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OU Kosher News
Wednesday, October 06, 2010
A Kosher Formula
I have heard it said that running a successful kosher program is as easy as PIE: Products, Ingredients and Equipment. One must keep an updated schedule B (products) an updated schedule A (ingredients) and have a proper system for keeping track of the kosher/pareve status of equipment. I would like to add another interpretation to this wise adage. Running a successful kosher program is as easy as π (as in 3.14159…).
Product formulas are not the only formulas that one needs to understand in assessing a kosher program; sometimes we must employ mathematical formulas as well. If we are required to verify the volume contained inside of a pipe we must understand the formula V= πr2h. If we must figure out the volume of the metal of the pipe we must understand the formula V= πh(R2- r2). And if we need to know how much product flowed through a pipe, well, it can get complicated very quickly.
In a more complex question relating to inlet and outlet flows, we consulted with Dr. Don Engelberg, Professor of Physics, Queensboro Community College in New York. We needed to answer the following question. Oil was drawn off a tank at a certain rate and was being replaced at a different rate. In this case the kosher status of the equipment would be determined by whether or not most of the original oil would be replaced within 24 hours.
If, for example, the tank initially held 400 gallons of oil, had an intake rate of 10 gallons/hour and an outlet rate of 12 gallons/hour, would the tank remain kosher? Dr. Engelberg crafted for us the following formula for answering this question.
X = V * (1 + ((I – O) * T / V))O/(O – I)
where:
X = Volume of old oil left at the end (in gallons)
V = Initial volume in tank (in gallons)
I = Intake rate (in gallons per hour)
O = Outlet rate (in gallons per hour)
T = Time elapsed (in hours)
In this case V = 400; I = 10; O = 12 and T = 24. Solving, we find that the volume of old oil left at the end (X) = 186 gallons. Since this is less than half of the original amount, the tank will remain kosher. Easy as pie.
Rabbi Eli Gersten serves as OU rabbinic coordinator – recorder of OU policy. In that important capacity, he works closely with the OU’s senior rabbinic team that reviews and formulates OU Kosher policy. A frequent contributor to BTUS, his “The Science of Kosher Materials” appeared in the Spring 2010 issue.
OU Kosher: Consumer News • Kosher Professionals • OU Kosher News • (14) Comments •
Peru Revisited: A Rabbi’s Second Trip Opens New Horizons for Himself and OU Companies
If a picture is worth a thousand words, actually visiting a place, interacting with the people and seeing what they do and how first-hand is transcendental. Recently, I had the privilege of making my second trip to Peru. The purpose? To better understand the country and the business environment so that the OU can best service both current and potential kosher clients. To that end, I met with several Peruvian firms and also spent critical time with Mr. Sandro Monteblanco (the OU Business Liaison in Peru – featured in the last BTUS), as well as members of the local Jewish community.
I came away with a far greater understanding and appreciation for just how great the potential for kosher is in Peru. Peru is a growing economy and firms there are increasingly export oriented – especially to the United States and Europe. As we do throughout the world, the OU is working to develop local infrastructure to ensure great service at reasonable fees. Much of the potential for kosher in Peru lies with small to medium commodity companies exporting raw materials like cocoa beans and quinoa. But, make no mistake. Peru also has established companies which stand to benefit from the market penetration OU certification brings.
Some of the more prominent OU certified companies are Alicorp – Peru’s largest processor of edible oils and Innova Andina – a major player in high end oleoresins and natural food colorants. By working with people like Mr. Monteblanco, an attorney and local business consultant and by establishing ties whenever possible with local Jewish communities, the OU continues to ensure both excellent quality and service throughout the world.
As most readers of BTUS are aware, the Orthodox Union is much more than the world’s premier kosher certifying agency. In fact, OU Kosher is but one division of a much larger communal organization whose raison d’être is support and assistance to Jewish communities throughout the world. During this trip, I spent important quality time getting to know the rabbi and key members of the Union Israelita del Peru, Lima’s Ashkenazi (European) Orthodox Jewish community. The community dates back to well before World War II and its founding members hale primarily from Eastern Europe. Today’s Peruvian community (mainly in Lima) has approximately 3,000 members. Union Israelita, while only one segment, supports daily services as well as regular community events. It is anticipated that the OU will work with this community on many levels in the future, including, when appropriate, on kosher certification.
It was a real pleasure spending time with the community rabbi, Itay Meushar, as well as Mr. Arieh Halperin, who has primary field responsibility for Union Israelita’s kosher supervision. Their input was most valuable – especially in setting up Innova Andina’s OU program. Innova Andina has been certified by the Kosher Peru (Union Israelita’s kosher certificate) for many years and their experience helped us design the OU program. Working together, we are able to build on the local community’s work and put into place important changes necessary to the company’s new OU Kosher status.
Most of my recent trip was spent in the bustling metropolis of Lima. There, in addition to meeting Mr. Monteblanco and the rabbis, I visited the facilities of two new OU applicants: Innova Andina and Interamsa. As mentioned above, Innova Andina is a world player in pepper and marigold derived oleoresins and natural food colors. Interamsa processes and packages various peas and beans – with a specialty in quinoa and amaranth – both increasingly demanded by health conscious consumers. Peru is one of the world centers for growing and processing these highly nutritious grains.
A real adventure awaited me when I visited the facilities of Cooperativa Agraria Cacaotera/ACOPAGRO Ltda (ACOPAGRO for short) in the jungle regions of Peru. This innovative company is a cooperative of small farmers producing high end organic and fair-trade certified coconut and cocoa beans. To see these facilities, I flew into Tarapoto, Peru. From there, we drove following the Huallaga River (a feeder to the Amazon) to the towns of Bella Vista and Juanjui. ACOPAGRO’s coconut processing is in Bella Vista; the main cocoa handling facility is in Juanjui.
As you can imagine, the jungle is a dramatic change from Lima, a sprawling city along Peru’s Pacific coast. Like much of the Pacific Coast of South America, Lima is, essentially, a desert. As May is late autumn in Peru, Lima was cloudy and damp (it almost never actually rains). Tarapoto, by contrast, is in the Peruvian jungle. The entire region is rural (there is essentially only one main road), verdant, sunny, hot and humid! The countryside is truly exquisite! While the drive is an adventure, it is well worth it (at least once).
