By Rabbi Gavriel Price
A small sign hanging above the produce in a local supermarket reads, “Fruits and vegetables have been coated with food-grade vegetable, petroleum, beeswax, and/or lac-resin based wax or resin to maintain freshness… No fruits or vegetables have been coated with animal-based wax”. The sign is the result of efforts by citizens groups demanding disclosure of ingredients in coatings used on fresh produce. The produce industry, citing the impracticality of constantly changing signs and claiming that disclosure would compromise the confidentiality of coatings ingredients, resisted these demands. The FDA regulation that emerged in 1994 is the result of a compromise between the two groups. Although the sign does disclose some information, it only tells part of a much larger story.
By Rabbi Dovid Cohen
It is well known that a few generations ago the Poskim discussed whether gelatin made from animal bones is kosher, and the general consensus in the United States was that it is not kosher. This article will focus on the more-recent developments regarding this ingredient.
By Rabbi Yosef Goldberg
This article is being presented with the intent of helping RFR’s who visit detergent and cleanser plants to be able to simplify their visits by knowing where specifically potential problems might arise. There are essentially ten types of ingredients that go into the making of a detergent. The Surfactants and Quats are the areas of primary concern in certified detergent plants. The other categories are primarily Detergent Group Ones (acceptable from any source in a Detergent Plant).
By Rabbi Indich
Over the past few years there has been an increase in the number of functions catered at non kosher hotels. Catering in these facilities creates many more kashrus concerns for the kosher certifying agencies supervising them. Sometimes, as many as three or four vigilant, professional mashgichim are needed to ensure that no requirement of kashrus is being overlooked. Whatever the number may be, there is much more involved than meets the eye. The guest enjoying a luxurious smorgasbord at these affairs really has little idea of the kashrus supervision involved. The following are some of the behind-the-scenes preparations that go into making sure that not only is the presentation of the food impeccable but the kashrus is as well.
By Rabbi Yaakov Lach
A clarification of confusing terms such as Lactic acid/Lactose/lactones; valerian/valeric acid, glycerol (glycerin)/glycol/glycine; inositol/inositate; whey/whey cream/cream
By Rabbi Zushe Blech
We are often confronted with a myriad of ingredients and products grouped loosely under the “Dairy” category. The purpose of this discussion is to clarify what those products are and their Halachic status.
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