The Talmud teaches us that the more contact a person has with another individual, the knowledge of that individual increases substantially. This certainly applies to an OU rabbinic coordinator’s relationship with a company. As a seasoned RC, I’ve had the privilege of cultivating close relationships with more than 200 companies; Fortitech Inc. is one for […]
On the Beam: In Largest Liquor Kosher Certification in U.S., DeKuyper® 60-Flavor Line of Cordials and Liqueurs Receives OU Symbol
The close relationship between OU Kosher and Cincinnati-based Beam Global Spirits and Wine, which goes back to 1992, became even closer in March, 2007 when Beam’s 60-flavor array of DeKuyper® cordials and liqueurs, the best-selling line of those products in the United States, was certified OU Kosher. The 60-product certification was the largest liquor kosher certification ever in the United States.
Anytime you take on the task of persuading one culture that has its own treasured traditions to embrace the tradition of another distinctly different culture, you had better buckle in for the ride, as it is bound to be a long and bumpy road. The people at Takara Sake USA know this in a way that only first-hand experience can teach, as it is exactly what they have been doing since their main brand of sake, Sho Chiku Bai, was introduced into the American market.
Established in 1982 in Berkeley, California, Takara Sake USA is now the top selling producer of sake (Japanese “rice wine”) in the United States. The superior water obtained from pure Sierra Nevada Mountains snow melt and premium rice grown in the fertile Sacramento Valley combine perfectly with the San Francisco Bay Area’s moderate climate to create ideal conditions for sake production. It is a recipe for successful sake-making that leaves no wonder as to why Takara Sake USA has captured the heart, and discerning palate, of America.
Although the production facility at Takara Sake is modern, the process for making sake is traditional. Sake is rice wine, and to develop the delicate flavor profile that reflects high quality sake, considerable care must be given to maintaining the long-perfected methods that Takara Sake brought over from Japan.
The process starts out with steamed rice, which is fermented using a Japanese method that induces the rice grains to yield desired flavor notes. Traditional sake does not have any additional flavors other than those native to rice. The finished product is crisp, clean, and powerful. Takara Sake has added to its traditional sake product line apple, lychee, and other flavors.
SUNNYSIDE — The way Rabbi Yitzchok Gallor walks through Sunnyside’s Valley Processing plant, he easily could be mistaken for a manager. He checks temperatures, checks the plant’s equipment and points out any inconsistencies to the company’s owners. While Gallor is not an employee of Valley Processing, he could be called its most important customer. He […]
Today’s consumer is flooded with beverage choices. Is it that standard refreshing cola, tart lemon-lime or that sweet orange-flavored soda you are looking for? Perhaps it’s the New-Age fortified, vitamin-enriched waters or a sports drink. The choices are endless. However, the one word most consumers recognize about a beverage is if it’s “kosher.” Kosher is also used as a term indicating “its high quality!”
Kosher has its roots in Judaism, but its future has a much broader audience, as the term has come to be synonymous with quality. And in today’s America, with food safety recalls occurring on what seems to be a regular basis, many Americans are turning to well-recognized kosher certifiers such as the Orthodox Union for the reassurance they need to once again have faith in their food supply.
It is not by coincidence that the Orthodox Union’s (OU) symbol is synonymous with quality. The high standards and care with which OU-certified products must be produced are recognized by consumers and manufacturers alike. For Harlan Bakeries, Inc. (Harlan), a manufacturer in pursuit of excellence and growth, obtaining the supervision and certification of the OU […]
The Carriage House Companies, Inc. a unit of Ralcorp Holdings, Inc. and based in Erie, PA, was formed in January 2001, the result of a merger of the Red Wing Company, Inc., Torbitt & Castleman Company, LLC and Martin Gillet & Co., whose foundings date back almost two centuries. These companies were merged to capitalize on each of their independent strengths, resulting in market leadership through superior products across numerous categories.
The Perry’s ice cream story began back in 1918 when H. Morton Perry purchased the Akron milk route in Western New York, which he named Perry’s Dairy. In 1932, Morton began using his mother’s family recipe to make ice cream and thus, Perry’s Ice Cream was born.