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I T D E A I C F I I Adding Vitality L T B R U E P C to Life with the A Orthodox Union

NILEVER’S CORPORATE mission—to add vitality to life—responds to 21ST century consumers. But the spirit of this mission has infused our Uentire history, starting in the late 19TH century. In the 1890s,William Heskith Lever, founder of Lever Bros, conceived the idea for Sunlight Soap—a revolutionary new product that helped popularize cleanliness and hygiene in Victorian England. Its purpose was “to make cleanliness com- monplace; to lessen work for women; to foster health and contribute to personal attractiveness, that life may be more enjoyable and rewarding for the people who use our products.” Decades before the phrase “Corporate Mission” became popular, these ideas became the heart of our business — a promise that endures. Lever’s language — and the notion of only women doing housework — have

continued on page 10 behindnion the U symbol From the Editor spring 2006 LONG WITH THE ESTABLISHED base of the kosher-observant Jewish population, the kosher mar- KASHRUT DIVISION ket continues to witness an upsurge in the public’s “kosher RABBI MENACHEM GENACK Rabbinic Administrator / CEO consciousness:”,A not only among Jews, but also among non-Jews with religious dietary restrictions RABBI MOSHE ELEFANT Executive Rabbinic Coordinator / COO such as Muslims and Seventh-Day Adventists, as Director, New Company Department well as individuals with dietary health issues (such RABBI YAAKOV LUBAN as lactose intolerance).And then there’s the rest of Executive Rabbinic Coordinator the population that regards the OU symbol as an RABBI DR. ELIYAHU SAFRAN assurance of wholesomeness and quality.The OU Senior Rabbinic Coordinator Kosher symbol has come to be as universally recognized and respected as the Vice President, Communicatons and Marketing Good Housekeeping Seal. RABBI YERACHMIEL MORRISON In a pre-Passover story extolling the ever-growing worldwide variety of RABBI ABRAHAM JURAVEL Ingredient Approval Registry kosher wines from Chilean Cabernet Sauvignon to Hungarian Tokaji, The Wall Street Journal introduces readers to the RABBI HOWARD KATZENSTEIN “special process” of producing kosher Director, Business Management supervised wine. It then states as a matter u the ou kosher symbol has of fact, “Often their labels will sport an STEPHEN J. SAVITSKY ‘O’ with a ‘U’ inside with a ‘P’ near it.This Chairman, Joint Kashrut Commission come to be as universally is the stamp of approval of the largest RABBI EMANUEL HOLZER kosher-certification body, and basically Chairman, Rabbinic Kashrut Commission recognized and respected as the means there’s no need to read the label u good further to learn that the wine is kosher for Passover.” The OU symbol instills ORTHODOX UNION housekeeping confidence. STEPHEN J. SAVITSKY This demand has led retailers like President seal Wal-Mart, Albertson’s, Publix, Ralph’s, Food 4 Less, Kroger, Safeway, Key Food, RABBI DR. TZVI HERSH WEINREB Executive Vice President Pathmark,Winco Foods, Shop ‘n Save, Shop Rite, Dominick’s, and Trader Joe’s to greatly increase the number of kosher products they stock. In the business DAVID OLIVESTONE Director, Communicatons and Marketing world, certainly, the bottom line is sales. Food companies and supermarkets that carry kosher certified products find that the telltale symbol boosts a product’s u selling power. Headlines scream the ever-growing power of the kosher market. BEHIND THE UNION SYMBOL An Associated Press story picked up by papers throughout the country earlier RABBI DR. ELIYAHU SAFRAN this year extolled, “Companies compete to get slice of booming kosher food Editor–in–Chief industry,” and “The food industry sees kosher as a symbol for higher sales.” STEPHEN STEINER Editor Indeed, when Albertson’s hired Yakov Yarmove more than three years ago, the company found a point man to navigate what might seem like an unlikely PAMELA WEIMAN Graphic Designer market for a grocery chain with stores in places like Cheyenne, Wyo, and Evanston, IL: kosher food. “There’s a kosher awakening, says Yarmove, Albert- WE WELCOME son’s corporate kosher, marketing and operations manager. Is it any wonder then YOUR COMMENTS & CONTRIBUTIONS that Albertson’s boasts kosher sections in all of its 1,750 stores? After all,“Kosher fax is on the radar now.” 212.613.0775 ConAgra’s recently publicized, “What’s in Store” survey of con- sumer shopping habits confirms that: e–mail [email protected] • Fully 95 percent of Americans say they would consider quality symbols, seals and trust marks when food shopping; • Four times as many survey respondents said they are more likely to con- sider buying foods based on trust marks today than they were a year ago,

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2 BEHIND THE UNION SYMBOL THETHE HOLEHOLE TRUTH:TRUTH: Together, Bagels & the OU Have an Unbeatable Indeed there is hardly any other food in the world Personality that has as much personality as the bagel.

(But They Must HERE IS A DEFINITE CONNECTION between New Yorkers and the Be Certified New York City bagel. New Yorkers are tough and firm on the outside but gentle and caring on the inside. A real New York City bagel too, to Be Kosher!) is hard and crispy on the outside but moist and chewy on the inside. New Yorkers are shiny and flamboyant on the outside but good old Tdown-to-earth and friendly on the inside. A real New York City bagel too, is bur- By Rabbi Yisroel Bendelstein nished and slick on the outside but mushy and snug on the inside. New Yorkers are resilient and exhibit great determination by coming back and trying again if at first they don’t succeed. A real New York City bagel too has a rub- bery texture and needs to be relentlessly chewed before swallowing. New Yorkers are the epitome of ordinary people doing extraordinary things. So too, a real New York City bagel is small, but ever so flavorful. It’s hard to imagine that so much of New York City’s personality can be encap- sulated in a bagel. But New York is not alone. Other great American cities too, such as Chicago and Boston, have etched their personalities on their bagel versions. Indeed there is hardly any other food in the world that has as much personality as the bagel.

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SPRING 2006 3 continued from previous page

Furthermore, barring baseball, apple pie the proofing will all impact on the out- The above provides a brief synopsis and Chevrolet, there is hardly anything come of the final product. It is at this of the way real bagels are to be made. more American, than the bagel.This holds point that a critical juncture is reached in There is product to be found in the mar- true in spite of the fact that the bagel the manufacture of the bagels. Most com- ket that pretends to be bagels but is really most probably originated in Poland and mercial bakeries that are primarily con- pseudo-bagels, because it is made with was brought to the shores of this country cerned about the shelf life of their prod- shortcuts by bypassing one or more of the by Eastern European Jewish immigrants uct continue processing the proofed and aforementioned steps. One case in point in the 1880’s. formed bagel dough by steaming it. The is when the dough is immediately baked As diverse as the personalities that eat old fashioned way however, which is the in the oven without either being steamed them, the different ways in which bagels hallmark of a genuine New York City or boiled first.The end product is shaped are manufactured will ultimately deter- bagel, is to deposit the proofed and like a bagel and looks like a bagel, but is mine the personality they take on. It’s formed bagel dough into a huge vat or not a bagel at all.Anyone eating this pseu- almost as if bagels are individuals and that kettle of boiling water. Although the do-bagel will immediately recognize the no two bagels are created exactly alike. boiled bagel will not stay fresh for as long difference between it and the real thing. The reason for this is that the variations as the steamed one, at least for the short This pseudo-bagel has hardly any crust, is for making bagels are virtually infinite. run the boiled bagel will be far more not at all crunchy and needs very little This is especially so after the initial bagel crispy, shiny and bouncy than the steamed jaw to chew it. In short, it hasn’t the per- dough is made with the traditional flour, version. Several neighborhood bakeries sonality of a real bagel. water, yeast, oil, conditioner and malt still employ this traditional method of I am reminded of a small neighbor- syrup and/or sugar for sweetness. boiling the bagels. hood bakery that made pseudo-jelly The dough is then divided, cut and At last, the formed, proofed, steamed donuts. Real donuts have their dough shaped. Genuine New York dough is or boiled bagel dough is ready to be fried. This neighborhood bakery had no hand rolled as opposed to machine rolled baked. Here too there are variations in capacity for frying. It then pretended to and should weigh four ounces. Needless the baking that can drastically change the make jelly donuts by taking small dinner to say, there are those that weigh much personality of the finished product. Most rolls that it had baked and coating them more and a few that weigh less.The size commercial bakeries bake the dough in with confectioner’s sugar while injecting of the bagel is critical in order to deter- either tunnel ovens or rotating rack them with jelly. In effect, this pseudo-jelly donut was really bread filled with jelly. For kosher con- sumers this is important, Many chocolate chip bagels would not be able to since bread is treated dif- ferently from cakes and be kosher certified because of the dairy bread status. donuts in Jewish law. Many kosher consumers, as mandated by Jewish mine the ratio of dough to crust.As peo- ovens. The old fashioned way, which is law, recite a benediction over food before ple’s palates are different, some prefer a again the hallmark of a genuine New York and after indulging. Different benedic- doughier bagel and others prefer a City bagel, is to place the dough on top of tions are recited depending upon the cat- crunchier variety. canvas covered wooden slabs or trays and egory of the food. Accordingly, bread has After the bagel dough is formed, it is bake it in a revolving shelf oven. Oven a different benediction than cake and pas- proofed or left in a warm place to rise. temperatures and baking times will also try. Therefore the pseudo-jelly donuts, The temperature and amount of time of alter the personality of the end product. that are really bread, need to have recited

