Industrial Kosher

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,…

Read More

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…

Read More

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…

Read More

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…

Read More

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.

Read More

Ever Hear Of Pasta Ice Cream?

April 4, 2005

Why Dairy Products Must Be Kosher for Passover

Read More

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…

Read More

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…

Read More

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…

Read More

A Chemical Reaction At Passover

April 4, 2005

TO A LARGE EXTENT, the chemical industry is free from Passover issues because so many food 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…

Read More
Page 10 of 13