From sprawling Lima to the Andes Mountains to the Amazon jungle, Peru is a land of great diversity and opportunity. The OU is proud to welcome the many companies who have recently come on board there and looks forward to working with many more. As our local resources and infrastructure improve, we are able to service more and more companies quickly and competitively. As the international market for kosher certified goods continues to expand, the OU will continue to work tirelessly to bring the opportunity of the world’s premier kosher certification to anyone who asks.
Rabbi Aharon J. Brun-Kestler has nearly twenty years of experience working in all aspects of kosher. Today, Rabbi Brun-Kestler manages nearly 200 OU client portfolios in a broad range of industries. Recently, he had the privilege of working with a variety of South American companies seeking OU Kosher endorsement. Rabbi Brun-Kestler received his rabbinical ordination from OU Kosher halachic consultant Rabbi Yisroel Belsky and holds an MA in English Literature from Northeastern University.
OU Kosher News • (6) Comments •
Tuesday, October 05, 2010
Rudolf Jelínek‘s 400-Year Tradition of Making Slivovitz Bears Fruit in the U .S.
Rudolf Jelínek is a joint stock company engaged in the production of alcoholic beverages and currently ranks among the major producers of fruit brandy in the world. The company was founded in 1894 and follows a 400–year-old tradition of slivovitz-making in Walachia, Czech Republic.
The first written record of the existence of a distillery was found in the land and duties register of the Vizovice estate from 1585. The Wallachian climate is ideal for fruit trees and especially for plums. Traditionally, plums were made into jam or were dried. The production of the famed slivovitz began around the middle of the 18th century. Among the firms that were founded in Vizovice during that century, the company of Zikmund Jelínek, the father of Rudolf Jelínek, gradually became well-known.
The Razov agricultural production facility founded in 1894 made increased production possible. In 1934, after achieving kosher certification, Jelínek started exporting its kosher slivovitz around the world, giving the product widespread recognition. Exports increased, particularly before World War II. In addition to kosher spirits the company also produced cognac and apple brandy among other products.
On the threshold of the 21st century, Rudolf Jelínek a.s. is the biggest producer of distilled fruit beverages in Central Europe. Today, the heritage of the Jelínek family and the centuries of distilling tradition in Wallachia continue to attract satisfied consumers.
Currently the exports of Rudolf Jelínek a.s. constitute 27 percent of the firm’s sales, a percentage that continues to grow. Following the split of Czechoslovakia into two countries, a significant quantity of exports goes to neighboring Slovakia, while the United States remains an important customer. Other countries importing Rudolf Jelínek’s products are Austria, Hungary and Germany as well as Canada, Australia and South Africa. The company anticipates expansion of its export trade in future years, especially to Poland and Russia.
Rudolf Jelínek has complied with the strict criteria for kosher production since 1934. The firm has exported kosher slivovitz and juniper brandy to the United States where it met with a warm response from the Jewish community, especially in New York. Within a short time, Rudolf Jelínek rose to second place in the export of pure spirits to the U.S.
With the exception of the Second World War, kosher production has continued without interruption, with its kosher products comprising some of the most prestigious items made by the company. Besides Silver Slivovitz for Passover and Kosher Gold Slivovitz 10 Year, the company also sells Bohemia Plum Vodka and Pear Williams Brandy among other products. Customers include the United States (distibuted through the renowned importers Royal Wine Corp. and Kedem), Austria, France, Belgium, Canada and Australia. Recognizing the need for an internationally recognized and respected kosher certification, Jelinek attained OU certification in 1999.
Jelínek premium products are already available in more than 25 states (including New York, New Jersey, Pensylvania, California and Nevada) with the number constantly growing.
The following Rudolf Jelínek products are available domestically: Kosher Gold Plum Brandy 750 ml, aged 10 years; Kosher Slivovitz 750 ml, aged 5 years; Silver Slivovitz, Kosher for Passover 750 ml; Kosher Pear Williams 750 ml; Bohemia Plum Vodka 750 ml. Visit our websites at http://www.rjelinek.cz and http://www.rjelinek.us.
Alcoholic Beverages • OU Kosher: Consumer News • OU Kosher News • (13) Comments •
Thursday, April 22, 2010
OU Kashrus Prepares for Part II of its ASK OU Outreach in Brooklyn
OU Kashrus’ Harry H. Beren ASK OU OUTREACH program journeyed to Brooklyn Sunday night for the first of a two-part session highlighting the expertise of OU Kosher and its policies. In a session that drew a standing-room audience of 500, both men and women, Rav Yisroel Belsky, OU halachic decisor, and Rabbi Moshe Elefant, OU Kosher Chief Operating Officer, clearly answered questions on OU psak (rulings) and policy which according to Rabbi Yosef Grossman, OU Director of Kashrus Education, “enthralled” the audience at Agudas Yisroel Bais Binyomin.They were followed by fascinating presentations given by Rabbi Chaim Goldberg, rabbinic coordinator and fish expert, with his “Ex’salmon’ation of Kosher Fish,” and by Rabbi Chaim Loike, rabbinic coordinator and birds expert, with a live viewing of exotic birds, kosher and non-certified. Crowds surrounded both Rabbis Goldberg and Loike until close to midnight questioning and learning from the experts. According to Rabbi Grossman, “One of the firsts at the program was the participation of Kol Haloshon, which broadcast the event live worldwide. This is an indicator of the interest the kosher community, wherever it may be, has in the work of OU Kashrus.”
Part two of the program will take place this Sunday night, April 25 at the Agudath Israel Zichon Chaim Tzvi, 2122 Avenue S, as an invitation is extended for the first time to “Meet and Hear From OU’s Expert Mashgichim/Rabbinic Field Representatives” from around the country. They will address topics such as labels, purity, flavors, beverages and kashrus challenges. This will be followed by a session on “Bedikas Toyloim of Vegetables and Fruits” with a live demonstration with Rabbi Yosef Eisen, former OU Rabbinic Coordinator of Food Services and current rabbinic administrator of the Vaad of the Five Towns.
