Kosher Professionals
The Vinegar Industry (Halachic Highlights)
A series of questions and answers about the OU policy on kosher issues in the vinegar industry.
Red Flag Ingredients
A partial listing of common “Red Flag Ingredients” which one may come across in the flavor industry as well as other industries.
What Could Be Wrong With…L-Cysteine?
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 […]
Food for Thought: Fat For Thought
What are the implications of fat substitutes in food?
Sweet-Talk: Inside The Kosher Bakery
Certificating an industrial bakery is a complicated matter. Here are some of the issues involved in making supervising bakeries.
Salmon Colored With Astaxanthin
Although kosher fish are usually identified only by the presence of scales [1], the Orthodox Union has a long standing policy of accepting as kosher all reddish-pinkish fillets, even without a piece of skin by which the fillet can be identified. The basis for this policy is that there is no fish [2] that has a reddish-pinkish […]