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Case Studies
Wednesday, August 05, 2009
No Surprise at Symrise: OU Certification Is an Important Part of Business at One of the Leading Make
Today’s consumers are increasingly demanding food that, in addition to tasting good, is also healthy and affordable. This poses a tremendous challenge to the food industry – a challenge that becomes still more sophisticated when kosher requirements are introduced into the equation.
Not only is Symrise one of the most important partners for food producers who can meet these challenges, the company is also the fourth largest producer of fragrances and flavorings in the world (sales). With sales of 1.32 billion Euros in 2008, Symrise continues to pursue its on-going growth strategy. Clients of the company’s Flavor & Nutrition division include, among others, renowned producers of sweets, dairy products, beverages and convenience foods. The Symrise Scent & Care division produces raw materials and active ingredients for the fragrances and cosmetics industry.
The company is headquartered in Holzminden, Germany, a city that expresses its connection to Symrise through its nickname: “City of Fragrances and Flavorings.” Symrise currently has a presence in over 35 countries worldwide and employs more than 5,000 people. The company was established in 2003 through the merger of Dragoco Gerberding & Co. AG and Haarmann & Reimer GmbH, and became a publicly traded company in December 2006.
Producing kosher products has long had an important role to play at Symrise, where OU Kosher Rabbis Nosson Neuberger and Avrohom Schwartz provide the company with consulting services. Roughly 2,300 certified kosher products were made in Holzminden last year, 300 of which were produced with onsite supervision of an OU rabbinic field representative. These products, the lion’s share of which were made by the Flavor & Nutrition division, are primarily sold in the U.S. and Israel.
“OU certification means more to us and to our clients than simply an indication that our products are acceptable to a particular religious group,” says Norbert Kahmann, one of those who oversees kosher production at Symrise. “Certification serves as an important quality indicator for premium products.” According to Kahmann, many vegans and people who are lactose intolerant often turn to kosher products. The Kosher Coordinator is part of the Kosher Team with members from the departments Regulatory Affairs, Supply Chain and Sales that organizes kosher production. The Kosher Team also is in charge for a regular training for all employees in the supply chain. “Kosher production is part of our day-to-day business,” says Kahmann, “and is a highly integral part of all of our production processes.”
New Symrise products are generally submitted to the OU for certification, which reviews raw materials, their sources, and individual production steps. Norbert Kahmann recently worked with the Symrise Kosher Team to produce a production calendar as a way to make kosher production more efficient. Buyers can then use this calendar to see exactly when production will take place. The reason for this is that kosher production is set for certain times of the year, as it requires extensive cleaning and preparation. “We make the kosher calendar available to our clients so that they will know exactly when they can count on specific materials,” Kahmann explains. The significance of kosher products will be growing as time goes on, which is why Symrise is currently planning to have critical production sites in Madagascar and Brazil certified.
Rabbi Nosson Neuberger serves as Orthodox Union rabbinic coordinator for Symrise.
Captions:
1. Rabbis Neuberger and Schwarz inspect a production facility at the Symrise plant in Holzminden, Germany.
2. A compounding machine for the Flavor & Liquid division that has been fine-tuned for kosher production.
Flavors & Flavor Chemicals • OU Companies Speak • Corporate • Case Studies • (20) Comments •
Lucid’s Lucid Decision: To Seek OU Certification to Satisfy the Kosher Market for its Genuine Absi
Lucid Absinthe, the first genuine absinthe to be legal for import and sale in the United States in over 95 years, has acquired kosher certification from the Orthodox Union. After receiving enormous interest in Lucid from consumers who keep kosher, and committed to serving that segment of the market, Viridian Spirits, owners of Lucid, contacted the OU to determine whether Lucid would qualify for the certification. The company was delighted to learn that all of its existing processes and ingredients already were sufficient to achieve Orthodox Union’s hallowed seal.
Lucid Absinthe Supérieure was launched in May 2007. The launch was the result of extensive negotiations between Viridian and the U.S. government paving the way for the ban on absinthe effectively to come to an end. Viridian retained renowned absinthe historian and distiller T.A. Breaux to develop Lucid in France. Breaux had spent over a decade studying and perfecting his techniques after sampling and analyzing several unopened bottles of vintage absinthe.
Consumers in the New York region were the first to sample the ultra-premium product, crafted exactly the same way absinthe was made 100 years ago. Due to the strong demand over the several months since the launch, Lucid is now distributed throughout the country in 28 states and more markets are expected to be added throughout the year.
“We initially felt that there would be a demand for absinthe in the U.S. after we witnessed its reemergence on the European scene and in American pop culture,” said Jared Gurfein, President of Viridian Spirits LLC. “Our expectations have truly been exceeded and we are looking forward to taking this brand to new levels.”
Lucid is an authentic absinthe in the tradition of absinthe from the Belle Époque period. Unlike many contemporary imitations currently available in the U.S. and abroad, Lucid, naturally green in color, is distilled entirely from spirits and whole European herbs and uses no artificial additives, oils or dyes. Lucid begins with a full measure of Grande Wormwood (Artemesia absinthium), Green Anise, Sweet Fennel, and other culinary herbs representative of European traditions and historical absinthe crafting.
Lucid is distilled at the historical Combier Distillery in Saumur, France, in the heart of the Loire Valley. T.A. Breaux chose to use the distillery’s original antique copper absinthe stills and apparatus, much of which was designed by Gustav Eiffel in the nineteenth century.
As a testament to the brand’s early success, Lucid was recently named as one of The Top 12 Picks for 2008 by Beverage Industry News Magazine. Voted on annually by a panel of key retailers, distributors and beverage professionals, B.I.N. award recipients are selected as influential spirit brands to watch for in the coming year.
The OU rabbinic staff responsible for the certification of Lucid agree with the raves. Rabbi Yony Kantor, OU Senior Wine and Liquor Supervisor, who visited the distillery was “impressed with the meticulousness with which this premium product is crafted.” Rabbi Yisrael Hollander, OU Director of European Supervision, said, “This product has been manufactured the same way for over 150 years – same recipe, same process, same taste.” And Senior Rabbinic Coordinator Rabbi Nachum Rabinowitz “welcomes this fine product into the growing ranks of OU certified spirits.”
The suggested retail price for Lucid is $59.99 for a 750 ML bottle. Lucid is currently available in high-end retail shops and finer establishments in Arizona, California, Colorado,
Connecticut, Washington D.C., Florida, Georgia, Idaho, Illinois, Indiana, Louisiana, Maryland, Massachusetts, Minnesota, Missouri, Nebraska, Nevada, New Jersey, New Mexico, New York, Oregon, Pennsylvania, Rhode Island, South Carolina, Tennessee, Texas, Wisconsin and Wyoming. Viridian also sells classic absinthe accessories such as fountains, glasses and absinthe spoons. For more information, please visit http://www.drinklucid.com.
