Kosher for Consumers

Recent Articles

Culture for the Masses:  The Complexities of Yogurt Certification

Yogurt was first produced thousands of years ago. Dairy history and legend indicate that yogurt originated in Iran or Turkey. One story has it that an ancient Turk was carrying milk in his goatskin for some time, whereupon he noticed that the substance had developed into a thick, creamy mass (precipitated by the bacteria in…

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

Letting your customers know that you are OU certified should be as much a part of your marketing strategy as any other significant benefit your product offers. Be sure the OU logo is clearly visible in your advertising—either on the product label or elsewhere in the ad. 3 Feature OU certification on your website. Ask…

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Nothing Fishy Here: Beyond the Four-Year Process at Ocean Nutrition to Make Fish Oil Kosher

The task of kosher certification for such an endeavor was not for the faint of heart Those of us working in the field of kosher certification at the Orthodox Union have the distinct opportunity (and obligation) to be on top of new technologies, and new developments in food production. Long before Omega-3s were front-page news…

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The Health Benefits of Fish: Without the Fish

Now Kosher, MEG-3™ Brand Omega-3 Powder and Fish Oil Offer Food and Supplement Companies an Explosive Opportunity OCEAN NUTRITION CANADA LTD. (ONC) isn’t just riding the Omega-3 ingredient wave; it is leading the way. Most people are not getting enough Omega-3 in their diets – 130mg per day on average compared to the American Heart…

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A Funny Thing Happened on the Way to the Plant

Sometimes we don’t know our life’s calling until it calls on us. That’s the way it happened for Rabbi Reuven Nathanson, OU Rabbinical Field Representative (RFR). Cleveland born, Rabbi Nathanson earned his Master’s in Public Health from Tulane, University in New Orleans and decided to stay. The OU and thousands of kosher consumers are glad…

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The Consumer’s Role in Kashrus – Is Your Light On or Off?

It was a hot summer night when Chaim entered his local ice cream store, Great Taste Ice Cream Parlor, with the intention of purchasing his favorite treat, a medium-sized cup of Rocky Road ice cream with chocolate sprinkles. Chaim had frequented this nationally kosher certified franchise both locally and out-of-town based on a list that…

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The Kashrus of Pickled Herring

Have you ever noticed that when herring is served at a kiddush or during shalosh seudos, not only does the herring not have fins or scales, it often doesn’t even have its telltale skin? What identifies the herring as kosher fish? The answer is, of course, that originally there was a skin on the herring,…

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Boom for Business & Consistent Quality to Consumers

Who could have predicted that kosher food production would become a global business for thousands of food companies across the globe?

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Kashrus Supervision at Hotel Affairs

Over the past few years there has been an increase in the number of functions catered at non kosher hotels. Catering in these facilities creates many more kashrus concerns for the kosher certifying agencies supervising them. Sometimes, as many as three or four vigilant, professional mashgichim are needed to ensure that no requirement of kashrus is being overlooked. Whatever the number may be, there is much more involved than meets the eye. The guest enjoying a luxurious smorgasbord at these affairs really has little idea of the kashrus supervision involved. The following are some of the behind-the-scenes preparations that go into making sure that not only is the presentation of the food impeccable but the kashrus is as well.

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Kosher Trucking

A survey of the Kosher implications of the trucking industry.

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