Kosher is a word that you may have heard

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1 Reaching 4,000 food executives and over 2,500 companies worldwide B E H I N D T H E UNIONSYMBOL A PUBLICATION FOR OU CERTIFIED COMPANIES Winter 2001 vol. 3 no. 1 IN THIS ISSUE 3 ALL THE WHEY Important New Industry Standards Understanding the Cream of the Crop 5 ON THE ROAD WITH THE OU Keeping it Kosher in India RFR on the Sub-Continent 8 KOSHER AND SPICE But is Everything Nice? New Column Tackles Industry Issues WE WELCOME YOUR COMMENTS AND CONTRIBUTIONS. PLEASE FAX US AT OR safrane@ou.org OU COMPANIES At Heinz, Kosher Shines Kosher is a word that you may have heard occasionally, either with religious connotation or in the workplace. Yet, it is likely a small segment of the population that could accurately or adequately describe the word as it relates to Jewish dietary laws, explain how kosher food processes relate to those outside Judaism or imagine how involved the process must necessarily be to receive and maintain the Orthodox Union s stamp of kosher approval the. Recently, Rabbi Ya acov Blugrond, a regional supervisor for the OU, met with Heinz Pittsburgh factory management representatives to discuss Heinz s kosher manufacturing processes. The news the rabbi delivered was a testament to the company s commitment to across-the-board excellence: The Pittsburgh factory earned the designation of best kosher manufacturing facility among the 400 plants annually inspected in his region. As such, the facility will be considered the benchmark for other kosher manufacturers. In 1923, Heinz became the first company to nationally market kosher approved products. In fact, the circle U logo was originally designed by the OU at the request of Heinz for use on the label of vegetarian baked beans. Today, nearly 250,000 products in 68 countries bear the label. But where Heinz was first, it remains a front-runner, as evidenced by Rabbi Blugrond s announcement. To help maintain kosher conditions at the Pittsburgh factory, the OU employs Rabbi S.B. Weiss on site. Because Heinz is certified to simultaneously produce both kosher and nonkosher foods, one of the first problems Rabbi Weiss came up against was the logistics of dual production. It is no easy task to keep kosher and non-kosher products separate. Scores of ingredients are used and immense product quantities fly through the processing lines at incredible speeds. How does Heinz beat the odds of accidentally mixing kosher and non-kosher products or utensils? First, Rabbi Weiss implemented a numbering system throughout the facility. This at-a-glance system is efficient as well as necessary, because even measuring kosher and non-kosher ingredients with the same scoop compromises kosher standards. Everything from mixing spoons to the carts that contain ingredients are color coded kosher and dairy kosher and numbered for easy identification. Kosher and non-kosher utensils are stored separately to maintain the integrity of the label. The machinery pipes and other parts are also numbered so that Rabbi Weiss can check them off as ready for kosher production during his daily audits of the factory. Before an item pipes included can be considered kosher, it must be cleaned, left idle for 24 hours and then resanitized with boiling water. continued on page 9 WINTER

2 From the Editor PRODUCTIVITY. That s what it s all about. Most often, the objective measure of a company s success is reflected in its bottom line; your company s in the number of products sold, the OU s in the number of companies certified. In the year 2000, the OU added 5,565 new products, 268 new companies and 445 new plants under its supervision. This increase represents more than 10 percent growth in the number of companies and plants certified, making the OU the largest and most recognized kosher supervision available. In fact, the OU symbol appears on 75 percent of all kosher products manufactured worldwide. For over 75 years, the OU kosher symbol has been synonymous with tradition, with quality and, most important, with trust. The number of kosher products and ingredients that the OU certifies is growing exponentially. As the calendar turns to 2001, the OU is proud to announce that it certifies more than 250,000 products, 2,400 companies and 4,760 plants in 68 countries around the globe. The efficiency of the OU manifests itself in its dedicated staff of more than 50 rabbinic coordinators, working on-site at the OU s headquarters in New York, who supervise the more than 350 rabbinic field representatives working in your plants throughout the world. We also have additional rabbinic staff involved in research, who update our information base with new production technology so that we can gain a better understanding of what s happening in today s plant. The OU s response to the problem in the whey industry best exemplifies this research (see page 3). One of the OU s current goals is for rabbinic field staff to become more familiar with the equipment and machinery found in the plants. Toward that end, we sponsored a trip by rabbinic coordinators to the Tetra-Pak manufacturing facility in Indiana and invited Tetra-Pak representatives to speak at the Fall 2000 OU Kashrut Conference in Newark, NJ. As the leader in kosher supervision, the OU staff is always trying to help simplify the process of kosherizing plants and products. In the past year, the OU has created a website that allows all application and request forms to be filled out online at: thereby significantly reducing paperwork and the amount of time needed to submit forms. In the near future, the OU database will include all supervised products listed not only by product name, but by RMC (raw material code) as well. Companies the world over choose the OU to certify their products because, above all, the OU values confidentiality. With all the changes and options that are now available for the convenience of our customers, the need for security is of the utmost importance to us. Under no circumstances will the privacy and