Behind the Union Symbol - Spring 2015

behind theUnion Symbol

BEHIND THE UNION SYMBOL 1


SPRING 2015


Our Daily Bread: More Than The Sum of Its Calories

PG. 1THE EDITOR IN CHIEF OF BTUS

REFLECTS ON THE STAFF OF LIFE

The President’s Rabbi PG. 5

OU KOSHER CEO RABBI MENACHEM GENACK HAS A PEN PAL: BILL CLINTON

Ingredients: Protect Your Company

PG. 8UNDERSTANDING SCHEDULE A

How OU Kosher Certifies Fish Products

PG. 10 OU KOSHER’S EXPERT RELATES

TALES FROM THE DEEP

When It’s Enzyme Time, Call the OU

PG. 13KEEPING A KOSHER EYE ON ENZYMES

The OU Visit: Being Prepared, Hosting It, & Enjoying It

PG. 17LIKE THE BOY SCOUTS – BE PREPARED

In Their Words: Merry at Perry’s PG. 19OU CERTIFICATION ADDS TO DELICIOUS TASTE THAT DELIGHTS ICE CREAM LOVERS

L’Chaim OU Kosher for Passover Wine from Italy PG. 21THINKING & PACKAGING INSIDE THE BOX

Blends by Orly Take Gluten-Free Baking to New Heights PG. 23 FROM PARIS TO AUSTRALIA, ORLY LEADS THE WAY

NEW TO THE OU:

When Kosherization Is Required PG. 31A KETTLE SHOWS ITS METTLE

HIGHLIGHTS

Nongshim of South Korea PG. 27THIS COMPANY USES ITS NOODLE

Kill Cliff PG. 28A NAVY SEAL CREATES A NEW RECOVERY DRINK

Los Beans Coffee Family PG. 29 COFFEE’S GREAT! FAMILY DOES GOOD!

NEW!



Our Daily Bread: More Than The Sum of Its CaloriesBY RABBI DR. ELIYAHU SAFRAN, EDITOR-IN-CHIEF, BTUS

The restaurant was bustling. Joyous noise and laughter filled the room as waiters and waitresses bustled to and fro, bringing trays of food or

removing the empty plates of sated diners. The tables were filled with people enjoying their meals—extended families celebrating a birthday or graduation, small families sharing the evening together, friends crowding into a booth, laughing about something. Couples, some older, sharing an intimate meal by candlelight.

At one table, the conversation drifted to a meal that the group had enjoyed in the past. At another table, they discussed their plans for the following dinner even though they had yet to finish the elaborate meal on the table before them.

And everywhere you looked, there was food. Food. Food. Food.

We need food. Along with air and water, it is essential to our survival. However, unlike air and water, which we too often take for granted, our thoughts are drawn to food; we look forward to meals; we talk about food even when we’re eating.

Our eating habits are defined—and constrained—by rituals, culture and preference. We eat to live but, because we are created in God’s image, even those things that are necessary for our corporeal existence can be given greater meaning. Food is more than the stuff we eat. More than air and water, food has meaning to us. We enjoy an intimate relationship with food. From the finest meals prepared at four-star restaurants to the most modest meal found in every culture— the sandwich—food is central to our sense of who we are.

So, what are we? Physical animals who, like all beasts, must consume food to live or are we something more? The answer to our question can be found in the modest sandwich.

Whether plain or elaborate, bland or delicious, it is the cornerstone to our eating habits, always enjoyed—whether a simple peanut butter and jelly sandwich or an elaborate sandwich with “all the fixings”—but too rarely appreciated for its symbolic weight as for its taste and its calories. For a sandwich can be so much more than the sum of its parts, it can represent freedom and independence.

In other words, sometimes a sandwich is more than a sandwich.

The essence of the sandwich, the concept of placing various fillings between two pieces of bread, lies in a practice meant to reinforce a memory of slavery and hardship and, therefore, emphasize a sense of autonomy. It was the rabbinic sage Hillel who, to honor the gift God presented to the Jewish people in redeeming them from their bondage in Egypt, combined



the Passover offering with matzah, and maror (bitter herbs) at the Temple to remind himself of the blessing of redemption without losing sight of the bitterness of slavery. For Hillel, it was not enough to eat the Passover meat and matzah, both of which signify God’s miracles in releasing the Jews from slavery, and maror (bitter herbs), which serves as a reminder of those difficult times, separately; they must be eaten together so as to make sure that the happy and

sad memories are as united as the separate sandwich items.

For how could one truly appreciate freedom without slavery? And how could one possibly survive the latter without the promise and hope of the former?

Despite the noble Hillel sandwich, history assigns the honor of “inventing” the sandwich to John Montagu, the 4th Earl of Sandwich. Montagu’s purpose was significantly less noble than Hillel’s. Montagu happened upon the “sandwich” by requesting roast beef between two slices of bread so that he would be

better able to eat while continuing to play cards. Following his example, men of the upper class began to order sandwiches while gambling, and it came to symbolize games and gluttony.

The sandwich—is it a symbol of freedom and grace or gluttony and gambling?

Or both?

With the explosion of industry in Western Europe in the 19th century, along with the advent of pre-sliced bread, the sandwich’s popularity rose significantly as its simplicity and portability made it a staple in middle-class and working-class households. Soon, lands and cultures outside of Europe, including the United States, caught the “sandwich bug.” As bread—long the “staff of life” but not always so convenient or abundantly available—became a more essential part of the European and American diet, the sandwich became a quick, easy part of a meal, or even the entire meal itself.

Every culture embraced its own version, using its own type of bread and filling, usually ingredients common within that culture’s customs and traditions. In Mexico and Central America where bread takes the soft, flat and pliant form of the tortilla, the sandwich is called the burrito—with the tortilla grilled or steamed and wrapped around fillings such as beans, rice, and meat. In Southeast Asia, where flatbreads called roti or chapati accompany most meals, though they are not normally used to make what we might commonly think of as a sandwich, diners often make use of chapati to get every last bite of food by wrapping them around each morsel of the dish. If that is not a sandwich, what is?

The bánh mì is a Vietnamese sandwich made with a Vietnamese baguette and native Vietnamese ingredients like coriander, hot peppers, fish sauce, pickled carrots, meats, and tofu. Falafel, fried



balls or patties made out of chickpeas and spiced fava beans, is often served sandwiched in the “pouch” of pita bread and has become a principal food in the Middle East.

The universality of sandwiches and their significance to regional and world cultures cannot be overstated. Following its introduction in 1940, McDonald’s quickly became the most successful restaurant chain in history, all thanks to their signature sandwich, the Big Mac!

Yes, sandwiches are universal and universally enjoyed. But unlike Hillel’s sandwich, they are not always “greater than the sum of their parts.” The Torah teaches that man does not live by bread alone. It is with the wisdom of this insight we return to the significance and importance of that first “sandwich”—Hillel’s.

While perhaps not as well known or universally enjoyed as the Big Mac, with its “billions and billions” served, the Hillel sandwich is a more perfect example of how food nourishes more than our stomachs; that a sandwich is much more than its parts; is much more than mere taste and calories. The Hillel sandwich makes clear that food must also feed the soul.

As with the entire Passover Seder and meal—which is not designed solely to gather with family and enjoy one another’s company, have a satisfying meal and engage in conversation—the point of the Hillel sandwich is not merely to eat but to think and to feel as well. Hillel does not seek to deny the pleasures of eating. Far from it. Just as Judaism does not deny or turn away from physical enjoyment, neither does Hillel. However, he rebels against reducing eating, or any action, to mere physical satisfaction; to do so robs it of meaning and diminishes our understanding of God’s role in our lives and in the world.

To enjoy and appreciate the luxuries we have accumulated is our obligation, but it would be pointless and inherently disrespectful if we viewed the acquisition of luxuries as being the point of our lives. So, when we celebrate the blessings of our freedom, it would be disrespectful if we did not also make sure to honor our ancestors’ hardships in Egypt. Noting how the Jewish people won their independence from slavery is as important as, if not more important than, taking pleasure in that independence. This complex balance, this intricate idea of honoring the past and living in the present, of embracing two divergent feelings to create a single whole, is realized in the simplicity of the Hillel sandwich.

What does the Hillel sandwich teach us? That we do not need meats, cheeses, vegetables, and sauces piled high for our sandwich to be fulfilling. Quite the opposite—our sandwich is fulfilling because of the meaning it contains, not the calories.