Rabbi Jacob Mendelson serves Orthodox Union rabbinic coordinator for Viridian Spirits.
Alcoholic Beverages • OU Companies Speak • Corporate • Case Studies • (39) Comments •
In Fine Spirits—Chicago’s First Artisan Distillery is OU Kosher and Organic
Koval is a Yiddish word for ‘blacksmith’ or ‘to forge,” but the term has also been used to refer to someone who does something out of the ordinary, or a “black sheep in the family.” It is thus fitting that Sonat Birnecker Hart and Robert Birnecker chose to name their company Koval, since it is not every day that one hears of a Professor of Jewish Studies and a Foreign Deputy Press Secretary leaving their careers to make spirits. Indeed they named the company after Sonat’s great-grandfather, a renegade in his own right, who left Vienna at the turn of the century for Chicago at the age of 17, in search of a new way of life, much to the dismay of his parents and gratitude of later generations, earning him the soubriquet, Koval.
Sonat and Robert thought about making spirits for a while before relocating from Washington, D.C. to found Chicago’s first boutique distillery. Robert’s grandfather, whose name Schmid coincidentally also means “blacksmith,” has made spirits in Europe for over 40 years. Robert felt that Americans are becoming more interested in low volume hand crafted spirits, similar to the regional spirits of Europe. Koval gains its inspiration from these European distilleries and thus plans to offer a variety of seasonal as well as annual products that make use of local flavors and produce.
In fact, Koval is now one of a growing number of artisan distilleries offering consumers an array of spirits made in small batches for more regional markets. These products are a welcome alternative to big name brands from abroad with little regional flair. Indeed, during this period of economic turmoil, many are turning away from such brands in order to support their local economy and revive what was once a flourishing American spirits industry largely lost due to prohibition. It is only recently that the American distillers have been able to follow the lead of the craft brewers in making a variety of creative new products that manage to capture national attention.
Koval is already making a name for itself as a unique spirits house, not least because it avoids the common practice of outsourcing the production of neutral grain spirits that are then only flavored in house. Koval makes everything from scratch, which includes the mashing of the grain and fruit to peeling sixty pounds of ginger by hand for each batch of organic ginger liqueur. They even label each bottle by hand including the number of each batch.
Koval is also trying to start a small revolution in the spirits world. Although they are producing organic rye vodka, they discovered that distilled grains have a smooth flavor and heady aroma that is completely stripped away when made into vodka. According to American law, vodka must be odorless and tasteless. Koval’s founders felt that it was a shame to remove the natural flavors of organic wheat and rye and so they created “Rye Chicago” and “Midwest Wheat,” both spirits that let the taste and aroma compounds of the grains shine through. In addition, Koval is producing a Ginger liqueur and is the only distillery in the United States to offer a Rose Hip liqueur. As soon as springtime arrives, Koval will be adding a variety of liqueurs and fruit brandies to its portfolio.
One of the reasons why Koval’s founders left their traditional careers is because they wanted to get back to basics, to manufacture something of high quality, to participate in the kind of practices that made this country strong. They believe that by maintaining both organic and kosher certifications they are ensuring that their products are held to the highest standards. They use organic raw ingredients not only because they consider them more flavorful than conventional produce but also because it is a way to support sustainable agriculture. Koval sees its OU kosher certification as a key element of the company’s identity as well, one that not only serves as a measure of quality but also as a means of maintaining a sense of community with other Jews. Koval wants to be able to supply superior taste to all L’Chaims.
Koval is located in Chicago’s Ravenswood neighborhood and offers a variety of events and tastings throughout the year. To see what is happening now, check out the website: http://www.koval-distillery.com.
Rabbi Jacob Mendelson serves as Orthodox Union rabbinic coordinator for Koval.
Alcoholic Beverages • OU Companies Speak • Corporate • Case Studies • (25) Comments •
Announcing the Arrival of Geliko OU Kosher Gelatine Hydrolysate, for Kosher Food and Pharmaceutical
A basic element missing from the kosher food industry for generations was affordable cattle-derived kosher gelatine. Geliko, a world leader in kosher gelatine production, has recently announced the arrival of Geliko Kosher Gelatine and Gelatine Hydrolysate.
Long hailed as a rich source of protein, gelatine hydrolysate has not always been available to manufacturers of kosher food and kosher pharmaceuticals. Combining the resources of a global manufacturer with the technical expertise of the Orthodox Union, Geliko has optimized and streamlined the complicated process of kosher gelatine production. Today, Geliko manages the world’s largest and most reliable continuous systems for kosher gelatine production, and can support the production needs of any kosher food production facility.
Mr. Zach Rubin, President of Geliko, explains, “To make kosher gelatine available to the entire kosher industry, we needed to have the kosher certification with maximum acceptance. The OU was the natural choice. Not only are they accepted and respected universally, their rabbis have a deep understanding of complex technical issues. Their expertise was indispensible in making this project a success. With this project, the OU has helped numerous companies that could not manufacture certain kosher products because kosher gelatine was not available.”
Gelatine and gelatine hydrolysate are both valuable substances, and both play vital roles in manufacture. However, there are distinct differences between them.
Collagen (the protein substance from the hides of kosher-slaughtered cattle), is converted to a liquid form through enzymatic hydrolysis. Carefully-controlled partial hydrolysis yields gelatine, while complete enzymatic hydrolysis produces gelatine hydrolysate. Gelatine and gelatine hydrolysate can be used to enhance texture, thickness, and gel strength, (Gelatine is defined by its bloom, or gel strength.)
“Gelatine,” says Mr. Rubin, “has a neutral taste and no odor, so it can be used in food applications without altering taste or smell.” Gelatine forms a gel at room temperature and requires hot water to dissolve. Therefore, it can function in numerous ways: as a gel former and texturizer in fruit gums and gelatine desserts; a stabilizer in dairy products such as yogurts or puddings; and an emulsifier in soups, sauces and low-fat food. If a particular product needs its ingredients brought together with an optimal consistency or strength, gelatine is the perfect adhesive for the job. Furthermore, it can act as a whipping agent and foam former in marshmallows, ice cream, cake fillings and mousse desserts. It is also a great source of protein.
Gelatine hydrolysate, on the other hand, is defined by its viscosity. It forms a solution at room temperature, and most types dissolve at room temperature in cold water.
Gelatine hydrolysate is also an ideal source of protein. It can be used as a thickening and binding agent, so it is able to replace sugar as an adhesive in some products, further improving their healthfulness. Gelatine hydrolysate, too, is neutral in taste, so it does not affect flavor adversely. It is used to improve a wide array of products, including protein bars, cereal bars, protein drinks, smoothies, and joint health and nutraceuticial products.
The benefits that Geliko Kosher Gelatine and Gelatine Hydrolysate can provide are endless. Whether you are looking to improve the physical characteristics of your products or increase their nutritional value, Geliko Kosher Gelatine and Gelatine Hydrolysate are ideal ingredients.