4 BEHIND THE UNION SYMBOL meal, which is in violation of pareve certified cheddar or asiago flavor kosher law,the bread must be instead of real cheese. pareve. Pesto, or Italian sauce flavored bagels, It has been rumored are another popular variety that present a that there is one personal- challenge to kosher certification. This is ity trait that all bagels have because real pesto, according to the orig- — that they are all kosher. inal Italian recipe that claims its roots This misconception stems from the city of Genoa, calls for the addi- from the fact that historically tion of cheese as an ingredient. Once Jewish immigrants introduced again then, this would result in a dairy bagels to New York’s Lower East bagel, which is precluded from kosher Side. However, nothing could be fur- certification. There are however, vegan ther from the truth; it must be stated versions of the pesto recipe that are unambiguously that not all bagels are kosher pareve certified.These can be used kosher. In order for bagels to have a kosher instead to make the pesto bagel. Since The reasons personality, they must be certified by a most pesto is dairy,purchasing and receiv- reputable kosher agency. ing must remain vigilant to make sure why bagels are The reasons why bagels are not that the pesto being used in the bagel is inherently kosher and must require checked at all times so that it matches its not inherently kosher supervision are many. First and kosher pareve approved status. foremost, there are several ingredients that Chocolate chip bagels have also kosher and must can potentially be not kosher, including recently gained celebrity status. Here too oils and shortenings, dough condition- since the preponderance of chocolate require kosher ers/improvers, flavors, emulsifiers, chips are dairy, many chocolate chip enzymes and certain yeast, raisins, spices bagels would not be able to be kosher supervision and sweeteners. certified because of the dairy bread status. Additionally, bagels are categorized as Notwithstanding, there are plenty of are many. bread as far as kosher dietary law is con- chocolate chips that are acceptable as cerned. Therefore, they cannot be certi- kosher pareve.Any of these can be used in fied kosher if they contain any dairy order to make a kosher certified choco- ingredients, as this would constitute dairy late chip bagel. Once again, purchasing and over them the bread benediction as bread. There are many popular flavored receiving must always remain alert to the opposed to the cake benediction.Another bagels that are dairy and as such, cannot proper pareve status of the chocolate chips. important distinction between bread and be certified kosher. Among them are One more area that needs to be care- cake as it relates to kosher dietary law, is cheddar and asiago bagels that contain fully monitored, especially when it comes that cakes can be kosher certified even real cheddar and asiago cheese respective- to bagels, is the yoshan status for some when they contain dairy ingredients. In ly.Although there exist kosher acceptable bagel products. Kosher dietary law makes stark contrast, bread cannot be certified varieties of cheddar and asiago cheese, the certain provisions for the consumption of kosher if it contains dairy ingredients.This existence of these dairy ingredients dis- products that contain flour from wheat, is because that bread, as a main food staple, qualifies these flavored bagels from barley, oats, rye, and/or spelt. An elevated can readily find itself available for either a becoming kosher certified.The only way level of kosher that falls into this catego- dairy or meat meal.As a necessary precau- a cheddar and asiago bagel can become ry is called “yoshan.”The word in Hebrew tion to avoid eating dairy bread at a meat kosher, is if they use an imitation kosher means “old.” This was adopted from a continued on page 9

SPRING 2006 5 OU COMPANIES SPEAK NOBODY DOESN’T LIKE SARA LEE – Especially With the OU Symbol

ARA LEE IS PROUD of its association with the In 1935, Charlie Lubin and his brother-in-law bought a Orthodox Union and has displayed the OU symbol small chain of bakeries in Chicago. Fifteen years later, Charlie since the 1980’s. OU certification is highly regard- went out on his own and named his first product — a line of ed by food companies throughout the world cheesecakes — after his daughter, Sara Lee. Charlie later devel- because of the OU’s stringent guidelines and mass oped a process for freezing baked goods that retained product Sappeal. Sara Lee bagels are water-boiled and baked in our facil- quality, thereby enabling him to mass distribute his product ities in Sioux City, NB;Arlington,TX;Vernon, CA; Greenville, across the country. His company was purchased in 1956 by SC; and Kent,WA. Sara Lee plant personnel and corporate staff Consolidated Foods, where Charlie continued to serve as a work closely with the RFRs and OU headquarters staff, partic- senior executive for many years. In 1985, Consolidated Foods ularly Rabbi Dovid Rockove, our rabbinic coordinator, to changed its name to Sara Lee Corporation. Sara Lee has oper- ensure that nothing jeopardizes OU certification. ations in 58 countries, branded products in nearly 200 nations, and 137,000 employees worldwide. Sara Lee expanded to baked goods in the early 1990’s when it purchased International Baking Company, expanding its baked goods line to include bagels, buns, rolls, breakfast breads, English muffins and other prod- ucts.All of Sara Lee’s baked goods are prepared in a fresh, home- styletradition using only the finest ingredients. All Sara Lee products that are kosher will have the OU symbol on the packaging. Sara Lee Corporation’s lead- ing brand names are household words around the globe. These preeminent brands are built on consumer needs and expecta- tions, offering exceptional quality and value. Our mission is simple – to These preeminent brands are built on simply delight you… every day. consumer needs and expectations, Rabbi David Rockove offering exceptional quality and value. serves as Orthodox Union rabbinic coordinator for Sara Lee Corporation.

6 BEHIND THE UNION SYMBOL JUST BAGELS: CRUNCHY ON THE OUTSIDE, CHEWY ON THE INSIDE: What Do You Expect from a Product from the Bronx?

