It is well known that a few generations ago the Poskim discussed whether gelatin made from animal bones is kosher, and the general consensus in the United States was that it is not kosher. This article will focus on the more-recent developments regarding this ingredient.
This article is being presented with the intent of helping RFR’s who visit detergent and cleanser plants to be able to simplify their visits by knowing where specifically potential problems might arise. There are essentially ten types of ingredients that go into the making of a detergent. The Surfactants and Quats are the areas of primary concern in certified detergent plants. The other categories are primarily Detergent Group Ones (acceptable from any source in a Detergent Plant).
IF THE 70’S ADAGE, “you are what you eat” still holds true, we’re all becoming one big kosher world. Ever since the Biblical commandment to the Jewish nation over three thousand years ago, keeping kosher has remained a vigilant way of life for millions of Jews. But who could have predicted that kosher food production […]
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.
A vinegar plant appears to be a mass of gigantic, non-descript tanks, each one indistinguishable from one another. That’s the first problem that mashgichim face when visiting vinegar companies. Production is hidden within the tanks, and until mashgichim develop an understanding of how the vinegar is made, it is not at all easy to follow […]
A clarification of confusing terms such as Lactic acid/Lactose/lactones; valerian/valeric acid, glycerol (glycerin)/glycol/glycine; inositol/inositate; whey/whey cream/cream
Sugar Alcohols and their implications for Kosher Certification.
A review of the chocolate industry and its implications for Kosher.
The the salient points covered in the OU documents regarding insects.
A master list of temperatures with halachic or kosher relevance.