There is a German expression Alles iz in butter” (Literally: Everything is in butter.) This phrase means that everything is fine and in order. Historically, butter was a product that was viewed as being kosher without any serious issues. Generally, all aspects concerning the ingredients and manufacturing process were considered to be acceptable. Butter was generally produced by churning cream so that the butterfat flocculated (clumped together) to form butter; the byproduct from this process being buttermilk. No other additives were used. In fact, in halacha, there are many shitos that do not consider butter to be subject to the restrictions of chalav akum as long as there is no residual milk fluid in the butter (see Shulchan Aruch Y.D. 115:7 and Shach ad loc.). Even today, based on these shitos, many people who are careful to use cholov Yisroel products exclusively are lenient with butter. Some kosher consumers purchase higher grades of butter even without any kosher certification. Are these practices advisable in light of the many changes, both in terms of ingredients and manufacturing techniques, that have occurred in standard butter production? How do these changes affect the kosher of butter? Do the traditionally lenient approaches to the kashrus of butter still apply? From the standpoint of kosher, can we still say about butter, “Alles iz in butter”?
If you want to make an apple pie from scratch, you must first create the universe. — Carl Sagan Oye! If anyone would have suggested that Kosher foods would be among the hottest new food trends or that the Kosher food market would be amongst the fastest growing food sectors in America and Europe he…
Pareve means that the food is “neutral,” neither dairy nor meat, which makes it that much more desirable. Kosher law allows for pareve foods to be consumed with all foods, whether meat, dairy or fish. Pareve salad dressing, frozen sorbet, chocolate mints, jams, grains, juices, soft drinks, or confectionary delicacies can be enjoyed with both a sumptuous steak dinner as well as with a refreshing dairy lunch. Essentially, pareve is the universal kosher category.
Italian Volcano® Juices, Lemonade and Limeade , and Volcano Lemon Burst® and Volcano Lime Burst® have recently been OU kosher certified by the Orthodox Union. Dream Foods International is delighted to have the widely recognized OU kosher certification. Consumers will start seeing the OU symbol on the product labels in the first quarter of 2011
Old World Kosher Sausage today announced that it has been certified kosher by the Orthodox Union, the world’s largest kosher certification agency. The new variety of kosher chicken sausage bearing the OU symbol will be distributed nationwide beginning in the next few weeks
The accompanying sidebar from Martek explains the nutritional importance and benefits of DHA and ARA oils in infant development and growth and actually its nutritional value for all age groups. DHA is a long chain omega-3 fatty acid and ARA is an omega 6 fatty acid. As discussed in the accompanying sidebar, many people mistakenly think that these fatty acids can only be derived from fish. In fact, what prompted this little piece is a prior article in this magazine, which may have given the impression that all DHA and ARA fatty acids are seafood-derived. Fish is of course a category of food which is kosher sensitive, as only fish which have fins and scales are kosher. Thus, in order for fish-derived DHA and ARA oil to be accepted as kosher, we need to know that they were derived from a kosher fish source.
It’s a textbook of sophisticated food technology that is utilized in refining oil, a compendium of kosher law, and therefore, a remarkable combination of centuries-old halacha and the most up-to-date developments. After a long production process, it is now available to set kashrut standards for the entire industry.
Lithuania, Latvia, Estonia, the Baltic States, the frozen north, and particularly in Lithuania, home to great Jewish communities — now these communities are gone and only memories remain. I share these memories — my grandparents trod this ground 70 years ago.
“May I have a steak well done, please, and a fruit cocktail?” is a request that is commonly heard in a restaurant. It’s very rare to hear someone in a restaurant say, “Waiter, I’d like an order of rotten fruit, please, and do you have any steak that causes botulism?”
In order to get to Indospice, a vanilla bean export company deep in the jungles of Bondowasa Java, Indonesia, Rabbi Moshe Machuca arrives at a local airport, drives up, down, and around steep mountains, past fishing villages, thatched huts, caribou, monkeys, and exotic birds for five difficult, but colorful, hours until he reaches the plant. There he watches as workers at Indospice scald vanilla beans in vats of boiling water and set them in the sun for three to four weeks. The process, called curing, initiates a series of biochemical events within the vanilla bean that yields one of the most cherished, and expensive, flavors in the world: natural vanilla.