The following is a current partial listing of common “Red Flag Ingredients” which one may come across in the flavor industry as well as other industries.
The following general categories almost always require Kosher certification:
Absolutes (e.g. Cassie Absolute, Jasmine Absolute etc.)
Hydrolized Plant Proteins (HPP)
Hydrolized Vegetables Proteins (HVP)
Oleoresins (e.g. Oleoresin Turmeric, Oleoresin Paprika, etc.)
Vegetable Oils (e.g. Peanut Oil, Soybean Oil, etc.)
WONF’s (With Other Natural Flavors)
Yeast Extracts and Pastes
The following ingredients are produced both in Kosher and non-Kosher forms. (Some examples of compounds containing these ingredients are in parenthesis)
Caproic Acid (Ethyl Caproate etc.)
Caprylic Acid (Ethyl Caprylate etc.)
Decanoic Acid (= Caprylic Acid)
Glycerine (and other Glyceryls)
Hexanoic Acid (= Capric Acid)
Lauric Acid (Lauric Aldehyde etc.)
Myristic Acid (Ethyl Myristate etc.)
Nonanoic Acid (Nonyl Alcohol etc.)
Octanoic Acid ( = Caproic Acid)
Oenanthic Ether and Ethyl Oenanthate
Palmitic Acid (Ethyl Palmitate etc.)
Pelargonic Acid (Ethyl Pelargonate etc.)
Stearic Acid (Butyl Stearate etc.)
The following “delicate” ingredients are available in both Kosher and Non-Kosher grades.
Products using these ingredients in Kosher formulas generally require in-plant supervision.
Grape Juice Conc.
The following Ingredients are non-Kosher:
Oil of Cognac