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 FoodContact.com is developed specifically for you – international buyers of food and beverage products- and is intended to provide a comprehensive directory of food and beverage exporters, manufacturers and suppliers around the world. FoodContact.com is striving to provide constant updates to its search engine to ensure your needs are satisfied. FoodContact.com is the only Internet search engine dedicated to the food and beverage export and import industry and we want to ensure that you are satisfied with your experience. |
 The American Association of Cereal Chemists (AACC) is a non-profit international organization of nearly 4,000 members who are specialists in the use of cereal grains in foods. AACC has been an innovative leader in gathering and disseminating scientific and technical information to professionals in the grain-based foods industry worldwide for over 85 years. We know it's not easy to keep up with the latest technology. That's why AACC is here to help you. We're a tool unlike any other in your lab or office. Industry leaders turn to and trust AACC for information. |
 Food Experience.net is an online community for people with a passion for food and cooking. This is your forum to talk and listen with others about what drives this passion. Collectively, our knowledge and opinions make A Food Experience.net an expert's resource for food related information. Each month we share a new featured article; it may be story, a letter, how-to information, or straight up editorials on just about anything food related. |
You have reached the premier information source for the Food Ingredients industry. Find products and suppliers, read current headlines, and keep up with the latest information in your professional community. |
 The primary purpose of the American Malting Barley Association, Inc. (AMBA) is to help ensure an adequate supply of high quality malting barley for the malting and brewing industry. Throughout the history of AMBA and its predecessors, this overall objective has been met by developing malting barley varieties with improved agronomic and quality characteristics. These improvements keep malting barley competitive with other crops so that growers continue to plant it and produce an adequate supply of malting barley of consistent and suitable quality. Improvements in yield, disease resistance, lodging resistance, and other agronomic characteristics are coupled with improvements in malting and brewing quality for improved utilization by our industry. |
 Food Reference Website is constantly growing. New content is added daily to various areas, and it now contains over 4,500 pages. It is both a reference and casual browsing site. There are long articles on food history and usage; short food facts and trivia; an extensive collection of quotes; who’s who in food; cooking tips; culinary humor, poems & crossword puzzles, and a Culinary Calendar. Recipes, modern, classic and historical are also presented. The Shopping pages also represent an excellent resource. The Members area has many additional features. Please enjoy your visit. |