For further information contact Zach Rubin at .
Rabbi Seth Mandel serves as Orthodox Union rabbinic coordinator for Geliko.
Gelatin • OU Companies Speak • Corporate • Case Studies • (471) Comments •
Glatech Productions’ Kolatin®: Real Gelatin. Real Kosher.
It’s not often that a company is founded by someone who is a renowned kashrut expert. Yet, that was exactly the case with Glatech Productions. The company, founded by the legendary Rabbi Shimon Eider, a trailblazer in kashrut, manufactures a truly unique gelatin marketed as Kolatin®.
Unique gelatin? Aren’t all gelatins basically the same? What is in fact so special about Kolatin®?
Moshe Eider, Glatech’s Director of Operations, explains, “Real gelatin is an animal derivative, a product of bovine hides. For the kosher consumer, concerned with all the issues that this entails, it presented obvious problems.” Over the years, manufacturers resorted to substitutes, such as fish-bone gelatin, or seaweed based products like agar agar or carageenenan. Other companies used bovine gelatin, but it was obtained from non-kosher hides or bones; no major kosher certifying agency in the United States, Canada, or most of the world would approve it.
Moshe adds, “My father, who was really out there on the front lines, saw the niche for real gelatin that was 100 percent kosher, pareve and Kosher for Passover. And so he diligently began the research process. After five years of research and development, with much determination and perseverance, Kolatin® was successfully developed.”
What is the advantage of real bovine gelatin versus the alternatives?
“For the consumer, it’s the quality. Nothing else matches the mouth feel and texture of true gelatin in gel desserts, custard, or whipped creams. In fact, gelatin is an ideal substitute for butter, particularly when you want to reduce fat content. From silky to chewy, real gelatin’s ability to mimic the texture of natural fatty substances is incomparable. One taste of our Elyon® Gelatin Dessert, and you’ll know the difference.”
Moshe gets warmed up on the topic, and his enthusiasm about Kolatin® is apparent. “For manufacturers, Kolatin’s versatility is a dream. It serves as an ideal emulsifier, thickening agent, binder, and even clarifying agent. It’s used in frozen desserts, confections, chocolates, pharmaceuticals, wines, consommés, jellies, meat products, cheese cakes, syrups, and lots more.
Based on our customer’s requirements, Kolatin® is manufactured to the specifications of each customer’s needs, in areas such as bloom strengths, viscosity and mesh size. We also have a wide variety of gelatins readily available for immediate delivery. Manufacturers who switch to Kolatin® don’t have to retool – its integration into existing systems is virtually seamless.”
Because Glatech Productions has such hands-on experience in production techniques, they designed the company to incorporate modern hi-tech standards as well as extraordinary quality control. Only domestic animals are used, and each run is subject to an extensive series of quality tests, including microbiological analyses. In fact, depending on the end use, products containing Kolatin® may be marketed as USDA Organic Certified.
Additionally, Kolatin® is produced in as ISO-9001 certified facility. From a health conscious perspective, Kolatin® is hard to beat. It’s a low-calorie, fat-free, sugar-free and cholesterol-free ingredient. Moreover, Kolatin® is actually a good source
of protein and amino acids.
For the kosher consumer, Kolatin® is nothing short of a breakthrough. “Manufacturing an animal-based gelatin that would also be strictly kosher as well as pareve, presented a number of formidable challenges,” says Moshe Eider. “Kolatin® is a product that meets the strictest standards of kashrut – it’s the only one in the world produced exclusively from Glatt kosher hides – and satisfies the most discerning palettes.”
The Glatech team is always exploring new concepts, both in products and in service. Currently on the horizon is an idea that consumers will surely appreciate: Recipes from Susie Fishbein, world renowned author of the best-selling Kosher by Design cookbook series, will appear on the back of Elyon gelatin dessert retail boxes and be available at http://www.KosherGelatin.com.
For Glatech, having the Orthodox Union certification was non-negotiable. “From a marketing perspective we wanted the agency that is most universally recognized,” says Moshe Eider. “But even more so, we wanted consumers to know that our kashrut is as
genuine as our gelatin!”
For more information about Kolatin® Real Kosher Gelatin, please call 732.364.8700 or visit http://www.KosherGelatin.com.
Rabbi Chananel Herbsman serves as Orthodox Union rabbinic coordinator for Glatech Productions LLC.
Gelatin • OU Companies Speak • Corporate • Case Studies • (104) Comments •
Cheryl&Co., With its OU Certification, Strives to Be the Best Gourmet Food and Gift Company, Ever
It was 1981, that our founder, Cheryl Krueger, with the help of her college roommate, Caryl Walker, started Cheryl&Co. It was her desire from the beginning to create the best gourmet food and gift company. We are pleased to say that what began as a single cookie store in Columbus, Ohio, has evolved into a multi-million dollar business. But, as successful as we’ve become, it is still our goal to focus on offering delicious, high-quality baked goods, unique gift ideas and outstanding customer service.
Armed with just $40,000, a business degree and seven years of retail industry experience, Cheryl opened the very first Cheryl’s Cookie store at a time when banks were nervous about lending to women-owned businesses.
Today, Cheryl&Co. is a multi-faceted business comprised of retail stores in Ohio, a growing Internet business and a busy Business Gift Division, all headquartered in the Columbus suburb of Westerville. The company is comprised of five divisions: Retail, Catalog, Foodservice, Business Gift Services and Internet, which can be found at CherylandCo.com. A 2005 merger enabled Cheryl& Co. to become a part of the 1-800-FLOWERS Family of Brands, while maintaining our company’s mission to be the best gourmet food and gift company, ever.
Our products have been featured on Rachael Ray, Ellen DeGeneres, CNN, Dr. Phil, the Today Show, QVC and the Food Network, along with multiple radio and print features across the country.
Our most famous product is our soft buttercream frosted cookies. We dominate in this category. Lots of companies produce hard iced cookies but, there is nothing like the soft buttercream frosting. Customers go out of their way to let us know how much they love this product. Today we make over 20 different varieties of these mouth-watering favorites from Buttercream Frosted Cinnamon Pumpkin (a pumpkin and spice cookie topped with cinnamon buttercream frosting) to Old Fashioned Holiday Cut-out Cookies topped with buttercream frosting and candy sprinkles. We have also perfected the sugar free buttercream frosted cut-out cookie this year. You have to try them to believe they are sugar free.
We are also excited to report that following a year of preparation and hard work, Cheryl & Co. converted to a kosher operation. All products baked at the Cheryl&Co. facility in Westerville are certified OU Dairy under the supervision of the Orthodox Union. Our products are dairy, kosher for year-round use, excluding Passover. We are in the process of updating all films related to our baked products to reflect the kosher symbol.
