Can you imagine having made Pesach without potatoes? What would you have eaten? How about Chanukah without latkes or a Shabbos Kiddush without potato kugel? Without a doubt, potatoes have been a staple of a Jewish diet for a long time.
In today’s modern society, food science has become highly complex. For the average consumer, attempting to read and understand ingredient labels has become a daunting task. For many, fresh or frozen vegetables remain a safe haven within the grasp of the consumer’s understanding, and are considered innocuous. Unfortunately, this perception is inaccurate and is predicated…
When, over a hundred years ago, margarine was first introduced as a cheap alternative to butter, it was so threatening to butter’s prized place on the kitchen table that federal regulations in the United States, influenced by a powerful U.S. dairy industry, prohibited margarine makers from adding colorants to margarine, condemning the new spread to remain pale and whitish.
Franchising accounts for almost 50% of all retail business done in America and kosher consumers too are eager to literally take a bite into this boon. Notwithstanding for reasons soon to be outlined, these same consumers should know to proceed with caution before indulging. Most assuredly, there is indeed a kosher acceptable way to reap the benefits of the franchise business, but kosher consumers need to be aware of the nature of the industry and the consequent halachic considerations that must be met.
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.
Many questions regarding bishul on Shabbos are dependent on how the food was produced and due to modern production methods, in many cases the people with the most technical information on the topic are the kashrus professionals. Thus, consumers who want to know if they can put salt, spices or ketchup into their cholent, croutons into their soup, and similar questions will from time to time call the hashgachah agency that supervises those products – and this week’s column will discuss a number of those questions.
How can you have a pareve garlic and cheese flavored melba toast with natural cheese flavor?
A vinegar plant appears to be a mass of gigantic, non-descript tanks, each one indistinguishable from one another. That’s the first problem that mashgichim face when visiting vinegar companies. Production is hidden within the tanks, and until mashgichim develop an understanding of how the vinegar is made, it is not at all easy to follow…
Over the past few years there has been an increase in the number of functions catered at non kosher hotels. Catering in these facilities creates many more kashrus concerns for the kosher certifying agencies supervising them. Sometimes, as many as three or four vigilant, professional mashgichim are needed to ensure that no requirement of kashrus is being overlooked. Whatever the number may be, there is much more involved than meets the eye. The guest enjoying a luxurious smorgasbord at these affairs really has little idea of the kashrus supervision involved. The following are some of the behind-the-scenes preparations that go into making sure that not only is the presentation of the food impeccable but the kashrus is as well.
A discussion of many of the issues involved in producing Kosher potato products.