OU Kosher: Consumer News • OU Kosher News • (5) Comments •
Friday, April 16, 2010
Harry H. Beren OU Kosher summer program, now accepting applications
Judaism and the Jewish way of life are full of cycles—from holidays that reoccur every year to the moon that renews each month; from milestones that mark significant events in one’s life such as birth and death, Bar/Bat Mitzvah, to marriage and family. Now, in July, an OU Kosher cycle will renew, the Harry H. Beren ASKOU program held every other summer, which for the tenth time will train kosher professionals to become experts in their fields. Applications are now being accepted for the ASKOU10 elite education program.
The purpose of ASKOU10 is to educate the new generation of kashrut professionals or to provide background for those who will not practice kashrut certification full time, but who will benefit in their daily work from advanced kosher education. As in past years, many of the full time professionals are expected to work for large kosher certification agencies or for their local Vaad HaKashrut.
Funding for ASKOU10 comes from the Harry H. Beren Foundation of Lakewood, NJ. The Beren Foundation provides financial support to a wide variety of OU kashrut education programs for all levels of knowledge and ages.
ASKOU10 (Advanced Seminars on Kashrut) consists of two separate courses of study: A three-week internship providing intensive kashrut education to 10-20 participants, which will be held from July 21-August 10; and a one week-program, providing an overview of the field for as many as 65 applicants, which will be held from August 2-6. The internship participants will also take the one-week session.
The ASKOU three-week program has close to 600 graduates from all over the globe, many of whom have gone on to take important positions in the kosher world.
According to Rabbi Yosef Grossman, Orthodox Union Director of Kosher Education, the three-week internship is intended for semicha (rabbinical) students or members of a kollel for post-rabbinic education.
The one-week session is intended for congregational rabbis, semicha students, kollel members or members of a local Vaad HaKashrut certifying organization, who take the program to refine their skills for use in their communities. Registration for the one-week program is $75.
Both the three-week and one-week programs will consist of classes and demonstrations held at OU Kosher headquarters in New York, taught by OU senior rabbis and visiting experts, together with field visits to plants certified by the OU. The three-week program, Rabbi Grossman explains, will be a more intensive version of the one-week session.
“ASKOU10 will take participants behind the scenes at the world’s largest kosher certification agency and give students the opportunity to witness the cutting edge of modern day kosher food technology,” declared Rabbi Grossman. He emphasized that although “kosher law is immutable, the technology is continually evolving, and OU expertise evolves with it.”
The programs will include:
• How to set up a local Vaad HaKashrut;
• Basic treibering (the removal of veins and fats);
• Kosher issues related to bakeries, butcher stores, fish stores, pizza parlors, restaurants, and other food service establishments;
• Factory supervision;
• The basics of ingredients and biotechnology;
• The halacha (law) of practical kashrut; and
• How to perform industrial and retail koshering.
Participants will visit the kitchen of an OU restaurant, a meat processing facility under OU supervision, an OU certified factory and a hotel kitchen, as well as other facilities.
For information on registration contact Rabbi Grossman at 212-613-8212, or . The application is available online at http://www.oukosher.org/pdf/AskOUtraining10.pdf
OU Kosher: Consumer News • OU Kosher News • (7) Comments •
Thursday, April 08, 2010
Gatorade Announces OU Kosher Certified Products
The Gatorade Company, a division of PepsiCo (PEP), is strengthening its category-leading portfolio of sports performance beverages in 2010 by announcing the kosher-certification of Gatorade Thirst Quencher and G2. In partnership with the Orthodox Union (OU), Gatorade completed the kosher-certification process and certified kosher Gatorade Thirst Quencher and G2. Kosher product, which will bear the OU symbol, will begin appearing in stores this spring with a full rollout expected by summer 2010.
“Gatorade understands that different athletes have different needs, and providing sports performance beverages that adhere to kosher standards is important for us,” said Andrea Fairchild, vice president of brand marketing for Gatorade. “We’re proud to make these offerings available to help meet the needs of athletes who maintain kosher diets, so they can perform at their best.”
Rabbi Menachem Genack, OU Kosher’s CEO expressed his “great satisfaction that the iconic Gatorade products will now bear the OU symbol allowing the kosher community to benefit from these important products.”
Gatorade Thirst Quencher is the most thoroughly researched sports beverage in the world and is scientifically formulated and athletically proven to quench thirst, replace fluids and electrolytes, and provide carbohydrate energy to enhance athletic performance. By offering a scientifically proven blend of carbohydrates and key electrolytes, Gatorade Thirst Quencher is designed for use in the moment of activity to help athletes and active people hydrate, refuel and push through. G2 is a low-calorie option that delivers functional hydration to active people, but with less than half the calories of Gatorade Thirst Quencher.
To maintain kosher-certification, Gatorade will continue to undergo regular inspections by OU rabbinic representatives to ensure ingredients, formulas, processes and manufacturing plants comply with the guidelines for manufacturing kosher products. Throughout this process Gatorade has ensured the ingredients, efficacy and taste would not be altered. Gatorade Thirst Quencher and G2 will feature new packaging that includes the Orthodox Union certified kosher symbol, ,which identifies products that may be consumed by those who maintain a kosher diet.
“It was gratifying for us to partner with Gatorade through the certification process and bring these much sought after sports drinks to the ever-growing kosher market place,” said Rabbi Eliyahu Safran, OU Kosher’s Vice President of Communications and Marketing. “It is most rewarding for OU Kosher’s team, headed by Rabbis David Jenkins, Yaakov Mendelson and Abraham Juravel, as well as Phyllis Koegel, OU Marketing Associate, to cooperate with Gatorade’s team and bring the Gatorade products to eagerly-awaiting kosher consumers.”
Consumers who maintain a kosher diet will be able to purchase kosher-certified Gatorade at retail locations where Gatorade Thirst Quenches and G2 ready-to-drink beverages are currently available. Kosher-certified Gatorade will be available in all Gatorade Thirst Quenches and G2 flavors by summer 2010.
