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Kosher for Consumers
Useful articles and interesting information about Keeping Kosher and Kosher Supervision.
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Ask OU Kosher: “What’s Bugging You? Checking Veg. for Insects”
June 2011 By Rabbi David Bistricer OU Kosher Rabbinic Coordinator To submit questions for future columns, please send them to , or call the Kosher Consumer Hotline, at 212-613-8241.
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Thou Shalt Not Commit Adulteration: Guarding Against the Dilution of Juice
The mission statement for the Technical Committee for the Juice Products Association, the major trade association of the juice industry, states that it is “dedicated to a level playing field for products containing juice” which means, as the statement goes on to say, that they “develop and validate methods for authenticating juice and juice products.” The committee exists in response to the age-old problem of juice adulteration, which usually involves diluting “pure” fruit juice with other ingredients. Those ingredients may be water or sugar or sweeteners, as well as juices that are cheaper than the one being sold.
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Filling a Void in a Deep Gorge
Filling a Void in a Deep Gorge: Gorge Estate Vineyards of Washington State Enables Royal Wine to Enter New Territory for Premium Kosher Wines
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In India, Gherkin Manufacturers Are Not in a Pickle When Rabbi Tirnauer Is Around
The pickle industry, or should I say, the gherkin industry, is a thriving concern pleasing the palates of millions world-wide. Whether it is sliced, speared, hamburger-chip, sour, half-sour, kosher dill, to name just a few varieties, there is a flavor and shape for all sorts of taste buds -- and a solid, steady demand for these delicious treats to boot. Quality standards assure a delectable product; OU supervision assures the highest standards of kosher as well.
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From the Plate of Caesar: The Kosher Status of the Flamingo
The flamingo is one of the most remarkable of the aquatic birds. There are five recognized species of flamingo, ranging in size from three to five feet tall. They are heavy for aquatic birds, some tipping the scales at nine pounds. While they are able to fly, they must be able to run a bit to gain the momentum to take to the air. Flamingos congregate in huge flocks, often comprised of thousands of individual birds, preferring to live in the shallow mudflats where algae and shrimp abound.
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Encyclopedia of Jewish Food: Matzah, Rugelach and a Whole Lot More
Communities can be defined by their food. American food — reflecting a penchant for accessibility, convenience, versatility, and portability -— reveals much about who we are and how we got here. Waves of various immigrants brought new dishes and ways of thinking about food to the repertoire.
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Editor’s Letter - Pareve: Neutral in Content, But Not on The Bottom Line
Pareve means that the food is “neutral,” neither dairy nor meat, which makes it that much more desirable. Kosher law allows for pareve foods to be consumed with all foods, whether meat, dairy or fish. Pareve salad dressing, frozen sorbet, chocolate mints, jams, grains, juices, soft drinks, or confectionary delicacies can be enjoyed with both a sumptuous steak dinner as well as with a refreshing dairy lunch. Essentially, pareve is the universal kosher category.
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Question:A customer has called us and would like us to run a new beverage product as OU, but without the D. Our plant is currently only approved for OUD usage. Is it possible for us to accommodate this customer and remove the D designation? How may it be done?
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ASKOU 10 Seminars on Kosher Law and Practice Draw Participants from Near and Far
Those who know OU Kosher only for its visits to its facilities and its certification of their products may be both surprised and intrigued to learn that the OU is also the leading purveyor of practical and comprehensive kosher education in the world, dispatching its rabbis all over North America to provide kashrut (kosher) knowledge to audiences ranging from small children to distinguished rabbis; using schools and synagogues as their classrooms; producing CD’s, broadcasts and webcasts on the finer points of kosher practice; and in the process translating centuries old kosher law into a “how to do” it for the modern world.
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The OU: Mastering the Challenges of Producing Kosher Wine
Over the last ten years there has been a veritable explosion in the certification of kosher wine. Kosher wine is now produced on every continent and in most of the world’s premier wine regions. While the manufacture and handling of kosher wines (and grape juice) involves certain unique challenges, with the OU's experience and expertise these have been met and overcome, providing consumers an ever- increasing variety of kosher wine products.
