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.
When is the last time you have seen a harvest? Some of us can think back to last fall’s grape crunch; others can still picture a combine’s quick clearing of a wheat field for Shmurah flour. Most of us, however, could not rapidly identify the last harvest we witnessed. It would surprise many of us […]
What are the implications of fat substitutes in food?
Certificating an industrial bakery is a complicated matter. Here are some of the issues involved in making supervising bakeries.