Industrial Kosher

The China Syndrome: Products Help to Fuel Giant Economic Growth

January 3, 2006

There is no doubt that anyone who has visited China in the last decade as a tourist or businessman has seen the unbelievable growth taking place in every phase of the Chinese economy, save for population. (As of this writing the population is holding at approximately 1.3 billion people.) Like any other industry in China, the food industry is hardly an exception. When numbers are spoken about in China they are not in terms of tens of thousands or even hundreds of thousands, but rather in terms of millions and billions.

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What happens when a Question of Jewish Law Goes to the OU’s Poskim

January 3, 2006

The process of certifying an item as OU kosher is based entirely on halacha – Jewish law. OU RC’s (Rabbinic Coordinators) and RFR’s (Rabbinic Field Representatives) are of course well versed in halacha and apply Jewish law in all aspects of the certification process. During the course of their work, however, when unique situations arise with no clear cut answer or precedent to halachic questions, rabbis in the field and their coordinators in New York have a mighty resource to call on – OU poskim, or experts at the highest levels in Jewish law. The following is a case study on how OU poskim make their decisions, and on the dynamic process which is involved in their deliberations. For this case study, we must travel all the way to Australia, home of a dairy company named Murray Goulburn.

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When It’s Enzyme Time, Call on the OU

December 15, 2005

THE ENZYME INDUSTRY and its component, the food grade enzyme industry, are areas that have grown rapidly over the last forty to fifty years. Enzymes are currently used to create all sorts of different properties in foods, throughout food manufacturing. Examples include the starch industry, production of cheese and other dairy products, bakery products, the egg industry, juice and wine production – and we could go on and on. Enzymes have been found to do all sorts of interesting things such as liquefy solids, sweeten starch syrups, curdle milk for cheese production, act as a clarifier in juice production, de-sugar egg whites to prevent browning during drying – and again the list goes on and on. It can truly be said that the use of food grade enzymes is now “mainstream,” as their usage is found in all sorts of production situations, large, medium and small.

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When Dreams Become Reality: The Marvels of OU Special Productions

August 1, 2005

It is without question that the primary objective of companies which commit themselves to kosher certification is to broaden their market and increase sales. However, the nature of the kosher…

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The Case of the Baffling Bialy

August 1, 2005

The question had haunted him for years. If there was one sore point in an otherwise legendary career, it was Mac’s inability to find a problem with the OU. GAZING…

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Marketing Tips: If you’ve Got It—Flaunt It

August 1, 2005

Letting your customers know that you are OU certified should be as much a part of your marketing strategy as any other significant benefit your product offers. Be sure the…

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The Unauthorized Kosher Symbol

June 7, 2005

The world of kosher certified food has and continues to experience tremendous expansion. Many food products that were never before kosher certified are now appearing with kosher symbols. While such proliferation is generally a good thing for the kosher consumer, an unfortunate side effect of this proliferation has been an increase in the number of products that are misrepresented to the public as being kosher certified.

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Ever Hear of Pasta Ice Cream?

April 4, 2005

Why Dairy Products Must Be Kosher for Passover

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How Our Seafood Producers Navigate the Waters of Kosher for Passover Supervision

April 4, 2005

For the Jewish people, Passover is not just another holiday. Our reliving of the Exodus from Egypt is also a time when families make time to be together and indulge…

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The Modern Passover Marketing Story

April 4, 2005

Rabbis travel half way around the globe for special production runs that may last no more than a day, although preparation may take as much as a week. Major national…

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