OU Kosher: Consumer News • OU Kosher News • Newly Certified • (13) Comments •
Thursday, February 04, 2010
KOSHER TIDBITS: INFORMALLY EXPLORING THE COMPLEXITIES OF HALACHA THROUGH TECHNOLOGY
Kosher Tidbits, an initiative of OU Kosher which presents audio and visual learning sessions regarding contemporary kashrut issues, is nearing the 150 mark with the announcement of its 143rd production last week, “Onions and Radishes: Proceed with Caution,” with Rabbi Hershel Schachter, OU Kosher Senior Halachic Consultant. Available on http://www.ouradio.org and geared toward the general Kosher-observant community across the globe, Kosher Tidbits are an informal and enjoyable means of developing substantial kashrut knowledge. New Tidbits are added to provide insights into aspects of kashrut in today’s world and to show how centuries old halacha is applied to modern technology processes.
In a series which began in the fall of 2006, spearheaded by Rabbi Dr. Eliyahu Safran, Vice President for Communications and Marketing of OU Kosher, Orthodox Union halachic consultants, rabbinic coordinators and rabbinic field representatives provide detailed yet understandable explanations on a plethora of subjects in their specialized fields. The topics are enticingly clever and presented with witty titles to capture all audiences – from those with minimal knowledge of the law who are seeking to learn more; to long-time observers brushing up on the latest kashrut innovations; as well as rabbinic teachers and authorities seeking to learn from specialists in the various areas of kashrut.
New segments will be added regularly, Rabbi Safran promises. “We will never run out of topics because as long as people eat, there will be issues to discuss and explain,” he said. “All the experience our OU rabbis gain in the field and from their learning will continue to be available to an ever-increasing audience around the globe. Kosher Tidbits is more than just a series; it is thorough explanation of how a basic human need, eating, is raised to the level of the sacred with each bite we take.”
Rabbi Menachem Genack, CEO of OU Kosher declared, “The extraordinary range of knowledge and experience of OU Kosher rabbis is available worldwide, and not only to the companies they serve, through Kosher Tidbits. I congratulate the staff and Rabbis Safran and Eliyahu Ferrell on this extraordinary series, a source of great pride to all of us with any connection to OU Kosher.”
Some of the most recent Kosher Tidbits include; “A Peek at the Peacock,” with Rabbi Chaim Loike; “Oil’s Well that Ends Well,” with Rabbi Yoel Schonfeld; “A Jug of Wine, a Loaf of Bread, and Th’OU,” with Rabbi Eliyahu Ferrell; “Kosher Cheese: Overcoming the Hurdles for the Milk that Curdles,” with Rabbi Avrohom Gordimer; “Let’s Ex ‘Salmon’ Kosher Fish,” with Rabbi Chaim Goldberg; “Trix Of The Trade: The Production Of Kosher Cereals,” with Rabbi David Gorelik; “ Yours, Mine, and Hours: Waiting Between Milk and Meat,” with Rabbi Eliyahu Ferrell; and “As the World Churns: Aspects of Kosher Butter Production,” with Rabbi Avrohom Gordimer.
Only a click away, these bite-size educational blurbs will have audiences learning and appreciating the complexity and sanctity of the halachic kashrut system.
http://www.ou.org
http://www.oukosher.org
OU Kosher News • Technology • (12) Comments •
Thursday, December 03, 2009
“America’s Favorite Candy”, Tootsie Roll, Goes Kosher
Tootsie Roll Industries, Inc. today announced that Tootsie Rolls, Tootsie Fruit Rolls, Frooties and DOTS have become kosher-certified by the Orthodox Union, the world’s largest kosher certification agency. New packaging bearing the “OU” symbol will be distributed nationwide beginning in the next few weeks.
“We take great pride in producing wholesome confectionery products with fresh ingredients of the highest quality. This will bring our iconic brands to an entirely new consumer base that can now enjoy our products,” said Ellen Gordon, President, Tootsie Roll Industries.
The OU rigorously monitors of all aspects of production. It supervises the process by which the food is prepared, examines the ingredients used to make the food, and regularly inspects the processing facilities to make sure that its standards are met.
“We are very pleased to have Tootsie Roll join with other leading confectionery producers who have attained OU certification in recent years. It was also gratifying for OU to guide Tootsie Roll through the certification process and bring these famous candies to the growing kosher market place,” said Rabbi Eliyahu Safran, OU Kosher’s Vice President of Communications and Marketing. “It was rewarding for OU Kosher’s team, headed by Rabbis Dovid Jenkins and Abraham Juravel, as well as Phyllis Koegel, OU Marketing Associate, to corroborate with Tootsie Roll’s team and bring the much sought after Tootsie Roll products to an ever-growing kosher market place.”
About Tootsie Roll Industries, Inc.
Tootsie Roll Industries, Inc. is one of the country’s largest candy companies, headquartered in Chicago with operations in Massachusetts, Tennessee, Wisconsin, Mexico and Toronto. In its 112th year, the company produces more than sixty-four million Tootsie Rolls per day and is considered the world’s largest lollipop supplier. The company sells many well-known branded products including Tootsie Roll, Tootsie Roll Pops, Tootsie Pop Drops, Caramel Apple Pops, Child’s Play, Charms, Blow Pop, Blue Razz, Cella’s chocolate covered cherries, Mason Dots, Mason Crows, Junior Mints, Charleston Chew, Sugar Daddy, Sugar Babies, Andes, Fluffy Stuff cotton candy, Dubble Bubble, Razzles, Cry Baby, Nik-L-Nip and EI Bubble. For more information about the Company, see the Company’s website on the Internet at: http://www.tootsie.com.
OU Kosher: Consumer News • OU Kosher News • Newly Certified • (5) Comments •
Tuesday, November 10, 2009
OU Honors Schreiber Foods Inc. & It’s President & CEO Michael J. Haddad At Annual Dinner
Schreiber Foods Inc. and its President and CEO Michael J. Haddad will be honored at the Orthodox Union’s 111th Annual Dinner & Awards Presentation, with the National Kashrut Leadership Award, Sunday evening, December 6 at the Hudson Theater and Millennium Broadway Hotel in New York.