trust of our companies be compromised. When people think kosher, they think OU. Looking at the OU s statistics and track record, it s not hard to see why. You re in good company. Rabbi Eliyahu Safran EDITOR/SENIOR RABBINIC COORDINATOR ORTHODOX UNION Kashrut Division Rabbi Menachem Genack RABBINIC ADMINISTRATOR Rabbi Moshe Elefant EXECUTIVE RABBINIC COORDI- NATOR DIRECTOR, NEW COMPANY DEPARTMENT Rabbi Yaakov Luban EXECUTIVE RABBINIC COORDI- NATOR Rabbi Eliyahu Safran SENIOR RABBINIC COORDINA- TOR DIRECTOR, REVIEW AND UPDATE DEPARTMENT Rabbi Yerachmiel Morrison Rabbi Abraham Juravel INGREDIENT APPROVAL REG- ISTRY Dr. Chaim Wasserman CHAIRMAN, JOINT KASHRUT COMMISSION Daniel Zucker DIRECTOR, BUSINESS MANAGEMENT Rabbi Howard Katzenstein BUSINESS MANAGER Anna Fulda COORDINATOR, LETTERS OF CERTIFICATION, LABELS, PRIVATE LABELS Rabbi Emanuel Holzer CHAIRMAN, RABBINIC KASHRUT COMMISSION Orthodox Union Harvey Blitz PRESIDENT Have You Seen It? Geared for food and marketing executives, as well as plant personnel, this 15-minute video explains what kosher really means and how food becomes OU certified. It can serve as a wonderful tool for your in-house Kosher Review Seminar. To order THE KOSHER VIDEO, call , safrane@ou.org, or visit OU POLICY REMINDER! What happens when sales demand exceeds production capacity? One solution is to hire another production plant to help meet demand for your product. For an OU certified company, it is critical to remember that any plant that produces an OU product must also be OU certified. Overlooking this important kosher prerequisite can result in serious financial loss to a company, including product recall. David Olivestone DIRECTOR, COMMUNICATONS AND MARKETING Sharyn Perlman DIRECTOR, PUBLIC RELATIONS Behind the Union Symbol Rabbi Eliyahu Safran EDITOR-IN-CHIEF Sharyn Perlman EDITOR Diane G. Katz Pamela Weiman DESIGNERS 2 BEHIND THE UNION SYMBOL

3 All the Whey Over the past year, the OU has raised its standards regarding the acceptability of sweet cream. Due to real concerns of non-kosher whey cream adulteration, sweet cream can only be approved for use in OU certified plants if it originates from a source determined to be free of whey cream production (unless such a source is itself certified by a kosher agency accepted by the OU). In order to address the issue, the OU Dairy Committee, chaired by Rabbi Moshe Elefant, executive rabbinic coordinator, has developed a policy whereby cream can be evaluated for kosher standards. Before we take a closer look at the new OU policy (which has been adopted by all widely recognized kosher certification agencies), let s see what makes sweet cream and whey cream kosher in the first place. Fresh sweet cream is inherently kosher, as is fresh milk. This holds true even when the cream is pasteurized at noncertified dairies that only process in-house milk and cream, because the lines with which the cream has contact are only used for kosher product. The problem arises when we consider dairies that handle outside sweet cream or whey cream, as well as butter and cheese plants. These facilities often manufacture and receive non-kosher whey cream, and the ramifications of such processing can be harmful to otherwise kosher fresh cream. According to Jewish law, hard cheese is considered kosher only when it is manufactured under continuous rabbinic supervision and when all of the ingredients are kosher. For this reason, standard commercial cheeses are nonkosher (as they are not produced under rabbinic supervision), and cheeses that contain animal rennets and lipases are normally unable to ever be made kosher. Despite the limitations on the kosher status of cheese, the rules regarding whey are more liberal. Kosher law states that whey which exudes from cheese curd prior to completion of the coagulation of the curd is kosher, so long as all of the ingredients in the curd are themselves kosher. (This rule excludes the whey of cheeses that are made from non-kosher animal derived enzymes.) Although it would seem from the description of the rules governing kosher whey that most whey is kosher, there exists a significant exception. This exception relates to the unique dichotomy of the rules of kosher cheese and whey. Kosher law states that whey which exudes from hot cheese (at 120 F or above) attains the status of the cheese. Thus, whey from standard non-kosher swiss cheese is not kosher, as the swiss curd is heated to high temperatures during coagulation. Similarly, whey from non-kosher mozzarella and provolone cheese is not kosher when derived from the cheese at the point of hot stretching and molding. (This material is not totally whey, as much of it is cheese residue derived after coagulation. However, it is often referred to as whey, and it is incorporated into the real whey at many nonkosher cheese plants.) Typically, the fat content of the whey is separated. This fat is called whey cream, and its kosher status is identical to that of the whey from which it derives. Now that we have a basic understanding of the kosher rules of cheese and whey, let s see what happens to whey cream after it is separated. Much whey cream is sold directly to butter plants for the manufacture of low-grade butter. However, whey cream is often incorporated by cheese plants into sweet cream at various ratios. Similarly, butter plants that purchase whey cream often blend it into excess fresh cream. In these cases, the cream blends are often sold to a variety of purchasers who frequently then sell the product to others. The result of these practices is that whey cream which is often not kosher enters the cream market as a component of sweet cream, and the final blend (usually at a low ratio of whey cream) enters the market as cream or even sweet cream. In light of these circumstances, the OU was compelled to upgrade its policy on the acceptability of cream. In order to meet the needs of our client companies, the OU has embarked on a two-tiered system of researching and determining the acceptability of non-certified cream sources. Thus, should your company apply for approval to receive cream from a new source, our team of researchers, headed by Rabbi Abraham Juravel and Rabbi Raymond Morrison, will (and often already have) investigate the new source as follows: 1. First, we contact the processing plant and inquire as to the nature of production (e.g., Is cheese produced at the plant? Is outside cream received?). If the source seems to be acceptable, a hard copy of the responses to the above questions Although it would seem from the description of the rules governing kosher whey that most whey is kosher, there exists a significant exception. This exception relates to the unique dichotomy of the rules of kosher cheese and whey. continued on page 6 WINTER

