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KOSHER - A PRIMER


Kosher - What does it mean?

Foods that conform to Jewish dietary law are referred to as being
kosher.The word kosher literally means fitting, acceptable.
Jewish dietary law has its origins in Biblical and Talmudic law. Those
foods that conform to Jewish law are accepted as kosher, while those
that do not,are not acceptable for consumption by the kosher consumer.
It is of interest to note that other groups such as Muslims and the health
conscious public align themselves closely with the kosher consumer.

The Kosher Process The three basic steps that comprise the kosher certification process are:

Ingredients - There are many ingredients that are kosher in their
natural state, such as grains, fruits and vegetables. However,
some of these ingredients may lose their kosher status during the processing stage.
There are those ingredients which are intrinsically non-kosher. Examples of
this would be pork, ham and camelís milk. Any derivatives of a non-kosher
ingredient are also non-kosher. Examples of this would be glycerin, gelatin,
castoreum, civet and emulsifiers, derived from a non-kosher source.

Equipment - Just as the ingredients must be kosher, so too, the processing
equipment must be kosher. Equipment that had previously been used for
non-kosher food processing may have been compromised in one of two
ways. First, any residue remaining on the equipment would contaminate any
kosher food produced on that same equipment. Secondly, a small amount of
the non-kosher formulation is absorbed into the walls of the processing
equipment. This would then leech out and contaminate any subsequent
kosher productions.When a company decides to go kosher, their equipment
must be kosher sanitized, which would in essence purge any non-kosher
ingredients from their equipment.

Process - Some processes require the Rabbi present for the entire production
run, while others require only a monthly or bimonthly plant visitation.

Dairy, Meat, Parve
In Jewish dietary law, all foods fall into one of these three categories. Meat
and dairy products are never mixed or eaten together. Parve, or neutral foods
may be used together with either meat or milk products.
Parve foods would include fruits, vegetables eggs etc. Because of this
differentiation, the kosher consumer seeks out this information when they
shop.

Fees & Visitation

Kosher certifying agencies charge a fee which is commensurate with the
time, effort and expertise necessary to properly administrate an effective
certification program for the company.
The cost of a full year of kosher certification is generally a fraction of the
cost of any other marketing tool that a company may have at its disposal.
With a proper kosher certification program in place, your company will be
opening its doors to a $45 billion* marketplace. The kosher market is not
just limited to the Jewish consumer. Others, such as Muslims, Seventh Day
Adventists, vegetarians and people with health concerns all benefit from
kosher certified products.



*Based on statistics of Intergrated Marketing

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