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OU Companies Speak
Friday, April 16, 2010
For Bakery on Main, Making the Switch from Dairy to Pareve Was No Half-Baked Idea
Making the kosher switch from OU-D to OU Pareve means much more than removing a letter from a company’s packaging. For gluten-free granola manufacturer Bakery On Main, it means a whole new world of possibilities.
“By certifying our plant pareve, we can provide products to all kosher consumers as well as to those who do not eat dairy products,” said Michael Smulders, Bakery On Main Founder and President. “Offering kosher products under the supervision of the premier certification agency allows consumers who keep kosher, vegetarian and halal to have confidence that Bakery On Main’s products are safe for them. In addition, the OU symbol is seen as a mark of quality for the general consumer.”
The Bakery On Main plant, located in East Hartford, CT, was certified OU Kosher in 2007. At that time, the plant was producing biscotti which contained dairy ingredients. Biscotti production ended in early 2009 and by early 2010 the plant had transitioned to OU Pareve.
“Converting our bakery to pareve was a great experience,” said Melissa Carducci-Brooks, Bakery On Main Operations Manager. “It was very interesting to watch our rabbi boil, bake, and blow torch all of our equipment and utensils. I believe that converting to pareve will open up many new avenues for us.”Rabbi David Bistricer, the company’s rabbinic coordinator, agrees. “Pareve certification allows a company to reach a far broader kosher market, not to mention those that are sensitive to allergens,” he said. The company anticipates that its conversion to pareve will aid in sales and marketing efforts, as well.
“There are a lot of opportunities and no downside,” declared Allan Becker, National Sales Manager. “A large percentage of people across the country look for kosher products many times because it indicates to them that the product is cleaner and purer.”
According to Bakery On Main Marketing Associate Sara Lefebvre, the ability to display the OU symbol on the company’s packaging and marketing materials is particularly valuable from a marketing standpoint. “When marketing a product designed for consumers with food allergies, it’s not just about convincing them your product tastes good, it’s about establishing trust that your product is safe for them to eat,” said Lefebvre.
OU Companies Speak • (12) Comments •
Thursday, January 07, 2010
Jody’s of Virginia Beach is now OU Kosher Certified
Jody’s, a Virginia Beach confectionary specializing in popcorn, fudge and caramel apples, started 2010 off right. On January 4, 2010, Jody’s became Orthodox Union, OU Kosher certified.
Orthodox Union certification is given only to those companies that have passed all food manufacturing laws that conform to the Jewish dietary laws.
Jody Wagner, President of Jody’s Inc., said “We are proud to add the OU symbol to our label, proving that our standards are of the highest integrity available in food production. As our Virginia Beach-based company grows, the OU symbol will enhance our sales worldwide.”
Jody’s of Virginia Beach, Virginia has been creating and serving gourmet popcorn and confections since Jody and Alan Wagner opened their first fanciful store in 2005. They opened a second store in 2008.
Jody’s is best known for its gourmet small batch, hand-made “Secret Recipe 53 Caramel Corn,” and the award winning “Chocolate Drizzle,” dark and white chocolate drizzled “Secret Recipe 53 Caramel Corn,” that was featured as “Snack Of The Day” on Rachael Ray. Jody’s has created many other delicious varieties of popcorn, incredibly smooth fudges, and 13 types of delicious “over-the top” caramel, chocolate, and fudge-dipped apples.
In addition to its retail stores, Jody’s products can be purchased on the web at http://www.jodyspopcorn.com, as well as at many specialty stores and selected Farm Fresh and Ukrops grocery stores and commissaries in the Hampton Roads area. The corporate headquarters is located at 1160 Millers Lane, Virginia Beach, VA 23451 .
For more information, visit our website at http://www.jodyspopcorn.com or call 866-797-JODY (5369).
OU Companies Speak • Company Profiles • (32) Comments •
Monday, December 21, 2009
Franklin Foods Is on a Mission to Reinvent Cream Cheese
Nestled in Enosburg Falls, Vermont, the state’s dairy capital, Franklin Foods began producing cheese in 1899 using fresh cream and milk from nearby farms. Today, the Franklin Foods mission is simple — reinventing cream cheese for today’s consumer and culinary professional.