4 OU COMPANIES SPEAK JB LABORATORIES JB LABORATORIES, founded in 1978, is a top-quality contract manufacturer of over-the-counter pharmaceuticals, nutritional supplements and fortification pre-blends. JBL provides a growing number of world-class customers with the raw materials for pharmaceutical products, nutritional fortification and enrichment products, and nutritional supplements. From product development to final packaging, JBL offers a wide range of services including a complete analytical laboratory and a research staff with decades of combined experience. JBL s 135,000-square-foot cgmp facility is set in Holland, MI near the shores of Lake Michigan. JBL is 100 percent employee owned, a fact that contributes to its strict adherence to quality and service. A visit to the workplace shows friendly, hard-working employees who are vested in the interests of the company and its customers. Working together, the over 200 employees generate the perfect mix of operational flexibility, technical expertise and exceptional output. Drop in anytime via the World Wide Web at JBL s association with the Orthodox Union began several years ago, at the request of one of our major customers. This company found that its customers preferred OU certification, and wanted to see the OU symbol on their products. We found the OU staff members to be friendly, responsive and very helpful. Since then, several other customers have also pursued and received OU certification for their products. They, too, found that consumers prefer to see the OU symbol, a symbol that has become synonymous with trust. We anticipate that our relationship with the OU will grow as our business expands, and we look forward to many productive years ahead. Rabbi Howard Goodman SERVES AS RABBINIC COORDINATOR FOR JB LABORATORIES. IS YOUR KOSHER PROGRAM RUNNING SMOOTHLY? When your company s kosher program runs smoothly, everyone wins. The company s reputation will be respected in the kosher market, rabbinic inspections are more efficient and, in the long run, paperwork is significantly minimized. The following steps can help ensure that your kosher program is in the best possible shape. 1Before an ingredient not appearing on the Schedule A (the ingredient list) is ordered, please fax a copy of the new ingredient s kosher documentation to the OU for prior approval. 2Always apply for approval of new labels, in-house or private, before placing the OU on the label. 3Inform your rabbinic coordinator before any change that may affect kosher issues takes place (e.g. installation of new equipment, cutting or connecting lines, modification of CIP procedures, etc.). 4Make sure that Schedules A and B accurately reflect your company s ingredient inventory and certified product list. 5Be sure that your receiving personnel check all incoming deliveries against the Schedule A to assure conformity to all kosher related requirements. 6Make sure to obtain accurate and complete letters of certification (LOC) from the OU for your products, as these letters are extremely valuable in marketing your products. Please make sure that your distributors also receive copies in order to maximize distribution to kosher clients. Inform your rabbinic coordinator 4-6 weeks prior to your letter s expiration so a renewed letter can be processed for your company. 7Be sure that your certified products (retail and industrial) carry the symbol. This will not only benefit you in business, but will also make your products easily identifiable as meeting kosher specs by rabbinic field reps, supervisors and kosher consumers throughout the world. 8If you have any questions about your company s kosher program, call your rabbinic coordinator. It is his job to assist your company and to provide the service you deserve. 9Be sure to tell your company s rabbinic coordinator of any changes in personnel (Q.A. manager, plant manager) so that the information is recorded in our database. Remember, we are here to serve your company. It is of the utmost importance that all R&D and experimental ingredients be submitted to the OU for prior approval. Use of such ingredients when uncertified, even for test purposes, may compromise the kosher status of equipment, and tracking and reporting them unnecessarily burdens your staff and our rabbinic field representatives. It is always wise to submit any ingredients used for prior approval, in order to save time later should your company wish to use these ingredients in the final product. The above synopsis of the OU s Kosher basics is now available in Spanish. Please SafranE@ou.org for copies. 4 BEHIND THE UNION SYMBOL