UST BAGELS STARTED as a small retail and wholesale sanitation standards, and a formal food safety program bagel store in 1992. Today, the company occupies a (HACCP). 44,000-square-foot facility in the Hunts Point section of Of great importance to the success of Just Bagels is its OU the Bronx, NY, running 24 hours a day, seven days a certification. “Just Bagels benefits enormously from its rela- week, offering an extensive line of fresh, frozen, and par- tionship with OU. We have gained many new customers Jbaked products. specifically because of our OU certification,” declared Mr. Since its beginning, owners Charles Contreras, Cliff Nordquist. “The OU, which is the most widely recognized Nordquist, and James O’Connell have continually reinvested in certification, has helped us penetrate the kosher market. We their business in an effort to produce the best water bagels for enjoy a great relationship with everyone at the Orthodox their customers. Indeed, a glance at the customer list reveals Union, especially with our RFR, Rabbi Sholom Lifchetz, who some of the top establishments in New York City:The Waldorf- is always most helpful. Rabbi David Bistricer our rabbinic Astoria, Dean & Deluca, the Marriott Marquis, Citarella, coordinator, is always responsive to our needs regarding ingre- Grace’s Market, Starbucks, and countless others. No customer is dients and sources.” too large or too small for Just Bagels. The company currently For Just Bagels samples, contact Mr. Nordquist at services many classes of trade, including hotels, restaurants, retail 718.328.9700 or check out the company website at stores, schools and the airline/cruise industry. Just Bagels also www.justbagels.com. offers a private label/co-packing facility for its larger customers. It’s no surprise that Just Bagels continues to grow steadily, Rabbi David Bistricer thanks to its superior products.The compa- serves as Orthodox Union rabbinic coordinator for Just Bagels. ny recently expanded its distribution net- work and now services more than 40 states. According to Cliff Nordquist,“A good part of our success is due to the fact that although we’ve grown significantly, we still make bagels like a small bagel shop. Our old-fashioned baking techniques produce a real ‘New York water bagel’ — crunchy on the outside, yet, chewy on the inside.That’s what you’ll get from Just Bagels.” Mr. Nordquist adds,“You really have to try our bagels, and we promise, you will not settle for anything else!” Just Bagels contain no oils, fats, cho- lesterol, or preserva- tives. The firm’s mod- ern facilities are operat- ed in a professional manner with emphasis on adherence to good manufacturing prac- tices (GMP), superior

SPRING 2006 7 OU COMPANIES SPEAK S O UND THE BELL FOR BELL’S BIALYS (& BAGELS)

BOUT 50 YEARS AGO, Warren Bell’s father started straight into the oven.The best thing about a bialy is that it is making bialys (which take their name from the low in calories as well. Polish city, Bialystok) in basements in the Recently Bell acquired the Ace Brooklyn Bagel Company, Borough Park section of Brooklyn, NY. Since which expanded our bagel business greatly. Because we have that time, Warren has built the family business the best bialy in town, we are working on having the best bagel into a global supplier of bagels and bialys. as well. AGiven today’s new machinery, anyone can make a bagel, but Warren Bell has worked with Brooklyn Chamber of no one can make a bialy like us. Unlike bagels, bialys are not Commerce and Brooklyn Goes Global programs, which have glazed.These days many companies use freeze dried onions; we been a great help to him. He has received many prestigious only use fresh onions, which makes our bialys so unique. awards, among them the (Brooklyn) Borough President’s Mom We manufacture our bialy by mixing the dough and allow- & Pop Small Business Award, Small Business Administration’s ing it to rise.The ball is shaped by hand, dabbed with the onion Exporter of the Year, and The Entrepreneur of the Year.Warren mixture and put onto a conveyor, then baked in the oven at 700 has also been featured in many magazine articles as well as in degrees. It takes about five to five-and-a-half minutes to get that the news and on television. He puts his heart into his business perfect brown color. We bake about 2,000 dozen bialys a day, and is always looking for new products and ideas to please his selling them to food service companies and supermarkets all customers. along the East Coast.We also make and ship about 5,000-dozen “Dealing with the Orthodox Union has been a wonderful bagels a day, shipping them to France and Japan among other experience,”Warren says.“The OU is an extremely profession- places. We sell about 12 al organization and has different flavors to Japan. always been a tremendous People always ask us help to me. It is always the difference between a available when I have a bagel and a bialy. A bagel question or concern, and contains malt which con- recommends companies verts to sugar; there is where we can buy our more flour relative to ingredients. Most of all, water in a bagel, which the OU treats us with gives it more density. utmost respect.” There is no sugar in a bialy and it has the grated Rabbi Dovid fresh onions on top for Rockove flavor. Bagels are boiled serves as Orthodox Union rabbinic coordinator for before baking; bialys go Bagels by Bell. “The OU is always available when I have a question or concern, and recommends companies where we can buy our ingredients.” –Warren Bell

8 BEHIND THE UNION SYMBOL HOLE TRUTH continued from PAGE 5

provision that kosher law makes to only this desired effect, it is necessary to pro- consume any of the aforementioned five vide high gluten flour as an essential grains that were harvested before the sec- ingredient component in the recipe.This Rabbi Yisroel ond day of Passover. Hence, any of these is because high gluten flour has greater Bendelstein five grains harvested before the second day elasticity and thereby provides for a much was educated at the Yeshiva of Passover are branded as ‘yoshan’ or “old” more chewy bagel. However, most high Chofetz Chaim in Forest Hills, NY. He then attended Yeshiva since they originate from an old harvest, gluten flour is derived from spring wheat University in New York City, chodash and those that are harvested afterwards are and is thus considered . It turns out where he received his rabbinic branded as “chadash” or “new” since they that the high gluten spring wheat flour, ordination and a bachelor’s come from a more recent harvest. which is superior for the bagel, is inferior degree in chemistry. Following This year, the second day of Passover for some kosher consumers who would his undergraduate studies, Rabbi was April 14. It follows then that any of only eat yoshen. Purchasing and receiving Bendelstein completed a three- the five aforementioned grains harvested at the few bagel companies that have year post-graduate higher Jewish before April 14 are yoshan, as opposed to kosher certified yoshen bagels must learning program as a member those harvested after April 14 which are take great care to ensure that they use of the Yeshiva University Gruss only marked kosher certified Kollel Elyon. Rabbi Bendelstein yoshen flour to make these has been involved in a variety of products. Jewish communal activities for over 20 years. These have includ- A bagel must earn the So as we have seen, the ed coordinating and directing notion that all bagels are adult educational religious class- right to have a kosher kosher is a myth.A bagel must es; serving as chaplain in a naval earn the right to have a kosher base, hospital and nursing home; personality and especially personality and especially teaching Hebrew studies and an kosher personality. The high level math (including calcu- an kosher personality. OU is very proud to kosher lus) at the Rambam Mesivta certify several prominent and High School in Lawrence, NY; highly celebrated brand name bagels and supervising all aspects of considered chadash until the second day of whose packaging bears the symbol. kosher, including many Passover Passover in the year 2007, at which time These include: Lender’s,Thomas’, Harlan’s, productions, as a Rabbinic Field they too will be considered yoshan. Einstein’s, Fleischer’s, Sara Lee, Bakery Representative for a number of large companies on behalf of the Translated into practical terms, this gener- Counter, Dakota, Cobblestone Mill, Bell, Orthodox Union. Rabbi Cottage, Pepperidge Farm, Dunkin Donuts, ally means that all winter grown grain Bendelstein became a Rabbinic meets the superior kosher status of Brueggar’s, Petrofsky’s, Bubba’s, Lilly’s, Coordinator for the Orthodox yoshan, since it was harvested in the win- Palagonia, Just Bagels, Bagelmania, Arnie’s, Union in 2000 for many OU- ter season before April 14. In contrast, Neri’s, and Cuisine De France among oth- certified commercial bakeries. spring grown grain is generally consid- ers. Our offices are ready,willing and able He has contributed to the pages ered to be of the inferior kosher chadash to assist bagel manufacturers in expand- of this publication as well as to status, since these were harvested after ing their kosher market by adding the Jewish Action, the OU magazine. April 14. world’s premier kosher emblem to He lives with his wife and chil- Many bagels, as evidenced by the enhance their products’ personalities. dren in the Flatbush section of classic New York City bagel, take great Taken together, bagels and kosher Brooklyn, NY. where he often pride in allowing for a supremely blissful certification make a personality that lectures about kosher and acts as Torah reader for Congregation chewing experience. In order to create can’t be beat. Pri Eitz Chaim.

