A Taste of Pastry
Rabbinical Coordinator (RC) Rabbi Yisroel Bendelstein commented, “…it’s the new trendy OU-D kosher pastry.” Le Macaron French Pastries, one of the companies he works with as their Rabbinical Coordinator, specializes in crafting these dazzling, melt-in-your-mouth treats. Though similar to the macaroon in a few aspects, the macaron stands out for its sophisticated appearance, crunchy texture, […]
Speaking With OU Kosher’s Shanghai-Based Mashgiach
Though OU Kosher’s headquarters is in Beijing, Rabbi Mordechai Grunberg, the thirty-year OU Kosher mashgiach in China, resides in Shanghai. However, his travels take him across the country. In one of my first correspondences with Rabbi Grunberg, he was taking a train from Shanghai to Hefei (the central part of Anhui Province in China). He […]
Ingredient News
“Healthy” transforms food labeling, an OU kosher-certified agricultural company of 18,000 chooses to enter the solution-based realm of plant-based products and organic projections rise. These three ingredient stories speak to the future of how food will be produced and consumed. The FDA Speaks The FDA has re-examined the word “healthy,” and redefined which foods can […]
Breakfast Bliss
Two OU kosher-certified delectable treasures have been introduced to me, one many years ago, and the other recently, both of which have transformed my breakfast experience. The first is Bustelo coffee, and the second is Kirkland Signature Nature’s Path Ancient Grains Probiotics Granola cereal. The tastes of both are bold and enchanting, and science has […]
Standout Cooking Oils
Consumer demand for edible oils is on the rise. When it comes to cooking, olive oil is a favorite, but avocado oil is rising in popularity. Both have cooking and health benefits. In the manufacturing of edible oils, there are kosher-specific concerns relating to equipment and shared steam. Trader Joe’s is a good option for […]
Natural Sweeteners
Ingredion and Cargill, both OU kosher-certified, are reshaping the natural sweetener market. Through advanced technologies, Ingredion is extracting key components from the stevia plant while maintaining its viability. Cargill is using precise fermentation to increase stevia production. Unlike artificial sweeteners, stevia, with an inherent sweet taste and no calories, comes from plants. Another popular natural […]
3D Food Printing
In conjunction with AI, 3D printing is changing the food landscape. Algorithms calculate the best tastes, textures and nutritional profiles, and those components are inserted into a 3D printer that delivers a perfect product. Once created, it’s easily replicated. 3D food printing factories already exist, and it’s being widely used in the alternative protein market. […]
Store-Brand Products
Price points for private-label products found in brick-and-mortar stores often come in at a discount. Because manufacturers can produce private-label products in bulk, negotiate with established suppliers and streamline operations, these products enjoy reduced costs. Through niche brand creation, consumer trust and easy accessibility, store brands are growing in popularity. Aldi leads the North American […]
The Nomenclature of the Turkey
Is there a possible connection between Christopher Columbus and the Hebrew term for turkey? From a linguistic and historical point of view, a connection can be drawn. In the Megillah, we know that Achashverosh ruled from Hodu until Kush. Hodu was India. When Christopher Columbus reached the shores, he thought he discovered India. Therefore, turkey […]
The Savory Mushroom
Umami, the “fifth” taste with a savory disposition and meaty-like texture, gives mushrooms their flavor. Discovered in Japan in 1908 and classified as an original taste in 1985, it’s also found in vegetables like tomatoes, as well as in other foods such as parmesan cheese and meat. Since umami foods have such a pronounced and […]