Kosher for Consumers

Recent Articles

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

For the Jewish people, Passover is not just another holiday. Our reliving of the Exodus from Egypt is also a time when families make time to be together and indulge in our favorite national pastime… eating. Besides matzah, wine and chicken soup, few foods conjure up traditional feelings more than the fish products our families…

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The Modern Passover Marketing Story

Rabbis travel half way around the globe for special production runs that may last no more than a day, although preparation may take as much as a week. Major national brands remove ingredients from their products, often replacing them with such popular Passover ingredients as apple cider and potato starch, all in deference to the…

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Ocean Beauty: Some Beautiful Fish

Ocean Beauty Seafoods was founded in the early 1900’s and is one the largest seafood companies in the United States. Headquartered in Seattle, Ocean Beauty is the parent company for the largest smokehouse group in North America. There are four smokehouses, with locations in Boston, the Seattle area, and Los Angeles. Key brands produced and…

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Behind the “Chometz-Free” Certification

For industrial products, the familiar OUP (kosher for Passover) can sometimes be replaced by a “chometz-free” certification. What does this mean? To find out, studying some terminology will be in order. CHOMETZ Fermented grains (wheat, oats, barley, rye and spelt), all proscribed–that is, forbidden—on Passover; KITNIYOS Legume products, also not for Passover use, but of…

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A Chemical Reaction at Passover

TO A LARGE EXTENT, the chemical industry is free from Passover issues because so many chemicals are exclusively mineral-based, as are the processing aids. However, it would be inaccurate to say that the regulations of Passover do not impact at all.We will focus on two critical areas: flocculants and alcohols. A flocculant is an agent…

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Meeting the Challenge of Certifying Flavors for Passover

FLAVORS—THE MYSTERIOUS ingredients added to almost all processed foods that completes the gastronomic experience create unique challenges for Passover certification. Due to the nature of flavor chemicals and the complexity of their manufacture, every chemical in flavors requires individual investigation to determine its Passover status. No master list is available for the raw materials that…

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The Kosher for Passover Snack: A Rarity no More

Passover is a holiday steeped in great tradition. Our ancestors, living in a world without manufacturing processes, prepared all the food used for Passover from scratch, involving great time and painstaking effort. Producing any more than the bare minimum that was needed for the holiday was out of the question.“You will survive without snacks or…

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Not a Half-Baked Idea: Baking for Passover Offers Tasty Rewards

Passover is a time when the Kosher consumer faces additional dietary restrictions. Leavened bread, termed chometz, is forbidden. The well-known traditional baked staple permitted and associated with Passover is matzah, which is baked from dough that does not rise. The dough used for matzah contains no yeast, just flour and water, and must be baked…

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Keeping Up with Passover Trenditions

Supermarkets across the globe know just the right moment to signal the Jewish consumer’s Passover panic. About six weeks before the holiday begins, the conspicuous Passover display reminders appear–endless boxes of matzah, jars upon jars of gefilte fish, and bottles of grape juice, throwing the calmest of consumers into a flurry of mental ruminations. “How…

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From the Editor

The very Hebrew name for the holiday, Pesach, refers to a conversant mouth. The matzah rabbinically referred to as lechem oni, poor man’s bread, is seen not simply as a food consumed when hastily leaving Egypt, but as a medium for discussion and elaboration on countless Passover themes. The Bible instructs that we verbally communicate…

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