U.S. Food Industry Encouraged to Do Business With France
NEW YORK -- U.S. importers, distributors, restaurateurs, supermarkets, and specialty food stores have the chance to grow their product lines and offerings by importing products from France, according to the French Trade Commission, part of the French Embassy, which will hold the inaugural French Food Connection this spring to facilitate contacts between the two nations.
From April 2 through April 7, 2007, the French Trade Commission is inviting a select group of innovative French food companies to visit three major U.S. food markets in five days: New York, Chicago, and San Francisco. The goal of the event is to introduce these French suppliers to U.S. labeling requirements, distribution circuits, consumer trends, and U.S. importers', distributors', and buyers' needs.
Tastings, group, and one-on-one meetings will be offered in an effort to introduce French companies to major U.S. food business players, allowing American companies to make important contacts in French frozen food, fine epicure, cheeses, prepared dishes, nonalcoholic beverages, ingredients, and foodservice items.
Those U.S. companies wishing to take part in the event may contact:
--New York: Katherine Fuller, Trade Attache, (212) 400 2179 or [email protected]
--Chicago: Sue Whalen, Trade Attache, (312) 327-5244 or [email protected]
--San Francisco: Philip O'Sullivan, Trade Attache, (415) 568-4569 or [email protected]
The French Embassy Trade Offices in the United States help French companies entering the U.S. market by promoting their products, services, and investments in this country. They provide relevant information to French firms looking for partnership, investment, and export opportunities, as well as source products for American businesses.
From April 2 through April 7, 2007, the French Trade Commission is inviting a select group of innovative French food companies to visit three major U.S. food markets in five days: New York, Chicago, and San Francisco. The goal of the event is to introduce these French suppliers to U.S. labeling requirements, distribution circuits, consumer trends, and U.S. importers', distributors', and buyers' needs.
Tastings, group, and one-on-one meetings will be offered in an effort to introduce French companies to major U.S. food business players, allowing American companies to make important contacts in French frozen food, fine epicure, cheeses, prepared dishes, nonalcoholic beverages, ingredients, and foodservice items.
Those U.S. companies wishing to take part in the event may contact:
--New York: Katherine Fuller, Trade Attache, (212) 400 2179 or [email protected]
--Chicago: Sue Whalen, Trade Attache, (312) 327-5244 or [email protected]
--San Francisco: Philip O'Sullivan, Trade Attache, (415) 568-4569 or [email protected]
The French Embassy Trade Offices in the United States help French companies entering the U.S. market by promoting their products, services, and investments in this country. They provide relevant information to French firms looking for partnership, investment, and export opportunities, as well as source products for American businesses.