The production facility went through a purification process known as “kosherization.” A lot of cleaning, sterilization and using high temperatures to sanitize were used to obtain the designation “kosher.” We are proud to be an OU Kosher certified company, which is regarded as being in the top tier of strictness and quality.
“I started receiving calls from potential customers years ago when I first became Director of QA. These calls were to inquire if we were kosher,” says Sara Reed, Quality Assurance Director. “As the years passed; the inquiries increased and it even crossed over into our business gift area. I did my research and found out what kosher was all about. It backed up my theory. It was an additional way and opportunity for a quality check. In 2007, I was given permission to do due diligence to become kosher. It took us almost a year to meet all the requirements, but we became kosher in February 2008. OU is the most recognized kosher certification. It has increased our customer base. We are proud to say we are kosher and now advertise that fact in our catalogs, and our website.”
“From the moment ingredients come in our back door; there are quality checks,” Sara explains. “Not only do we have checks in our mixing process but also in our formation processes. Baking and cooling are the next part of the process. Each individual rack, tray and cookie is inspected for quality and weight before being individually packaged.”
Not surprisingly, Cheryl&Co. has received a SUPERIOR rating from the American Institute of Baking for 2008. This is a goal we have achieved for the past seven years. A lot of extra effort, long hours and hard work from our entire team made this happen. Every year the requirements get a little tougher and the Cheryl & Co. Quality Assurance Team makes sure the strict guidelines are being followed and enforced throughout the company. Not any easy task, but it does keep us on our toes making sure we are following FDA guidelines, food safety rules, good manufacturing practices, and most of all, live out our mission statement: To be the best gourmet food company, ever.
Thanks to loyal customers nationwide, Cheryl&Co. has the opportunity to give back. We have remained committed to supporting local food banks and educational organizations with our time and our hearts. We have also established partnerships with The Arthur G. James Cancer Hospital and Richard J. Solove Research Institute at The Ohio State University in Columbus, Ohio, The Make – A – Wish Foundation, Kolman Race for the Cure and The Columbus Blue Jackets Foundation to name a few. We are honored to be a part of these outstanding organizations and have donated over one million dollars in support of their work. In addition, we have a range of philanthropic programs to serve a variety of needs.
All of us at Cheryl&Co. are very proud of our products and services. For over 28 years we have worked hard to provide the BEST and most innovative gifts and desserts to our customers. We will continue to strive for excellence with our ultimate goal being to be the best gourmet food and gift company, ever.
Cheryl&Co.’s website is http://www.CherylandCo.com.
Rabbi Yisroel Bendelstein serves as Orthodox Union rabbinic coordinator for Cheryl&Co.
Cakes, Pastries & Pies • OU Companies Speak • Corporate • Case Studies • (36) Comments •
At Premier Bakers, They Are Passionate About their OU Certified English Muffins
At Premier Bakers Inc., we are passionate about English muffins, and not just your ordinary plain English muffin. At Premier Bakers we make fifteen different types of English muffins (and growing). It all began in February of 2005 when Premier Bakers was acquired by Fresh Start Bakeries, a California company and a global supplier of top quality
baked products.
Quietly tucked away in the sand covered deserts of southern Arizona, Premier Bakers is surrounded by thousands of acres of cotton fields. The bakery is actually located about halfway between Phoenix and Tucson, right near the junction of Interstate 10 and Interstate 8.
We are passionate about what we do so that we can be the best producer of English muffins. Our customers expect quality and we work very hard to exceed their expectations. Premier Bakers also produces crumpets and bagel/snack bars, all of which proudly carry the OU symbol.
We wanted our products to be readily available to all markets, and sought after the most respected kosher certification. Orthodox Union certification enables our products to be in a larger market, customers we couldn’t serve without this certification.
The kosher segment of today’s market place represents a loyal and strong customer; our OU certification shows customers that the goods we produce are safe and reputable. Consumers are looking more and more for items in the market they can trust. The OU symbol that is displayed on our products gives concerned shoppers that assurance.
“Today’s consumer is more health conscious and moving quickly towards healthier options,” says General Manager and V.P., Eric Robinson. “It was an easy decision to go OU since it is the most recognized kosher certification globally and well-known by our customers.”
Additionally, eliminating dairy products from the entire production line allows even better market penetration. All of the English muffins produced at Premier Bakers are OU-pareve, which makes the bread product even more versatile to the consumer.
Our 35,000 sq. ft. manufacturing facility uses state of the art equipment to consistently create quality products. Once each month Rabbi Aharon Shapiro and plant manager Blair Gibbs walk out among the smiling faces of employees, inspecting and observing production. All formulas, ingredients and packaging are checked against a schedule to ensure only approved ingredients are used. “It’s a matter of mutual trust and respect,” says Blair. “Our customers trust and respect the OU symbol we display on our baked goods, and likewise our rabbinical field representative trusts and respects the job we perform under the Union Symbol.”
Much of Premier’s success can be attributed to a proud, stable and loyal work force led by Eric Robinson, vice president /general manager, and Blair Gibbs, plant manager, who combined have over 75 years in the baking industry. Albert Flores, production superintendent; Manuel Lujan, plant sanitarian; Jeff Rees, distribution manager; and William Facio, chief engineer are all totally committed to produce and distribute the best English muffin. They genuinely reflect our commitment to produce the finest baked goods for our customers throughout the world.
And like we said we produce it all, “Under the Union Symbol.”
Rabbi Yisroel Bendelstein serves as Orthodox Union rabbinic coordinator for Premier Bakers Inc.
Breads, Muffins & Rolls • OU Companies Speak • Corporate • Case Studies • (22) Comments •
That David Is One Smart Cookie
From the humble beginnings of a lone storefront in Manhattan to the present day of three rapidly growing, bustling plants, David’s Cookies has been a trend-setting icon in the gourmet food industry since its opening in 1979.
In the late 1970’s, when boutique cookie shops were popping up along the West Coast, Chef David Liederman decided it was time to bring this fad to the East Coast. The smell of freshly baked cookies permeated the New York City air, drawing in hundreds of customers daily. Over the course of the next few years, more than 200 David’s Cookies stores sprouted up internationally.
The 1980’s brought about an economic recession that left David’s Cookies and many other companies struggling. The company was bought by a New Jersey-based gourmet food company: Fairfield Gourmet Corporation. They helped introduce David’s to the wholesale and co-branding world. The cookies once again gained popularity and by the 1990’s, David’s was rejuvenated into a thriving industry!
Throughout the years, David’s has transformed from a mom and pop store front that specialized in simple, tasty cookies, to a company with three plants that produce cookie dough, brownies, cakes, tarts, muffin batter, ruggalach, scones, crumb cakes, and more. David’s has developed a niche for pan-baked and IQF frozen ready-to-bake desserts. This greatly assists the chefs in high volume feeders like hotels, caterers, convention centers and cafes because they are able to save on labor, yet still produce fresh baked products daily.
