Food Directory


Food Home:- Business: Food and Related Products: Sweeteners:

 

  • Chamtor
    Produces glucose syrups, starch and proteins from wheat, for the food, the feed and the paper industries.

  • Chicago Sweeteners
    Distributor of sweetener products. Staff directory, facility information, distribution schedule, and information for custom blending and handling.

  • Danisco
    Profiles Denmark company that develops and produces food ingredients, sweeteners and sugar. The broad product portfolio includes emulsifiers, stabilisers, flavours, and sweeteners such as xylitol and fructose.

  • Garrett Ingredients
    Suppliers of dairy products, sugars, stabilisers, emulsifiers, HPKO fats and other ingredients to the food industry.

  • Golden Eagle Syrup
    Offers a branded syrup blend of corn syrup, cane sugar syrup, cane molasses, and pure honey.

  • Indiana Sugars
    Chicago area-based manufacturer/distributor of all varieties of bulk and packaged sugars, dry and liquid sweeteners, corn syrups, salts, dairy powders, food starches and chemicals, and many other ingredients for processors and resellers.

  • Maestro Manolo
    Specializes in the purchase and sale of used machinery for the production of diverse products related with the goodies, the candies and chocolate, as well as doughnuts, cookies and other products of the sector of sweeteners. Company history, product details, and downloadable catalog.

  • Napier Brown Company
    International food group in two specialist areas - mainly sugar based ingredients, and chilled foods. Industrial, retail, organic sugar products.

  • Nutrinova
    Globally operating supplier of food ingredients and nutrition specialties for the food and beverage industry. Product fields: high-intensity sweetener (acesulfame K), sorbates, dietary fibers (carob fiber, oat fibers).

  • Orafti Group
    Supplies inulin and oligofructose from chicory and sweetening solutions, fructose, and sugar syrups.

  • Phillips Syrup
    Manufactures beverage, sno cone, and pancake syrups, ice cream toppings, and shake bases. Cleveland, Ohio.

  • Pickett's Sorghum
    Manufacturer of sorghum syrup. Company history, sorghum facts, and contact details.

  • Pure Foods Inc.
    Information about honey, malt and molasses produced or packed by the company. Contact details.

  • Single Source Ltd
    Manufacturers of single serve consumable portions. Product range and company profile.

  • Sugar Company S.r.l.
    Offers information on sugar-free products and natural sugar ingredients available. (Italian/English)

  • Sweetener Supply Corp.
    Specializes in commodity sugar and corn sweetener markets. Product information and description of specialty products.

  • Tate and Lyle
    Producer of sugar, cereal sweeteners and starches.

  • Trutina Dulcem
    Provides natural low glycemic glycosides. Sales, product information and recipes.

  • Upper Canada Malt Company
    Manufacturers and processors of dry sugars and liquid sweeteners based in Burlington, Ontario, Canada. CAMSC, HACCP, QAI Organic and Kosher Certified Facility.

  • U-Sing Co., Ltd.
    Offers a sucralose based sweetener. Product and contact details.

  • Wholesome Sweeteners, Inc.
    Offers organic sugars and blackstrap molasses. Includes a company profile, descriptions of products, recipes, FAQs and a store locator. Located in Sugarland, Texas, USA.

  • zuChem
    Supplier of unique glycochemicals (sugar and carbohydrate-like molecules) to the pharmaceutical, food, agriculture, flavors and fragrances, and specialty chemicals industries.

 


Random Indian Recipes:-

  • Sarson ka Saag
    Chop the sarson vegetable,palak, chillies and tomatoes and boil them in cooker for 10 min. Cool and grind coarsely. Add some makki ka aata and boil this without covering the pan until all the liquid dries up. In another pan heat ghee and add red chilly powder,garam masala powder,,haldi ,methi seeds and mustard seeds. Then add chopped onions, ginger, garlic and salt. Fry well and add above saag. Mix well and simmer for 2-3 min.