SPRING 2006 9 TOP LEFT - First Hellmann's Factory in Astoria, Queens, circa 1915

TOP RIGHT - Portrait of Richard Hellmann, circa 1905

BOTTOM - First official company headquarters for Hellmann's, located on the Lower East Side in NYC, circa 1914

UNILEVER ccntinued from cover

become outdated. But, at Unilever, his provide enjoyment and cut the time peo- promise to help people get more out of ple spend on household chores and tak- life endures. ing care of their homes, clothes and Through three centuries, Unilever’s themselves. success has been influenced by the major Unilever is the biggest company events of the day—economic booms, many do not know, but everyone knows depressions, world wars, changing con- our brands. Each day, around the world, sumer lifestyles and advances in technol- consumers make 150 million decisions to ogy,to name a few.Throughout, Unilever purchase Unilever products. In the has created products that respond to the United States these brands include recog- times—products that improve nutrition, nized names such as: Axe, “all,” Ben & people’s lives are changing fast Unilever keeps up with the pace of change by continuously developing new products, improving our brands and promoting better, more efficient ways of working.

10 BEHIND THE UNION SYMBOL Jerry’s, Bertolli, Breyers, Caress, Country In today’s marketplace, the OU sym- porate communications and supplier Crock, Degree, Dove personal care prod- bol is recognized by kosher observant and diversity. ucts, Hellmann’s, Lipton, Knorr, Popsicle, non-kosher consumers alike. The OU In addition to Hellmann’s, other Promise, Q-Tips, Skippy, Slim-Fast, symbol is not only a confirmation of Unilever OU certified brands include Snuggle, Suave and Vaseline. meeting the requirements of religious Best Foods, Bertolli, Brummel & Brown, As one of the world’s largest con- dietary restrictions but also indicates the Country Crock, Filberts, Imperial, I Can’t sumer products companies, Unilever rec- product is high quality. As stated, Believe It’s Not Butter, Lipton Tea, ognizes that consumers are inviting us Unilever’s mission is to “add vitality to Promise, Shedd’s Spread, Skippy, Slimfast into their homes and into their lives life” and the OU symbol helps Unilever and Wish-Bone. Hellmann’s, Best Foods, when they choose our brands. It’s a priv- deliver the brand promise to its customers Lipton, Skippy and Slimfast are also sold ilege we do not take lightly. and consumers — a promise for today internationally bearing the OU symbol. People’s lives are changing fast. and tomorrow. More than ever, our brands are help- Unilever keeps up with the pace of Our work in diversity is not a pro- ing people feel good, look good, and get change by continuously developing new gram or an initiative, but rather a strategic more out of life — just as Lord William products, improving our brands and pro- asset that provides value across our busi- Lever had envisioned more than 100 moting better, more efficient ways of ness. Our diverse employee base and their years ago. working. We draw on our key strengths: backgrounds help to generate new and strong roots in local markets and first- creative ideas — enabling us as a compa- Rabbi Yoel Schonfeld hand knowledge of the local culture. ny to better understand the hearts and serves as Orthodox Union rabbinic coordinator for Unilever. Unilever and the Hellmann’s brand minds of our diverse consumer base. are proud to be associated with the Most recently, Unilever’s North world’s most recognized kosher symbol. American Foods business ranked in  The Hellmann’s brand and the Orthodox DiversityInc’s “Top 50 Companies for OU Policy Review 1 Union have a long-standing relationship Diversity 2005” list. A total of 203 com- New ingredients, or new raw that dates back to its earlier days with Best panies competed in the survey, which is Foods, which acquired the business from based on 230 detailed questions analyzing material sources, require pre- the Hellmann family in 1932. human capital, CEO commitment, cor- approval by the OU’s INGREDIENTS APPROVAL REGISTRY. Please be sure to RABBI YOEL SCHONFELD forward your requests in a timely manner so a LETTER OF

RABBI YOEL SCHONFELD has been a mem- APPROVAL may be issued ber of the Orthodox Union staff since 1984, and begin- within a proper timeframe. ning in 1991 in the Kosher Department, where he now serves as Rabbinic Coordinator and Group Leader for oil and related industries, including margarine and  OU Policy Review 2 emulsifiers. In addition, Rabbi Schonfeld serves as Assistant Companies are reminded Rabbi of one of the Orthodox Union’s largest congre- to schedule special gations, the Young Israel of Kew Gardens Hills in Queens, NY. Previously, he served as spiritual leader of productions or required Congregation Beth Yehuda in Staten Island,NY and as kosherizations with the OU the leader of an outreach congregation (for non-affiliat- ed Jews) in Twin Rivers, NJ. a minimum of one week in Rabbi Schonfeld received ordination from the world-renowned Rabbi Schneur Kotler at Beth Medrash Govoha in Lakewood, NJ. He also studied at advance. Ample notice will Yeshivat Kerem B’Yavneh in Israel. His background includes travel to the allow the OU RFR to properly Soviet Union in the early 1980’s to bring spiritual hope to “Refuseniks,” who at that time were not permitted to emigrate to freedom. coordinate his schedule, and Rabbi Schonfeld and his wife, Peri, reside in Kew Gardens Hills.They have provide optimal service. eight children and seven grandchildren.

SPRING 2006 11 >>> BUILDING ON A GREAT RELATIONSHIP: DEAN FOODS NORTHEAST DISCOVERS THE JOYS OF CONSOLIDATION The company describes itself as proud to be in the business of enhancing and enriching the lives of its consumers.The fact that the OU shares these noble goals explains the Dean Foods Northeast Region and the OU’s consummate connection. By Bayla Sheva Brenner

HE OPPORTUNITY FOR enhancing and enriching the lives of its marketing group that “this was a good positive change—in life, consumers. The fact that the OU shares way to go.” and at the plant—usually these noble goals explains the Dean Ms. Gombas invited Rabbi Avram makes itself evident when Foods Northeast region and the OU’s Ossey, the RC, and Rabbi Stone to meet necessity knocks. When consummate connection. with the company’s sales and marketing Tthe time came to start reprinting product The idea to consolidate surfaced sev- vice presidents, as well as the director of labels, due to the Food and Drug eral times during the OU’s longstanding purchasing, to communicate the advan- Administration’s requirement to begin history with a number of prominent dairy tages of consolidating under OU kosher listing the presence of trans-fat and aller- plants in the region (some of which were certification. Equipped with a detailed gens on the ingredient panel, Dean Foods previously part of independent compa- power point presentation, the OU rabbis seized the moment to include the OU nies that later joined Dean Foods), spelled out the benefits of bringing all the symbol on all its Northeast Region labels. including Tuscan Dairy Farms, Meadow plants under OU supervision. “They needed the flexibility to produce Brook Dairy, Swiss Premium and “Consolidation centralizes the their labels in the other Dean Foods Fairmont Products. Based on the OU’s process and procedures,” says Rabbi plants that were (at the time) not under solid track record within the plants and Stone, “with the advantage of one set of OU supervision,” says Rabbi Avroham the need for increased uniformity in rules for all facilities.” Rabbis Stone and Stone, RFR for the New Jersey/Penn- labeling and production, this was clearly Ossey spoke of the efficiency gained in sylvania region. an idea whose time had come. standing united, under the OU umbrel- Dean Foods, one of the top ten “Early in 2005, we were in the posi- la with one kosher agency, one rab- largest food and beverage companies in tion where we needed to start moving binic coordinator, one certification America, serves as the country’s pri- production from one facility to another,” renewal date, one set of packaging, mary processor and distributor of milk says Kathy Gombas, Regional Director, and one overall private label fee and other dairy products. As the only Northeast, Quality Assurance, Dean structure. After much consideration, fluid dairy processor of national scope, Foods. “We realized that one of the Dean decided to consolidate. selling more than 50 familiar local and obstacles was inconsistent kosher certifi- regional brands, plus an array of private cations and needed to consider whether SURPRISING SAVINGS labels, Dean Dairy Group’s customers or not we should have all of the facilities AND WELCOMED GAINS can find its products virtually anywhere certified under the OU.” She took the Ms. Gombas admits that although in the country. The company describes first step to implementing the consequen- she anticipated that the commitment itself as proud to be in the business of tial change—convincing the sales and to consolidate would generate a

