Should salmon raised on feed that artificially keeps its flesh pink be labeled as containing “color additives”? That question is the subject of a class action lawsuit in Seattle against major supermarkets there. It is one of a number of lawsuits brewing across the country that center on food labeling, and it brings into focus […]
A discussion of how changes in food production caused some ingredients to no longer be inherently kosher.
An exploration of the vanilla industry and its implications for Kosher.
The Daf Hakashrus is a monthly OU newsletter read by Mashgichim, Rabbanim, Poskim, Dayanim, and kosher consumers in 30 countries and over 200 cities around the world. The Daf Hakashrus provides readers with the latest, in-depth information about the world of Kashruth. Past issues are available here.
Mesorah is a Hebrew Torah journal published by the Kosher Division of the Orthodox Union and edited by Rabbi Menachem Genack, CEO and Rabbinic Administrator of the Kosher Division, and Rabbi Hershel Schachter, Halakhic Advisor for the Kosher Division. Mr. Julius Berman, former president of the Orthodox Union and former chairman of the Kosher Commission, serves as chairman of the Mesorah Commission.
Most of us (with the possible exception of some of our more junior associates) did not, as children, have high fructose corn syrup in our foods. But as frequent visitors to food production plants around the country it has been hard not to notice that high fructose corn syrup has quickly become the primary sweetener […]
A exploration of peanut butter and its (sticky) Kosher concerns
For Part 1 click here In the early 1920’s a young American entrepreneur named James Rosefield, seeking to overcome the troubling problem of oil separation in peanut butter, took advantage of a new development in oil chemistry, called hydrogenation, in which he squeezed a fraction of peanut oil out of peanuts, hydrogenated the oil, and […]
A series of questions and answers about the OU policy on kosher issues in the vinegar industry.
A partial listing of common “Red Flag Ingredients” which one may come across in the flavor industry as well as other industries.