Since 1899, Hahn’s Finest Bakers Cheese has been crafted in the Old World tradition, which maintains the integrity of the milk proteins during production, resulting in a cheese that is all natural, fat free, and cholesterol free. Hahn’s Finest Bakers Cheese has been the secret ingredient for generations of New York bakers as they have created authentic New York-style cheesecakes and pastries.
Today, Hahn’s Finest Bakers Cheese helps chefs and bakers reinvent their menus and products to appeal to today’s consumer who is searching for naturally healthier foods that are delicious. As the “Perfect Protein,” Hahn’s helps chefs and bakers satisfy this consumer need. This unique cheese absorbs its own weight in liquid, providing higher yields, and adding richness to sweet and savory recipes without added fat and cholesterol.
The OU Dairy certification and symbol is widely recognized and requested by both domestic and international customers. The OU symbol is a highly respected quality stamp that supports Franklin Foods’ commitment to sourcing premium ingredients and producing products with the highest level of integrity. Bakers Cheese was the first Hahn’s product to be awarded the OU Dairy certification. Subsequently the entire Hahn’s brand, which includes cultured and direct-set cream cheese, was granted OU Dairy certification. In addition to following the guidelines and protocol of OU Dairy, Franklin Foods maintains a full HACCP program and is gold rated by Silliker Laboratories.
Franklin Foods’ products consist of cultured cream cheese, mascarpone, direct-set cream cheese, bakers cheese, flavored dips and spreads, and organic cream cheese. Products are OU Dairy certified and rBST (as permitted); reduced fat; and the patent-approved and award-winning yogurt & cream cheese is at the forefront of modern probiotic dairy technology and on trend with emerging “better-for-you” food products.
Franklin Foods is the fourth-largest cream cheese manufacturer in the United States and its award-winning products are distributed to industrial, institutional, foodservice, private label, supermarket, and club store accounts across the United States and in select international markets.
Rabbi Andrew Gordimer is Orthodox Union rabbinic coordinator for Franklin Foods.
OU Companies Speak • (12) Comments •
Fish from the Fjord Flourish at Fjordlaks
In the bustling Norwegian town of Aalesund, with its wide range of businesses specializing in marine aquaculture, fisheries and other maritime activities, Anita and Anders Pedersen founded Fjordlaks in 1973, to produce and sell smoked wild salmon.
Aalesund grew over the course of the 19th century thanks to the flourishing fish trade, a tradition that Fjordlaks is continuing. The company’s first salmon and trout farm began operating in Storfjord in 1976. In the following years, the company established several other farms in the same area. Today all of the farms are located in Storfjord, a fjord close to Geiranger and Geirangerfjord, roughly a two-hour drive through some of Norway’s most pristine terrain.
Beginning in 1990 Fjordlaks established a speciality in farmed trout, oncohuncus mykiss. Ten years later it built a new slaughter and production plant for the processing of trout, at the same time processing crude trout fish oil. In 2002 the company started small-scale cod and saithe (a kosher member of the cod family) farming, supplying Fjordlaks with raw materials for the production of crude liver oil.
All of the farms are located in sparsely populated locations without any pollution from industry in a fjord that is up to 600 meters deep with good conditions for fish farming. Our locations provide the very best biological and environmental conditions for the fish; they are fed with a special high-quality fish feed. As a result, we offer the best fish and oil products.
Every day live farmed fish are brought by boat to the slaughter facility where within a few hours they are slaughtered and the raw material for oil production is pumped directly into the factory for further processing. There our crude oils are produced by a specialized staff from the fresh raw materials. The oils all have a very fresh quality and contain a high percentage of Omega-3 fatty acids. The products are mainly refined at Denomega Nutritional Oils in Aalesund, and sold to the functional food market.
Fjordlaks’ OU certified products include crude cod liver oil, crude trout oil and crude saithe liver oil. OU certification provides us with the opportunity to sell our products in a wider market. Fjordlaks’ success is owed both to the quality of its products and increased opportunities for sales made possible by OU certification.