As we see in the Hillel sandwich, food is nourishment and symbol. Similarly with the other Seder foods; the maror enlivens our taste buds but also reminds us of the bitterness of slavery. The



charoset, with its sweet texture, brings to mind the mortar our ancestors used to build the pyramids. The karpas reminds us of the season of our redemption, when the cold depths of winter gives way to the rebirth of Spring.

Or the Four Cups of wine we drink at the Seder. For millions, wine numbs and denies feelings. For Jews, on Seder night, wine teaches us the sweetness of God’s blessings, of our redemption and our freedom, of overcoming the yoke of enslavement.

The most significant part, though, is that after God has helped us overcome, after He has redeemed us, we cannot accept that redemption as an assured state.

How many times, after overeating, have we told ourselves that we would “never be hungry again.” And yet, as surely as day follows night, we hunger once more. Our feeling of being sated passes; satisfaction is precarious. So too, salvation must always be looked upon as a precarious condition, one that could be taken away at any moment.

Recognizing the powerful symbolism of the food we eat helps us keep our lives—the physical and the spiritual—in balance. By eating matzah and maror together we are reminded that God’s gift of salvation is always there, but we must remain aware of it for it to touch our lives. Without all of the proper ingredients, freedom could not possibly taste as sweet. One could not exist without the other.

RABBI DR. ELIYAHU SAFRAN HAS BEEN SERVING AS EDITOR-IN-CHIEF OF BEHIND THE UNION SYMBOL SINCE ITS INCEPTION IN 1997.

Want to manage your OU account from anywhere – at any time? Please see page 30 for more information on OU Direct…It’s The Way To Go!



The President’s RabbiBY RABBI GIL STUDENT

I first met Rabbi Menachem Genack, rabbinic administrator and chief executive officer of OU Kosher, on the momentous Inauguration Day of 2009. During our conversation in his office, Rabbi Genack could not resist showing me his Lincoln memorabilia and pointing out that President Barak Obama would be sworn into office that day on the historic Lincoln Bible. Many remarkable ideas jump out at me from this treasured encounter, which was the beginning of my ongoing student-teacher relationship with the rabbi.

First, I was surprised to learn that a rabbi of world-renowned Talmudic accomplishment, whose name carries weight in every yeshiva in the world, is an amateur historian of President Abraham Lincoln. Beginning years previously, I had studied Rabbi Genack’s essays on Talmudic law, even acquiring his short but brilliant 1969 book in memory of his father (since republished). I was expecting a rabbi whose sole focus is on the text, not one who waxes eloquently on the thoughts and behaviors of U.S. presidents.

Additionally, I learned about the importance of religious inspiration to many past presidents. Lincoln, who was very devout albeit in a non-traditional sense, summoned much of his great vision and leadership from biblical sources. His speeches are replete with biblical references. They are also full of biblical cadence and spirit, radiating the charm and confidence of the ancient text. Lincoln was foremost, but hardly alone, among presidents who utilized Scripture for guidance.

I was also informed of an ongoing project, at that time over 15 years old, in which Rabbi Genack sent biblical insights to former President Bill Clinton. Among those letters was an essay containing musings on the historical significance of Lincoln’s Bible, which Rabbi Genack discussed with me that day. At first glance, particularly to the uninitiated, this pairing of rabbi and politician seems unlikely. However, on thinking back to the Clinton years, it makes perfect sense. Those were heady times, when the Soviet Union had recently collapsed, when Middle East peace loomed temptingly close, when new technology was turbocharging the economy. We entered uncharted territory, faced a new world order, that posed difficult questions which politicians heatedly debated. More than ever, leadership required vision and wisdom. Where else do you turn for wisdom if not the foundation of Western civilization, the Bible?

The two unlikely friends, the Southern Baptist and the Orthodox rabbi, met at a fundraising event in 1992; Rabbi Genack introduced then Governor Clinton by quoting Proverbs (29:18): “Where there is no vision, the people perish.” Clinton appreciated that biblical thought and incorporated it into his speech accepting the Democratic nomination for President. After that initial encounter, President Clinton invited Rabbi Genack to prayer meetings and official



dinners. In advance of those events, Rabbi Genack prepared essays on biblical themes which he gave to the President. President Clinton enthusiastically read each essay, often replying in handwritten notes, one time even correcting a biblical reference.

Over the years, Rabbi Genack enlisted other scholars to write biblical essays for the President. This continual stream of religious insight serves as a reminder of the unique relationship in America between religion and government. While the Constitution wisely

prevents government from endorsing religion, it allows for religious ideas to influence political views. The person holding the most stressful job in the world needs guidance and strength. In the U.S., presidents often find that inspiration in the Bible. This is a country where the President is sworn in on a Bible (of his choosing). The Declaration of Independence openly speaks about inalienable rights endowed by the Creator. Religion is a powerful force of American leadership and freedom.

The essays Rabbi Genack collected are published in Letters to President Clinton: Biblical Lessons of Faith and Leadership (in which I played a small advisory role). Over 100 biblical essays by over 45 rabbis, scholars and leaders—including three Chief Rabbis, two university presidents and one U.S. Senator—offer Scriptural lessons of leadership and faith. This masterful collection of thoughts combines careful reading of the

sacred text with profound understanding of the challenges faced by leaders in the complex world in which we live.

The letters Rabbi Genack personally wrote range across a variety of topics. In one essay, he emphasizes the biblical importance of personal privacy. He quotes the rabbis of the Midrash commentary who note that the only animal ever to speak was Balaam’s donkey. Why haven’t other animals been granted this power? “If able to speak, animals would unmask our foibles, our pettiness, our inevitable failings.” Residing in the background, they see too much and would reveal private information. This message is even more timely now than when written.

Faith, the need to look for strength and guidance from Above, the belief that circumstances will improve, represents a continual theme throughout the letters. While in office, President Clinton faced many daunting challenges. Rabbi Genack sent him lessons in faith, biblical messages of sustenance. When God told Moses to challenge the powerful Pharaoh, He said “Go to Pharaoh” in language that sounds like “Come to Pharaoh.” The lesson, Rabbi Genack explains, is that “God is always standing next to us, giving us the strength to endure, and

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F O R E W O R D B Y B I L L C L I N T O N

E D I T E D B Y R A B B I M E N A C H E M G E N A C K

LETTERST O

PRESIDENTCLINTON

Biblical Lessons on Faithand Leadership



even the potential to be triumphant.”

Aside from Rabbi Genack, the most frequent contributor of letters is Rabbi Lord Jonathan Sacks, the chief rabbi, emeritus of the United Kingdom, who also wrote an impassioned preface to the book. Rabbi Sacks studied bible privately with English Prime Ministers. In these essays, he offers the public a window into his lessons for world leaders. “A leader is one who shows the people where to look—down or up, short-term or long-term, at present dangers or at ultimate destinations. That is perhaps the leader’s greatest power—to influence the mood of a nation.” After pointing to the repeated biblical directive to tell our children about our past, Rabbi Sacks writes, “Moses taught that freedom is more than a moment of political triumph. It is a constant endeavor, throughout the ages, to teach those who come after us about the battles our ancestors fought, and why.”

The sections of the book are arranged topically, including Leadership, Faith, Creation, Community, Dreams and Vision, Holidays and, significantly, Sin and Repentance. Among the challenges President Clinton faced was the impeachment trial that emerged from a personal failing. In sympathetic but honest words, Rabbi Genack teaches the importance of repentance. Everyone sins; a great man learns from his mistakes and grows through repentance. Senator Joseph Lieberman, who publicly criticized the President’s behavior at that time, wrote to the President a reflection on the significance that the biblical night always precedes day (as it says in Genesis, “and it was evening and it was morning . . . “). He profoundly explains, “To appreciate and properly evaluate the gifts of the day requires the experience of the emptiness of the night, because the night teaches us the importance of faith and courage . . . After the night comes the day, with its promise of salvation and the hope for a new and better tomorrow.”

This book is an important source of inspiration and guidance. The Bible serves as a guide to life for even—perhaps especially—those in the most trying situations. It reminds us to stop and reflect, to look beyond our own instincts, to seek insight from the ultimate source of wisdom. This book is also a historical record of the surprising spiritual influence of one prolific rabbinic scholar on the leader of the free world. After leaving office, President Clinton responded to a letter from Rabbi Genack as follows: “I think you know how much they’ve meant to me over the years, and I’m so glad you are continuing to send them.”