“Schreiber Foods Inc., which has dedicated itself to maintaining an excellent OU Kosher program, is eminently deserving of this honor,” declared OU Kosher CEO Rabbi Menachem Genack. “Ours has been a long and close partnership. The company has earned an outstanding reputation within the industry, and with this award the OU acknowledges Schreiber’s ongoing commitment to quality and innovation. We are proud to salute Schreiber for its accomplishments.”
Schreiber, with headquarters in Green Bay, WI, is a privately held dairy company with sales in excess of $4 billion. Its products –which include process, natural, cream and specialty cheese and yogurt—are sold primarily through customer brand distribution programs. Schreiber has sales, processing and distribution facilities in the United States, Brazil, China, India, Germany and Mexico.
Michael J. Haddad’s tenure at Schreiber, which began in 1995, has brought increased recognition to the company as the supplier of choice in the foodservice sector while also driving the development of leaders within the company. He has won many Schreiber awards for his performance and leadership. After his first year with Schreiber, he was named Schreiber Foods Sales’ Rookie of the Year. He won the President’s Award for Excellence in Leadership in 2001 and a President’s Award for Excellence in Quality Improvement in 2003.
In 2006, Mr. Haddad was named President and COO and elected to the Schreiber Board of Directors. In January 2009, he assumed his current position as President, CEO, and a member of the Board of Directors.
In the community, Mr. Haddad is on the Board of Directors of the Make-A-Wish Foundation-Wisconsin Chapter. His involvement with Make-A-Wish began in 2000 as a Wish Grantor. He is also part of Crunch Time, a local band, which donates entertainment for fundraising activities.
For more information, visit http://www.ou.org/awardsdinner, call 212-613-8350, or contact Elaine Grossman at .
OU Kosher: Consumer News • OU Kosher News • Programs/Events • (9) Comments •
Thursday, October 22, 2009
“The Original” Wrapole’ Premium Quality Tortillas® Now Certified by the Orthodox Union
Ellen Libfeld, Vice President of “The Original” WrapOle’ Premium Quality Tortillas®, announced the Orthodox Union will be the certification agency for product made in Florida. All products will continue to be Pas Yisroel and made with the same ingredients customers have enjoyed since 1996.
“The Original” WrapOle’ Premium Quality Tortillas®, known for its high quality and great taste, is sought after by the finest chefs, restaurants and caterers. Ms. Libfeld states that this new location will help its expansion into additional markets.
WrapOle’s are available in retail packs and restaurant sizes. The retail packs come in six flavors: Original, Tex-Mex, Sesame, Spinach, Wheat with Honey and Challah Aloha. Other flavors available for Food Service include Black Bean, Rye, Mediterranean (Zaatar), Southwestern, Pesto, Marinara, Multi-grain, Golden Asian Fusion and a desert wrap, Luscious Chocolate Orange.
For more information about WrapOle‘®, contact Customer Relations, Libfeld, Inc., 866-482-7092 or http://www.wrapole.com.
OU Kosher: Consumer News • OU Kosher News • Endorsements • (17) Comments •
Friday, September 11, 2009
Heering® Coffee OU Certification Announced
Kindred Spirits of North America, Inc. has announced that HEERING® COFFEE liqueur has been certified by the Orthodox Union. The OU, termed a “coveted seal of approval” by The New York Times, is one of the world’s best-known trademarks. Comparing it to the UL®, Forbes Magazine wrote, “If you want to know your food is kosher, you can look for the Orthodox Union’s OU symbol.” There are more than 400,000 approved OU products located in 80 countries around the world.HEERING COFFEE liqueur is made from a recipe using only natural ingredients and with no additives or artificial colouring. The base is a smooth blend of Caribbean rum, coffee and cacao. HEERING COFFEE liqueur can be enjoyed after dinner as a digestive but it is also excellent as a base for cocktails and long drinks.
"Cherry Heering has long been OU certified and I have no doubt that Coffee Heering will undoubtedly find its place of distinction within the ever growing worldwide kosher market place,” stated Rabbi Eliyahu Safran, OU Kosher's Vice President of Communications and Marketing in welcoming Coffee Heering to the ever growing list of the finest liqueurs that have attained OU kosher certification.
HEERING® COFFEE liqueur was introduced for the first time on the world market during the UK Bar Show in June 2007.
“The Heering liqueur brands are among some of the most recognizable and credible brands in the world,” stated Adéle Nilsson, CEO, The Xanté Company/Peter F. Heering. The Heering high brand standards are now aligned with the highest standards of kosher certification.”
The Heering brands have more than two centuries of history, beginning with the CHERRY HEERING® liqueur, which has been produced in Denmark since 1818. Since the re-introduction of CHERRY HEERING liqueur, the brand is making its presence undeniably known in the U.S. among discerning consumers and talented mixologists. CHERRY HEERING® liqueur, purveyor to H.M. Queen Margrethe II of Denmark and H.M. Queen Elizabeth II of the United Kingdom is the original “Cherry Brandy.”
The re-introduction of CHERRY HEERING and debut of HEERING COFFEE liqueur in the U.S., brings with them new campaigns which will reinforce the brands’ authenticity and style.
HEERING® COFFEE liqueur OU labeled bottles will be available starting in the Fall of 2009.
For more information on CHERRY HEERING & HEERING COFFEE liqueur, please visit http://www.heering.com.
Alcoholic Beverages • OU Kosher: Consumer News • OU Kosher News • Newly Certified • (29) Comments •
Tuesday, August 04, 2009
OU Kosher senior Rabbi to appear with legal expert on Food Institute’s webinar Let’s talk Kosher
Rabbi Eliyahu Safran, Senior Rabbinic Coordinator and Vice President of Communications and Marketing of OU Kosher, will be one of two experts appearing in the webinar, “Let’s Talk Kosher! Kosher Food: What Does it Mean for Food to Be Labeled as Kosher and What Are the Implications for Food Producers, Distributors and Marketers?” The webinar will be presented by the Orthodox Union and the Food Institute on Thursday, August 27, 2009 at 12:00 p.m., Eastern time.
The Food Institute, a non-profit organization founded in 1928, is an important source for current, timely and relevant information about the food industry.
The webinar has been rescheduled from a similar program in early June.