5 ON THE ROAD WITH THE OU A Rabbi s Perspective on India The rabbinic field representative s motto is, Join kashrut and see the world. Though I live in Israel, I am the OU s RFR for India. Traveling to India for the past four years has given me the opportunity to experience an entirely different world both the physical surroundings and the culture. To begin with, the multitude and diverse variety of animals roaming the streets of India could put our American zoos to shame. Aside from the standard fare of cows, buffaloes and camels, I was once surprised to see a villager walking his pet bear on a leash! When I was in elementary school, we were taught about the three major religions Judaism, Christianity and Islam. Little did I know then that I would personally encounter another religion, Hinduism. Approximately 80 percent of India s one billion inhabitants identify themselves as Hindus. I learned quickly that as little as I knew about Hinduism, the Indians I met knew just as little about Judaism. The question, Do Jews celebrate Christmas?, is one I have heard quite often. Luckily, the mutual mystery of our respective histories, cultures and religions has been somewhat dispelled by informative discussions with the company contacts I ve spoken to during the l-o-n-g rides on Indian roads (more on roads later). We have addressed questions such as: Are Hindus expected to marry within the faith? What do Jews do with their dead? What is the rationale behind kosher law? Are children in a Hindu family also expected to keep a vegetarian diet? You may think that this is interesting from a sociological perspective. After all, it s always enlightening to experience a different culture. But the question is, what does all this have to do with being kosher? The answer is that expectations, background and communication are all important to our relationship with our clients. Before we can establish an accurate and usable Schedule A, we must mutually agree upon what is included in the term raw material, what a raw material label is, who is the supplier Approximately 80 percent of India s one billion inhabitants identify themselves as Hindus. I learned quickly that as little as I knew about Hinduism, the Indians I met knew just as little about Judaism. and what a kosher symbol is. Similarly, the terms product label and brand name must be defined in order to create a Schedule B. Company representatives must also understand what the OU symbol looks like and how it is to be applied. In short, kosher compliance and control is only possible if we speak the same language. For this reason, I always try to make time for a kosher primer on the basic laws of kashrut and OU policies during initial inspections or when meeting a new company contact. There is an important side benefit of this presentation aside from the educational aspect. It also helps to provide common ground upon which a good personal relationship can be developed. I have been told more than once that, Our tradition has a similar law...jain/hindu customs also restrict our methods of food preparation. The more we realize how similar our practices are, despite the cultural gap, the easier it is to work together. Although the Indian infrastructure is improving, travel can still be very trying. Wherever you go in India, it helps to have a sense of humor, a lot of patience, an open mind and as flexible a schedule as possible. I often bring along the files of other plants that are not included on my itinerary, just in case delays or flight cancellations leave me stranded with nothing to do. I never know when I can squeeze in an extra appointment. In addition, a good map is crucial. On one occasion, I had plans to visit AVT, a plant in Cochin, India, followed by a visit to several other plants in the South (Terra Agro in the Coimbatore area, Indian Tropical in Tuticorin, nearly at the Southern tip of the country, and an initial continued on page 9 WINTER

6 WHEY TO GO The following letter was sent to the OU Dairy Committee by the American Butter Institute. The American Butter Institute (ABI) appreciates the cooperative effort that the OU has undertaken with the members of ABI. In particular, this article on cream and whey and their use in the OU certification program helps to clarify some of the misunderstandings and concerns that have directly impacted both cheese and butter manufacturers. Articles such as this will help ensure that a uniform kosher certification policy is enforced throughout the U.S. and that manufacturers are all on a level playing field with regard to kosher rules. The two-tiered system for determining the acceptability of non-certified cream sources will, in the long run, be a useful aid to our industry. Ultimately, this will help consumers of kosher products by enabling manufacturers of cheese and butter to know what is expected of them as they provide high quality kosher products to the marketplace. All the Whey is a good example of how individual topics can be clearly addressed. As other topics are brought forth, ABI looks forward to our continued dialogue to identify and solve concerns, both on the manufacturing and the certification sides. Thank you for your willingness to work with our industry. WHEY continued from page 3 Robert D. Byrne, Ph.D. VICE PRESIDENT OF REGULATORY AFFAIRS, NATIONAL MILK PRODUCERS FEDERATION must be attested to and signed by a senior representative. At this point, interim approval of the source is granted. 2. At a later date, an OU rabbinic field representative will obtain a sample of the cream upon a regular visit to the OU certified company that was authorized to receive it. The sample is forwarded to a lab that chemically tests for the presence of whey cream. The results of our cream program have been extremely positive. Scores of companies, such as Beatrice Group, Empire-Great Lakes Cheese, Grassland Dairies, Land O Lakes Butter, Lov-It Dairy, Leprino Cheese, Pollio Dairy, Saputo Group, Sorrento Cheese, Swiss Valley Creamery, West Point Dairy and dozens of others small and large have successfully met our requirements for certification of sweet and/or whey cream. When a certified company wishes to purchase cream from a broker, the OU requires that a copy of the original bill of lading be retained for verification by our rabbinic field representative upon his visit to the certified plant. Nevertheless, there has been some concern about the impact of the kosher cream policy on the cheese industry, as companies whose cream does not meet kosher specifications could be limited in their cream sales. The OU recognizes this and is committed to taking all steps possible to work with companies that are interested in marketing their cream as kosher. Thus, we will cooperate and advise as to structuring