12 BEHIND THE UNION SYMBOL greater expense to the company, she was ture; having a direct connection to lead- pleasantly surprised by the actual out- ing supermarket chains, with selling come. “Some of the facilities saw signifi- potential for the Passover season the com- cant savings,” she says, “especially during pany would not otherwise have had; and Passover. It turned out to be a win/win access to the OU’s publicity arm, featur- situation.” ing press releases, OU publications, According to Donna Theroux, media, and the oukosher.org website. Regional Labeling Specialist for Dean, As in all of life’s successful endeavors, opting to go with the OU for all of the a good relationship is everything and the products would result in substantial sav- Dean Foods/OU link fulfills that require- “You may as well go for the one that is ings on the cost of labels. “Rather than ment. “I love dealing with the OU,” says going to help your plant become as having five kosher symbols, we now have Eric Bayer, Plant Manager of Garelick kosher as possible. The OU has become one,” says Ms.Theroux.“Being a compa- Farms, NJ. “They are so willing to work the kosher symbol of the Dean Foods ny that has multiple plants, having one with us. The rabbis understand how the Northeast region.” kosher symbol makes it much easier over- business and production work. Rabbi Now that all 15 plants have enlisted all from a labeling perspective. It allows us Stone asked me questions I was surprised the OU’s supervision, they are establish- to move products and labels to other to hear a rabbi ask. He studied the dairy ing solid working relationships with the facilities in a crunch. We knew the OU process; he went over our blueprints, rabbis. “Much was achieved by this con- was the universally recognized symbol. checked everything out, and understood solidation,” says Rabbi Stone. “The mar- That was the most important factor.” it.” Denise Cavanaugh, Quality Control keting advantages, cost savings, portability The recognition factor was felt Manager at Shenandoah’s Pride, echoes of labels, all of these accomplishments, I instantly. “Our customers were very Bayer’s positive sentiments. “When we believe, will not be lost on the decision happy that we went with the OU certifi- call with a question, they get back to us makers in similar organizations.” cation,”says Ms. Gombas.“We cover mar- immediately,” she says. “If one has never Dean Foods Northeast marks its first kets in the New England area, into New dealt with kosher (production) before, anniversary operating all of its region’s 15 York City, New York State, Massachusetts they will lead you step-by-step in the cer- dairy plants under OU supervision. and New Jersey; where there is a strong tification process, as well as (instructing as “We’re getting kudos from our cus- OU presence (throughout).” She says her to) what one needs to do if there’s a tomers,” says Ms. Gombas. “We’ve con- customers realize the OU means quality change in products, or ingredients.” tacted (them) to sign the private label and that gives the company a definite Unity under the OU symbol has also agreement and they have acknowledged advantage. improved the communication between that they are very happy that we are going With all its plants on board Dean Foods’ plants. In addition to the with the OU. It’s obvious it was a good OU, Dean Foods Northeast enjoys monthly conference calls between the decision.” pivotal gains including: having facilities and region quality assurance the OU, on a one-time basis, management, an additional call to the electronically register its OU for the rabbinic administration’s Bayla Sheva Brenner products with the state of invaluable feedback promptly solves any is Senior Writer in the OU Communications New York (a part of the difficulty.“The company is able to address and Marketing Department. New York State Kosher questions that come up system-wide as Law); renewing its opposed to just on a plant-to-plant basis,” Rabbi Gad Buchbinder kosher certificate as says Rabbi Stone. “They now have a serves as Orthodox Union rabbinic needed; becoming common policy.” coordinator for Dean Foods Northeast. part of and having This common policy affords the access to the OU’s company a clearly defined program and Rabbi Avraham Ossey, UBD (Universal Data- expectations, thereby enhancing Dean New Companies Rabbinic Coordinator, base of Kosher prod- Foods’ production quality and image. processes all applications for additional ucts); having one pri- “The OU encompasses all the kosher Dean Foods Northeast plants applying vate label fee struc- rules,” says Mr. Bayer of Garelick Farms.. for OU certification.

SPRING 2006 13 By Andrea Baumgartner

IN 1867, Franz-Xaver Dettling established a trading company in Brunnen, Switzerland specializing in Italian wines and operating a distilling plant for mountain cherries from Central Switzerland. Dettling’s business quickly became successful.

In 1909 Franz-Xaver’s son, Arnold, took over the company,and it was renamed to include his name. In the 1930s — an economically diffi- cult period in Switzerland — the company was managed by Arnold Dettling’s son, also named Arnold.Thanks to his business acumen the com- pany survived World War II and was again suc- cessful after the war. Beginning in 1978, the company was creatively managed by another Franz-Xaver Dettling, the great-grandson of the founder.

14 BEHIND THE UNION SYMBOL An RFR’s Notes on single litre of Kirsch. The cherry brandies ripen in 50 litre demijohns or Dettling in different types of wooden vats. Seasonal variations in temperature give Kirsch the distillation an exclusive taste. By Rabbi Pinchas Padwa By focusing on cherries, Dettling In Switzerland it is inconceivable to cele- OU certification acquired a unique knowledge of Kirsch brate a joyous occasion without a glass in all its variations. A personal relation- of kirsch – cherry brandy. For tourists, it helps to enlarge ship with cherry farmers and selection of is compulsory to take home postcards of the fruit, combined with intuition and the Alps, a package of Swiss cheese and ... Dettling Kirsch’s the knowledge of distillation, are as a bottle of kirsch (German for “cherry”). important to the manufacturing process For many years it was a given that premium as is carefully monitoring fermentation. kirsch is kosher with no restrictions and Whenever you pour Dettling Kirsch, this without any supervision. Then research turned up numerous kosher concerns, attention to detail becomes obvious. position in the most notably fermentation yeasts deriv- Kirsh goes back to the beginnings ing from wine or other non-kosher international of the firm in 1867 when Franz-Xaver sources originating from the distillation discovered that the black cherries kettles and bottling equipment which market and sets grown in central Switzerland produce a could be shared with non-kosher alcohols. highly aromatic brandy when distilled Dettling, which has always been one the highest gently. Today, the careful selection of of the leaders of quality kirsch produc- ripe cherries and the skilled art of dis- ers, was quick to recognize the growing standards for tillation make Dettling one of Europe’s demand for kosher supervised kirsch and leading producers of Kirsch—and the was the first and currently the only Swiss our product only one that is OU certified. company to seek certification and to OU certification helps to enlarge proudly display the OU symbol. Visiting and inspecting the Dettling line. Dettling Kirsch’s premium position in plant in Brunnen is always a pleasure. the international market and sets the Employees greet OU RFR’s heartily and Since 1991, Arnold Dettling AG highest standards for our product line. show them the fermentation of the pres- has been connected to Underberg AG, Consumers know that the OU means ent year’s cherry crop or the distillation a family-owned company producing quality and search out products bearing of a special black cherry liquor to a very and distributing famous brands in the the OU symbol. Therefore, it is an high class kirsch. beverage industry. The core of important priority for our Kirsch to During the short cherry season, Dettling’s business is Kirsch, a well feature OU on the label. things are quite hectic, since the cherries known Swiss liqueur, and the winner of Dettling products can be found in have to be fully ripe — but not over ripe. many awards both in Switzerland and quality liquor stores in most major They work almost around the clock at abroad. American cities. the plant, tripling the staff; most of the Kirsch is a cherry brandy, in other With an increasingly high level of year things are very calm with only a handful of employees monitoring the words, a distillate made from cherries. quality combined with a spirit of inno- fermentation process with precision and Usually fruit distillers produce distillates vation, Arnold Dettling AG proves know-how. from all kinds of fruits, including again and again that it is a premium Here are a few words of consolation apples, pears, apricots and cherries; player in the Swiss cherry distiller to those who prefer oak cask matured Dettling, however, only distils cherries, industry. Being OU Kosher is an drinks and have been turned off by which distinguishes it from the other important component of this success. scotch whiskeys. Dettling has invested a companies.The advantage is that the dis- great deal of effort in acquiring kosher tillation pots are not absorbing flavors oak casks for the creation of a new, light from other fruits, resulting in pure cher- Andrea Baumgartner brown matured kirsch, which the patriotic Swiss claim can compete with the best ry brandy produced by Dettling. is Senior Product Manager for Scotch. And of course, it will be OU Kosher. Because of this cherry exclusivity, Arnold Dettling AG Dettling’s slogan is “Exclusively Kirsch.” L’Chayim! Only exquisite and ripe cherries Rabbi Leonard Steinberg are used for fermentation, with eight serves as Orthodox Union rabbinic Rabbi Pinchas Padwa, kilograms of fruit being required for a coordinator for Arnold Dettling AG. who is based in Zurich, is OU RFR for Dettling.

