Behind the Scenes
OU Kosher’s Women’s Seminar Offers Deep Dive into Kosher Certification
ASK OU 2025 Summer Women’s Kashrus Experience Attendees Gain Rare Insights into the Precision and Professionalism Behind OU Kosher’s Work As a cooking instructor, personal chef, and author of The Giving Table cookbook, Naomi Ross of Woodmere, New York, has been well-versed in recipe development and food preparation for years Thanks to a […]
What Food Manufacturers Need to Know About Going Kosher
Originally published on ProFoodWorld.com, Chief Operating Officer of OU Kosher, Rabbi Moshe Elefant, explains how food manufacturers can often achieve certification with minimal changes to their processes and ingredients. Learn how this investment can expand your market share and boost sales. Keeping kosher is an ancient set of stringent dietary laws, derived from the Bible […]
OU Kosher Launches Innovative App to Streamline RFR Field Inspections
OU Kosher has developed a new mobile application designed to enhance and simplify the field inspection process for Rabbinic Field Representatives (RFRs). Recognizing the unique challenges faced by RFRs, especially in plants with limited or no Wi-Fi connectivity, this app offers a suite of features tailored to streamline inspection reporting and improve overall efficiency. 9/3/24: […]
When It’s Enzyme Time, Call On The OU
THE ENZYME INDUSTRY and its component, the food grade enzyme industry, are areas that have grown rapidly over the last forty to fifty years. Enzymes are currently used to create all sorts of different properties in foods, throughout food manufacturing. Examples include the starch industry, production of cheese and other dairy products, bakery products, the egg industry, juice and wine production – and we could go on and on. Enzymes have been found to do all sorts of interesting things such as liquefy solids, sweeten starch syrups, curdle milk for cheese production, act as a clarifier in juice production, de-sugar egg whites to prevent browning during drying – and again the list goes on and on. It can truly be said that the use of food grade enzymes is now “mainstream,” as their usage is found in all sorts of production situations, large, medium and small.
How is Cheese Made Kosher
An overview of the procedure for making Kosher cheese and answers to some of the frequently asked questions about Kosher cheese.
OU Kosher Meets the Challenge of Certifying the Beverage Industry
A discussion of the challenges and opportunities of Kosher Certification within the beverage industry.
The Very Rapidly Evolving Kosher Beverage Industry
Companies all over the United States have been seeking kosher certification to provide kosher certified non-carbonated beverages to the large growing market of consumers who have asked for them. The growth of kosher certification for the beverage industry has provided a unique challenge to kashrus agencies, because beverage companies require a significant amount of involvement and scrutiny. Kashering demands a level of cooperation between the company, its workers and the kosher supervising staff because of an ongoing necessity to kasher between kosher and non-kosher products.
OUKosher Visits the Thaifex World of Food Show 2018
For the last 15 years, the Thaifex World of Food show in Bangkok has been the ultimate food show for innovation. Vendors and visitors travel from across the globe to show off their food and beverage products or to sample some of the products that may not have even hit the market. Some of the […]
The Local Bakery
Let us take a close look at the trip these baked goods took from the time the flour was milled until it was brought into the Jewish home. Is it as simple process as one is wont to assume? While many of us bake at home, the neighborhood bakery is a very different type of operation. As we will see, the neighborhood bakery is significantly more complex and has its unique kashrus issues.
A Guide for Mitzvah-Keepers with Housekeepers
Mi-Hu Yehudi? Here’s an Erev Shabbos “mishap” you don’t hear about very often… A rabbi, the scion of a rabbinic dynasty, sees that things are particularly busy in his home one Erev Shabbos and he asks his Hispanic non-Jewish housekeeper if she can perhaps stay into Shabbos. She agrees readily, but on one condition: they […]