Consumer Kosher

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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Not a Half-Baked Idea: Baking for Passover Offers Tasty Rewards

April 4, 2005

Passover is a time when the Kosher consumer faces additional dietary restrictions. Leavened bread, termed chometz, is forbidden. The well-known traditional baked staple permitted and associated with Passover is matzah, which is baked from dough that does not rise. The dough used for matzah contains no yeast, just flour and water, and must be baked…

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Keeping Up with Passover Trenditions

April 4, 2005

Supermarkets across the globe know just the right moment to signal the Jewish consumer’s Passover panic. About six weeks before the holiday begins, the conspicuous Passover display reminders appear–endless boxes of matzah, jars upon jars of gefilte fish, and bottles of grape juice, throwing the calmest of consumers into a flurry of mental ruminations. “How…

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The Kosher Color Spectrum: The Kosher Status of Food Colorants

March 29, 2005

An explanation of food colorants and its implications for Kosher supervision.

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The Beginnings of OU Kosher

February 18, 2005

The beginnings of the Orthodox Union’s Kashruth Division and the world famous OU symbol.

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Close, But Not Quite the Same

February 17, 2005

A clarification of confusing terms such as Lactic acid/Lactose/lactones; valerian/valeric acid, glycerol (glycerin)/glycol/glycine; inositol/inositate; whey/whey cream/cream

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Sugar Alcohols

February 16, 2005

Sugar Alcohols and their implications for Kosher Certification.

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