Rabbi Safran will share the program with its moderator, Philip Katz, Partner at the international law firm of Hogan & Hartson and Co-Director of the firm’s pharmaceutical and biotechnology practice group.
Rabbi Safran will define “kosher,” explain how food products and facilities are certified as kosher, and will talk about the OU and the Food Institute’s role in the process. He and
Mr. Katz will discuss how kosher certification has significance to consumers well beyond observant Jewish communities, and why it is increasingly important to the businesses that serve those consumers.
The program, which will last 90 minutes, is targeted at retailers, manufacturers and other professionals who are interested in learning about kosher certification and its advantages.
Rabbi Safran may be reached at . Registration can be arranged through the Food Institute website, foodinstitute.com.
OU Kosher: Consumer News • OU Kosher News • Programs/Events • (4) Comments •
Wednesday, July 29, 2009
Go South Young Mashgiach: An OU RFR Travels the Highways and Byways of the Old Confederacy…
It was said about Rabbi Samson Raphael Hirsch that when he was well into his 70’s he decided to travel from Germany to Switzerland for a vacation. This was in the late 1800’s when cars and airplanes were unheard of. The trip was an arduous trek by train and coach. He was asked, ‘Rabbi, you’re an old man. Why are you taking such a trip?’ Replied Rabbi Hirsch, “After 120 years, I’ll meet my maker and he will ask me, ‘Raphael, did you ever see my Alps?’”
The world is truly a magnificent creation filled with all of God’s beauty. One of the benefits that I have in being a mashgiach (kosher supervisor) for the OU is that I have an opportunity to travel and see much of this beauty. My territory encompasses most of the Southeastern part of the United States, namely, Eastern Tennessee, Georgia, Alabama, Mississippi and Northern Florida. This area, known as the “Bible or Sun Belt,” offers much diversity as to scenery as well as to history. This is the South of Gone With the Wind fame. Let’s take a look at some of the highlights of my territory.
Starting in Charleston SC, we come to the flower of the South. This city, with Fort Sumter in its harbor, was involved in the incident that began the Civil War. One can travel through the area and still see antebellum houses. Not far up the road in Summerville is an OU company, JW Aluminum. Taking the highway as well as side roads (watch out for logging trucks) we come to Augusta, GA, home of the Masters Golf Tournament. While there, we can stop by Kellogg’s Snack foods for some Famous Amos Cookies or go to Nutrasweet, makers of Aspartame Sweeteners. The Science Museum in Augusta is a hands-on/must see for families with children. Traveling south through back roads we come to Savannah.
Savannah is a beautiful city with old-time charm. The downtown area is arranged with small park squares that you have to drive and weave around. Tybee Island is just due east for a nice relaxing vacation spot. While in Savannah, we can visit a number of OU plants, among them Dixie Crystal and Fuji Oil.
We then travel south on I-95 to Jacksonville, FL where we can go to Heinz/ Portion Pak and Whitewave Foods. As one travels through Jacksonville one cannot help but go over the various bridges that span the local waterways. We then can take a trip up to Blackshear and Alma in Georgia. These small towns have OU plants like American Egg, Southland’s Best, and Richmond Baking. Then it’s on to Fitzgerald, GA to American Blanching and Deep South Products. Deep South bottles product for Arizona Tea as well as Winn Dixie sodas.
We are now in the heart of the South. As we drive through, we pass pecan orchards all around us. This is also peanut country. A side trip up I-75 takes us to Andersonville, GA— the site of the notorious Civil War prison and its cemetery.
I once was at the Holiday Inn in Fitzgerald and was talking to the hotel manager. He told me that it was a good thing that I came that week and not the week after. I asked him why. “Well,” he replied, “next week is your Jewish New Year and all of the old families come here from all over the South for High Holiday services and I wouldn’t have a room for you.” It seems that all of these small Southern towns had at one time been vibrant Jewish communities.
From Fitzgerald we continue to visit OU plants in Tifton, Ashburn, and Sylvester before coming to Albany, GA. I tell people that I go to most of the ‘nut’ houses in Georgia. This area is responsible for the vast majority of peanut production. It gets hot here in the summertime so a refreshing stop in Albany is the Miller’s Coors Brewing Co. Not far away we also can stop at Tara Foods. (Tara? Wasn’t that a plantation in a certain novel?) Just be careful in booking flights, cars or hotels. Many a time I have had the reservations made for Albany (all bany), NY rather than Albany (al beny), GA. Around an hours’ drive north of Albany, one can go to Warm Springs. There you can visit the Little White House — the summer home of President Franklin D Roosevelt, the place where he died.
Continuing west we cross into Alabama going through Abbeville, home of Golden Egg, and proceed to Dothan. Golden Oval, formerly known as Cutler Egg, processes eggs in both liquid and dried forms. Dothan touts itself as the Peanut Capitol of the world so naturally we go to Flavorhouse to see their operation. We then travel north towards Montgomery. There we visit Flowers Foods. Traveling west we proceed through rolling hills of beautiful countryside to Selma. Montgomery as well as Selma were key cities during the Civil Rights movement of the 1950’s, 60’s and ‘70’s.
We continue traveling west going to plants in Marion, AL heading towards Mississippi. With OU plants in Hattiesburg, Jackson and Columbus, we literally travel around the whole state. While in Jackson, between visits to DeBeukelaer, Clorox and Reckitt-Benckiser, one can drop in at The Museum of Southern Jewish Life.
Another part of my territory is Tennessee. We will start in Crossville to see Mizkan Vinegar and another Flowers Baking facility, then proceed on I-40 across the Middle Tennessee Valley to Knoxville and Newport. This stretch of Interstate is simply gorgeous. Whether in the fall when all the leaves are changing colors; in winter when the trees are bare and sometimes white; or in spring and summer when they are in full bloom, this is a truly beautiful drive. Green Mountain Coffee, Bush Beans, and Rich products, among others, are situated in the foothills of the Smokey Mountains.
