Unbelievable but true.
Overheard conversation between Mother and a precocious seven year old at a typical supper table…
“Now dear you must eat your fruits and vegetables!”
“I just finished a delicious double portion.”
“Great what did you eat?”
“A yummy chocolate bar.”
Olive oil, the liquid gold of the ancients was touted for its nutritional, medicinal, and cosmetic value. As a fuel it illuminated the home. As a food ingredient it was a feast to the palate. Olive oil production is one of the world’s oldest industries. Interestingly, much of this ancient industry has not changed over the millennia.
Everyone wants to emulate a winner. The world of food manufacturing and marketing is no exception. Whenever a new product reaches the marketplace, or a new business venture is successfully launched, rest assured that product or venture will be duplicated, cloned, or modified immediately. One only needs to travel north of Baltimore to Pennsylvania Dutch country to see this in reality. Southern Pennsylvania is home to tens of snack food manufacturers, and is aptly dubbed “the snack food capital of the United States.”
Those tried and true N.Y. subway travelers of the ‘60’s and ‘70’s remember the memorable poster of the smiling Indian holding a delicious corned beef sandwich with the caption, “You don’t have to be Jewish to Love Levy’s Real Jewish Rye.” Today, with the virtual explosion of ethnic foods, you don’t have to be Japanese to enjoy Sushi, you don’t have to be Italian to enjoy ravioli or minestrone, and you don’t have to be Mexican to enjoy tacos and burritos. However, the common link between all these ethnic foods is that today the kosher consumer can sink his teeth into a delicious enchilada or schwarma that bears reliable kosher certification.
It has been called nature’s candy. It’s a sweet source of nutrition whose popularity is on the rise. Commensurate with its growing popularity is its demand. In today’s global economy the dried fruit trade literally spans the entire globe. Apples from China, prunes from Bulgaria, figs from the Middle East, dates from Tunisia, or raisins from South America, and of course apples, peaches, plums, raisins, figs, and dates in the good old USA. Naturally, this growth presents a whole new set of challenges to kashrus agencies. How do you send a mashgiach to supervise date productions in Pakistan, raisin productions in Iran, or plum productions in Bulgaria?
Kashrus Kurrents, Winter 1997
Walking through a candy store leaves one with little doubt that great creative genius has been a long time associate of the candy industry. It is an absolutely amazing act of wizardry to see the multitude of confectionery varieties, shapes, textures, and tastes that can emerge from sugar, chocolate, and corn syrup. Chewy caramels, cotton candy, lollipops, chocolate pralines, nut logs with creamy nougat fillings, the list is endless.
So what could be wrong with candy? Especially if the ingredient panel states only simple, natural ingredients? Not so simple.
At times a product may have nothing that presents a Kashrus problem, but at other times the seemingly identical product can be very problematic.
Let’s take a behind the scenes tour of Kosher candy manufacturing, where we can examine the production processes and procedures of some of the popular delicious confections enabling us to pinpoint the Kashrus […]
Published Summer 2007
The joy, the planning, the anticipation, the expense — there is a lot that goes into a Yiddishe simcha. Be it a chasuna, Bar Mitzvah, or bris, every significant life cycle event is extra special and the baalei simcha want to ensure that their guests have a good time. Central to that goal is a delicious seudas mitzvah. Endless hours of planning are spent making sure everything is perfect, from the decor to the menu. Is the same effort expended regarding the kashrus level of the event? If the simcha is being catered, does the caterer have reliable kosher certification? As catering costs have risen, consumers have opted to cater their own simchas. This article will attempt to address some key issues that one should consider when catering an event.
Published Spring 2008
In an energy driven world with limited fuel resources, and a public that is totally enamored with its automobiles, industry is constantly looking for inexpensive new sources of alternative fuel. Biodiesel fuel is one answer. Biodiesel is a chemical process that separates vegetable oil or animal fats into two parts: methyl esters – which is another name for biodiesel, and glycerin. The biodiesel is then blended with alcohol to make biodiesel blends that can be used as a substitute for diesel fuel or other fuel substitutes.
Published Summer 2008
It has been touted as nature’s most versatile food. There is no grain that feeds more people worldwide, and can boast that it is free of gluten and allergens. When the Gemara in Brachos discusses the blessings that are made before and after eating this grain, the mnemonic used to remember the Gemara’s conclusion is Amen,אמן : “נפשות ” , “מזונות ”, “אורז ” – “Orez”, “Mezonos”, “Nefashos”. If you haven’t guessed by now, the grain we are discussing is Oryza Sativa, otherwise known in Talmudic terms as 1 “Orez“, “אורז ”. We know it simply as rice.
