As the largest and most respected kosher certifying agency in the world, the Orthodox Union naturally is deeply interested in training the kashrut professionals of the future, who will work for both the OU and other organizations, including their local Vaad HaKashrut. As a result, OU Kosher this summer will once again offer two advanced seminars in kosher education, comprising the Harry H. Beren program.
OU policy requires that liquid bulk commodities, such as high fructose corn syrup or vegetable oils, must be transported in trailers that are acceptable to the OU.
By Rabbi Raphael Ya’acov Blugrond
Spray Drying is an effective mode of drying due to simultaneous mass and heat transfer. Spray dryers are used by the industry in chemical and food processing to manufacture dried eggs, powdered milk, animal feed, cake mixes, citrus juices, coffee, corn syrup, cream, creamers, fish and meat concentrates, infant formulas, potatoes, shortening, starch derivatives, tea, tomato puree, yeast, and yogurt. The substances are homogenous in nature and the powders are usually spherical in shape and approximately 10-140 microns.
By Bayla Sheva Brenner
The Reasons behind a thriving organization’s success lie squarely at the doors of its trailblazers, the dedicated forefathers who laid the essential groundwork. In the booming OU Kashrut Division’s case, you could try knocking on the two Giants of Kashrut’s doors, but you probably won’t find them home; they’re on the road happily priming the next generation of experts.
By Elie Rosenfeld
Over the ten years that I’ve been in kosher/Jewish marketing, I’ve received dozens of phone calls from brand mangers, manufacturers, importers and the like asking what the kosher consumer would think of this new product or that.
By Dr. Bruce Bukiet
Did you know that when you purchase packaged fruits and vegetables, you are buying food that may contain bugs? They’re not listed on the label. You never see it mentioned on TV commercials and in newspaper advertisements. But they might be in there.
By Rabbi David Bistricer
Vegetables have forever been a basic staple of a person’s diet. Rich in fiber and vitamins, God’s gift to mankind is essential to maintaining one’s health. Unexpectedly, certain types of vegetables also provide a good source of protein. Vegetables rich in protein are those that provide a safe haven for insects, with the protein found in the insect itself. This trend has made the kosher certification of vegetables highly challenging. Insects are naturally found in the environment and in farm fields. However, kosher law strictly prohibits the consumption of insects.
The Orthodox Union announced today that it has certified as both kosher pareve (containing neither meat nor dairy) and gluten-free Miss Roben’s baking mixes. Miss Roben’s is one of the first companies to be certified through OU Kosher’s relationship with the Gluten-Free Certification Organization (GFCO), a program of the Gluten Intolerance Group (GIG). Gluten-free diets are a medical necessity for individuals who cannot consume storage proteins found in grains such as wheat, rye and barley. Under the OU-GFCO ties, the OU’s nearly 500 field representatives all over the world, proficient as they are in modern food production techniques and chemical and biological processes, will conduct plant inspections and product reviews for GFCO as they are certifying products as kosher for the OU.
By Rabbi Dovid Cohen
In the previous issue of The Daf HaKashrus, Rabbi Avraham Juravel alerted RFR’s to the serious Kashruth concerns involved with “cow water”. In the following article Rabbi Dovid Cohen discusses, in more depth, these Halachic issues.
The Orthodox Union’s ever-expanding list of programs of kosher education are beneficiaries of a grant from the Harry H. Beren Foundation of Lakewood, NJ., in memory of Mr. Harry H. Beren z”l.
By Rabbi Avraham JuravelPesachKashrus professionals are familiar with the intricacies of ingredients and food production. Often, consumers who have health concerns contact kashrus agencies in order to obtain information about foods and ingredients. This is especially true when it comes to Pesach. Before Pesach, the consumer information lines at the major Kashrus agencies are constantly ringing. Many of these consumers ask question about Pesach and their health needs. This article will discuss some of the ways in which Pesach certified foods may impact on health issues. However, it is important to note that kashrus agencies and Rabbonim are not health specialists. Persons who need guidance with respect to health matters should obtain advice from qualified health specialists, not from kashrus agencies.
By Rabbi Price
HaModia, March 29, 2006
Once, not long ago, executives of a global health-nutritional manufacturing company met with representatives of a kosher certifying agency. One of the topics the certifying agency was keen on raising was the Jewish community’s need for Passover certified infant formulas. Outside of Israel few, if any, infant formulas are produced and certified specifically for Passover. Would the health nutrition company, already certified kosher for its infant formulas year-round by the agency, be interested in producing a Passover certified product? After discussing the measures that would need to be taken to certify the product for Pesach, the executives were not willing to commit to the project. The economic incentive for producing a special Passover infant formula did not, apparently, justify the disruption in standard production nor the limitations on ingredients suppliers the manufacturer would have to accommodate.
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