We travel down through the mountains to Cleveland and Chattanooga. With all of the abundant fresh water springs that come from the mountains, it is no surprise that many of the OU bottled water plants are in this area. Among them are Green Mountain, Crystal Springs and Nature’s Purest. While in Chattanooga, you also don’t want to miss The Tennessee Aquarium. From Lookout Mountain and Rock City you can seven states before heading back to Atlanta.
Atlanta is the home of Coca-Cola so a must see is the Coke Museum, downtown. No visit to Atlanta would be complete without a visit to Stone Mountain. This large granite mountain depicts a carving of heroes of the Civil War as well as a plantation and museum about the War Between the States. Lastly, one can visit the Martin Luther King Memorial.
As one can see, traveling such a vast area inspecting over 100 companies is very demanding and time consuming. Yet, I have a chance to meet people from all walks of life. We talk about varied subjects from news to sports and I can truly say that I never have a dull day. The breadth of my work for the OU takes me to a vast diversity of products. I see facilities producing everything from baked goods to chemical companies making cleaning products. I recently went to a company that was making adhesives. At the plant, they were vastly impressed that the OU took the issue of kashrut so seriously that we would even check their product which is used to adhere foil to the cardboard core.
Let me end with one last story. I was at a plant on a day where everything was going wrong. I apologized to the plant personnel for coming on such a day, but I needed to do my inspection. “Rabbi Norm,” the official said, “I’m always glad to see you. Sometimes I’m glad to see you come and sometimes I’m glad to see you go. But I’m always glad to see you.” Talk about Southern Hospitality!
Consumer Kosher • Misc. • Industrial Kosher • Misc. • OU Kosher News • Staff • (213) Comments •
Thursday, July 23, 2009
OU Kosher Baking Manual Sets Industry Standards
The Orthodox Union Kosher Division, the world’s largest and most respected kosher certification agency, today announced the publication of the “OU Manual for the Baking Industry,” a compendium of the knowledge and experience of the expert OU rabbis who travel the world applying the time-honored laws of kosher to the industrial practices of today.
The manual, printed in full color with many illustrations, is the first in a series of such guidebooks scheduled for publication, with the objective that uniform standards of certification be established for entire industries conforming to the rigorous requirements of the OU. It is another in a series of departmental initiatives that makes OU Kosher a major force in kashrut education as well as in certification. In the case of the first manual, these standards are not only for the baking industry in the United States, but for Israel and around the world as well.
After all, as the kosher certifier of Drakes’, Entenmann’s, Nabisco, Famous Amos, Keebler, Kellogg’s baked items, Arnolds and Thomas’, the OU puts its coveted kashrut symbol on some of the most iconic names in the baking industry.
The intended audience for the manuals is a wide spectrum of kashrut professionals – including those at other kosher certification agencies – as well the vaadim, local bodies which provide kosher certification in retail businesses, food service facilities, and plants in their local communities. Laymen wanting to explore the intricacies of kosher law will be fascinated as well.
There is surely a need for this kind of material. Just as the baking manual was rolling off the presses, OU Kosher received an email from a Midwestern vaad, in which its administrator wrote, “I would assume that the OU had a mashgiach handbook that covers policy and procedures for various settings. Would the handbook discuss industrial bakeries? Can I get a copy? I would like to compare our policy with the OU’s to make sure that nothing falls or fell through the cracks.”
The manuals are the brainchild of Dr. Steven Katz, OU Senior Vice President from Teaneck, NJ who is also Chair of the Kashrut Commission, which oversees the worldwide activities of OU Kosher.
Each of the manuals will focus on three important areas of concern for its specific industry – technology; practical kashrut concerns and the methodology of supervision; and halachic rulings of the OU decisors, or poskim, Rav Hershel Schachter of Yeshiva University, and Rav Yisroel Belsky of Yeshiva Torah Vodaath. The project is a collaborative effort of OU rabbinic coordinators based in OU Kosher New York headquarters; rabbinic field representatives, around the world; the poskim, and administrative staff.
To create the baking manual, a group was put together with Executive Rabbinic Coordinator Rabbi Yaacov Luban as editor, Rabbi Moshe Zywica, Director of Operations of OU Kosher as coordinator, and Rabbi Yisroel Bendelstein, the OU Rabbinic Coordinator overseeing commercial bakeries to write the text. Rabbi Bendelstein, in turn, drew on his colleagues overseeing the industry, such as Rabbi Israel Paretzky and Rabbi David Rockove, for their insights.
They reported to Rabbi Moshe Elefant, Chief Operating Officer of OU Kosher. Because of his broad understanding of the Jewish community and its needs, Rabbi Elefant provided the guidance which was so helpful in seeing that the manual accomplished its objectives.
Rabbi Bendelstein was the perfect choice to write the manual. A graduate of the Chofetz Chaim Yeshiva in Queens, NY and of Yeshiva University with a BA in chemistry, he obtained his rabbinical ordination (semicha) from the REITS seminary at YU and has been at the OU for nine years, steadily deepening his knowledge of the baking industry.
The complexities of the kashrut involved with the baking industry are multi-faceted, Rabbi Bendelstein says. “We try to outline these complexities from soup to nuts beginning with the basics of kosher certification, focusing on ingredients and the nuances therein and the different categories of ingredients; then working through production and focusing on the different manufacturing processes of the various items manufactured in the baking industry; and finishing with packaging and labeling and how that manifests itself in kosher certification.”
There’s more. Rabbi Bendelstein says, “Then we have areas which are unique to baking which we touch upon such as Pat Yisrael (Jewish involvement in the baking process), yashan (seasonal flour), and hafrashat challah (tithing from the dough).” Standards are established for breads, cakes, cookies and crackers, breakfast items, and baking aids such as fillings, glaze, icing and mixes.
The entire project, including planning, research and design, took more than a year, with the writing taking four months; the text was reviewed countless times, mostly by Rabbi Luban, so that it could appeal to as wide an audience as possible.
“The work is very significant on several levels,” explained Rabbi Menachem Genack, CEO of OU Kosher. “It’s important to know that each industry has its own requirements and specifications; each of these manuals represents the standards for its industry and what a mashgiach has to be aware of. They enhance the departmental goal of kosher education. And in terms of our corporate culture, they provide transparent standards to be met.”