The Talmud tells the story of Rabbi Judah’s close friendship with Antoninus, the second century Roman Emperor. They were friends and intellectuals, inspiring and challenging each other to grow. Perhaps future generations will look back at this book and declare Rabbi Genack and President Clinton as the modern incarnation of this ancient relationship, the political leader and his rabbi.

RABBI GIL STUDENT WRITES FREQUENTLY ON JEWISH ISSUES AND RUNS TORAHMUSINGS.COM



Ingredients: Protect Your Company!

BY RABBI AKIVA TENDLER

All OU Kosher-certified companies are familiar with the ‘Schedule A’ document. This document serves as an ‘approved supplier list’ for ingredients used in a kosher product or one that shares equipment with kosher product.

However, unlike a standard ‘approved supplier list,’ the Schedule A may offer more information to permit alternative ingredients or provide further restriction on already approved ingredients. Proper reading of this document is crucial to absolving your company from the liability of using non-approved ingredients.

The Schedule A has various components: 1- the ingredient name; 2- the ingredient supplier; 3- dairy or pareve status; 4- kosher symbol requirements (“Group”); 5- specific requirements for that ingredient.

Let us explain:

1. The first component is ‘ingredient name.’ The name printed on the ingredient that your company receives must exactly match the name listed on Schedule A. Any additional letters or numerals on the product you received or on Schedule A do NOT constitute an exact match. The Schedule A listing would not permit that ingredient.

2. The ‘ingredient supplier’ must also be an exact match. Although the ingredient may be approved from one supplier, the identical ingredient may be non-kosher when coming from a different supplier.

3. The ingredient ‘pareve/dairy status’ is crucial because it informs you how an ingredient may be used. A dairy ingredient may not be used in a pareve-certified product. That means that when a product is labeled with an OU, no ingredients may contain dairy. In addition, unless approved by the OU, a dairy ingredient may not be used on equipment dedicated for pareve production, even if an allergy cleaning is performed after the dairy production.

4. ‘Kosher symbol’ requirements inform you whether or not a kosher symbol must be affixed to the packaged ingredient to be approved for receiving at your facility. A Group 3 requires the

INGREDIENT NAME INGREDIENT SUPPLIER DAIRY/PAREVE STATUS

SPECIFIC REQUIREMENT GROUP STATUS



symbol whereas a Group 1 or 2 does not. Your Schedule A also lists other group numbers, 4-6, and what they mean.

5. The ‘specific requirement’ is perhaps the most confusing part of the document and therefore will be explained further.

Example #1

This bulk cottonseed oil is approved; however the stipulation requires that the means of delivery also be approved by the OU. In general, this stipulation applies to most food grade bulk liquids and this can be discussed further with your account manager (RC) at the OU.

Example #2:

This basil leaf is approved from any source; however since the USDA permits more bugs in live produce than kosher regulatory standards, a rabbi must be present to inspect the leaves before usage.

Example #3:

This Papaya does not require a kosher symbol. However, it must have the special six-digit K-code on the certificate of analysis. Should this code be missing, the ingredient is not approved for use.

These are just a few examples of the various stipulations that are on Schedule A. Please familiarize yourself with the stipulations on your company’s Schedule A to verify that you are in compliance with all the requirements.

The details on Schedule A are as important as the ingredient name itself when it comes to protecting your company from liability. Best practices would encourage incorporation of Schedule A and its requirements into your company’s general approved supplier list. Should any questions arise over the permissibility of an ingredient, never hesitate to contact your account manager (RC) at OU Kosher headquarters.

RABBI AKIVA TENDLER SERVES AS OU KOSHER RABBINIC COORDINATOR SERVING THE OIL, TEA AND BEVERAGE INDUSTRIES. HIS ARTICLE, “ADDITIVES, COMPONENTS, INGREDIENTS, PROCESSING AIDS: KOSHER DEFINITIONS,” APPEARED IN THE FALL 2014 ISSUE OF BTUS.



A Fish Story: How OU Kosher Certifies Fish ProductsBY RABBI CHAIM GOLDBERG

Back in the old country (regardless of which country was the old country) they didn’t have all these fancy things. Surely we’ve all come across an “old-timer” with a similar commentary about the changing face of clothing styles, technology, and societal attitudes. My guess is that this type of response to the changes associated with mankind’s advances in so many areas has always been there. Imagine the first time someone came to work with buttons on his shirt instead of coins or rocks tied to the edge to keep it closed! How modern!

It wasn’t all that long ago those “typical” kosher fish products would’ve consisted of gefilte fish, smoked salmon and pickled herring. As with everyone else, the palates of kosher consumers have matured, and there is almost no commercially available fish product which isn’t available in an OU Kosher-certified form. While the primary motivation for kosher fish certification is for consumption in the United States or Israel, manufacturers of fish products from fish oil supplements, to surimi, capelin roe and tilapia skin gelatin (aside from “plain old” frozen raw fish) all wonder what it takes to become OU-certified. This

article will identify some of the typical concerns, as well as how we might address them at OU Kosher.

In order to make an OU kosher-certified fish product, one needs to start with a kosher fish. Any raw fish whose scales can be removed without ripping skin would be considered kosher, if the following can be confirmed:

• Enough skin is still intact on that fish for the OU rabbinic field representative to visually inspect it and confirm the species of the product. Skinless fish are considered kosher- sensitive (due to issues of species substitution) and will only be accepted when they are skinned under an acceptable kosher supervision at the processing plant.

• Any additives with which the fish may have been treated are kosher-approved.

• The fish was not cut in a facility that actively handles non-kosher species, or in a way cross-contamination from non-kosher species may result.

Once the fish in question is confirmed to be kosher, the individual processing plant and method need to be evaluated and confirmed that nothing that may affect the kosher status of that raw fish happens during processing. Here are some examples of potential issues:



• Equipment is also used for non-kosher fish or non-kosher ingredients (which might be an issue with smoked fish, or other cooked fish products).

• Ingredients or additives might not be kosher-approved (a frequent concern in surimi production).

• The process needs to be evaluated to make sure it is in accordance with kosher laws. (For example, cooking tuna loins with boiling water has different kosher concerns that cooking with steam.)

RABBI CHAIM GOLDBERG BEGINS HIS 13TH YEAR OF SERVICE AT OU KOSHER. HIS TALENTS CAST A WIDE NET ACROSS MANY AREAS OF KOSHER CERTIFICATION, WITH A SPECIALTY IN THE OCEAN’S KOSHER BOUNTY. IN ADDITION TO SUPERVISING MANY OU-CERTIFIED FISH MANUFACTURING ACCOUNTS, RABBI GOLDBERG HAS COMPLETED HUNDREDS OF INSPECTIONS AT MANUFACTURING PLANTS ON FIVE CONTINENTS. HE STORES HIS PASSPORT IN BROOKLYN, NY.

THE CHANGING FACE OF KOSHER FISH PRODUCTS

OU Kosher was recently contacted by an otherwise unlikely customer looking for kosher certification: RCB FISH COMPANY is a small plant in Ledbetter, KY, exporting and trading in locally caught fishes, primarily Asian carp. Dr. Lula Luu is an academic whose passion for proper nutrition, sustainability and providing economic support to local fishers and their families led her to partner with Mr. Andre Raghu to be the kind of business which benefits all parties involved.

Working closely with local, small family fishers, RCB is proud to pay more for their fish than other buyers in exchange for making better quality fish available to the end customer. Rather than just “grab the fish and run,” RCB is investing in the community to help the community-at-large better understand the wonderful bounty coming from the Tennessee and Ohio Rivers. Mr. Raghu proudly described his efforts to assist the fishers in getting fairly priced fishing equipment, to further benefit their bottom lines. For its part, the local government couldn’t be happier to have someone making a concentrated effort to relieve Asian carp, an invasive species, from local waterways. RCB saw the value in getting OU supervision to better tap markets which would be responsive to kosher supervision in their product.



GLOBALIZATION: ANCHOVIES

The affects of our global economy can’t be felt any more than in the processing of anchovies. What seems like an otherwise insignificant feeder fish that would otherwise be a cheap bait fish can be the single product of production facilities around the world looking to export to hungry consumers. OU Kosher proudly certifies producers of both industrial and consumer sized preparations of anchovy products (more than 350 different in-house and private label products) in the world’s centers of anchovy harvest.

