Consumer Kosher

Kashrus Supervision at Hotel Affairs

May 19, 2005

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.

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Not by Bread Alone Does Man Live: Potato Products

May 11, 2005

A discussion of many of the issues involved in producing Kosher potato products.

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Peeled Eggs, Onion or Garlic Overnight

May 3, 2005

There are companies which sell peeled hard-boiled eggs and deviled eggs. This article examines the general issue of certification of hard-boiled eggs and similar items.

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Which Foods Are Chametz?

April 13, 2005

An overview of the issues in determining what is chometz.

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Ever Hear of Pasta Ice Cream?

April 4, 2005

Why Dairy Products Must Be Kosher for Passover

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The Modern Passover Marketing Story

April 4, 2005

Rabbis travel half way around the globe for special production runs that may last no more than a day, although preparation may take as much as a week. Major national brands remove ingredients from their products, often replacing them with such popular Passover ingredients as apple cider and potato starch, all in deference to the…

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Behind the “Chometz-Free” Certification

April 4, 2005

For industrial products, the familiar OUP (kosher for Passover) can sometimes be replaced by a “chometz-free” certification. What does this mean? To find out, studying some terminology will be in order. CHOMETZ Fermented grains (wheat, oats, barley, rye and spelt), all proscribed–that is, forbidden—on Passover; KITNIYOS Legume products, also not for Passover use, but of…

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A Chemical Reaction at Passover

April 4, 2005

TO A LARGE EXTENT, the chemical industry is free from Passover issues because so many chemicals are exclusively mineral-based, as are the processing aids. However, it would be inaccurate to say that the regulations of Passover do not impact at all.We will focus on two critical areas: flocculants and alcohols. A flocculant is an agent…

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Meeting the Challenge of Certifying Flavors for Passover

April 4, 2005

FLAVORS—THE MYSTERIOUS ingredients added to almost all processed foods that completes the gastronomic experience create unique challenges for Passover certification. Due to the nature of flavor chemicals and the complexity of their manufacture, every chemical in flavors requires individual investigation to determine its Passover status. No master list is available for the raw materials that…

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The Kosher for Passover Snack: A Rarity no More

April 4, 2005

Passover is a holiday steeped in great tradition. Our ancestors, living in a world without manufacturing processes, prepared all the food used for Passover from scratch, involving great time and painstaking effort. Producing any more than the bare minimum that was needed for the holiday was out of the question.“You will survive without snacks or…

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