lines so that cooker cream does not contaminate kosher whey cream lines. We can also work out systems to certify fresh cream produced at cheese plants when it remains out of contact with non-kosher whey cream. Despite the best of efforts by the OU and the cheese industry, there may be cases in which plants cannot meet kosher specifications for fresh or whey cream. The OU s position is that kosher certification is one of many marketing options engaged in by the food industry and, as such, failure or disinterest to meet kosher specifications and obtain certification is to be viewed as any other marketing factor. Although companies that are able to and are interested in obtaining kosher certification stand to benefit more from a larger consumer base, failure to be certified for any reason cannot be construed as a penalty. In truth, non-certified companies are merely not exercising one of many marketing options, and the democratic system of free trade recognizes that market forces of product specification are fair factors in proper competition. No one compels companies to be kosher, and meeting kosher requirements is akin to meeting any other set of specifications. In order to maintain uniform policy for all certified companies, while working with each plant to seek new ways to meet kosher guidelines, the OU Dairy Committee meets on a weekly basis and discusses developments and problems that must be addressed. Rabbis Moshe Elefant, Jay Goldberg, Andrew Gordimer, Abraham Juravel, Jacob Mendelson, Yitzchak Mincer, Michael Morris, Raymond Morrison, Avram Ossey, Eliyahu Safran and Ms. Nechama Zweiback are all working together to find solutions to issues that arise each week. Every effort is made to provide a system of checks and balances to kosher dairy policy so that the needs of companies can be achieved while maintaining the same policy across the board. The OU Dairy Committee also interacts with the heads of the CRC, Kof-K, OK, Star-K and UMK kosher certification agencies (in addition to a host of smaller bodies) in order to apply the same continued on page 11 6 BEHIND THE UNION SYMBOL

7 You ve Got the OU Now What? Attention Marketing VPs and Marketing Reps. YOUR company has just signed its contract with the OU and will begin kosher production in a few weeks. After months of inspections, ingredient checks, production scheduling and kosherization, your product will soon ship with the OU. You sit back and relax, another job well done... almost. A typical supermarket sells over 40,000 products and the typical consumer spends only 23 minutes a week in the store. How is the kosher consumer to know that your product is now OU? Chances are that the kosher consumer does not spend time each and every week inspecting each product in the store to see if maybe this week it became kosher. So after all the effort to make your product kosher, the Jewish consumer is still in the dark. Luckily, reeling in kosher consumers and making them aware of your newly attained kosher OU status is much simpler than it sounds. Nearly 90 percent of all Jewish kosher consumers read Jewish media. Throughout the U.S., there are over 250 Jewish publications. Some of these have a national reach (like OU s Jewish Action), while others are regional newsweeklies that are similar to local community newspapers. Utilizing the network of Jewish publications across the U.S., your brand has the opportunity to be in tens of thousands of Jewish homes in any given week throughout the year. By targeting these consumers, which was the basis for attaining the OU in the first place, you can communicate your kosher status as well as tailor your message to the Jewish market. Mass brands have been utilizing Jewish media to reach the Jewish consumer for over 80 years. Back in 1919, a New York advertising executive, named Joseph Jacobs, began convincing companies to promote their products to Jewish immigrants in the Yiddish press. In fact, he even translated the copy into Yiddish! With his efforts, niche marketing was born. He created Yiddish ads for companies such as Heinz, Procter & Gamble, Kraft and Colgate Palmolive. The campaigns created a new, lucrative market for many of these brands. Today, many of these companies are still running in Jewish publications. Why do these brands continue to advertise in the Jewish market? After all, consumers know that these brands have been kosher for decades. Why continually communicate with this market? The answer is simple. The 80/20 rule. Twenty percent of your consumer base typically accounts for 80 percent of your volume. Although the consumer is aware of your kosher status, your brand shouldn t become just another kosher product. By regularly communicating with the target consumer and by creating marketing campaigns that make your product part of their community, you can create a very brand-loyal consumer group. Today s kosher consumer is different from one of just a few years ago. With products from around the globe available just down the street, these young, upscale families are looking for new ways to be kosher in the twenty-first century. So now, sit back, relax and advertise... another job well done. Elie Rosenfeld IS AN ACCOUNT MANAGER AT JOSEPH JACOBS ORGANIZATION, A NEW YORK ADVERTISING AND MARKETING FIRM THAT HAS BEEN HELPING MASS BRANDS TARGET THE JEWISH CONSUMER SINCE WINTER

