Industrial Kosher

Meet the Woman Who Keeps Tootsie Rolls Kosher

November 13, 2014

If you keep kosher, and enjoy eating a handful of Tootsie Rolls or drinking a tall glass of Gatorade, you have Phyllis Koegel to thank. As marketing director of the Orthodox Union’s Kosher Division, Koegel is charged with convincing companies of the financial and commercial benefits of going kosher—and getting the OU symbol, the most widely…

Read More

Trade Shows: Meet the OU Representatives

September 16, 2014

OU Representatives will be more than glad to meet you at the following trade shows. Please stop by! Winter Fancy Food Show Moscone Center San Francisco, CA January 17 – 19, 2016 Website ___________________________ Natural Products Expo West Anaheim Convention Center Anaheim, CA March 11 – 13, 2016 Website ___________________________ Summer Fancy Food Show Javits…

Read More

The OU: Mastering the Challenges of Producing Kosher Wine

August 1, 2014

Over the last ten years there has been a veritable explosion in the certification of kosher wine. Kosher wine is now produced on every continent and in most of the world’s premier wine regions. While the manufacture and handling of kosher wines (and grape juice) involves certain unique challenges, with the OU’s experience and expertise these have been met and overcome, providing consumers an ever- increasing variety of kosher wine products.

Read More

Cardboard No More

June 13, 2013

The Kosher pizza industry has been transformed in recent years, leading, leading to many opportunities and challenges, both for manufacturers and for the OU.

Read More


May 13, 2013

In breaking news from OU Kosher, OU Direct, the website available to all OU Kosher certified companies, became even more direct, Thursday, May 9, with the addition of Product Automation. This new feature includes a variety of options to make it easier and quicker for companies to maintain their certified product lists and to add new products.

Read More

“Junk” Food is not Junk -OU confectionery & Snacks

October 17, 2012

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…

Read More

It’s More Than Curds and Whey: OU Kosher’s Dairy Expert Tells How to Kosherize a Cheese Company

May 25, 2011

Some time ago, I received the following letter:

As you know, I manage a cheese company, which manufactures kosher and non-kosher cheese, plus kosher whey powder. You are familiar with our equipment and how it needs to be kosherized, but my staff needs some education on this. Can you please explain the kosherization rules for the equipment so that I can share them with my staff? If you don’t mind, I would also appreciate if you could include a basic review of how the equipment works, so that new employees can also benefit from this.

Read More

Everything You Wanted to Know About OU Direct – and Never in Your Wildest Dreams Thought to Ask

May 24, 2011

From the moment it appeared upon the scene and changed the face of kosher certification forever, OU Direct has been the subject of intense speculation, rampant rumors and wild conjecture. What can it do? Where did it come from? What powers it? Who is behind it? Why is there grass growing in the ice cream…

Read More

A Kosher Formula

October 6, 2010

I have heard it said that running a successful kosher program is as easy as PIE: Products, Ingredients and Equipment. One must keep an updated schedule B (products) an updated schedule A (ingredients) and have a proper system for keeping track of the kosher/pareve status of equipment. I would like to add another interpretation to this wise adage. Running a successful kosher program is as easy as π (as in 3.14159…).

Read More

For a Traveling RFR, It’s a Long and Winding Road to the Nearest Plant

October 6, 2010

As a traveling RFR (rabbinic field representative) for more years than I care to admit to, one quickly learns that regardless of how carefully we plan our days, flexibility is the key to success.

Read More
Page 1 of 11