OU Companies Speak • (17) Comments •
Clearbrook Farms: “Taste Them Once, Be Spoiled for Life.”
Clearbrook Farms has been in the business of making the finest fruit-based products for 85 years. At Clearbrook Farms we believe in only using Grade A fruit to make our preserves and fruit butters. Our fruits are grown by small, family-owned farms in the premium growing regions of the United States. Oregon Black Raspberries are one of the smallest and most unique berries grown in the United States. We use Michigan Red Tart Montmorency Cherries and hand-picked Wild Maine Blueberries. These fruits exemplify the types of regional fruits found in Clearbrook Farms preserves. Clearbrook Farms follows a four-generation family tradition of using the highest-quality ingredients combined with time-honored production methods.
The company started with Jacob Liscow and his father Abraham in 1924 making red raspberry fillings for Dolly Madison Bakeries. From there, the family expanded into making various fruit fillings for pastries, doughnuts, cookies and turnovers. The next generation made special batches of the family’s favorite preserves once a year during the holidays as gifts for family, friends and business associates. So prized were these gifts of old-fashioned preserves that their recipients would find a way to make them last throughout the year until the next batches were made! After more than 25 years the next generation of the family launched a full line of retail products at the International Fancy Food and Confection Show in 1979.
Today, the production is still carefully tended by family members. Each batch of Clearbrook Farms’ preserves and fruit butters has fruit as the Number 1 ingredient and is made with only pure cane sugar. We do not use high fructose corn syrup, corn syrup, artificial colors, flavors, or preservatives. “We use our family’s technique of cooking our preserves under vacuum at low temperatures to maintain the fruits’ identity, naturally intense flavors and brilliant colors,” says Dan Cohen, vice president of Clearbrook Farms and grandson of Jacob Liscow.
For the past 25 years, OU Kosher certification has enhanced the quality perception of Clearbrook’s products. “The OU symbol is a perfect fit for our products because it is the universal sign for purity and is recognized throughout the world,” Mr. Cohen continues.
“It doesn’t matter whether you’re Jewish, Muslim or in Japan, the OU certification mark is a sign of purity in our industry,” he says.
Available to consumers in grocery and specialty stores as well as through mail and on line catalogs, the Clearbrook Farms line features 13 preserves, seven fruit butters, and five flavors of Fruit.Tart fruit fillings. A special reusable canning jar is available for many of the products, creating attractive packaging that is also an environmentally- friendly container to reuse. Clearbrook Farms has always identified on its labels the origin of the fruit in its preserves and fruit butters. Clearbrook Farms has been covered in numerous national magazines and newspapers and has received numerous industry awards.
Private labeling and selling ingredients to foodservice clients remain a tradition and a large part of the business. “If you want to do business with large companies like Krogers and Krispy Kreme, you have to be certified. It’s critical to them,” Dan Cohen says. Clearbrook Farms also sells its preserves in food service sizes to bakeries, hotels, restaurants and caterers.
“The OU symbol goes hand-in-hand with the high quality perception of specialty foods,” notes Cohen. Four generations of family expertise and an ongoing commitment to crafting the finest quality products — combined with kosher certification — guarantees consumers the purest product on the market. The company’s family adage still holds true: “Taste them once, be spoiled for life.”
Rabbi Chaim Loike serves as Orthodox Union rabbinic coordinator for Clearbrook Farms.
OU Companies Speak • (18) Comments •
At City Winery, You Don’t Just Enjoy the Product, but Can Make Your Own Wine as Well
City Winery in Manhattan, the borough’s first winery in 40 years, includes a kosher wine facility under the supervision of the Orthodox Union. At the same location, separate from the winery, City Winery is also a special events venue with live music and private event space. Billed as “New York’s innovative winery and seated concert venue,” it’s a 21,000 square-foot space filled with an eclectic range of music and wine-related activities, many with Jewish themes.
“It combines a lot of my interests,” City Winery’s founder and CEO, Michael Dorf, said with a smile. “It’s probably the most self-indulgent, selfish project I could ever come up with. I’m a Jew. I try to incorporate Jewish identity in everything I do.” And the haimish (friendly) touch is evident throughout City Winery, from the weekly Sunday klezmer brunch, featuring artists from all over the world, to the kosher winemaking classes. (Please note that only the kosher winemaking unit is under the OU’s supervision.)