This includes Greece (KALLONI S.A.); Portugal (Conservas Portugal Norte, Fabrica de Conservas - A Poveira S.A.); SPAIN (Conservas Crespo S.L.); Morocco (Agadir Ocean, Andrexport Sarl, Atlantic Sardine Anchovies Tantan (ASAT), Cibel S.A (Complexe Industriel et commercial Belhassan S.A), Delimar, IMA, Midav, Silver Food, Societe Nouvelle Aveiro Maroc, Unimer, Unimer Mehdia Morocco, Vanelli Maroc S.A.); Argentina (Delicias S.A.): Chile (K Y C Seafoods Ltda.); and Peru (Andina de Desarrollo Andesa S.A.C., Compania Americana de Conservas S.A.C, Conservera de Las Americas S.A., INVERSIONES PRISCO S.A.C., PEZ DE EXPORTACION SAC).

When attending industry conferences or exhibiting at shows, be sure to display signs that say:

“WE ARE PROUD TO BE AN OU KOSHER-CERTIFIED COMPANY”

Marketers and show organizers should always have the signs in their show kits.

They are sure to attract kosher buyers to your booth.

If you need more copies of the sign, we will be glad to supply them.

Just email [email protected].

CROWN PRINCE ANCHOVIES



When It’s Enzyme Time, Call on The OUBY RABBI MENACHEM ADLER

The enzyme industry and its component, the food-grade enzyme industry, are areas that have grown rapidly over the last forty to fifty years. Enzymes are currently used to create all sorts of different properties in foods, throughout food manufacturing. Examples include the starch industry, production of cheese and other dairy products, bakery products, the egg industry, juice and wine production—and we could go on and on. Enzymes have been found to do all sorts of interesting things such as liquefy solids, sweeten starch syrups, curdle milk for cheese production, act as a clarifier in juice production, de-sugar egg whites to prevent browning during drying, extract more oil during degumming in the oil industry—and, again, the list goes on and on. It can truly be said that the use of food grade enzymes is now “mainstream,” as their usage is found in all sorts of production situations, large, medium and small.

While in almost all cases these ingredients are used in small quantities, under kosher rules the OU is obligated to ensure that each and every ingredient is derived exclusively from kosher sources. The restriction against the usage of non-kosher enzymes at even small levels dates back to ancient times. The Talmud requires rabbinic supervision of cheese to ensure that rennet derived from a non-kosher animal is not used. While the sources of the catalysts may have changed (for example, the American cheese industry uses almost exclusively microbial rennets or chymosin in modern cheese production), the concepts remain the same. Most enzymes today are manufactured through a biotechnology process. That is, a company will start the grow-up of a microorganism that has the desired property. The propagation generally goes through graduated stages beginning with a small flask, moving to a seed fermenter and then to a main fermenter.

This is followed by the harvesting steps where filter aids, preservatives, other processing aids and diluents may be added. We do have some companies in the Far East that also use koji fermentation. This is a variation on the submerged fermentation process, in which the propagation takes place with the nutrients on solid trays, instead of in a liquid solution in a fermentation vessel. At all stages of production growth, it is the OU’s responsibility to ensure the kosher status of each and every ingredient, whether nutrient, antifoam or any other processing aid used. In addition, we need to ensure that the equipment used is in kosher status. That is, if the equipment had previously been used with non-kosher ingredients (or in the case of an OU pareve product, with dairy ingredients), the equipment would require kosherization (generally under the guidance of an OU rabbinic field representative) to restore it to the required status. When we talk about equipment, we are referring to fermentation vessels, recovery vessels and in the case of dried products, spray dryers or crystallization equipment.



Another important topic in food grade enzyme production is Kosher for Passover status. During Passover, there are more stringent kosher requirements and no derivatives of any of the “five grains” (wheat, barley, spelt, oats and rye) may be used. In addition, ingredients derived from the legume family (rice, corn, soybeans, etc.) are generally not acceptable. Many products manufactured with enzymes are manufactured as Kosher for Passover, and as such the enzymes used must meet Passover approval as well. The most common examples are cheese products, as well as enzymes used in grape juice or wine production. This is especially important regarding enzymes for wine/grape juice production, as wine crushes only take place once a year and wine and grape juice are highly desired products for Passover.

Still another important issue regarding Passover is corn syrups. While corn syrups are from the legume family and accordingly by definition should not be acceptable for Passover, the OU

does accept legume derivatives in the fermentation industry due to the extreme changes that happen during the fermentation—resulting with completely changed contents by the end of the fermentation process. This only applies to legume derivatives, as the stricter nature of the prohibition on the “five grains” does not allow for similar acceptance.

The most common Passover applications for corn syrups are in fermentation products such as citric acid, microbial rennet, and MSG, among others.

These corn syrups will be certified chametz-free, meaning that all ingredients, specifically the enzymes used in corn syrup manufacture, besides having the regular kosher requirements, are also kosher controlled to ensure that no derivatives of the five aforementioned grains are used.

One more area of enzymes that can be termed “natural enzymes” are enzymes such as papain (extract of papaya), ficin (extract of figs), bromelain (extract of pineapple plant) and beta amylase (steeping of barley or wheat or soy). While in this case the raw materials are non-animal and should be intrinsically kosher, kosher control is needed to ensure kosher status on ingredients on the diluents used. Some of these products are very powerful and in order to be usable, the company will need to dilute them down to the proper strength.

If the product is in a liquid form, glycerine could be used, which is kosher-sensitive as it could be animal-derived. In a dried product with a kosher pareve certification, lactose would be proscribed and a pareve dilutant such as maltodextrin would need to be used. If the product is needed for Passover, sorbitol could be a concern as it could be wheat- or even corn-derived.

It is very important that our client companies understand our requirements and that the OU understands our clients’ business objectives, as well. If we understand each other’s requirements, we will be in a more advantageous position regarding working out our clients’ needs while maintaining kosher standards, at the same time allowing our clients to service the



kosher consumer with a top-of-the-line kosher certification.

In that regard, the OU is very proud that we partner with the leading food-grade enzymes manufacturers in the world to offer first class kosher certification on enzyme products that are considered the best in quality and functionality. We currently certify over 70 food-grade enzyme companies worldwide including the world’s largest enzyme companies, as well as medium size companies and even many of the small enzyme companies. The OU is positioned to certify any enzyme product that meets the kosher requirements, whatever the size of the company.

If your kosher product requires a food grade enzyme, you can be assured that there is a very good chance that one of our OU companies has what you need in an OU certified version, and where applicable, certified as Kosher for Passover/chametz free. Even if it is not currently available as kosher according to your needs, there is a good chance that the product can be manufactured to your specifications and be kosher-certified. If you find yourself in such a situation, please contact the enzyme company and inform it that you need kosher certification on the desired product. The enzyme manufacturer can then contact its rabbinic coordinator at the OU office and discuss kosher certification for the new product.

The worldwide food grade enzyme industry continues to expand and offer new and exciting products which can help improve product quality and consistency, and hasten production time. If your product needs a food grade enzyme solution and also needs kosher certification, working with the OU will enable you to utilize leading food grade enzyme manufacturers worldwide while servicing the kosher public with the respected OU symbol.

Editor’s Note: This instructive article on kosher enzyme production appeared in the Fall 2005 issue of Behind the Union Symbol.

RABBI MENACHEM ADLER SERVES AS OU RABBINIC COORDINATOR FOR THE MAJORITY OF THE OU CERTIFIED ENZYME COMPANIES. RABBI ADLER HAS ALSO SERVED AS RC FOR OTHER OU CERTIFIED BIOTECHNOLOGY COMPANIES, AS WELL AS FOR COMPANIES IN THE EMULSIFIER, VEGETABLE OIL, DAIRY AND COFFEE CREAMER INDUSTRIES. MARRIED AND THE FATHER OF THREE CHILDREN, RABBI ADLER RESIDES IN FAR ROCKAWAY, NY.



WHEN OU WAS COMPARED WITH OTHER KOSHER SYMBOLS

www.oukosher.org || For more information please contact OU Marketing 212.613.8372

The PowerCertificationof

Amid the explosive growth of the U.S. kosher food industry in recent years, a new survey has found the OU symbol of the Orthodox Union to be consumers’ most preferred kosher certification.

> was the best known and most widely-recognized kosher certification symbol by a wide margin among Jewish and non-Jewish respondents.

