Industrial Kosher

When It’s Enzyme Time, Call On The OU

December 15, 2005

THE ENZYME INDUSTRY and its component, the food grade enzyme industry, are areas that have grown rapidly over the last forty to fifty years. Enzymes are currently used to create all sorts of different properties in foods, throughout food manufacturing. Examples include the starch industry, production of cheese and other dairy products, bakery products, the egg industry, juice and wine production – and we could go on and on. Enzymes have been found to do all sorts of interesting things such as liquefy solids, sweeten starch syrups, curdle milk for cheese production, act as a clarifier in juice production, de-sugar egg whites to prevent browning during drying – and again the list goes on and on. It can truly be said that the use of food grade enzymes is now “mainstream,” as their usage is found in all sorts of production situations, large, medium and small.

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When Dreams Become Reality: The Marvels Of OU Special Production

August 1, 2005

It is without question that the primary objective of companies which commit themselves to kosher certification is to broaden their market and increase sales. However, the nature of the kosher program might also restrict a company from pursuing other markets that could compromise its integrity. For example, for companies that typically manufacture OU-D certified products,…

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The Case Of The Baffling Bialy

August 1, 2005

The question had haunted him for years. If there was one sore point in an otherwise legendary career, it was Mac’s inability to find a problem with the OU. GAZING AT HIS REFLECTION in the gritty office window, Milton “Mac” Donald, Kosher Private I, was impressed at the new dimension seven days without shaving gave…

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OU KOSHER Bringing Boom For Business & Consistent Quality To Consumers

August 1, 2005

IF THE 70’S ADAGE, “you are what you eat” still holds true, we’re all becoming one big kosher world. Ever since the Biblical commandment to the Jewish nation over three thousand years ago, keeping kosher has remained a vigilant way of life for millions of Jews. But who could have predicted that kosher food production…

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Marketing Tips: If You’ve Got It – Flaunt It

August 1, 2005

Letting your customers know that you are OU-certified should be as much a part of your marketing strategy as any other significant benefit your product offers. Be sure the OU logo is clearly visible in your advertising—either on the product label or elsewhere in the ad. Feature OU certification on your website. Ask our marketing…

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The Unauthorized Kosher Symbol

June 7, 2005

The world of kosher certified food has and continues to experience tremendous expansion. Many food products that were never before kosher certified are now appearing with kosher symbols. While such proliferation is generally a good thing for the kosher consumer, an unfortunate side effect of this proliferation has been an increase in the number of products that are misrepresented to the public as being kosher certified.

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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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How Our Seafood Producers Navigate the Waters of Kosher for Passover Supervision

April 4, 2005

For the Jewish people, Passover is not just another holiday. Our reliving of the Exodus from Egypt is also a time when families make time to be together and indulge in our favorite national pastime… eating. Besides matzah, wine and chicken soup, few foods conjure up traditional feelings more than the fish products our families…

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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 Chametz-Free Certification

April 4, 2005

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

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