These standards are clearly intended for other agencies as well as for local vaadim. “We are very careful not to give away proprietary information of the companies we certify,” Rabbi Genack said. “But regarding OU information, the interests of kashrut have to come first.”
Industries such as oil, fish and flavors are in the pipeline with the texts already written and will follow soon, according to Dr. Katz, the originator of the idea. When the work is done, something new will exist in the kosher world.
Rabbi Genack declared, “This new manual will be a great addition to sources explaining Jewish law for our times. The halachic guidelines of Rabbis Belsky and Schachter, our poskim, will certainly make an extraordinary resource for the kosher world. Only the OU, with its knowledge and emphasis on education, could have done it.”
To obtain copies of the manual, contact Rabbi Bendelstein at 212-613-8253, or .
OU Kosher: Consumer News • OU Kosher News • Publications • (16) Comments •
Wednesday, June 24, 2009
Colombia – Land of (Kosher) Opportunity
In Colombia, it seems the people are as bright and warming as the tropical sun. Like most of Central and South America, this is a country with a disturbing past and a bright future. Once known more for cocaine drug lords and kidnapping than for legitimate businesses and opportunity, Colombia is coming into its own. OU certified companies there offer excellent products ranging from consumer items like coffee, hot pepper sauces and tuna fish to industrial ingredients like tropical oils and citric acid. All are made with the finest ingredients – and just a bit of the brightness that comes with the tropical sun.
Like many Latin American countries, Colombia offers a number of opportunities to food manufacturers. Its weather and history provide for an abundance of agricultural based products and old-world know how in food manufacture. Because of its colonial and European roots, there are long established ties with the European Union. Due to relatively low labor costs, increasingly favorable trade terms and geography, Colombia offers special benefits to North American concerns. While the unfortunate past of the drug cartels continues to weigh heavily, a strong will and strong government are changing things.
This was my second trip to Colombia in the past two years. During my first trip, the focus was primarily on palm oil products used in chocolates and other industries which use tropical oils. Interestingly, Colombia is one of the few places outside of Malaysia able to develop a significant palm industry. It is blessed with just the right weather and growing conditions: the palms that produce palm oil only grow in a narrow band around the equator. The company Acegrasas, a long established name in Colombia and in the oil business, is working hard to expand its United States exports. To date, the OU has worked with them on a limited basis to make special productions of palm olein and stearin. Long term, the hope is to develop a broad certification for a wide range of specialty fats and oils.
It is much more common in Latin America to find production and consumption of animal fat based products. As a result, oil companies are commonly more complicated than in the United States and Asia. This is especially true in facilities making hardened fats and margarines which often contain tallow and lard. As these items are intrinsically not kosher, their presence makes any kosher program much more complicated. Sometimes the effect is limited to specific equipment where items are blended; sometimes the entire plant may be non-kosher. For example, if there are common supply and handling lines or a common steam system – even between separate production areas — the entire plant may be affected. At the very least, it becomes necessary to set up segregated and non-compatible systems. When possible, we work with a company to segregate kosher and non-kosher in completely different facilities.
Of course, there are also more familiar issues with dairy components, many of which require careful kosher monitoring in and of themselves and must be sourced from acceptable kosher suppliers. For example, whey is a byproduct of cheese production and has special considerations. When curds and whey are separated to make cheese, a number of kosher concerns are involved. For example, Swiss cheese is traditionally started by adding rennet to milk. Rennet is a naturally occurring enzyme in calf stomachs and itself subject to many kosher complications. If the rennet is not kosher, the cheese is not kosher.
Since Swiss cheese making includes cooking the cheese and whey before separation, the whey itself is also not kosher. Other common dairy ingredients – milk powder, lactose — are often spray dried or processed in facilities that handle non-kosher production. Then, of course, there is the generic problem of making certain that dairy and non-dairy are strictly segregated.
Because of its tropical climate, Colombia is blessed with miles and miles of sugar cane production. The result is a prime opportunity for not only year-round kosher but for Passover as well. Many key products used in industry, including citric acid and alcohol, are products of glucose fermentation. In the United States, the primary glucose source is corn; in Europe, it is wheat and other grains. The Bible specifically forbids the use of anything made from wheat, barley, spelt, oats and rye during Passover. Additionally, Jews of Ashkenazi (Western European) descent do not use products made from kitniyot, including corn and soy. Cane sugar, however, is clearly permitted.
The multinational Tate & Lyle is a global producer of citric acid with a strong interest in providing Passover grade product to the international market. Their Sucromiles facility near Cali, a world center for cane sugar production, is an excellent potential source. Since citric acid can start from any glucose source and since the plant also manufactures alcohol and other potentially grain-based products, the need arose for a thorough forensic audit of both raw materials and products to determine if cane sugar was, in fact, the only glucose source for the production in question. After many hours of work in the plant as well as extensive follow up, it was determined that the citric acid in question met strict Passover requirements for this year.
Among Colombia’s kosher assets is a long established Jewish community. While it has suffered during the country’s dark years, its presence means there are qualified people on the ground to develop and service kosher. The OU continues to work with these communities to make certain their kosher standards meet the highest standards and to help them bring those companies which are ready into the international kosher marketplace. Of course, having people on the ground also presents us with the ability to service companies locally – with all of the attendant benefits.
During my two trips, I have seen the areas around Barranquilla, Bogota and Cali as well as the surrounding countryside and have worked with local rabbis from all three cities. I have visited plants making exotic fruit purees and juices, candies and a wide array of other top-notch consumer products. While many of these firms have not yet joined the OU family, we are working with them and the local rabbis to make the transition when they are ready to enter the international kosher scene.
This tropical paradise, whose climates range from temperate mountain regions to steamy Caribbean coasts, produces a wide array of other OU certified products as well. These include world famous Juan Valdez brand coffee as well as hot pepper pickles and tuna fish. By working directly with companies, importers and local communities, the sincere hope is to bring more Colombian products to the world kosher marketplace. Especially as the world community increasingly embraces Latin influences, Colombia is well poised to be a key contributor to the world of OU certified products and ingredients.
Consumer Kosher • Misc. • Industrial Kosher • The Kosher Market • OU Kosher News • General • (56) Comments •