> By a 3 to 1 margin, is the symbol most often found on the food purchased by respondents

> By a 2 to 1 margin, respondents named as the symbol they would select as their first choice to purchase.

> Consumers’ overall opinion of OU-certification is significantly higher than all other certification symbols.

> By a 2 to 1 margin, is the symbol that comes to mind when a respondent is asked to think of kosher certification.

> By a 4 to 1 margin, kosher observant Jews perceive OU to be “the standard” of kosher certification, and purchase OU-certified products over products with other certifications.

> Jewish and non-Jewish consumers who purchase kosher food on occasion perceive the OU symbol as standing for the safest and cleanest foods.



The OU Visit: Being Prepared, Hosting it, and Enjoying it!BY RABBI AVROHOM GORDIMER

Similar to most government inspections, OU visits are unannounced. That means that a plant does not start preparing for its OU visit at a specific time; rather, a plant is always preparing and is always prepared.

When a plant is in this state of preparedness, OU visits are smooth, and the kosher program is basically hassle-free and can actually contribute to the overall quality assurance protocol as a welcomed enhancement.

Here are some guidelines, which have proven to be crucial and of inestimable benefit in being prepared for OU plant visits and assuring they go smoothly:

• Keep a current, updated file of letters of kosher certification for all ingredients. The file can be electronic. It is recommended that each document in the file feature or correlate with plant raw material codes, and that standard operating procedure include an update to this file upon every raw material change.

• Schedule A, the OU ingredient list, should likewise be linked with standard operating procedure for raw material changes, such that every raw material change includes Schedule A clearance.

• Schedule A often features ingredients that are certified kosher only when accompanied by lot-specified letters of certification. All such ingredients should be noted, with a live file for lot-specific letters of certification that covers all current inventory of these ingredients.

• Ingredients delivered in bulk liquid form are reviewed by the OU rabbinic field representative (“RFR”) against Schedule A by consulting bills of lading and receiving logs when at the plant. Please be sure that there is always someone on hand with ready access to this documentation for review by the OU RFR.

• When review of temperature data is part of a plant’s kosher program, please be sure that there is always someone on hand with ready access to this data.

• It is absolutely critical that there be a designated (and knowledgeable!) plant contact for OU visits, as well as a backup contact. These contacts should not be clerical staff; rather, they should be managerial staff who have an intimate understanding of the plant’s operations, and who can readily get information for the RFR when they do not already know or have it.



• Internal plant formulas should correlate with Schedule A approval. In other words, verification that each formula has been cleared with and matches Schedule A should be part of standard operating procedure and should be built into the plant’s formula system. This is incredibly useful in many ways, and it enables seamless formula review by the RFR during OU visits.

• Schedule B, the list of OU-certified products, needs to correlate with the development of new products and the termination of old products. Standard operating procedure for the plant’s product system should feature OU Schedule B approval/label approval for every new product, as well as notification to the OU upon every product termination and product name/label change.

• If product labels are not arranged in a manner that enables efficient and relatively quick on-site auditing, then a current, live collection of all product labels should be organized and maintained for review by the OU RFR when visiting.

• The plant’s OU visit contact should be sure to inform the RFR upon each visit of all recent and anticipated changes in the plant, whether in terms of new ingredients, new products, new equipment, or anything else.

These procedures have been proven successful. They prevent kosher errors, enable seamless and efficient OU visits, and protect the kosher and overall integrity of a plant’s operations.

RABBI AVROHOM GORDIMER IS A RABBINIC COORDINATOR AT OU KOSHER, SPECIALIZING IN THE DAIRY INDUSTRY. HE IS ALSO A MEMBER OF THE NEW YORK BAR, AND LIVES IN MANHATTAN WITH HIS WIFE AND CHILDREN.



Merry at Perry’s: OU Certification Adds to Delicious Taste to Delight Ice Cream Lovers

Perry’s Ice Cream began in 1918 when H. Morton Perry purchased a small dairy in Akron, NY. He delivered fresh milk by horse and wagon every day until 1932 when the Akron High School asked if he could supply ice cream to their school. Excited by the prospect of growing the company during the Great Depression, Morton used a family recipe for ice cream that his mother had given him. Batches were crafted one at a time and slow cooked for an exceptionally creamy texture and taste, the same way we still make them today. As demand increased, bulk ice cream was delivered to stores and restaurants in and around Akron.

A few decades later, we had outgrown our original location and constructed a new state-of-the-art production and office facility. With a manufacturing capacity of six million gallons a year, three times greater than the original plant, we were prepared to exceed the expectations of our growing customers.

Over the years we have continued to add technology and improve our ice cream production but we remained true to our founder’s recipe. The perfect batch of Perry’s ice cream comes from fresh milk and cream, blended with the finest ingredients, packaged, and delivered by skilled people.

Today we are one of the largest ice cream manufacturing plants in New York State. With over 300 associates, we make approximately 500 different items totaling over 12 million gallons per year. Through our partnership with the Orthodox Union, all of our ice cream flavors are kosher certified, except Bubblegum.

The most challenging part of maintaining our OU program is managing the documentation. This laborious task involves obtaining copies of kosher certificates for every ingredient we use and maintaining certifications for all of our finished products. “Every time we get a new ingredient we need to make sure it’s kosher, but you can’t tell just by looking at it whether it’s kosher or not,” says Marcus Lovelace, Perry’s Senior Food Technologist. “Before we can use an ingredient in a product, even for a test, it needs to be on our Schedule A. This can be tricky; just

because an ingredient is kosher supervised does not mean it meets OU standards.”

Each year the process starts over as every ingredient certification must be updated; however, previous experience and technological advancements make continuing the OU program easier every

IN THEIR WORDS

MARCUS LOVELACE, FOOD TECHNOLOGIST FOR PERRY’S

ICE CREAM



year. Lovelace says, “This used to be far more difficult before computers when we had to use pen and paper. We have a much quicker turn-around time now than we did even five or six years ago, especially with great staff like Rabbi Heimowitz, Rabbi Coleman, and Debbie Kaufmann.”

All of the time and effort pays off for Perry’s. Maintaining our OU program provides increased marketability to both our customers and end consumers. We receive a lot of inquiries from our customers and contract manufacturing partners about our kosher status. By being OU-certified, we are able to gain more business and can continue to provide ice cream to people who follow kosher dietary law.

RABBI MICHOEL COLEMAN SERVES AS OU KOSHER RABBINIC COORDINATOR OF PERRY’S ICE CREAM.

WWW.OUKOSHER.ORG, the world’s most frequented kosher website, features OU certified companies and their products on its OU Featured Companies section. Close to 1,000 companies are already posted.

In order to be posted at no cost, please submit the following information to [email protected]:

• Name of company or brand to be featured• Jpg image in 75x120 px• Website link• 25-75 word description of your products/company

You can apply to be featured at oukosher.org/featured-company-application/



Thinking Inside the Box: L’Chaim OU Kosher for Passover Wine from Italy to be Packaged in Unique and Attractive Box, First and Only One of its Kind

Ralph Mizraji, entrepreneur and founder of L'CHAIM Kosher Wine and Vodka, has a dream. He wants his brand L'CHAIM / To Life to become the new “go to” 'kosher brand and he may be on to something. In his enthusiasm about the launch of his new boxed wine line product, Mr. Mizraji declares, “This OUP certified kosher boxed wine is the first and only one of its kind.”

Mr. Mizraji explains, “L'CHAIM branded wines begin with the master winemaker who supervises the planting of the vineyard where the soil must be enriched and nurtured with basalt and terra rosa. The vineyard is located in Italy in a topographically strategic area in which to take advantage of ideal climate conditions facing the exact direction as to receive a precise amount of sunlight. Even the

harvesting is thought through carefully so that the grapes are hand-picked with great care at first dawn to keep the clusters cool.”

Parlaying the success of the recently launched vodka category, Mr. Mizraji contracted with Southern Wine and Spirits, the largest distributor in the United States, together with the largest privately held winery in Italy, to produce OU-certified Kosher for Passover wines to enter the market.

“Needless to say, we are committed to quality and we pay attention to every detail in the process,

which we consider an art,” Mr. Mizraji said. “This old-world approach to fine wine-making is time consuming but worthy of its heritage and is why we selected the Orthodox Union as our kosher certification. It was an easy decision—the OU is recognized globally as the leading kosher authority."