David’s is currently in the process of introducing a new line of products to their wholesale customers: Fresh Baked Muffins. These muffins have a sour cream base rather than the more typical water base that is found in most store-bought muffins. In addition to this line, David’s has created Decadent Cookie Dough. Each cookie is roughly 5 inches in diameter and made with huge chunks of Hershey’s brand candy.
With such a variety of products and ingredients within these products, keeping strict kosher facilities would be near impossible without the help from the Orthodox Union. Since the OU provides a directory of certified companies, it makes purchasing kosher ingredients much easier. Without this, David’s would have to research every ingredient purchased to not only make sure that the specific ingredient is kosher, but that it hasn’t been processed on non-kosher machines or surfaces. In addition, the OU has greatly enhanced David’s quality procedures by implementing logbooks and record keeping on all raw materials to be checked by the rabbi which are also used for David’s Quality Control records. This also assists in the uniformity of the product as only certain manufacturers with detailed specs are approved.
David’s Cookies would not be where it is today, as one of the largest quality dessert producers in the Northeast of both kosher dairy and pareve products, without the assistance of the OU. The OU symbol does not just stand for kosher supervision; it stands for quality without compromise!
Rabbi Yisroel Bendelstein serves as Orthodox Union rabbinic coordinator for David’s Cookies.
Cakes, Pastries & Pies • OU Companies Speak • Corporate • Case Studies • (121) Comments •
There’ll Be a Hot Time in the Old Town (Cartagena de Indias) Tonight: Amazon Pepper Sauces Are Fie
Comexa Foods is the producer of the world-renowned Amazon Peppers brand of sauces, located in the old world city of Cartagena de Indias. Bathed in the sun and by the warm clear waters of the Caribbean Sea, the rich Colombian soil produces a wide range of peppers which our group has been cultivating and processing industrially in large quantities for the world market since 1992.
Utilizing Comexa’s years of experience and knowledge of the unique qualities of capsicum, the Amazon Pepper brand was born in early 1994. The product made its successful
debut at the Fiery Food Show in Albuquerque, New Mexico.
The distinctive flavor of the Amazon hot sauces came about by accident. In the 1970s, Giorgio Araujo’s family was growing peppers and an unplanned cross-pollination produced the Amazon pepper that has been the foundation of all Comexa’s hot sauces.
The company adapted its sauces to an ever-increasing variety of palates, expanding from its original green and red hot sauces to a large variety of flavors such as the new fruit pepper sauces (Amazon Korozo Sauce, Amazon Palmberry sauce, Amazon Cape Gooseberry Sauce) and many other great products.
“We’ve had a burst of creativity, coming up with a whole new line of products,’’says Mr. Araujo, the company’s founder. “We work on the basis that the more products you have the more chances you have to sell them.”At the 1995 New York Fancy Food show, the Amazon Pepper Line won the “Best of the Aisle” award by Gourmet Retailer. During the 1997 Foodex Show in Tokyo, the Amazon Pepper line received the acclaim of the Japanese TV news media “for an outstanding hot pepper product line,” being featured on prime time Tokyo television on the program called “Televi Champion,” on which the Amazon brand Habanero Sauce, won the “Hottest Pepper of the World Award.”
During the Food Distribution Magazine’s (FDM) First Annual BBQ & Wing Sauce Showdown Hoedown!, held in June 1997, the Amazon Pepper brand won two first prize awards: first place in the “Fruit- Based Hot Category” for its Amazon Hot & Sweet, and first place in the “Wing Sauce Xhot (Yow),” for its Amazon Fiery Red.
Show after show, people continue acclaiming Amazon pepper sauces as an out of competition product. In January 1999, at the Chile Pepper Magazine Hot Sauce contest “Scoville Awards,” the Hot n’ Sweet Amazon Sauce was awarded first prize and the Green Amazon Sauce third prize.
The Amazon Pepper Line is currently being sold in the United States, the Middle East, Japan, Chile, Canada, Belgium, Finland, France, Spain, El Salvador, and of course, in Colombia where Amazon is the leading brand.
In October 2000, the company received its highest honor with the “National Exporters President’s Award.” During 2002 the plant was certified HACCP and ISO 9002 complying with all international quality standards and at the moment is working towards BRC certification.
Our products have been certified kosher by the Orthodox Union since 1999. This accreditation has played a very important role in increasing the sales of our Amazon pepper sauces; it has enhanced our ability to market our products as the OU Kosher symbol has become an increasingly important marketing device which has opened many doors for the Amazon Pepper Line in supermarket chains and gourmet stores.
We have come to realize that our OU certification has been as important for us as the HACCP and ISO 9002. The OU Kosher certificate has generated additional revenues by expanding the size of the market. Now after 10 years of being OU certified, we are one hundred percent positive that supermarkets favor brands with OU certification because it gives the product a competitive edge that makes it sell quickly; we have taken full advantage of such an important certification.
Currently in line with Colombian exports in general, the company sells sixty percent of its total exports to the United States. The business plan has been to market the product to Hispanics in the United States, but also to non-Hispanics as a gourmet product. While the gourmet route may be necessary in order to push the brand forward and to start word of mouth, the downside is that it often results in lower sales.
Now, after almost 20 years in which the company trudged through American, Middle East and European food shows and sold its sauces in gourmet stores, food distributors are picking the product up and the brand is expanding throughout the world.
“We hope to be in every country with our delicious kosher Amazon pepper sauces,’’ Mr. Araujo says. Given the company’s limited resources, Mr. Araujo has concentrated on pushing his product forward, emphasizing international food shows as well as the Internet. His message is: “Flavor your mood from mild to wild!”
Rabbi David Gorelik serves as Orthodox Union rabbinic coordinator for Comexa Foods.
Sauces • OU Companies Speak • Corporate • Case Studies • (83) Comments •
Buencafe, 100% Colombian Freeze Dried Coffee, Has Grounds to Celebrate its Great Success
Since 1927 the National Federation of Coffee Growers of Colombia, a non-profit organization, has represented the interests of more than 500,000 coffee growers in different areas through the commercialization process. One of the steps taken to increase the awareness of 100 percent Colombian Coffee® was to develop one of the most advanced plants manufacturing Freeze Dried Coffee in the world. Buencafe®, formerly Freeze Dried Coffee, has been helping not only the most demanding customers in the industry to build brands and products for more than 35 years, but works to improve the livelihood of the community of coffee growers.
When Buencafe® was established in 1973, one goal was clearly defined: To be a leader in the industry thanks to our process and products. Today, we proudly count on the most recognized international standards such as ISO 9001, ISO 14001, ISO18001, Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Point (HACCP), British Retail Consortium (BRC), International Food Standard (IFS), Business Alliance for Secure Commerce (BASC), Accredited Organic Certifications by the Japanese Agricultural Standards (JAS), European Standard CE2092, by the National Organic Program of United States (NOP) and by the Soil Association; also the Fairtrade Certification (FLO), Rainforest Alliance Certification and Kosher Certification by the Orthodox Union (OU).