The Soho-based establishment is now Manhattan’s only kosher winemaking facility since the Schapiro Wine Company closed its doors on the Lower East Side. “I love the fact that we’re making kosher wine,” Mr. Dorf said. “It’s giving people who drink kosher wine the opportunity to have the winemaking experience.”
That experience is all-encompassing. Grapes are imported to and crushed at the Tribeca facility under the able guidance of the Head Winemaker David Lecomte, and in the case of the kosher barrels, handled exclusively by Orthodox Union kashrut supervisors. A native of the Rhone Valley in France, Mr. Lecomte most likely has grape vines entwined into his genetic code. He received undergraduate and graduate degrees in viticulture and winemaking from universities in France and began his wine career at the age of 22. His past experience includes work for Herzog Wine Cellars in California. As a result, he has an in-depth knowledge of the winemaking process and its particular kosher permutations. That experience comes in handy every day.
“It’s very easy to mess it up. It’s really easy to make kosher wine unkosher,” Mr. Lecomte said about the difficulties, logistically and in Jewish law, associated with the process (timing the winemaking and fruit delivery around the Sabbath and around Jewish holidays is only the tip of the kosher iceberg). “But if you have that in mind, it’s just mental gymnastics. You have to think about it constantly.” The mental gymnastics of the kosher winemaking process, plus the logistical calisthenics of getting grapes from thousands of miles away, make Mr. Lecomte’s job a veritable intellectual Olympics.
If consuming and enjoying wine is not enough, City Winery presents connoisseurs (known as members) with the opportunity to make their own private-label product. “City Winery offers the opportunity for its members to see (but not touch) first-hand the kosher wine process – in Manhattan! Processing areas are carefully cordoned off to ensure an unviolated kosher control area,” reports Rabbi Nachum Rabinowitz, Orthodox Union’s Senior Rabbinic Coordinator who oversees kosher wine production.
The ability to make your own barrel of wine at City Winery — everything from choosing grape varieties to working with Mr. Lecomte on decisions of barrel selection and blending — costs in the range of $6,000 – $10,000 (as little as $30 a bottle), depending on the member’s grape and oak selections. Mr. Dorf pointed out that all the kosher barrels sold out in 2008, and Mr. Lecomte said that he hopes to make some more kosher varietals for the upcoming harvest.
The wine being made at City Winery is from grapes that are sourced at some of the most premiere vineyards in California and Oregon, making the kosher production some of the most exclusive and limited batch premium kosher wines around. Check out City Winery today and become a kosher barrel member to be able to serve your own private label wine for Shabbat guests, holidays or your next celebration!
OU Companies Speak • (16) Comments •
Denomega’s Omega-360TM – A Complete Omega-3 for the Kosher Consumer
Fredrikstadt, Norway-based Denomega Nutritional Oils is a leading pioneer of premium taste and odor free Omega-3 ingredients and tailor-made solutions. Denomega focuses exclusively on premium Omega-3 and launched the first ever taste and odor-free Omega-3 ingredients for functional foods.
The demand for Omega-3 enriched products continues to grow in the marketplace and Denomega continues to grow ahead of the market. The company has doubled its sales in the functional food segment since last year and has around 20 percent market share in the Omega-3 market for functional foods.
Creating Omega-360TM is not a skill that is learned overnight. Denomega has been a pioneer in the refining of marine-based oils since 1912. With nearly a century of experience, Denomega now facilitates easier application of Omega-360TM into many foods, supplements and beverages.
Omega-360TM may be called the world’s only “extra virgin marine oil” because it so pure, fresh and natural. Omega-360TM contains the natural broad spectrum Omega-3 profile to provide the full health benefits of Omega-3. Omega-360TM is not made from concentrates, nor has it been artificially, chemically or genetically modified. The goal for all production is to keep the processing to an absolute minimum, because Denomega has a strong belief that this will ultimately benefit the consumers’ health.