Mr. Mizraji speaks of the “team” with reverence, noting that his producer and distributor partners put their teams to work on the project above all others to hit shelves in time for Passover 2015. “The OU team acted fast and made it possible to proceed at lightning speed,” Mr. Mizraji declared. “Because the OU team acted as fast as they did, we should be available on shelves in New York, New Jersey, Maryland, Massachusetts, Texas, Florida and California by first quarter of this year, in time for Passover.”

Ralph Mizraji has a knack for building brands and branding. He led the effort to create a “Kosher . . . Even if You're Not” awareness and acceptance campaign. The cross-over campaign has worked well,



he reports. “The brand has been accepted and is the envy of many that have tried and failed. OU and OUP are integral components of the campaign.”

The wine campaign will start with a special series called “To Life” for wine enthusiasts. The packaging is first class and the Italian-made product is a premium red blend of Sangiovese/Merlot and the premium white blend is a Chardonnay/Trebbiano. “You will be delighted by the remarkable tones and aroma, and OU certification guarantees a cleaner and purer Kosher for Passover product. The extraordinary rich flavor and taste is what you would expect from L'CHAIM,” Mr. Mizraji says.

According to Mr. Mizraji, the brand name is clever and the marketing and branding concept is fresh and relevant. The packaging is unique while the distributor and producer are leaders in their field. The package is a well-designed six-inch wide by nine inch high fine-quality corrugated grade box with a special top-grade flexible receptacle inside the box. The special make and quality of the flexible receptacle is designed to hold and keep oxygen and contaminants from spoiling the wine. The outward appearance of the package is also a very high quality process using UV printing techniques resulting in brilliant silver and gold colors, with the intent of the package sitting on a Sabbath or Passover Seder and holiday table.

Toward the bottom of the box there are instructions on how to use the spigot, which will pour as much or as little as one wants during one sitting. The remaining wine will stay fresh for a month as long as the box is kept in a comfortable, cool temperature. This solves the common problem of what to do with the proverbial half-poured bottle of wine at the end of the night. The three-liter box holds the same amount as four bottles and enough for 20 cups of wine, “perfect for a Seder table," Mr. Mizraji says. The consumer benefits from cost savings of not using glass, without compromising the product; “the cost savings translate to a better quality wine for less,” Mr. Mizraji declares.

Rabbi Nahum Rabinowitz, who directed the OU certification process said, “Boxed wine is an exciting first for kosher wine. These OU-certified Italian wines are sure to make waves in the kosher market." He added, “All processing was handled directly by OU supervisors to meet the highest standards of kosher."

Asked about the potential and expectations for L’Chaim, Mr. Mizraji says, “We have a ubiquitous and clever brand name and concept and we have the dream team behind the project. I see countless cups filled with our wine and the sounds of toasting “to life" and “L'CHAIM" louder and louder every day.”

The retail price is earmarked $24.99. L’CHAIM can be found at neighborhood stores, Walmart, whole foods and many other outlets. Look for coupons and promotions at stores and on the website, www.lchaimwine.com.



Blends by Orly Take Gluten-Free Baking to New HeightsBY BRACHA SCHWARTZ

Josh Borenstein was a foodie with celiac disease, starting a new job in Paris, unable to touch a bite of all that gorgeous French pastry. Then his wife, Orly Gottesman of Englewood, NJ, came to the rescue. She learned how to marry French baking techniques to gluten-free ingredients, first as an apprentice in a Parisian pastry shop and later as a student in the Cordon Bleu Culinary Arts Institute in Sydney, Australia. It was just what the doctor ordered for Josh. And the beginning of a new career for her as Orly the Baker.

Orly’s newest venture is a line of specially developed OU-certified gluten-free, dairy-free, and nut-free flours that lets home bakers achieve professional quality and taste. Locally, Blends by Orly are now on the shelves of Glatt Express and Cedar Market in Teaneck, NJ. They are also available at Seasons, West Side Market, and Food Liberation Health Market in Manhattan; Sarah’s Tent in Deal, NJ; Delicious Orchards in Ocean Township, NJ; and online at Amazon and www.blendsbyorly.com. And the list keeps growing.

Orly Gottesman was just out of college, and a new bride, when she and her husband moved to Paris. “I didn’t speak French and I didn’t have a work visa,” Orly recalled. “I started taking baking classes as an artistic outlet.” She met the owner of a patisserie who wanted to learn English and taught her to bake. She was hooked. She applied and was accepted to the Cordon Bleu in Paris, but the school would not allow her to miss classes for Jewish holidays. Shortly thereafter the couple moved to Sydney and she applied to the Cordon Bleu Patisserie Program there. They were much more accommodating about her schedule. Although unfamiliar with gluten-free baking, the chefs were happy to work with her.

In her second term at the school, she did an independent study with the Cordon Bleu’s head pastry chef on gluten-free pastry. “They gave me use of their test kitchen and each week I would develop a gluten-free version of the recipe we prepared in class,” Orly said. “I taught myself about how the flours worked together in different products. You can’t use the same flour blend for cream puffs, cakes and Danish pastry. In baked goods with gluten, the gluten helps the yeast rise and contributes elasticity and texture. That’s why most gluten-free bread is denser than its soft and airy non-gluten-free counterpart. I spent months

BLENDS BY ORLY (L - R) - TUSCANY BLEND, SYDNEY BLEND, PARIS BLEND, MANHATTAN BLEND, LONDON BLEND



developing the blends, using different flours and combinations, to compensate for the action of the gluten.”

Orly compiled a manual on gluten-free baking that was published and added into the curriculum. To get feedback on her creations, Orly held tasting parties in Sydney and Englewood. “I put notecards next to each product and asked people to let me know what they liked and what they didn’t like,” she said.

The couple’s next move was to Arizona, where Josh grew up and his family owns a chain of restaurants called Chompie’s. Orly persuaded the family to let her take over a separate section of the bakery to introduce gluten-free baked goods. “I took all their most popular breads and pastries and made them gluten-free—challah, black and white cookies, ruggelach,” she said.

This real-world experience taught her how a commercial kitchen worked. She made dozens and dozens of cookies and ruggelach at a time, and learned how to work with other cooks. Orly knew gluten free, but not the food manufacturing business. She thus turned to SCORE, a resource of the Small Business Administration that puts together retired business people with novices who need advice on how to proceed with a new idea. Edgar Gothold, who has had businesses all over the

world, gave her suggestions on how to get started and continues to consult with her today.

While Orly loves to bake, she didn’t want her own bakery, where she would be tied down and unable to travel with her husband. After researching the market, she began creating Blends by Orly. The blends are named after the different cities Gottesman has traveled to and worked in. Used as a one-to-one replacement for flour, the blends are combinations of gluten-free grains, including sorghum, millet, quinoa, coconut, and brown rice, in different proportions, plus xanthan gum to promote elasticity.

Each blend is formulated according to the type of product it will be used for: London Blend for cookies, scones, and biscuits; Tuscany Blend for pizza crusts, artisan white breads, and breadsticks; Sydney Blend for brownies, muffins, and pies; Manhattan Blend for challah, bagels, and pastries; and Paris Blend for cakes and cupcakes. The Paris blend, for example, has coconut flour to give cakes a sweet, rich taste.

The gluten-free market is growing. Mintel, a market research company, estimates that

ORLY’S MANHATTAN FLOUR BLEND



during 2013, the gluten-free market totaled $10.5 billion dollars and will reach more than $15 billion in annual sales in 2016. Mintel reports that 24 percent of Americans say that someone in their household currently eats gluten-free versions of traditional baked goods.

“People who have been diagnosed with celiac disease, an autoimmune disorder that results in damage to the small intestine when gluten is consumed, make up only one percent of the market for gluten-free goods,” said Orly. A growing number of people feel healthier on a gluten-free diet, like tennis champ Novak Djokovic who credits a gluten-free diet for improving his performance on the court. Gluten-free is becoming more available as manufacturers and retailers respond to the trend.

Grocers who have ordered Blends by Orly are very enthusiastic about the concept. “We get requests every day for gluten-free, cookies, candies, breads,” said Dani Secemski, head of operations at Glatt Express in Teaneck. “There is no other product on the market like Blends by Orly. You can use these gluten-free flours in your own recipes; the others don’t have specific blends for specific products.”