SPRING 2006 15 HOW TO PUT THE OU SYMBOL ON YOUR LABEL

By Rabb(i) Goldberg*

INSTRUCTIONS: Kettle, which is heated for kosherization, (A) emits steam which condenses on ceiling, with (B) droplets falling on cube of butter in production area, which melts, creating slick spot which (C) flows toward pareve production floor where production employee, seeing dairy ingredient coming toward pareve area, (D) runs to wipe it up and slides on butter, grabbing test ingredient box on r&d shelf to keep from falling, which (E) falls onto production floor where q.a. manager, seeing new ingredient that is not on schedule A in production area, (F) panics and presses (G) “ingredient alarm button”, sending elec- tric impulse to chair of kosher contact, who gets shocked while emailing ingredient approval request to RC and (H) spills warm cup of coffee on tail of (I) rodent control system (kitty cat), which yelps loudly, startling (J) sleeping watchdog in label room below, who knocks over (K) container of printing ink which spills onto product labels being audited by astute RFR, who moves labels in circular motion under ink flow to (L) form OU trademark. Repeat for as many labels as needed.

16 BEHIND THE UNION SYMBOL U SYMBOL ON YOUR LABEL

By Rabb(i) Goldberg* EXPLANATORY NOTES:

authorization, new products, product terminations and pri- A In facilities that produce both pareve and dairy, equip- vate label terminations. ment must be dedicated for each category of product. If a piece of dairy equipment is to be used for pareve, it must I HACCP specialists strongly advocate using only first be kosherized.This often entails completely licensed professionals for rodent control; extra cleaning the equipment, filling with water, costs for service would be offset by savings and bringing to a boil at 212?F.The pro- in milk and kitty litter. Use only warm cedure effectively removes the dairy coffee to avoid injuring kitty cat; contamination from the equipment lukewarm coffee is always avail- and returns it to “neutral” pareve As a service to our able from coffee machine used status.This process can only be on 12TH floor of OU Kosher done under the direction and client companies, OU chief office, Eleven Broadway, supervision of OU. engineer Rabb(i) Reuben New York,N.Y. B In cases where condensate J Watchdog, afraid of does not form, sprinkler sys- Goldberg has invented this being fired for dozing off, tem may be used as a substi- makes up story and blames tute. simple 12-step process for ink spill on unknown intrud- er. Management accepts the C The technical term for this putting the OU symbol story,preferring to let sleep- spilled butter situation is a ing dog lie. “big, fat mess.” on the labels of K The RFR is in the label D In a facility that produces both finished products room to monitor use of the OU pareve and dairy, care should be symbol on in-house and private taken to maintain a separation in the labels. Only labels which have been storage of dairy ingredients. This prevents authorized by the OU office are allowed their accidental use in pareve product. Clear to bear the OU symbol. The RFR also labeling of dairy raw materials for kosher reasons is inspects labels to determine that all products that are also an added advantage to such a mixed plant’s HACCP dairy have the OU D symbol on the label. program. L For large quantities of labels, additional RFRs can be pro- E Ingredients that are only for R&D purposes do not neces- vided at reduced rate. sarily need to be formally submitted to OU for approval.As long as they remain in the R&D area, and are not mixed in Companies that have no animals on site, or that do with active raw materials used for production, their use is not use butter, may try the following untested alterna- permitted, provided the RC has issued a verbal approval. tive method: Care must be taken not to allow them out of the R&D area. Ask your RC to email a file with a copy of the OU or OU D symbol, which can be then be incorporated If the company does not have a q.a. manager, see note 17. F into the label at the design stage. G Whenever a new raw material is used, or whenever a Rabbi Avrohom Stone source for a raw material changes, the plant is obligated to serves as rabbinic field representative in the Tri-State area. His gain OU approval for the ingredient before use. In this case, instructive and entertaining articles appear frequently in Behind the alert q.a. manager immediately sensed the potential for the Union Symbol. His most recent submission,“This Just In: the raw material to be used in production, and activated the OU News Roundup,” appeared in the Winter 2005 issue. emergency system that alerts the kosher contact right away. THE ACCOMPANYING ILLUSTRATION WERE DONE BY H OU suggests that there be one designated kosher contact Rabbi Eliyahu Ferrell in the plant who communicates with the RC in the OU Orthodox Union rabbinic coordinator for many chemical companies. office. Plant personnel notify the kosher contact, who sub- mits all requests for ingredient approval, private label * This piece, as regular readers of BTUS will surely recognize, is in reality by Rabbi Avrohom Stone.

SPRING 2006 17 HAVE A HOT KOSHER QUESTION? >>> Call the OU Kosher Hotline and We’ll Set You Straight

by Rabbi David Polsky

Since OU Kosher HE COMPLEXITIES OF JEWISH KOSHER LAW are such that questions about what is and what is not kosher or is seen as T other aspects of the halacha arise at all times, not only from those who currently keep kosher, but also from those who are “The Lexus considering doing so. Even rabbis, with their deep grounding of Kosher,” in Jewish texts, need advice at times from the experts on the finer points of kashrut. consumers turn Thus, just as a computer manufacturer must offer a help to the OU line (or hotline) to deal with the intricacies of the product, so for much of too the OU, as the world’s largest and most recognized their kashrut kosher certification agency, also operates a hotline to answer questions from rabbis and lay people alike. Maintaining this information. hotline is part of the OU brand, and increases consumer con- fidence in the OU’s decisions and processes. Since September, 2004 I have had the honor to staff the OU Kosher Hotline. Some of my impressions follow...