Published Fall 2008
Part I – A Trip to the Otzer Bais Din
Dateline: Erev Shabbos Kodesh, Parshas Balak, 8 Tammuz
Place: Geula, Yerushalayim
Published Winter 2008
Olive oil, the liquid gold of the ancients, was touted for its nutritional, medicinal, and cosmetic value. As a fuel, olive oil illuminated the home; as a food ingredient, it was a feast to the palate. Olive oil production is one of the world’s oldest industries. Interestingly, much of this ancient industry has not changed over the millennia.
Published Summer 2009
Those of us who remember the famous marketing jingles of years past certainly recall the memorable multitudes of people locking their arms together while singing the praises of a soft drink, “What the world wants is the real thing!” Today, that exclamation resounds throughout the beverage industry while most of the world is looking for the healthy, natural, nothing artificial, real thing … others just want something yummy.
Published Fall 2009
Introduction:
Since the appearance of the first Star-K approved liquor list over 12 years ago, the liquor industry has become visibly spirited, sophisticated and very high profile. As society moves in that direction, so has the kosher consumer. Whether or not this is meritorious is not for us to editorialize. However, baruch Hashem, life cycle simchos continue to abound, and a hearty l’chaim is still an integral part of sharing in one’s simchos. Briefly, Kashrus Kurrents wants to update its readership concerning the past and current trends that have taken place, as well as how we arrived at our conclusions, under the direction of our esteemed Rav Hamachshir, Harav Moshe Heinemann, shlita.
Published Spring 2010
Webster defines oil as any greasy substance that does not dissolve in water. There are many different categories of oil, which are obtained from numerous sources i.e. animal, vegetable and mineral. Edible oils are typically derived from animal and vegetable sources. These can be broken down into two categories: fixed and volatile. Fixed oil refers to oil that does not evaporate under normal conditions, while volatile oil or essential oil evaporates easily. Essential oils are used in flavors; fixed oils are used in cooking and baking. This article will discuss fixed oils, vegetable oils and seed oils. More specifically, we will explore grape seed oil, including how it is manufactured, its halachic ramifications, and the brilliance of Chazal.
Published Summer 2010
Toloyim – the name strikes fear in the hearts of the G-d fearing balabusta. It seems that toloyim abound in the supermarket produce section in romaine lettuce, broccoli florets, fresh dill, cilantro, strawberries, and raspberries; the list is seemingly endless. From nuts to flour and from pasta to raisins, kinim in Mitzrayim seems to pale in comparison to what the kosher consumers are confronting today. The presence of insects in leafy greens, fruits, grains, and flour is nothing new. In fact, there is a complete section in Shulchan Aruch dedicated exclusively to the halachos of parasites found in produce and other food items a/k/a Hilchos Toloyim.1
Published Fall 2010
There has probably never been more oversight in the food manufacturing arena than in the areas of consumer awareness, consumer protection and consumer advocacy. Most notably, this has been evident in nutritional labeling, HAACP, ISO, QAI Organic, allergen disclaimers, and salmonella recalls – the list goes on and on.
Published Winter 2010
Years ago, when I was a young rabbi in Birmingham, Alabama, an important aspect of my out- of-town rabbanus was to serve as the regional mashgiach for national kashrus organizations. If you were to ask my children which company was their all time favorite, the answer would be unanimous – the American Candy Company in Selma, Alabama. The American Candy Company specialized in a variety of hard candies including lollipops, candy canes, stick candies and the eye popping twirl pops. The candy was certified kosher by a very reputable national kashrus organization. The company also produced a heimishe variety sold in the finest heimishe candy stores. What was the difference between the ingredients and process of the regular label and the heimishe label? Absolutely nothing, save one. I came to the plant on the day of the heimishe production and saw that the candy ingredients and the release […]
Published Spring 2011
If Miss Muffet was a conscientious seminary girl, sitting down to a meal of curds and whey would not be so simple. There is much to consider. Was the milk Cholov Yisroel? Does the milk have to be Cholov Yisroel? Was the starter culture Cholov Yisroel? What rennet was used to coagulate the milk? Did the mashgiach add the coagulants to make the curds and whey? Are all curds and whey created equal?