Moshe Mark, general manager and buyer at Cedar Market in Queens, NY and Teaneck, NJ, also said gluten-free products are limited and that’s why Blends by Orly is a unique line. “This is a way to make it (gluten-free) taste better, an option to enjoy food the way it’s supposed to be enjoyed.”

Ahuva Mantell, who teaches art at the Frisch Yeshiva High School in New Jersey, and has been gluten-free for two years, agreed to try a cupcake. One bite and her eyes lit up. “It’s delicious. This feels light and fluffy, like a cupcake should. If I were at a birthday party and they were giving out these cupcakes, I wouldn’t feel I was different from anybody else.”

L’via Weisinger, a specialist in baking and decorating cakes (among other things), compared the cupcake favorably to the traditional products she makes. “It’s really good; does not taste gluten-free. It’s not dense . . . it’s light . . . it’s airy. I wouldn’t know this is gluten-free if you didn’t tell me.”

Orly explained, “My main objective is to help people who can’t eat gluten feel normal. My mom used to bake special brownies for Josh using a mix. He got so sick of those brownies he stopped eating dessert after a while.” She hopes bakers will discover that products made with Blends by Orly are so good, everyone will love them.

Blends by Orly is available at kosher and independent health food stores throughout the Greater NY area, New Jersey, Maryland, Pennsylvania, Chicago, Phoenix and Oakland. Blends by Orly is also available on Amazon.com. Visit www.blendsbyorly.com to find Blends by Orly near you.



Be sure that purchasing of in-gredients conforms to those listed on Schedule A

(the ingredient list). Before ordering an ingredient that does not appear on Schedule A, please fax or email a copy of the new ingredient’s kosher documentation to the OU for prior approval.

Always apply for and obtain ap-proval of new labels, in-house or private, before placing the OU on the label.

Contact your Rabbinic Coordinator for any changes to your products and/or ingredients which may affect kosher status (e.g. installation of new equip-ment, cutting or connect-ing lines, modification of CIP procedures, changes in production sequence, etc.).

Always remember to inform your company’s Rabbinic Coordinator of any changes in personnel relevant to the kosher program so that this information can be promptly recorded in our database.

Carefully verify that Schedules A and B accurately re-flect the company’s ingredient inventory and all packaging/labels that bear the OU symbol.

Be sure that receiving personnel check all incoming deliveries against Schedule A to assure conformity with the kosher specifications and requirements of all ingredients. A column on the receiving log with the heading “Schedule A Kosher” is quite useful for this purpose.

R & D and experimental ingre-dients must also be submitted to the OU for prior approval, unless an express arrangement with your Rabbinic Coordinator stipulates otherwise. 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.

Please obtain Letters of Certification (LOCs) from the OU for your products, and carefully make sure that the LOCs exactly match product labels. These letters are extremely valuable in marketing your products. Please ensure that your distributors also

receive copies of your LOCs in order to maximize distribution to kosher clients.

Please be certain that your certified products (retail and industrial) carry the OU symbol. This will benefit your business and make your products easily identifiable as meeting kosher standards by kosher supervisors and con-sumers throughout the world.

A labeling checklist should ensure that OU symbol does not appear on products not authorized to bear the OU symbol.

If 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. You can reach him at OU Headquarters, 212.613.8372.

www.oukosher.org | [email protected]

Running Smoothly?

iS youR OU KOSHER PROGRAM

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

ensure that your kosher program is in the best possible shape.



Using Their Noodle: Nongshim of South Korea Sees Greater Market Ahead with New OU Certification

Nongshim is the Number One instant noodle and snack manufacturer in South Korea. Founded in 1965 in Seoul, the company quickly expanded

to neighboring countries throughout Asia. In 2005, Nongshim America built a state-of-the-art manufacturing facility in Rancho Cucamonga, California to better serve the ever-growing demand for Nongshim products in the United States, Canada, and Mexico.

At Nongshim, we pursue the health and happiness of our consumers under our global slogan, “Better Foods & Services for Better Life.” We are committed to realizing our vision, focusing on the most important part of the company: the consumer. Through our constant and abiding emphasis on product development and customer service, Nongshim endeavors to improve the health and lifestyles of consumers all around the world.

Our new brand, Farmer’s Heart, is a venture into the greater American marketplace with an instant twist on classic, favorite flavors. We are proud to present our first kosher product: Mushroom Alfredo Nu: Linguine under the Farmer’s Heart brand. A creamy, instant alfredo, it packages substantial flavors into a small cup. Made with classic alfredo sauce ingredients like cream, cheese, butter, garlic, mushrooms, and herbs, it is a simple, yet satisfying dish that is perfect for a light meal, easily prepared in three minutes anytime, anywhere.

Nongshim America is proud to be joining the growing kosher market. We recognize the OU Kosher symbol as a widely acknowledged and respected brand, synonymous with trust and quality for the consumer. Extensive work in equipment modification and sourcing ingredients was performed to prepare for the complexity of our kosher operations. Various rabbinical experts from the OU were brought in to consult during this process, and suppliers’ facilities were also altered to allow for kosher production, explicitly for specialty food ingredients.

With our new OU certification, we hope to better serve the community, providing our great-tasting and convenient instant noodles to a greater market. Be on the lookout for our Alfredo (OU-Dairy) and also some of our upcoming products: Classic Chicken (OU-Meat) and Minestrone (OU-Pareve) soups.

NEW TO THE OU

NONGSHIM FACILITY



A Navy Seal, Back on Dry Land, Creates Kill Cliff, Delicious OU-Certified Recovery Drink

Kill Cliff® is a full function recovery drink that ditches the sugar in favor of results. With a proven formula that includes B, C & E vitamins, enzymes, electrolytes and natural plant extracts including ginger root and ginseng root powder, Kill Cliff’s recovery drinks are the first can grabbed after a strenuous workout. Kill Cliff isn’t only about reengineering an industry with health-conscious quality drinks with clever names. Kill Cliff is the first company to be an official partner of the Navy SEAL Foundation.

Founded by former Navy SEAL Todd Ehrlich, Kill Cliff was engineered around the model of social capitalism—founding a for-profit company to benefit the altruistic goal of helping others. Being able to provide ongoing aid and support to veterans of the Naval Special Warfare community is critical to Mr. Ehrlich. It’s this community commitment that separates Kill Cliff from the pack, recognizing the dedication of our veterans around the world.

In 2015, Kill Cliff is replacing energy drinks and soda with a drink that offers actual benefits for your day-to-day challenges. Who needs sugar-saturated sports drinks or cola? The public is choosing Kill Cliff for a no-sugar, no-artificial coloring or flavors alternative with less than 20 calories and a robust flavor that doesn’t skimp on the awesome.

Kill Cliff is proudly OU-certified on all four of our flavors:

Tasty — a beautiful bounty of blood orange flavor;

Double Awesomeness — a pomegranate punch worth fighting for;

Free Fall — so glad the lemon & lime blind date worked out;

NEW Berry Legit — a roundhouse kick to the face of blackberry lemonade.

Why are these details important? Because Todd Ehrlich’s focus is to trail blaze a path that transcends the gym to reach a new global stage for refreshing, healthy choices in the food we choose. Our newly attained OU Kosher certification is a further sign to our consumers about what is important to us here at Kill Cliff and is the stamp of quality that reinforces this commitment to our customers and our team.

NEW TO THE OU

KILLER CLIFF SPORTS DRINKS (L - R): DOUBLE AWESOMENESS, BERRY LEGIT,

TASTY, AND FREE FALL



LosBeans Coffee Family – Doing Right Because It Is The Right Thing to Do

LosBeans is a wholesale coffee roaster in Vancouver, Canada. We are proud of our seed to cup approach as it enables us to be revolutionary in our approach and presentation. From growing coffee in two regions of Mexico to roasting on the West Coast, we are part of, and understand, the whole process necessary to get a great cup of coffee. From tearing down long-held conventions to building our own approach to sustainability, we grow and source coffee that aligns with our own ethics, morals and principles.

The family business is a love story spanning 150 years and five countries. Love for each other, love for great coffee and love for the land from which we borrow it. It all started with the purchase of the plantations in the late 1800’s and grew to the revival of a lost farm in recent years and the development of a great roasting facility. The family is truly in the coffee business!

Our three-pillared approach to sustainability allows us to look at the source of the coffee and ask: Does it fit with our stance on social, environmental and economic sustainability? The majority of the coffee we purchase is certified organic—and this is how we prefer it. If the social impact of adhering to this certification puts a farm in jeopardy, we consider the farmer’s livelihood to be the priority. It is our economic commitment to ensure that all partners—from seed to cup—are as financially viable as possible, while balancing their environmental and social impact.