This last designation has special meaning, as it recognizes that our 100 percent Colombian Freeze Dried Coffee is a natural product manufactured according to OU standards, using only coffee and water; and in the manufacturing process we use the proper equipment and cleansing procedures for that coffee to be preserved, to be of high quality and to be designated OU Kosher.
All these certifications provide us with a solid basis to guarantee that more than 90 brands and 60 countries may work and enjoy nothing but 100 percent Colombian Freeze Dried Coffee.
To find out more about how we can help you to complement your portfolio with the best Freeze Dried Coffee, please e-mail us at or call us at 212-271-8807; mailing address: Buendia Coffee LLC, 140 East 57th Street, New York, NY 10022.
Rabbi Yosef Grossman serves as Orthodox Union rabbinic coordinator for Buencafe.
Coffees & Teas • OU Companies Speak • Corporate • Case Studies • (61) Comments •
Daabon of Colombia: Environmentally Friendly, Delicious, Organic and Natural Agricultural Products.
Daabon is a grower, refiner, and producer of OU certified kosher palm fruit oil-based organic and natural shortenings, hard fats and fry oils. All products, organic as well as natural, are the result of sustainable agricultural and socially responsible business practices. Numerous melting point fractions are available to meet the needs of a wide variety of food and personal care manufacturer’s requirements. Palm kernel oil in various presentations is also available. From the soil to the market, Daabon is a vertically integrated producer of highest quality and superior performance functional products and your best choice for organic and natural, trans-free fats.
Daabon Group of Santa Marta, Colombia is a family-owned business that was founded in 1914. In the last 20 years, Daabon has focused on environmentally and socially sustainable palm oil production, among other things. Our company is progressively committed to ensuring that we are socially, economically and environmentally sustainable. It is with great satisfaction that we offer customers and consumers worldwide delicious tasting and healthy certified organic and kosher natural food products. We export our products to the United States, Canada, Europe, Australia and Japan.
Our unique food products are natural, organic and sustainable palm fruit fractions: olein, stearin, and shortenings for trans-fat free baking, frying & manufacturing. All of our oils are expeller pressed and mechanically refined without the use of chemicals ensuring the freshest, most natural ingredients for your product applications.
All Daabon products are certified kosher by OU. Having the OU certification insures customers that our high quality kosher products are suitable for anyone observing a kosher diet.
Visit us at http://www.daabon.com.
Rabbi Nosson Goldberg serves as Orthodox Union rabbinic coordinator for Daabon Group of Santa Marta.
Oils & Shortenings • Corporate • Case Studies • (22) Comments •
The Babies Choice Kosherization Awards
Babies throughout the United States cooed contentedly and threw their pacifiers in tribute to the outstanding individuals of the Gerber facilities of Fort Smith, Arkansas and Fremont, Michigan, whose dedicated efforts have been recognized at the Babies Choice Kosherization Awards. Through the hard work of these people, who facilitated the kosherization of the Gerber plants, millions of babies can now sink their gums into the company’s quality line of fruits and vegetables. The mention of each group’s accomplishments was met with outbursts of pureed emotion, and the apple juice spilled freely at the post-awards nap.
Your humble correspondent, the RFR who planned the gala kosherization events on behalf of the OU, recounted numerous recollections from his experience in working with these teams to prepare the plants to produce kosher product. Prior to that, he named some of those at the Gerber facilities whose input into the kosherization process had made the project a success.
Members of the Fort Smith team included such outstanding luminaries as Steve Crider, Quality Service Manager and rabbi in training; Scott Duffey, Business Unit Manager for Glass; Mike Moore, the Production Scheduling Guru; Dave Stockberger, the veteran Process Leader who started at the plant when Stage 4 was labeled Stage IV; and Lee Lindsey, third shift Sanitation Manager and King of Kosherization. Selvyn Smith, vacationing Supply Chain Manager and Patsy Price, Inventory Controller who steadfastly controls inventory, were also prominently mentioned.
The Fremont team was made up, among others, of a trio known as the “Masters of Mush” — Alan Stover, Quality Assurance Manager; Mike Hikade, Thermal Process Coordinator and amateur rabbi; and Chuck Durham, Formulation Supervisor and unofficial “Go-To Guy.”
Rabbi Stone noted that planning the transformation of Gerber’s fruit and vegetable products from non-kosher into kosher items was far from child’s play. Both Gerber facilities are large, multi-faceted production environments and the project was marked by its complexity and by the constant awareness that much of Gerber’s product line consists of items that are inherently non-kosher, which could potentially compromise the kosher status of certified products.
Referring back to his crib notes, the rabbi recounted that the strategy from the beginning was to try to split the facilities into the theoretical equivalents of two facilities in each plant; a kosher and non-kosher one. However, this proved to be twice as challenging as was anticipated. He had expected that, since both facilities have similar lines and equipment and produce similar products, any solutions that would address issues at one plant could automatically be applied to the other. Instead, he discovered that the two plants have their own unique procedures, practices, customs and cultures that work for them based on the specific products and the markets they have dealt with over the years. To remedy a concern at one plant, using the same approach that would work perfectly at the other, would just not work. Each plant had to be addressed independently, as its own unique entity.
While there were many noteworthy aspects to this project, the rabbi specifically highlighted the measures that were taken to limit the impact and interference caused by kosherizations, an area that was of great concern to the company:
• Scheduling – perhaps the key to the entire kosher system in both plants is the creative scheduling of kosher and non-kosher productions. Both plants do extensive non-kosher productions, and in each situation, by necessity, non-kosher productions will compromise to some degree the kosher status of equipment. Kosherization in such plants can be quite time consuming, and the goal was, as much as possible, to keep the kosher programs from interfering with the facilities’ normal way of operating. Use of resourceful scheduling by the amazing scheduling masters at both facilities has limited the need for kosherizations to only a few times per year.
• Dedicated equipment – after the rabbi explained in detail the parameters necessary for kosher productions, the team at one of the plants devised a method that would consistently maintain the kosher status of various pieces of equipment through as much of the system as possible, even when producing non-kosher products. This has resulted in kosherizations that are extremely limited in scope, and which affect only a fraction of the equipment in the plant.
• Dedicated processes – by making minor modifications to aspects of the processes necessary for kosher productions, the plants succeeded in isolating significant parts of the process that will remain in kosher status all of the time. This eliminates the need to kosherize these areas and, more significantly, insures that the same fruits and vegetables regularly used in daily production in the plants are also always acceptable for use in kosher productions.
There were a number of other important facts discovered over the course of the project. Among them were:
• Steve Crider and Rabbi Stone both grew up in St. Louis, where they attended different high schools. The rabbi’s school regularly beat Steve’s alma mater in football, a fact which shocked no one.
• Alan Stover can leap tall buildings in a single bound and still make it home in time for dinner.