18 BEHIND THE UNION SYMBOL The OU Kosher Hotline seeks to ence. Other questions such as confirming and other matters, openness, knowledge provide consumers with information a product’s kosher certification or seeking of the subject matter, and professionalism about OU products and the laws of kosher products involve checking the vast lead not only to consumer satisfaction but kashrut. Probably around a hundred con- database of OU Kosher products. Still to a greater trust of the OU in its policy sumers each day call the hotline for infor- others, such as whether or not a product decisions. mation regarding OU products and poli- contains dairy ingredients or why an OU Rabbinic knowledge also comes in cies. Additionally, many consumers call is missing from an otherwise certified handy when answering callers’ questions with general kashrut questions. Since OU product, require specific knowledge of regarding what blessing to recite on OU Kosher is seen as “The Lexus of Kosher,” the product.Therefore, those who answer certified products. Answering such consumers turn to the OU for much of the hotline often consult with the questions requires both knowledge of their kashrut information. Rabbinic Coordinator who deals with how the food is produced as well as the makers of the product before answer- knowledge of the laws of blessings. For Frequent questions include the following: ing such a question. example, many callers ask which blessing o “Snyders of Hanover Pretzels bears an However, in addition to answering should be recited on granola bars. Based OU-D, but does not seem to contain product questions, many questions posed on consultations with Rabbinic Coordi- any dairy ingredients; is it because it to the hotline require rabbinic knowl- nators who work with granola bar man- was processed on dairy equipment? If edge. Usually, one would not expect a ufacturers, we are able to explain that so, how should I treat it?” customer service representative to have a granola bars mainly consist of baked o “I just noticed that in the allergy dis- law degree. However, the OU hotline is whole oats rather than oat flour. claimer it says that the product was not your average customer service setup. Therefore, the blessing to recite is borei processed on equipment that con- Many consumers call the Kosher Hotline peri ha-adama (thanking God for creating tains dairy and shellfish; how can it to ask about OU kosher policies as well as produce that grows in the ground). be labeled pareve (neither meat nor general kosher questions. For these rea- Sometimes, our rabbinic knowledge dairy)” sons, rabbinical training in the many tech- and product knowledge combine to save o “Colonna Pasta Sauce lists ‘natural nical details of the laws of kashrut often people money and effort. Because obser- meat flavor’ in the ingredients; how comes in handy. vant Jews are not allowed to mix meat can it be labeled pareve?” As Rabbi Dovid Cohen discussed in and milk, any mixture would render the o When walking through my local a previous edition of BTUS, complex food, as well as the equipment in which it supermarket, I noticed Calavo gua- questions in OU kashrut policy are was produced, non-kosher. Any pots in camole bearing an OU; is it really answered by our rabbinical authorities, which milk and meat were cooked by certified?” Rabbi Hershel Schachter and Rabbi mistake must either be kosherized or, o “My favorite product used to bear an Yisroel Belsky. In his article, Rabbi when impossible, disposed of. This is the OU symbol, but I do not see it any Cohen also mentioned that all of their reason why OU Kosher requires compa- more; is it still certified?” rabbinical decisions are saved and organ- nies it certifies to place a “D” or “dairy” o “My Balance bars bear an OU on the ized on an intranet system. Examples of next to the OU symbols on all dairy outside box but not on the actual my conversations have included explana- products. Yet, this does not mean that a bar; are they still kosher?” tions for OU kosher standards regarding tiny drop of milk would necessarily inval- o “What can I buy from my local cof- supervision of tuna fish. idate food or the pot in which it is fee shop?” Other examples include explaining cooked. In Jewish law, there is a principle o “Do strawberries have a risk of insect why the OU does not require chalav yis- called nullification (bittul), which means infestation? If so, how can I clean rael (milk constantly supervised by an on- that if a non-kosher ingredient was unin- them?” site rabbinic supervisor) on certified dairy tentionally added to a kosher product o “I’m looking for a kosher bleu products.Another commonly asked ques- below a certain percentage (usually 1.6%), cheese; which brands does the OU tion is whether the wax coatings added to the food remains kosher. certify?” fruits and vegetables render them non- This is where the OU Kosher hotline o “I have to meet a friend downtown; kosher (since they may contain emulsi- comes to save the day. We often receive are there any OU restaurants around fiers and other ingredients that are animal calls from people who overlook the “D” there?” derivatives; they do not because any ani- on a product label. Because they did not These different inquiries are mal derived ingredients are not consid- realize that the product is dairy, they had answered in different ways. General ques- ered food and because they would be nul- cooked it in food that contains meat or in tions like natural meat flavors or allergy lified. (See below for explanation of prin- pots that were dedicated for meat use. warnings are answerable from our experi- ciple of nullification—bittul.) With these Sometimes it turns out that the OU-D

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SPRING 2006 19 continued from previous page product in question was merely produced The OU Kosher on dairy equipment without containing dairy ingredients (which means that their dishes and pots are safe). But in many Hotline is an other cases—this happens most often with margarines and rice mixes—they do indeed contain dairy ingredients.Without important factor revealing any proprietary information, we inform those who call whether the dairy contained within their pots is nullified because it is less than 1.6 % of the total in the OU’s mixture. Not a month goes by without the Kosher Hotline saving a pot from being either kosherized or thrown away. prominence in Passover is the busiest time of the year, as there are many more complica- tions involved in making one’s home the kosher world kosher for Passover than during the year. Additionally,it is customary for one to be more stringent regarding the kosher laws and is one more reason of Passover than during the year. During Passover, Jews are prohibited from owning why the OU is the brand bread products as well as eating them. Because the OU is seen as the standard of kashrut and kosher information, kosher that kosher consumers all consumers (not to mention many rabbis) turn to the OU hotline for guidance. over the world look to. In some cases, the stringency associ- ated with Passover leads people to act more strictly than Jewish law requires. At dosage no matter what might be in it. Orthodox Jews keep the laws of kashrut these points, rabbinical training comes in While it is impossible to know whether to varying degrees, we receive calls from handy as the hotline counsels these callers any lives were directly saved from our them as well. There are also many Jews into a course of moderation. For exam- efforts, it is a privilege to prevent people who do not keep kosher the rest of the ple, Jewish law does not consider pre- from unnecessary danger. year but make a point of keeping kosher scription-strength, non-chewable medi- Another area in which moderation is for Passover. Once they decide to keep cine to be considered akin to food. suggested is that of other non-food items, kosher during the Passover season, they Unfortunately, however, many Jews have such as soap, shampoo, or laundry deter- seek our advice in trying to “do it right.” been misinformed and assume that such gent. Jewish law states that items such as At times we have received questions medicines must be Kosher for Passover in these are considered beyond the scope of about OU products from Muslims and order to take them. At such points, the food and thus do not have to be kosher members of other religions who seek Kosher Hotline uses its rabbinical role as for Passover.Thus when callers ask about information regarding kosher law. For a representative of the OU to counsel the kosher for Passover status of these and example, Muslims ask whether the gelatin callers in the proper way. other similar items, the legal reasoning found in various OU certified products In one extreme example, a caller behind these questions is discussed when comes from pigs or other non-permitted asked if Zoloft (a prescription medicine advising leniency. animal sources. In alleviating their con- commonly taken by those suffering from The Kosher Hotline receives calls cerns, we tell them that OU Kosher pol- clinical depression) is kosher for Passover. from all over the United States, from icy requires OU-approved gelatin to Since Zoloft is of life-saving importance, Maine to Washington,as well as from for- come from either fish or properly slaugh- the caller was informed in no uncertain eign countries such as France, the tered animal sources. terms that the medication does not have Netherlands and Sweden, to name just a In another instance, I received a call to be kosher. Since many people suffering few. Additionally, while the majority of from a Muslim who had called the con- from depression commit suicide, it is callers are Orthodox Jews, our audience is sumer service hotline of an OU certified absolutely mandatory for him to take his often much wider. First, since many non- breakfast cereal. He wanted to find out

20 BEHIND THE UNION SYMBOL what the source was for the Vitamin B-12 found in the cereal.The customer service OU PROFILE operator told him that the source was lanolin, an animal derivative. Since Muslims also cannot partake of animal Rabbi derivatives that are improperly slaugh- tered, the questioner was perplexed. David Polsky Because the cereal is OU certified, he called the Kosher Hotline. When he who joined the OU Kosher Department called, I told him that lanolin is a deriva- in 2004, studied at Yeshivat Sha’arei tive of sheep hair, and does not come Mevaseret Zion in Jerusalem from 1996- from the actual body of an animal. For 98, prior to attending Yeshiva University, this reason, I explained, our rabbinical authorities permit the use of lanolin in from which he graduated in 2001 with a OU-certified products, though I added degree in Jewish Thought. He received that before he partakes of the cereal he ordination from YU’s Rabbi Isaac Elchanan Theological Seminary might want to get a second opinion from in 2005 and is now completing his MA in Jewish Philosophy at his local cleric. The OU Kosher Hotline is an YU. Rabbi Polsky and his wife, Mindy, a Ph.D. candidate in important factor in the OU’s prominence Applied Behavioral Analysis at Columbia University Teachers in the kosher world and is one more rea- College, live in Morningside Heights on the Upper West Side of son why the OU is the brand that kosher con- Manhattan, close to Columbia and close to the neighborhood sumers all over the world look to. in which Rabbi Polsky grew up. In addition to his Hotline If you have questions, call the hotline at 212.613.8241, or email at [email protected]. It responsibilities, Rabbi Polsky contributes pieces for the will be our pleasure to respond to your OU Kosher website, www.oukosher.org. questions to the best of our abilities, backed by the resources of OU Kosher.