From building schools to restoring the jungle, LosBeans continues to work in accordance with its mantra, “Doing right because it is the right thing to do.”

Our coffee products are both wholesale and retail size, from single origins to blends. We wanted to have the OU Kosher certification to make our product available to everyone; in addition, the thoughtfulness behind the certification rings true to us.

Today we also partake in development of teas under our research and development wing, Walking Tree Teas. These teas offer an innovative product of coffee cherry. Dried coffee cherry husk is processed to deliver the best taste, with additional flavors of strawberry, lemon and orange!

To find out more about us and what we do and offer, visit us at: www.losbeans.com and www.facebook.com/losbeanscoffee.

NEW TO THE OU

LOSBEANS COFFEE BEANS



Manage Your ou account...FroM anYwhere – at anY tiMe – and it’s siMpler than ever! www.OUDirect.org

Increased Efficiency

Interactive On-Line Access

Help Line

Global Ingredient

Database

Greater Customization

The OU, the world’s largest and most recognized kosher certification agency, continues to provide our clients with enhanced services – “the perks of membership”. OUDirect utilizes the latest technologies to offer immediate access to your

Kosher program and financial account information in the

most intuitive and secure online environment.

www.OUDirect.orgLog on today and experience the possibilities!

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@ www.oudirect.orgOrtHODOx UnIOn 11 Broadway, New York, NY 10004 | 212.613.8322 | www.oudirect.org

FinD lisTings OF prODUcTs cerTiFieD by The OU anD OTher parTicipaTing agencies.

• All products in the UKD meet the OU’s Kosher standards

• Search by Company Name or Product Name

View anD mainTain yOUr cOnTacT inFOrmaTiOn

• Add New Contacts

• Update Existing Contact Information

prinT yOUr OU kOsher leTTer OF cerTiFicaTiOn (lOc)

• In-House• Private Label • Customized letters

Kosher Letters are available in various formats

Financial OVerView, prinT inVOices, View accOUnT balance

DOwnlOaD FOrms anD applicaTiOns

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• Manage and/or View your Schedule A (Ingredient List)

• Manage and/or View your Schedule B (Product List)

• View and Track your Product and Ingredient submissions

DOwnlOaD OU lOgOs

Various OU Logos are available to address all your Kosher needs



A Kettle Shows its Mettle: When Kosherization is Required on EquipmentBY RABBI ELI GERSTEN

One of the most fundamental concepts in kosher supervision, aside of course from the requirement that all ingredients in a product must be kosher, is the idea that the equipment that is used to process the foods must be exclusively designated for kosher use as well. The same rules hold true for separation of dairy and pareve equipment. Furthermore, even if equipment is designated for kosher use only, if a plant has compatible equipment that is also used for non-kosher or dairy, this will raise concerns about accountability. What if one line was to malfunction? What safeguards are in place to prevent the kosher product from being produced on the non-kosher or dairy line, or to prevent the non-kosher product from being produced on the kosher equipment? Only if the equipment is truly incompatible would this concern be alleviated.

Food that is cooked in a non-kosher kettle is not kosher. For example, if soup is cooked in a kettle that previously cooked non-kosher sauce, then even if the soup is made with all kosher ingredients, the soup is now non-kosher. Furthermore, if this soup is then transferred, while it is still hot, to another kettle, the second kettle becomes non-kosher as well. Once a kettle becomes non-kosher, it can only be brought back into kosher service after it undergoes a kosherization.

This usually entails a thorough cleaning, followed by a 24-hour downtime, and then a boil out (i.e., filling the kettle with plain water and bring it to a rolling boiling so that the water boils over the sides of the kettle). Depending on the size of the equipment and its heating capacity, it can take some ingenuity or some engineering upgrades at times to ensure that boiling water reaches all parts of a given piece of equipment. For example, spray dryers are kosherized by spraying all parts of the equipment with boiling water for 20-30 minutes. To ensure that all areas are blanketed with boiling water may require installing additional spray balls.

If a non-kosher product is only put into a tank cold, and does not remain there for more than 24 hours, the tank would only need a good clean out; it would not require 24-hour downtime or a boil out. So for example, if a product is blended cold in tank A and then sent through an HTST regenerating heat exchanger and deposited cold into tank B, both tanks A and B can be thoroughly cleaned out and returned to kosher service. However, the HTST in which the product is heated would require 24-hour dormancy and then a several-minute flush of plain boiling water. For these purposes, temperatures below 110° F are considered cool, while temperatures above 120° F are considered hot. If the temperature is in the middle, (between 110° F - 120° F), depending on other



relevant factors, the rabbinic coordinator (RC) or the rabbinic field representative (RFR) would have to make the decision on how to proceed. Whenever a plant processes both kosher and non-kosher, and especially when kosherizations are required, transparency and communication between the plant and the rabbis is of the utmost importance.

RABBI ELI GERSTEN SERVES AS OU RABBINIC COORDINATOR AND RECORDER OF OU POLICY. HE IS A FREQUENT CONTRIBUTOR TO BTUS.

AN INTRODUCTION TOOU Certification and the Kosher Marketplace:

A PowerPoint Presentation Dear Friend, Thousands of companies choose OU Kosher certification. OU Kosher is recognized as the world’s largest and most respected kosher certification agency and symbol. OU Kosher certification is a clear mark of superior quality, and OU certified companies know that having the OU Kosher symbol enhances the marketability of their products worldwide. The OU Kosher symbol opens untapped channels of distribution in new markets for OU companies, thereby increasing their revenues.

The PowerPoint presentation, for which you have the attached link, can be used to educate and enlighten your colleagues about why OU certification is so important to your company. Please share it as well with your suppliers, your customers, and others with whom you do business. It will give them a better understanding of the scope and reach of OU certification, the ever growing kosher marketplace, and the OU advantage for your company’s growth and development. They will agree that OU certification is a major contributor to your company’s success.

Sincerely, Rabbi Dr. Eliyahu Safran Editor-in-Chief, BTUS

http://www.oukosher.org/marketing-presentation



OU KOSHER RABBI MENACHEM GENACK RABBINIC ADMINISTRATOR / CEO RABBI MOSHE ELEFANT EXECUTIVE RABBINIC COORDINATOR / COO DIRECTOR, NEW COMPANY DEPARTMENT

RABBI YAAKOV LUBAN EXECUTIVE RABBINIC COORDINATOR

RABBI MOSHE ZYWICA EXECUTIVE RABBINIC COORDINATOR,

DIRECTOR OF OPERATIONS

RABBI NAHUM RABINOWITZ SENIOR RABBINIC COORDINATOR

RABBI YOSEF GROSSMAN SENIOR EDUCATIONAL RABBINIC COORDINATOR

RABBI YERACHMIEL MORRISON INGREDIENT APPROVAL REGISTRY

RABBI ABRAHAM JURAVEL INGREDIENT APPROVAL REGISTRY

RABBI HOWARD KATZENSTEIN DIRECTOR, BUSINESS MANAGEMENT

HARVEY BLITZ CHAIRMAN, JOINT KASHRUT COMMISSION

RABBI KENNETH AUMAN CHAIRMAN, RABBINIC KASHRUT COMMISSION

RABBI EMANUEL HOLZER CHAIRMAN EMERITUS

ORTHODOX UNION MARTIN NACHIMSON PRESIDENT

ALLEN I. FAGIN EXEC. VICE PRESIDENT

RABBI DR. TZVI HERSH EXECUTIVE VICE

WEINREB PRESIDENT, EMERITUS

MAYER FERTIG CHIEF COMMUNICATIONS OFFICER

BEHIND THE UNION SYMBOL

RABBI DR. ELIYAHU SAFRAN EDITOR-IN-CHIEF

STEPHEN STEINER EDITOR

ATARA ARBESFELD ASSISTANT EDITOR

CARRIE BEYLUS COPY EDITOR

ESTHER BERGER LAYOUT

GET YOUR PRODUCTS FEATURED on OU Kosher’s facebook page, www.facebook.com/oukosher,

and twitter page, www.twitter.com/OUKosher

Email [email protected] a short blurb of text and an image of the product you wish to feature

on our OU Kosher social media accounts.

Documents

Behind the Union Symbol - Spring 2015