Keeping Gerber kosher is an intricate task that requires a high degree of skill and experience. Charged with maintaining the kosher programs at the facilities and kosherizing the plants are some of the OU’s most experienced field rabbis, including Rabbi Weg at Fort Smith and Rabbis Weingarten, Smolensky and Turkletaub at Fremont.
The successful certification of Gerber would not have been possible without the tenacity of OU Kosher’s Vice President of Communications and Marketing, Rabbi Dr. Eliyahu Safran, who ceaselessly pursued his vision of providing these quality products to the kosher babies of America; the expert direction of Rabbinic Coordinator Rabbi David Bistricer, whose nieces and nephews no longer have to figuratively drool over these products; and, of course, the good people of Gerber and its parent company, Nestlé Nutrition, who steadfastly continue in their mission of providing even America’s youngest consumers with the best, high quality kosher foods.
Rabbi David Bistricer serves as Orthodox Union rabbinic coordinator for Gerber Products Company.
Rabbi Avrohom Stone serves as OU Kosher Senior Rabbinic Field Representative, visiting with countless OU certified companies throughout the country. His instructive, enlightening and entertaining features appear frequently in Behind the Union Symbol. His “Your Kosher HorOUscope,” which appeared in the Spring 2008 issue, elicited many positive responses. In spite of his demanding schedule, Rabbi Stone also shares his extensive kosher knowledge and experiences through the “OU Kosher Coming” forum. Most recently, he lectured to college students at the University of Pennsylvania.
Baby Foods & Formulas • OU Companies Speak • Corporate • Case Studies • (22) Comments •
Gerber Expands Kosher Baby Food Offerings, Launches Kosher 2nd Foods® Fruit & Vegetable Purees
FLORHAM PARK, NJ – Gerber Products, a part of Nestlé Nutrition, is introducing a line of purees that are certified kosher by the Orthodox Union (OU), a highly recognized and valued symbol of kosher certification.
These new purees products available in ten of Gerber’s most popular flavors, provide a kosher option for parents who want to feed their babies with the most trusted brand in baby food. Product details include:
Flavor Varieties: Ten great tasting flavors certified by the Orthodox Union (OU): Applesauce, Pears, Bananas, Apple Strawberry Banana, Apple Blueberry, Sweet Potato, Carrots, Squash, Green Beans and Peas.
Nutritional Profile: Made with 100 percent natural fruit and vegetable puree and no added sugar, salt, starch, artificial colors or flavors. Many of these products provide an excellent source of Vitamin A or C.
Product Availability: Available nationwide this Spring, and packaged in Gerber’s classic 4 oz glass jars.
“These purees are the latest Gerber products to carry the OU symbol, joining select infant cereals, juices and Graduates snacks,” said Cathy Abramski, Senior Marketing Manager for Nestlé Nutrition. “We are committed to helping parents make good nutritional choices for their children. One of the best ways we can do this is by offering them a variety of options for each stage of their children’s development from infancy through preschool.”
“We are proud to partner with Gerber on their new line of kosher purees. These new varieties expand the range of kosher products for parents who want to provide their babies with nutritious, certified kosher food,” said Rabbi Eliyahu Safran, Vice President of Communications and Marketing for the Orthodox Union Kosher Division.
Delivering the high level of quality that consumers expect from Gerber, the new line of certified kosher purees provide the nutrition that growing infants’ need, while introducing them to new tastes as they grow and develop.
About Gerber
Gerber Products Company officially joined the Nestlé Nutrition Family – part of Nestlé S.A. – on September 1, 2007. Combining resources, Nestlé and Gerber are leveraging research and expertise to become the leaders in early childhood nutrition. With headquarters in Florham Park, N.J., Gerber is a worldwide provider of more than 200 food products from cereals to GERBER® 1st FOODS® purees to GRADUATES® meals and snacks, the Gerber product line covers each phase of early childhood development with diverse flavors and textures.
Since its founding in 1928, Gerber has been committed to helping parents raise happy, healthy babies through extensive research aimed at understanding and improving infant and toddler nutrition and feeding. In 2002, the Company launched the Start Healthy, Stay Healthy™ initiative, providing stage-by-stage information, tips, tools and advice for parents and their children 0-48 months. By laying a foundation of good nutrition and establishing good eating behaviors early, parents can help their children prevent later life health problems like obesity and related diseases.
Over the last six years, Gerber’s Start Healthy, Stay Healthy™ initiative has delivered groundbreaking research, science-based advice and practical feeding guidelines for parents to adopt. For more information about Gerber, please visit http://www.StartHealthyStayHealthy.com or contact the Start Healthy Stay Healthy Resource Center (U.S. only) at 1-800-4-GERBER.
About Nestlé Nutrition
Nestlé Nutrition, part of Nestlé S.A., the world’s largest food company, is dedicated to infant, healthcare and performance nutrition and weight management. For consumer information about Nestlé Infant Nutrition products in the U.S. as well as expert advice on pregnancy, infant care and nutrition, visit http://www.StartHealthyStayHealthy.comwell as expert advice on pregnancy, infant care and nutrition, visit http://www.StartHealthyStayHealthy.com.
Baby Foods & Formulas • OU Companies Speak • Corporate • Case Studies • (29) Comments •
Friday, August 22, 2008
At Kingsburg Orchards, Kosher Coatings Make Their Fruits Peachy Keen
An OU employee, let’s call him Chaim, recently called me during his recent trip out west. “Rabbi,” he asked, “I’m standing here in the produce section of a Wal-Mart in Nevada. And I see peaches that have a sticker with an OU on it. Is this for real?”“Yes,” I replied, knowing that we had begun certifying a fruit distributor but startled that they had made it all the way out to Nevada.
“But what are we certifying?” Chaim asked. “Everyone knows peaches are kosher. Why do they need an OU?” “Of course, of course, peaches are kosher,” I told him. “We’re making sure that the coatings that are on the peaches are also kosher. You’d be amazed at the kinds of ingredients used to make the coatings.”
“Oh,” he said, “Now I understand. Thanks a lot. I was just checking to make sure that the OU symbol was not a mistake.” “No,” I reassured him. “This OU is supposed to be there.”
Last year a California-based fruit distributor, Kingsburg Orchards, made a commitment to using only OU certified coatings on its top-of-the-line fresh produce, and decided to market that fact with an OU symbol on the small sticker that is applied to the produce.
Kosher coatings means that the coating is guaranteed not to contain any animal fat or protein derivatives, dairy ingredients, or shells from crustaceans.
This is not an insignificant statement.
The diversity of ingredients used in coatings manufacture would make anyone do a double-take. Last year, The New York Times (August 27, 2007) reported on research efforts at Rutgers, Oregon State University, and other food science laboratories to develop coatings that extend the shelf-life of fresh produce and, in some cases, make the produce safer. One laboratory cited in the article envisioned that “Strawberries could be dipped in a soup made from egg proteins and shrimp shells. The resulting film – invisible, edible and, ideally, flavorless – would fight mold, kill pathogens and keep the fruit ripe longer.”