Omega-360TM is therefore a perfect Omega-3 product for the kosher home. The OU certification and symbol on our products let the market and consumer know that we are dedicated to the kosher standard. The extra credibility the OU symbol offers for Omega-360TM products has enhanced our reputation in the marketplace and we are proud to have our products certified by the OU. We will continue ensuring that our Omega-360TM product line maintains the highest quality and food safety standard and the OU symbol further strengthens this claim,” says Dr. Elin Kubberød, Marketing Manager of Denomega.
Rabbi Chaim Goldberg is Orthodox Union rabbinic coordinator for Denomega Nutritional Oils.
OU Companies Speak • (282) Comments •
What a Difference a Year Makes: Jelly Belly Grows with the OU
Since Jelly Belly Candy Company converted its entire 190 confectionery delights to become OU kosher certified in 2008, the company has seen whole new markets open. “It’s a sweet world,” reports Herman Rowland, Sr., chairman of the board and fourth generation candy man.
New distributors have signed on and new points of distribution have opened to Jelly Belly Candy Company’s flagship product line, Jelly Belly® jelly beans. The company, headquartered in Fairfield, CA, has enjoyed sales increases in the U.S. and international markets among large populations of vegetarians who seek out kosher products, as well as among consumers around the world who are committed to religious dietary laws.
“OU certification has opened doors for us. It is an extremely well-recognized sign and consumers seem to feel safer eating products that carry the mark,” Mr. Rowland said.
The company has increased distribution by opening new channels previously unavailable, such as kosher grocery stores. Jelly Belly signed on kosher distributor Klein’s Naturals of Brooklyn to carry the entire line of confections made by the company.
In addition, retailers in the general marketplace where large ethnic populations reside look for OU products to add to their production selection, Mr. Rowland said.
Jelly Belly has supported its outreach to the kosher marketplace with advertising and promotions. The company recently announced plans to participate in a program with the Jewish Children’s Museum of New York that helps educate children on shopping for kosher products.
“OU certification has opened new international channels of distribution in new markets for us and within markets where Jelly Belly was already doing business,” Mr. Rowland declared. “We’ve had great response in Australia, France and the United Kingdom.”
Being OU certified allowed Jelly Belly to distribute in Israel since last year, an option that was not available before. As soon as the OU mark was cleared a new distributor placed an order for the first shipment.
The company operates three manufacturing facilities in California, Illinois and the newest plant in Thailand. The international marketplace is serviced with products made in the Thailand plant which is also OU kosher certified.
“It was very challenging to convert thousands of ingredients in three plants to kosher. We’ve had terrific cooperation in solving the challenges from the Orthodox Union and we look forward to continuing that excellent relationship,” Mr. Rowland said.
The company also reports the licensed Sunkist® Fruit Gems® and Fruit Slices manufactured and distributed by the company are phenomenally successful with the OU certification. The pectin jells with real fruit juices are particularly popular for celebrations from bar mitzvahs, bat mitzvahs, and weddings.
Among the other candies made by Jelly Belly Candy Company, the iconic fall sweet Candy Corn is a tradition. The company has made Candy Corn since 1900 as well as other “mellocreme” type confections. Those made by Jelly Belly are among the few brands of mellocremes on the market certified OU Kosher, a fact that has brought success to one Los Angeles area candy purveyor.
An online store called The Sweet Spot located in southern California is dedicated to candy catering. The husband and wife team of Jay and Shana Sokol cater all sorts of events from corporate parties, to bar mitzvahs, birthdays, baby showers, retirement parties, and weddings with custom designed candy buffets.
Each event is special and unique. Some clients want candy in a color theme, particularly brides planning their reception. Others want a collection of nostalgia candies or kids’ favorites.
The Sweet Spot provides containers, scoops, design and a custom selection of candy. Take-out boxes, printed with the date and name of the event, are provided for guests to choose their favorite candy to go.
“Jelly Belly is one of our favorite brands, particularly because it is kosher. We’ve developed quite a bit of business because Jelly Belly is one of the few companies with kosher certification for mellocremes and all their confections,” Jay Sokol said.
