OU KOSHER Provides Meals for a Captive Audience

ALBANY, NY – Getting out of prison wasn’t supposed to be this easy. On a sunny spring afternoon, Josh Wildman, mashgiach with the Vaad HaKashruth of the Capital District, locked the door of the room of the Department of Correctional Services Food Production Center facility in Rome, New York and ran the tail of an […]

Two New DVD’s on the Kashrut of Meat and Birds

Two new OU Kosher DVDs – Meat & Birds now available

Zachlawi Fig Arak: Personal Notes

HAVING BEEN NURTURED in the Ashkenazic (Eastern European) Jewish tradition, as both my parents were born in Romania, it was always a special treat for me as a little boy to accompany my late father, a much sought-after rabbinic speaker in the early days of Israel’s statehood, whenever he was invited to deliver lectures in Tel Aviv’s most prominent synagogues — including the Sephardic (Middle Eastern) synagogues.

Transitioning Traditional Kosher Brands to the Mainstream

Last year more than 3,200 new foods products were certified kosher, according to a report by the Mintel International Group, a consumer, media and market research firm. Today’s kosher consumer looks for and finds wasabi horseradish sauce, frozen wraps and whole grain noodles on supermarket shelves.

OU Kosher Supervisor in Louisville Plays Matchmaker

Rabbi Yosef Levy’s official job is as a Rabbinic Field Representative (RFR) in Kentucky and Indiana for the Orthodox Union, in which he certifies food plants as kosher, but in his spare time he uses that position for another, altruistic pursuit: playing matchmaker between the OU-certified companies he supervises and Louisville’s Jewish Family and Vocational Service’s (JFVS) Food Pantry.

New Concern for Kosher Pizza Eaters Prompts OU KOSHER

Kosher pizza, anyone? Those who keep the laws of kemach yashan must check whether their favorite pizza stores certify that the wheat used to bake the pizza is kemach yashan, the Torah law that states that only grains (barley, oats, rye, spelt and wheat) that took root prior to Passover may be consumed in the current year. Jewish law mandates its observance in Israel, while allowing for leniencies outside of Israel. Nonetheless, there are people who observe this law even outside of Israel, and they are facing problems.

In Largest Liquor Kosher Certification in U.S., DeKuyper® 60-Flavor Line Liqueurs Receives OU Symbol

The close relationship between OU Kosher and Cincinnati-based Beam Global Spirits and Wine, which goes back to 1992, became even closer in March, 2008 when Beam’s 60-flavor array of DeKuyper® cordials and liqueurs, the best-selling line of those products in the United States, was certified OU Kosher. The 60-product certification was the largest liquor kosher certification ever in the United States.

In late 2006, the OU announced that it was certifying Beam’s Starbucks™ Coffee Liqueur and Starbucks™ Cream Liqueur products; it already was providing the famed OU symbol to Leroux® Liqueurs. All of these products are crafted at the Beam Global Cincinnati facility. According to the OU, that facility produces the largest number of kosher certified spirits in the country.

OU to Honor Osem USA with National Kashrut Leadership Award at 110th Anniversary National Dinner

The Orthodox Union will present its National Kashrut Leadership Award to Osem USA at the OU’s 110th Anniversary National Dinner, Sunday, April 6 at the Grand Hyatt New York. Osem USA President, Izzet Ozdogan, will accept on behalf of the company.

This Is Not Blarney: OU Certifies Glanbia Ingredients Ireland for Production of Kosher Lactose

OU Kosher announced today that its newly certified company, Glanbia Ingredient Ireland, is producing kosher lactose for baby formulas, with the lactose being supplied to major formula manufacturers in the American market. By working with the OU, Glanbia is able to produce a kosher product without the need repeatedly to kosherize its plant and to modify its production procedures.

Identifying Opportunities in the U.S. Food Market: A Seminar for Trade Consulates

Presented by The Food Institute & The Orthodox Union; A Seminar for Trade Consulates