8 INDUSTRY ISSUES Kosher and Spice Everything Nice? Welcome to our new Industry Issues column. With each edition of BEHIND THE UNION SYMBOL, we will take an inside look at some of the kosher issues and concerns involved in different markets. We begin this series with a look at the spice industry. PARSLEY, SAGE, ROSEMARY AND THYME spices can turn a plain and uninteresting dish into something savory and memorable. Another wonderful aspect of spices is that they are nearly universally kosher. But anyone who works with spices in packaging, distribution or just as an ingredient should keep a few important points in mind. Many OU spice merchants use flow agents in production. Flow agents do just that they help the spices avoid aggregation and thereby flow easily. Although flow agents are not part of the final product, it is crucial that the flow agent be represented on the Schedule A the list of ingredients in the certified plant. Because flow agents are a technical aid and do come in contact with the spices themselves, they are relevant data for the kosher certifier. Some flow agents, indeed, may be kosher sensitive and therefore will require certification. Stearates, which can be animal derived, are often used in flow agents and must come from an approved source. Silicon dioxide, however, is always acceptable. The key is to report the use of all ingredients, additives and technical aids to your rabbinic coordinator. Another kosher issue relevant to companies working with spices is the status of spices from Israel. Plant personnel who consult the Schedule A may notice an intriguing comment attached to spices. Spices are generally categorized as a group one acceptable from any source, certified or not. But an accompanying comment invariably declares: Not from Israel, unless with acceptable certification. It s interesting that a group one ingredient from Israel, of all places, carries a kosher restriction. Why? Because special laws govern spices and other produce grown in the land of Israel. One of the better known of these laws is based on the Biblical injunction of the sabbatical year. The sabbatical is essentially a year of resting and refraining from planting and harvesting the land of Israel. The sabbatical occurs once every seven years. Indeed this year the Jewish year 5761, corresponding to September 2000 September 2001 on the secular calendar the farmers in Israel are observing the sabbatical year. Kosher rules prohibit eating spices or any other produce grown from the Israeli soil in a sabbatical year. The packaging of all spices, including those from Israel, must be labeled with the manufacturer name and the origin of the product. Israel included in the label should alert the conscientious kosher personnel that the product needs certification. Finally, seasonings blends of spices designed for specific applications merit special kosher attention. Cheeses, bacon bits and other kosher sensitive ingredients are commonly included in seasonings. Therefore, it is critical that your rabbinic coordinator have access to the formulas for the various blends produced at an OU certified plant. The OU is careful to guard the confidentiality of such formulas. However, the kosher concerns for seasonings extend beyond the status of the ingredients in a particular blend. A well-known kosher principle is the separation of dairy and meat. Imagine a seasoning that contains a dairy ingredient blended on the same production line as a non-dairy seasoning specially made for chicken. Without proper cleaning, a mixture of the two seasonings would result in a genuine kosher problem a dairy presence in a chicken seasoning. While companies conventionally have their own cleaning procedures to avoid such unwanted mixtures, it is crucial that cleaning procedures adhere to OU guidelines. Salt and flour rinses, for example, are especially effective at removing residual seasonings. Whatever procedure your company chooses, it is critical to discuss it with your rabbinic coordinator for approval. Finally, n order to confirm that the blend is going into the product intended, the rabbinic coordinator must have access to any code a company uses to match a particular blend to a particular product. Rabbi Raymond Morrison SERVES AS DIRECTOR OF THE INGREDIENT APPROVAL REGISTRY. Rabbi Gavriel Price SERVES AS A RABBINIC COORDINATOR FOR THE OU. 8 BEHIND THE UNION SYMBOL

9 Among the companies in India certified by the Orthodox Union are: AVT McCormick Ingredients Ltd. Capri Aromatics US Inc. Cognis Nutrition & Health Ecovinal International PVT Ltd. Mahaan Proteins Ltd. Merind Ltd. Montrose International Group Sami Chemicals & Extracts Terra Agro Technologies Ltd. INDIA continued from page 5 inspection in Madurai, about 150 kilometers north of Tuticorin). Faye, our ever-helpful overseas travel agent, informed me that there were no direct flights from Cochin to Madurai, so I would need to fly from my base in Bombay to Cochin, back to Bombay, and then to Madurai. However, since flights into and out of these southern cities fly only once a day, I would have had to spend entire days waiting to travel back and forth. Faye alerted me to the possibility of ground travel. After consulting my trusted (and worn out) map of India, I discovered a much easier way to complete my schedule traveling by car (I rented a car with a driver. In India, only the most daring are willing to drive on their own). It is also essential to keep in mind that the quality of the road is an important factor in working out a schedule. In the Bangalore area, I can visit two of the Montrose company plants, which are approximately kilometers out of the city, and return on the same day for (a somewhat late) dinner. However, in Madhya Pradesh, which is the largest state in India in terms of land mass yet has perhaps the poorest infrastructure in the country, the same distance requires several days of rib-shaking travel on the bumpiest roads you can imagine. One final note. Contrary to what I originally thought, unannounced kosher visits, which are a basic element of OU certification, can and do work in India. After I traveled to India several times, I began to feel more comfortable getting around on my own. With the help of RC s in our office, whose clients I visit, we informed our companies that kosher visits would be unannounced as per our practice in all OU certified plants and in accordance with the standard OU contract. Although several companies expressed concerns, thanks to their flexibility and understanding, we ve successfully implemented this requirement. During my time as an RFR in India I have learned a lot about the Indian culture, the perils of transportation and the extraordinary pet life of the Indian community. My