  • Dhondas
    Grate cucumber. remove seeds.take cucumber juice. Soak chana dal in water for 30 min. In a big pan take grated cucumber with juice and add soaked chana dal,coconut pieces,jeera powder,turmeric powder and salt.and keep to boil. In another pan take ghee and fry rawa for 4-5 min on low flame. then pour boiled cucumber water. Cook on low flame.then add ...

  • Nimbu ka Meetha Aachar
    Wash lemons cleanly. Dry the lemons with a clean muslin cloth. Cut the lemons into 4 pieces. Apply salt and keep them in a jar. Place the jar in the sun for 4-5 days. Dry roast the whole masalas together. Grind them coarsely. Add the freshly ground masalas & crushed jaggery to the lemons. Keep the jar of lemons in the sun again for 4 days. Open the jar and ...

  • Aamras
    Soak alphonso mangoes in water for 1 hour. After 1 hour press mangoes by fingers lightly. Remove the tip and skin of mangoes. Press and take out the pulp into a bowl. With the help of milk take out all the remaining pulp of the seeds. Mix both in the blender and blend till smooth. Add sugar and elaichi powder. Enjoy with hot puris.

  • Kadai Paneer
    Cut paneer and capsicum in long pieces. Make fine paste of onion, tomato, ginger and salt. Heat butter in a pan. Add bay leaf, cloves, cinnamon. Then add ground paste,red chilly powder and orange colour. Allow to cook on medium flame till oil seperates. Add paneer and capsicum pieces. Cook again for 4-5 min on low flame. When the capsicum are done remove from the flame. Kadai paneer is ready. Serve hot with naan or roti.

  • Stuffed Bangda
    First clean the bangda.remove eyes and tail. Give cuts on stomach both the side. Apply lemon juice and little salt.keep aside for 10 min. In a bowl take red chilly powder,turmeric,ginger paste,tamarind pulp and salt. Mix well and apply this chutney to bangda. fill chutney also in stomach. Keep aside for 20 min. Dip bangda in rice flour and fry in hot oil on mid. flame. Stuffed bangda is ready.

  • Shahi Navaratan kurma
    Boil all vegetables in a cooker. Heat oil in a pan and fry onions till golden brown. Now add ginger-garlic paste and fry till oil seperates. Add turmeric powder,chilli powder,coriander powder, garam masala powder and salt. Fry for 2-3 minutes. Now add tomato puree and Stir well and cook the mixture for 2-3 minutes. Add dry fruits. Add milk and Bring it to boil. Reduce the heat and cook until the gravy becomes thick. Add paneer and stir ...

  • Mohanthal
    Heat ghee in a pan and add besan. Fry on a low flame till you get a nice smell (light brown colour). Remove from heat and transfer to a bowl. Add milk powder and mix well and keep aside. In another pan make syrup of one cup of water and sugar. Boil till one string consistancy. Add besan mixture and elaichi powder. Remove from heat and stir continuously till the mixture thickens. Pour the mixture into greased thali and spread evenly. Sprinkle cashewnuts pieces and set aside to cool and set. Cut into squares.

  • Medu Vada
    Soak urd dal in water for at least 5 hours and grind it without water. Add salt,black pepper powder and beat well to make it light and fluffy. Add chopped coriander leaves,curry leaves and green chilly pieces. Heat oil and Shape the daal mixture into flat rounds and make a hole in the center. Add little rice flour if shape is not forming. Fry first over high heat and then over lower heat till golden brown. Remove the vada out of oil and drain on absorbent paper. Serve hot with green chutney or sambar.

  • Potato Burfi
    Boil potato and mash finely. Grate coconut. In a thick bottom pan mix mashed potato,coconut and sugar. Allow to cook on a low flame (appx. 45-50 min). When the mixture bacame thick remove from the gas. Add elaichi powder and mix well. Pour the mixture on greased platform. Roll out the mixture with roll pin to make 1 cm thick. Cut the pieces as shape as you want. Allow to cool.


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