Published Summer 2011
Curaçao? Where is Curaçao? Better yet, how do you pronounce Curaçao? Curaçao (cur-a-sow) is a small but beautiful island in the Caribbean Sea off the coast of Venezuela. Curaçao is one of three Leeward Islands which use to form part of the former Netherland Antilles. The Netherlands Antilles was made up of six Caribbean islands namely Aruba, Bonaire, Curacao in the south, St. Maarten, St. Eustatius and Saba in the central Caribbean region. In 1986, Aruba left the Antillean constitution to become an autonomous island nation within the Kingdom of the Netherlands. On October 10, 2010, Curaçao and Saint Maarten followed suit by also becoming autonomous island nations within the Kingdom of the Netherlands. Bonaire, Saba and St. Eustatius opted to become special municipalities of the Netherlands.
Published Spring 2012
One of the trademarks of the Star-K is that it encourages its staff to respond to consumer kashrus inquiries. All too often, after eating a yummy treat, a consumer will notice a seemingly questionable item listed on the wrapper’s ingredient panel. They will then call the Star-K hotline in a frantic state because they fear they may have eaten something non-kosher, only to learn that they most likely mistook the ingredient for something else or that the ingredient has a kosher counterpart. The following is a list of commonly questioned ingredients that regularly appear on the labels of popular foods that we eat.
Published Summer 2012
Not too long ago, prior to the flood of Jewish children recordings, my children listened to a popular recording of birthday party songs. One popular song that stands out in my memory is the song beginning with the following lyrics:
Everyone loves ice cream, yes indeed they do,
Everyone loves ice cream, I do – do you?
Search the whole world over travel near and far,
‘Cause everyone loves ice cream, no matter where they are.
Fall 2012
Unquestionably, the latest operative terms in the burgeoning liquor industry are ‘transparency’ and ‘innovation’. Never before has there been more consumer enlightenment, courtesy of the information highway known as the Internet. Moreover, new venues have been introduced to tweak standard products or present new ones, so that distilleries can gain a greater share of the market. What previously was assumed to be a glatt kosher choice in the liquor cabinet has now become not so glatt.
Published Summer 1996, Reviewed Summer 2005
Summertime is a season synonymous with travel, vacation, and experiencing the great outdoors. For many, the great excursion meant traveling to Bubbi’s bungalow colony in the country. Today, we vacation the length and breadth of America. As we venture further and further away from the Catskill corridor, and experience the heartbeat of America, a universal question crosses the mind of every frum vacationer: “Is there anything Kosher to eat out there?” The answer is yes, more than you think; but it is still wise to plan before your journey.
In today’s office cafeteria a company microwave is prominently seen next to the corporate coffee urn. As the cold winter months approach many office workers look forward to a hot cup of soup or hot chocolate with their brown bag lunch. Can the office microwave be used for general Kosher use?
Published Fall 2011
One of the most popular articles in Kashrus Kurrents, dating back to my days in kollel, was the article entitled, Preparing the Home for Pesach, written by Rav Heinemann shlita, Rabbinic Administrator of Star-K. It appeared in one of the Kashrus Kurrents earliest Pesach editions.
A fundamental difference between Yom Tov observance and Shabbos observance is the allowance of ochel nefesh, food preparation on Yom Tov. “Ach Asher Yei’achel L’Chol Nefesh Hu Levado Yei’aseh Lachem…“1 The Torah permits us to cook, bake, and prepare food on Yom Tov proper, in order to eat the prepared food on that day of Yom Tov. One is not permitted to prepare from one day of Yom Tov for the second day of Yom Tov or for after Yom Tov. This prohibition of hachana, of preparing from one day of Yom Tov to the next, presents a problem when the second day of Yom Tov falls out on Shabbos or when Shabbos follows a two day sequence of Yomim Tovim. Can one halachically prepare food on Yom Tov for the Shabbos Yom Tov or for Shabbos?
Updated April 2024
As Pesach nears, the grocery bills mount and the bank account dwindles, the Jewish housewife courageously attempts to hold the household budget intact without compromising her strict standard of Pesach kashrus. She asks: Are there products in the marketplace that live up to their claims of fresh, pure, natural, or additive-free that can be purchased worry-free without special Passover certification, or are there legitimate kashrus concerns that would require the product to carry reliable Kosher for Passover (KFP) certification? Let us take a behind-the-scenes look at some of these potential products.
Supermarket Produce
Can the Passover consumer confidently purchase fresh fruits and vegetables without worrying about the wax coatings used to maintain the freshness of the fresh fruit and vegetables? Our research of food grade waxes has shown that soy proteins may be used as a thickener in some waxes. This means that the waxes may contain kitniyos derivative. However, […]
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