely, custom-designed food preservatives for bakery products which use egg or whole egg solids which allow the natural texture and flavor of these products to be preserved while at the same time allowing a reduction in the amount of egg used | Custom designed food additives for non-nutritional purposes for use as a flavoring for bakery products which use egg or whole egg solids which allow the natural texture and flavor of these products to be flavored while also preserving them and allowing a reduction in the amount of egg used

Flavoring additives for non-nutritional purposes, namely, custom-designed ingredient systems for seafood to minimize off-fish flavor and to enhance the savory fresh flavors of fish which additives also extend shelf-life through their preservative action

Flavoring additives for non-nutritional purposes, namely, custom-designed flavoring for pork products to minimize warmed-over and gamey flavor of cooked pork products, and therefore to enhance the natural flavors of the products

Food preservative compositions, namely, custom-designed preservatives for refrigerated prepared salads, such as potato salad and coleslaw, to extend the shelf-life of these products and which suppress microbial growth and oxidative discoloration, and also reduce off-flavor development

Food preservative compositions, namely, custom-designed preservatives for a wide range of sauces, including dipping sauces, used to extend the shelf-life of these products and to suppress microbial growth and oxidative discoloration, and also reduce off-flavor development

Food preservative compositions, namely, custom-designed stabilizing compositions for sauces, glazes, vegetables, and bakery items which help preserve the thickness and viscosity of products while still cold and/or prior to being cooked

Class 030: Custom designed food additives for non-nutritional purposes for use as a flavoring for bakery, meat, and vegetable products which improves the flavor and color of the products when cooked and facilitates baking at lowered temperatures

Stabilizers made with food starches, edible gums, emulsifiers and gelling and thickening agents for use in the manufacture of food

Binders made with food starches, edible gums and gelling and thickening agents for use in the manufacture of food

Dairy powder for use as a food additive

Class 030: Food additives for non-nutritional purposes for use as a flavoring, ingredient or filler; Seasonings

Class 030: Food additives for non-nutritional purposes for use as a flavoring, ingredient or filler; Seasonings

Class 030: Food additives for non-nutritional purposes for use as a flavoring, ingredient or filler; Seasonings

Class 030: Food additives for non-nutritional purposes for use as a flavoring, ingredient or filler; Seasonings

Class 030: Food additives for non-nutritional purposes for use as a flavoring, ingredient or filler; Seasonings

Ready to use dry and liquid mixes for vegetable and pasta sauces, salad dressing, vegetable and pasta seasonings, sold to food product manufacturers, food product processors and corporate headquarters of restaurant chains

Combination of food starch and meat tenderizer

Non-dairy creamer in liquid or dry powder form

marinades, batters, breading, and flour-based predust coatings for fresh, frozen, cooked and processed poultry, red meat, and seafood