A 2002 text on coatings (Protein-Based Films and Coatings, CRC Press) features chapters on whey (milk) proteins, gelatin, and fish protein as sources for coatings on fruits and vegetables.
These formulations are not relegated to the dreams of research scientists. Currently, some coatings are produced from crustacean shells (“natural polysaccharides” is how they are often referred to in marketing literature) and others, even when produced using vegetable oil, may contain non-kosher (e.g., animal-fat derived) emulsifiers or plasticizers such as oleates or stearates.
Because of the complexity involved in coatings production, Kingsburg Orchards decided to commit to using kosher certified coatings. The company turned to U.S. Syntec of Yakima, Washington, the only OU certified manufacturer of fruit and vegetable coatings. U.S. Syntec, whose RFR is Rabbi Yitzchak Gallor, developed a product that would be perfect for Kingsburg’s beautiful produce.
Since the summer of 2007 Kingsburg Orchards has been marketing the kosher produce in various demographic centers.
"As a company Kingsburg Orchards was motivated to seek OU certification to provide additional benefits to our customers and ultimately the end consumer,” declared Chad Allred, sales and marketing team, Kingsburg Orchards. “We have found that it doesn't matter if you are in a highly populated Jewish community or not, OU certification gives the consumer extra confidence in our products and makes them want purchase ours before those of our competitors. We chose the OU to certify our products due to the fact that it is not only widely known but also highly respected. The reputation of the OU is second to none. We have been very pleased in our relationship with the OU."
From a Jewish law perspective, kosher observant consumers are not obligated to limit themselves to kosher certified produce. Although it is not possible to provide a pie chart or any other way of broadly representing the kinds of ingredients that are used in coatings (almost without exception, coatings manufacturers are tight-lipped about discussing what goes into their product) we can establish various presumptions about their manufacture. Based on those presumptions, the OU rabbinic board has stated that it continues to be permissible to purchase fruit without specific knowledge of what went into a specific coating’s production. Nevertheless, it is preferable to be certain about the actual ingredients used in a production. This philosophy underlies the OU’s decision to certify fruit coating.
OU Companies Speak • Company Profiles • Corporate • Case Studies • (72) Comments •
Wednesday, January 02, 2008
For Goodness Sakes: Takara Sake USA Bridges Cultural Divide by Becoming OU Kosher
Anytime you take on the task of persuading one culture that has its own treasured traditions to embrace the tradition of another distinctly different culture, you had better buckle in for the ride, as it is bound to be a long and bumpy road. The people at Takara Sake USA know this in a way that only first-hand experience can teach, as it is exactly what they have been doing since their main brand of sake, Sho Chiku Bai, was introduced into the American market.
Established in 1982 in Berkeley, California, Takara Sake USA is now the top selling producer of sake (Japanese “rice wine”) in the United States. The superior water obtained from pure Sierra Nevada Mountains snow melt and premium rice grown in the fertile Sacramento Valley combine perfectly with the San Francisco Bay Area’s moderate climate to create ideal conditions for sake production. It is a recipe for successful sake-making that leaves no wonder as to why Takara Sake USA has captured the heart, and discerning palate, of America.
But the story did not end with the happy “East meets West” marriage between the acclaimed sake manufacturer and the United States. The plot only thickened when Takara Sake USA made the then-unusual decision to go kosher.
“Sake was of course a tiny niche item at the time, and we knew the only way to expand was to adapt to the lifestyles of the United States,” explains Sake Master Seizaburo Kawano. “At the same time, we wanted to stay true to authentic Japanese sake. For us, the decision to become certified kosher was not so we could charge more for our product or be the first major sake producer to offer kosher products in the U.S. It was about adjusting to the demands of the American consumer. We wanted to offer a good product that consumers would know was of high quality at a glance, even before taking the first sip. The Orthodox Union was the natural choice for us, since some of our food manufacturing clients already swore by OU certified ingredients.”Adds Anthony Johnson, Kosher Coordinator & Export Manager, “Quality has always been of utmost importance to Takara Sake, and is part and parcel of the success of our sake-making tradition. The amazing thing about going kosher is that we often find that compliance with OU regulations is to a large extent in line with our own commitment to providing products of excellent quality. Acquiring OU kosher certification was in essence a matter of adding another level of product integrity that our customers can see and trust whenever they purchase our certified sake and mirin (sweet cooking sake) products.”
According to Senior Sales Manager Robert Craig, “Takara Sake USA also participates in an organic certification program. I think that kosher and organic are two themes that to a degree are associated in the minds of many consumers. Although being kosher certified does not mean organic nor does it alone satisfy requirements for organic certification, health-minded consumers regardless of their religion value both kosher and organic products for similar reasons: health and quality. With the ever-increasing market for organic products, I believe that many customers also feel comfortable with kosher certified products. This is reflected in the way that some mainstream grocery stores have incorporated into their lineup not only organic goods, but kosher certified items as well,” he said.
“The Jewish population represents a loyal customer base for us,” declared Vice President Yasuhisa Tanaka. “With the clientele at kosher Japanese restaurants steadily increasing, and many non-Jewish consumers recognizing the mark as a sign that the products are safe and reputable, the OU symbol has proven indispensable.”It is important to note, adds Anthony Johnson, Kosher Coordinator & Export Manager, that not all sake sold around the world is kosher. “This may sound like an obvious fact to most readers, but there are many people, including some who are Jewish, who assume that to be the case.”
“Several years ago, I was at Kosherfest in New York representing Takara Sake USA,” Mr. Johnson explained. “While there, I was approached by a number of Jewish attendees who had been under the impression that sake is automatically kosher. Of course this is an incorrect assumption, as I have learned from our visiting rabbis. It is true that the main materials – rice and water – generally are not restricted by kosher laws. However, sake production involves much more than that, including various processing aids: lactic acid, refining agents, and depending on the product, flavor essences, and so on.“In addition, when a manufacturer produces both kosher and non-kosher items, a very common situation, cleaning and operation procedures must be carried out in compliance with kosher laws. Fortunately, especially for those Jewish lovers of sake, Takara Sake USA offers a wide range of officially certified kosher sake and mirin products and our list is growing.”
Whether you’re looking for the moderately sized Nigori Crème de Sake, which at 300 ML gives you just enough to serve at a romantic dinner for two, or you need the 18L sized Sho Chiku Bai Classic for your restaurant, Takara Sake USA boasts a wide range of kosher products that satisfy the taste buds and an insistence on quality. Next time you’re in the Bay Area, be sure to stop by our tasting room and sake museum where you can sample these exquisite sake products and their rich history.
Alcohols • OU Companies Speak • Company Profiles • Corporate • Case Studies • (13) Comments •