counterparts, on the other hand, have come to learn a lot about Judaism, kashrut and the rabbi from Israel who materializes without a warning to insure the kosherness of their plants. Rabbi Yaakov Borrow IS THE OU S RFR IN INDIA. HE CURRENTLY LIVES IN ISRAEL. HEINZ continued from page 1 Heinz is successful in its koshering process because of the traceability of the number system and the seriousness with which Heinz managers treat the process, Rabbi Weiss said. Heinz factory management meets weekly with Rabbi Weiss to discuss the past week s kosher issues and bring up any ongoing matters that need to be resolved. Management also makes sure the production crews are trained in not only the how-to of the kosher process, but also the why. This year, for the first time, the factory s yearly retraining included a session on koshering practices. The toughest part of [koshering] training is that many employees are not familiar with kosher processes, said Pittsburgh Factory Manager Jim Vuksic. To many of us, it is job-related, but we try to emphasize the importance of the religious aspect. Doing so gives employees a reason why such care must be taken. Strict kosher laws defined in the Torah the Hebrew Bible include not cooking and eating meat and dairy products together. While the gives assurance to the Jewish community that a product is kosher, it is trusted by those with other food restrictions as well. In a country where 80 million people have some form of dietary restriction ranging from lactose intolerance and allergies to animal proteins to restrictions directed by religion or conscience it is easy to understand why so many people look for the logo. Foods can be marked with either the, designating it a kosher product, or a with a D, a kosher dairy product. The next time you go grocery shopping, look for the kosher symbol. It s on soups, salad dressings, breads and a host of other products. The is not just another part of the label, it s a hallmark of hard work, cooperation and furthered understanding of Jewish law and how it helps to form part of the world around us. Rabbi Nachum Rabinowitz SERVES AS RABBINIC COORDINATOR FOR HEINZ. REPRINTED WITH PERMISSION FROM HEINZLINE, SUMMER WINTER

10 Friends, Rabbis and Companies Lend Me Your Ears There exists a body of literature, familiar to all, that was authored to encompass many principles integral for the implementation of a successful kosher program in all manufacturing facilities: The Complete Works of William Shakespeare. THE AREAS OF EXPERTISE of your OU rabbinic field representative are wide and varied. From process engineering, to organic chemistry, to heat transfer and many other fields, the rabbi who visits your facility is familiar with all the aspects of modern food and chemical processing. First and foremost, however, the RFR is an expert in the kosher laws and how they apply to your particular situation. As he conducts his audit, he is constantly reviewing and analyzing all that happens in your facility and how it impacts on the ultimate kosher status of your product. In an ongoing effort to constantly improve the already effective communication that exists between the OU and the companies it certifies, in-house research has discovered that plant personnel are sometimes confused by unfamiliar kosher issues the rabbi uncovers. Our experts, in their search for a medium to effectively transmit important kosher concepts in a meaningful and practical manner, have come across an astounding find. There exists a body of literature, familiar to all, that was authored to encompass many principles integral for the implementation of a successful kosher program in all manufacturing facilities: the complete works of William Shakespeare. Yes, the Bard. The same Shakespeare who so many of us read in high school, whether we wanted to or not. Unbeknownst to many, the great medieval playwright filled his work with quotations that he wished to reflect the fundamentals of a strong kosher program. May I offer a few, short examples. To be, or not to be; that is the question. Scholars have recently discovered that this line has been incorrectly copied over the centuries. In reality, it should read To D, or not to D. Here, Hamlet grapples with one of the most difficult issues of his time and ours whether the product he produces should bear the OU D designation. This complicated question depends on the ingredients used in the product and the uses of the processing equipment it is made on. Hamlet considered using a dairy flavor in his Hamlet s Honey Roasted Peanuts. The product was a commercial failure, thus causing him to go mad (included in the last scene of Shakespeare s recently discovered handwritten notes). Skeptical consumers refused to believe that any product with the name Hamlet in it could possibly be kosher. As is evident, dairy and pareve labeling concerns were prevalent even in Elizabethan times. Neither a borrower nor a lender be. In this short phrase, Shakespeare pronounces one of the most important kosher theorems. The equipment and ingredients that are in your facility have been approved for use in that location, for that particular process and product(s). Allowing equipment or ingredients to be sent for short-term use to another facility, or borrowing items from a sister company, can seriously compromise the integrity of your kosher production. Similarly, labels and packaging must always remain in-house, and may not be sent to a co-packer or repackager, without the express approval of the OU. Romeo, Romeo, wherefore art thou, Romeo? Again, this line has historically been improperly transcribed. Groundbreaking research indicates that Juliet was, in fact, a manufacturer of a salad dressing containing cheese. Her futile search for an ingredient acceptable to her supervising agency led her to wail, Romano, Romano, wherefore art thou kosher Romano? In fact, had Juliet s company been under OU certification, her rabbinic field representative or rabbinic coordinator could have searched the OU s Ingredient Approval Registry files at her request for the source of an acceptable kosher Romano cheese. Hopefully, the astounding references to kosher programs discovered in the venerable bard s work will serve as yet another tool in helping your rabbinic field representative communicate these sometimes unfamiliar issues to plant personnel. Rabbi Avrohom Stone IS RABBINIC FIELD REPRESENTATIVE FOR THE GREATER NEW YORK AREA. 10 BEHIND THE UNION SYMBOL

