Consumer Kosher Articles
Rabbi Dovid Jenkins Speaks in the Kosher Sports Drink Arena
Spring and sports drinks are inextricably linked. It’s a time of more outdoor exercise calling for additional body replenishment. In North America, the sports drink market is burgeoning. One of the more well-known of them is OU kosher–certified Gatorade, an account managed by Rabbi Dovid Jenkins. We talked to him about the greatest kashrut concern […]
Rabbi Nachum Rabinowitz Discusses Kosher Wine and Passover
In 2023, US production of wine (including kosher wine) is on the rise, and wine is inextricably linked to Passover. We presented these two themes to Rabbi Nachum Rabinowitz, Senior OU Rabbinic Coordinator, who oversees certification for kosher alcoholic beverages and serves as the editor of the OU Passover Guide. He offered insights into both of these areas. Steven […]
Rabbi Dov Schreier Speaks OU Restaurants and Catering
Today, in a post Covid-19 world, people are looking for diets that nourish the mind in equal measure to the body. In this regard, the Mediterranean and flexitarian diets, which are related, have gained in popularity. Both emphasize plant-based eating, but consuming fish and meat in moderation is encouraged as well. Together, the properties in […]
Rabbi Gavriel Price Demystifies the Kosher Flavor Industry
Currently, cookie butter is one of a select number of flavors that are trending. I had the privilege to address questions to Rabbi Gavriel Price who manages flavor companies for the OU and is an expert in the flavor industry. He elaborated on the role of a flavorist, how confidential flavors can be certified, the […]
Rabbi Chaim Goldberg Talks Kosher Tinned Fish
Already, in 2023, tinned fish is enjoying great popularity. We spoke with Rabbi Chaim Goldberg, the fish expert at the OU, to get his thoughts in this area, including the origins of tinned fish, industry practices, kashrut protocols and personal anecdotes. Steven Genack: When I contacted you regarding an interview, I mentioned that tinned fish […]
Kosher Fermented Foods: Ready-Made and DIY
Fermentation breaks down foods to yield new tastes and flavors. Bacteria-based starter cultures serve as the medium to effectuate this change. Fermented foods are packed with probiotics, which are bacterial microorganisms, that replenish the bacteria-filled gut. A healthy gut is crucial for good digestion and can help with mood, anxiety and sleep. Convenience tends to […]
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.
Gluten-Free Chickpea Pasta
The gluten-free market is growing. A primary driver of this expansion is the rising number of people adopting a protein-rich plant-based diet. Flour substitutes that are plant-based and protein-rich, like chickpea flour, are being used to make pasta. This is just another wonderful development for gluten-free consumers who also have the option to benefit from […]
Yemenite Breads
Not so long ago, we traversed the area of cholent. One could say that a “close sister” to cholent is Yemenite breads, especially kubaneh and jachnun, as they are heated from Friday night until the next day. I had the privilege to speak with Doreet Jehassi, owner of The Ma’lawah Bar in Northern California, who […]
Vegetarian Casings
In an exciting development, certain vegetarian casings from Europe are now OU kosher-certified. This will allow kosher-producing hot dog companies and consumers to avoid casings that are usually made of collagen, which are proteins extracted from cow hides that weren’t slaughtered properly. If slaughtered properly, then the collagen from the cow hides would be kosher, […]