Sidebar
Herman G. Rowland Sr.
Herman G. Rowland Sr. is Chairman of the Board of Jelly Belly Candy Company, makers of Jelly Belly® jelly beans and 100 Confections® by Jelly Belly gourmet candies.
Mr. Rowland is the great-grandson of Gustav Goelitz, a German immigrant who launched the family’s candy making tradition in this country in 1869. Herman Rowland went to work in the business at the age of thirteen. Weekends and holidays were devoted to doing anything that needed to be done, from sweeping floors to candy making.
His personal admiration for Ronald Reagan had a profound impact on the company when Reagan ran for President and the Jelly Belly bean name became renowned worldwide. In the years since, Mr. Rowland has been an innovator for many “firsts” in candy making, such as the nine-inch long Pet Rat®, Prehistoric Eggs™ and the biggest gummi candy ever brought to market, a two-and-a-half-foot gummi snake.
He was honored for lifetime achievement in 1988, was inducted into the Candy Hall of Fame and has received numerous industry awards.
His story is told in Chicken Soup for the Entrepreneur’s Soul and he was invited to write the introduction to Reagan The Hollywood Years by Caroline McGivern.
Rowland’s children and grandchildren have positions in the company and are learning the candy business from the ground up, just as he did.
OU Companies Speak • (94) Comments •
Blended to Perfection: Hero Expands its Kosher Fruit Spread Offerings by Launching Three New Blended
OCALA, FL – Hero Preserves, a part of Hero/Beech-Nut Nutrition, is introducing a new line of Premium Fruit Spreads that are certified kosher by the Orthodox Union, a highly recognized and valued symbol of kosher certification.
Established in the quaint Swiss village of Lenzburg in 1886, Hero has become the gold standard of gourmet fruit spreads around the world. The vision of the original founders was to preserve fruits as gently and carefully as possible, and today that vision still provides Hero with the finest quality fruit products in the world. Hero is the best selling premium fruit spread in Europe. Served in luxury hotels and fine restaurants across the globe, Hero fruit spreads are also the preferred choice of top bakery chefs for complementing artisan breads, pastries, and desserts. First introduced in the United States in 1951, the Hero Group produces more jars of premium jams than any other company in the world.
Hero premium fruit spreads are available in 14 flavors which include the new line of blended flavors. In July 2009, Hero launched three new blended fruit spread varieties, blending fruits with rich natural flavors such as vanilla, to bring a whole new taste sensation to the category. These blends have been a huge success in Europe. Now we are bringing them to North America. There is nothing else like it in the category. Our top-two box scores in consumer research (with close to 80 percent), and our consumer taste panels say our new blended products have extraordinary taste.
Hero only uses premium selected fruits from around the world in order to give our consumers the ultimate in quality and taste. We use all natural ingredients, no high fructose corn syrup, no artificial flavors, colors, or preservatives.
While we cannot tell you the secret manufacturing techniques that are contained under every colorful lid, we can share that Hero uses a slow-cook method which preserves the original taste and color of the fruits. Perfected over Hero’s 123 year history, the esteemed Swiss method of making jams can be equated to the quality of Swiss watches and Swiss chocolates.
Kosher certification is very important to Hero, which is available nationwide and in over 50 countries. Both of our European production facilities are OU certified to satisfy the majority of our consumers who call for the approval of the Orthodox Union. Hero Premium Fruit Spreads are used not only for the daily indulgence of your breakfast, but also for baking. Our plum fruit spread can be found in the fillings of hamantaschen on Purim and our apricot can be used as a glaze on your next baked chicken. When choosing a kosher certification, Hero chose OU certification because of the prestige it carries in North America and all over the world.
Hero Premium Fruit Spreads are distributed with the OU logo outside of North America and are even found on store shelves in Israel where they have been increasing in market share over the last few years. The Israeli army and police purchase Hero products and have them on their official plan-o-gram.
To view all of Hero’s OU certified preserves visit http://www.herousa.com
Rabbi Chaim Loike serves as Orthodox Union rabbinical coordinator for Hero Preserves.
OU Companies Speak • (53) Comments •
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 •