11 Feasting at Kosherfest OU Goes to Kosherfest 2000 Glenny s Foods, Inc., at Kosherfest 2000, November 7-8, at the Meadowlands Convention Center in Secaucus, NJ. OU Public Relations Associate Rachel Wolf described Kosherfest: As I entered the room, my first reaction was to stop and stare at the kosher paradise that unfolded before me. Walking down aisle after aisle of kosher delicacies, sampling from the different flavors and tastes, I couldn t help but feel like a child given free rein in a giant candy store. Bagels, lox, herring, cookies, cakes, blintzes, pizza, pasta, veggie burgers, chocolate, candy, sushi, fresh bison burgers, knishes, pickles, salads, juices, soda and wine. A day in kosher food heaven. I was surprised to see that this year s newest kosher fad was soy. You name it, they had it in soy. Soy cheeseburgers, soy chocolate milk, soy rugelach, soy nuts, even soy sausages. Daniel Schwartz, of Glenny s Foods, Inc., explained, People are used to eating soy products with a pinched nose and a grimace. Typically, the conception is that foods that are good for you cannot taste good. Well, that has changed. Soy products are now not only good for you, they taste good too. Pictured (left to right): OU Executive Rabbinic Coordinator Rabbi Moshe Elefant, President of Kedem Royal Wine Corporation David Herzog and OU President Mandell I. Ganchrow, M.D., in front of the Kedem display at Kosherfest 2000, held at the Meadowlands Exposition Center, in New Jersey, November 7-8. Dr. Adamson Diaz Wong, technical services manager of Wise Foods Inc., addresses the Snack Seminar held recently at the Orthodox Union s headquarters in New York. Dr. Wong s powerpoint presentation, Kosher at Wise Foods, was the day s first session, chaired by Rabbi Yehuda Kravitz. Other presenters included Rabbi Eliyahu Safran, senior rabbinic coordinator, and Ms. Anna Fulda, coordinator of Letters of Certification. Among the companies represented at the seminar were: Awrey Bakeries Inc., Bickel s Snack Food Co., Kedem Foods, Kenlake Foods, Keystone Food Products, Nutritional Designs and Quinlan Pretzel. The Snack Seminar, the second in a series of educational conferences tailored for individual industries offered to OU certified companies, was coordinated by Rabbis Yoel Schoenfeld and Michael Morris. Other presentations were made by Rabbi Avrohom Stone, RFR in the Metropolitan NY region, whose talk was entitled Oops! We Made a Mistake, and Menachem Lubinsky, President of Integrated Marketing, and Milton Weinstock, Executive Vice President of Grey Advertising, who focused on marketing kosher products. WHEY continued from page 6 system of checks and balances throughout the kosher industry. Although confidential issues relating to certified companies are not raised by reference to company name, the organizations work together to assure that a uniform policy is implemented. Another issue faced by the OU is that of cream sold by brokers. Since kosher inspections of brokers are not usually feasible (as brokers source cream from an unlimited number of dairies and often maintain no storage facilities), the OU was faced with the task of developing a reliable system that would evaluate cream purchased from brokers in the same manner that all other cream is evaluated. When a certified company wishes to purchase cream from a broker, the OU requires that a copy of the original bill of lading be retained for verification by our rabbinic field representative upon his visit to the certified plant. In some instances, a broker will supply the OU with a list of all cream that is expected to be sourced throughout the year, and the OU will then evaluate all the sources on the list in advance. Nevertheless, retention of bills of lading is always essential, as it is our only verification of source. It is important to note that the OU s mandate necessitates objective verification of kosher status as described above. The kosher consumer base demands that the OU serve as an objective certifier, similar to other quality or specialized certification bodies (e.g., the USDA and organic certification agencies). Similarly, as much as we strive to accommodate and go the extra mile by developing new systems to deal with the everchanging food market, the standards to which we are bound cannot be dispensed with or compromised, just as the other quality standards of the thousands of companies that we certify cannot be diluted. Although the cream program is still in its early stage, the OU feels that its responsibility to the kosher consumer is being met. We have been able to guarantee the highest of kosher standards in the products that we certify while accommodating client companies by undertaking to do the groundwork. Similarly, client companies can be assured that the sweet cream for which they are paying is indeed what they are receiving. Rabbi Andrew Gordimer SERVES AS A RABBINIC COORDINATOR FOR THE OU. WINTER

12 Fall 2000 OU Kashrut Conference in Newark, New Jersey Pictured (left to right): Rabbi Avrom Ossey at the podium, Rabbi Dovid Cohen and Mr. Chuck Meek, Fall 2000 OU Kashrut Conference in Newark, New Jersey. A major session was devoted to a better understanding of equipment and machinery found in a great many OU certified plants. Chuck Meek, Technical Director of the Tetra Pak manufacturing facility in Greenwood, Indiana, presented an in-depth seminar on the subject. Participating in the panel discussion were Rabbi Ossey and Rabbi Cohen. Members of the audience at the Tetra Pak Equipment session. ORTHODOX UNION Eleven Broadway, New York, NY NON-PROFIT ORG. U.S. POSTAGE PAID STATEN ISLAND, NY PERMIT NO. 301