Kosher for Consumers
Recent Articles
We Just Became Kosher
Dave and Betsy Wilcox did not have the money for expensive cuts of meat so they came up with the perfect marinade to help tenderize inexpensive meats. Since then, ALLEGRO has become the market leader in marinades through-out the South. Since becoming certified by the OU, the marketing research has reflected the growing demand for kosher pareve items. “It was worth our efforts after all.”
Read MoreA&B Gefilte Fish -No Labor, No Preservatives
A&B Famous Gefilte Fish owes its success to the vision and foresight of Abraham and Benjamin, but in very great part to the OU as well. OU certification opens doors in homes to them worldwide — and when your product is gefilte fish, if those doors don’t open, you are out of business.
Read MoreThe Vinegar Industry (Halachic Highlights)
A series of questions and answers about the OU policy on kosher issues in the vinegar industry.
Read MoreClose, but not quite the same?
In everyday language it is not uncommon to encounter similar sounding words used for very different items. Food ingredients are by no means impervious to this phenomenon, and there are…
Read MoreShechita in America: Past and Present, A Brief Overview
A history of Shechita in American and its Halachic Implications
Read MoreRed Flag Ingredients
A partial listing of common “Red Flag Ingredients” which one may come across in the flavor industry as well as other industries.
Read MoreWhat Could Be Wrong With…….L-Cysteine?
When is the last time you have seen a harvest? Some of us can think back to last fall’s grape crunch; others can still picture a combine’s quick clearing of…
Read MoreKedem Mevushal / Not Mevushal Update
The Daf HaKashrus discussed at length the designations of Mevushal and Not Mevushal Kedem wines in its Volume c – No. 3 issue. The following is the current status of…
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