Consumer Kosher

The OU Meets the Challenge of Certifying the Beverage Industry

January 10, 2005

A discussion of the challenges and opportunities of Kosher Certification within the beverage industry.

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Making Fruit Jelly Kosher: It’s Easier than Ever

January 4, 2005

A discussion of the manufacture of Grape Jelly and how one company has been able to use recent changes to expand their manufacture of Kosher Grape Jelly.

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Carnauba: The Wax Which Does not Wane

January 2, 2005

The manufacture of Carnauba Wax and its role in different industries.

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Shabbos Shaylos: Asking a Non-Jew to Relight a Hotel Kitchen’s Fire

January 1, 2005

Can one ask a non-Jew to relight a hotel kitchen’s fire which has been extinguished?

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Just Another Eggsample

December 31, 2004

Possible Kosher Concerns with Raw Eggs

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What Could Be Wrong With…Gum Arabic

December 26, 2004

Potential Kosher issues with Gum Arabic

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Food Ingredients Labels: A Primer on Regulations

December 25, 2004

Should salmon raised on feed that artificially keeps its flesh pink be labeled as containing “color additives”? That question is the subject of a class action lawsuit in Seattle against major supermarkets there. It is one of a number of lawsuits brewing across the country that center on food labeling, and it brings into focus…

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December 21, 2004

An exploration of the vanilla industry and its implications for Kosher.

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All OU Symbols Explained

December 9, 2004

A complete list of all of the OU Symbols and their meaning.

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OU Fact Sheet on NYC Water – August 13, 2004

August 13, 2004

The creature: · Crustaceans of the type called copepods (Copepoda) are appearing in NYC tap water. Several species are present. · The primary species is Diacyclops thomasi, a very common type of copepod. It begins life measuring about 90 microns (.09 mm) and grows up to about 0.8 mm (males) and 1.4 mm (females) in…

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