EDITOR continued from page 2

compared to only a quarter as many who said less likely. While many symbols are present in the market today, the top eight trust marks consumers look for include low sodium, natural, heart healthy, organic and kosher. “Interestingly,we’re seeing more mainstream shoppers ask for the quality,freshness and purity assurance they get from the kosher seal,” the ConAgra study said. Concurrently, more companies and consumers select the OU as their kosher symbol of choice, recognizing that OU Kosher brings a boom for business and consistent quality to consumers. Consequently, the Orthodox Union’s coveted kosher certification symbol Today, appears on more products than ever before, produced in over Post the OU logo — 6,000 plants in more than 80 countries worldwide, with kosher is more than tens of inquiries coming in weekly seeking the one of the world’s OU’s guidance on how they too “can join the ever-growing perceived best-known symbols OU family.” We are humbled by the ever-increasing confidence the as chic. of added attention international kosher community places in our symbol, even to quality — on as we seek to enhance our services to our growing clientele. Best regards, your website. Ask Suzanne Beck at [email protected] or Aviva Sabov at [email protected] to Rabbi Dr. Eliyahu Safran send you a beautiful, hi-res OU logo. SPRING 2006 21 AN RC S THE WAVE OF HEALTHY EATING pervades American consumers, even the most EXPLORES THE entrenched in their bags of junk food have begun to take notice of the trend. Among the foods our couch-potato society has LIFESTYLES OF begun to more actively incorporate in its dietA is fish, particularly salmon.As such, news reports have high- lighted the differences between wild and farmed salmon. CHILEAN Many such reports have questioned the health value of farmed salmon, claiming that the fish are kept in unsanitary con- SALMON, OR, ditions, fed excessive amounts of antibiotics, and generally are the victims of improper treatment at the hands of the capitalist system. Others have pointed out that the fruits of the ocean are not limitless, and that as the human population of the planet How Are You Going grows, so too must the sources of food. Responsible aquaculture in general — and salmon farming in particular — is an excellent to Keep Them way of meeting this need. The Orthodox Union continues to certify products of both Down on the Farm, wild and farmed salmon producers, keeping our organization above the fray, but at the same time trying to remain educated After They’ve Seen about the situation. In light of concerns regarding the conditions on salmon farms, I took a trip to Puerto Montt, Chile, arguably Salmones Multiexport? the farmed salmon capitol of the Western Hemisphere. In addi- tion to reviewing the kosher program at many of our certified facilities, I was invited to observe the entire farmed salmon life- By Rabbi Chaim Goldberg cycle at OU certified Salmones Multiexport.

LEFT: Rabbi Yitzchak Shaked, OU The farmed salmon products RFR in Santiago, Chile, Rabbi C. Goldberg, and Ms. Berta Contreras coming from these OU certified of Marine Harvest in Chile companies are being produced RIGHT: Rabbi Goldberg with Mr. Brian MacDonald of by conscientous experts Salmones Multiexport devoted to improving the conditions under which salmon are farmed, processed and delivered to your local market. Once they reach market size (typical- ly around eight to nine pounds) they are brought to the processing facility where they are humanely slaughtered, processed and packaged. After touring all of Salmones Multiexport’s facilities, I visited the pro- cessing plants of several other producers. Rabbi Yitzchok Shaked, the Orthodox Union’s Rabbinic Field Representative in Chile, and I toured the OU certified facilities of Marine Harvest,Aguas Claras, Pesquera Puluqui and Safcol Chile. Only TOP: View from the then could one fully realize that profes- beach outside the Don Luis Gran Hotel sionalism, expertise and dedication to in Puerto Montt. quality is as valued in the entire farmed salmon industry as it is in the wild salmon BOTTOM: Local life on the road to Calbucco. industry. Not being an expert in health issues, it would be impossible for me to offer an opinion in the wild vs. farmed debate. However, this I can say: The farmed Multiexport was good enough to stage feeding needs change. Smaller fish salmon products coming from these OU grant me a day of touring its facilities sometimes need to be hand fed, as the certified companies are being produced with Brian MacDonald, OU Kosher machine dropping pellets into the tank is by conscientous experts devoted to contact and North American Sales startling to a few. Larger fish receive improving the conditions under which Manager at Salmones Multiexport, and slightly larger pellets, made up of slightly salmon are farmed, processed and deliv- Benjamin Holmes, their in-house expert different ratios of the same ingredients: ered to your local market. The OU on salmon biology and feed.Together, we sardines, soy, wheat and vegetable oils remains proud to count these among the saw some of the most scenic areas of “After finishing their laps around the other outstanding products manufactured Chile’s Tenth region, in addition to the hatchery tanks, fish are brought to a set of around the world and deemed worthy of facilities that care for the fish during each open-net floating pens, located in fresh- bearing the OU Kosher symbol. stage of life. water lakes right outside the hatchery. Salmon cannot simply be dumped There, the fish will continue to grow for into a tank and fed until they “get big.” around nine months until they are large Each stage of their lives requires different enough to be transferred to saltwater In addition to serving as care and different conditions. First, the where they will swim for another year rabbinic coordinator for hatched salmon must be raised in large until they take the final dive. many OU certified olive pools of fresh water. These pools must Transferring smolts (as salmon at this oil companies, potato have an artificial current swirling around stage are referred to) from a lake to the processors and flavor them, as the fry are biologically pro- ocean is no walk on the beach. The fish houses, Rabbi Chaim Goldberg has served as rabbinic coordinator for a majority of the OU’s grammed to swim against the current! must be carefully pumped into, and then fish companies for four years. He also speaks to Florescent lights above their tanks simu- back out of, a climate-controlled trans- school groups around the New York area about late sunshine, and turning them off for a port tank and trucked to the company’s kosher topics. If your company is interested in while replicates the day-night cycle. As sea cages. We passed caravans of such arranging a product placement during one of they grow,the fry are transferred to a larg- trucks along the highway, with water these lectures, please feel free to contact the er tank with similar sized fish. At each sloshing out of the top at sharper turns. Orthodox Union.

SPRING 2006 23 OU COMPANIES SPEAK SALMONES MULTIEXPORT & AQUAFARMS INTERNATIONAL: Bringing Salmon from Chilean Lakes to the American Consumer

By Brian MacDonald, Salmones Multiexport and Jason Paine,Aquafarms International

ALMONES MULTIEXPORT is vide the perfect environment to grow sales, marketing and logistics of fresh a salmon farming company healthy and robust fish. frozen and smoked salmon products in located in beautiful Puerto Production of farmed salmon, a rela- the United States. For many years Montt, Chile, where the land- tively new industry, has been growing Aquafarms simply sold fresh fillets and scape consists of towering exponentially over the past two decades. whole fish. In November, 2002 Salmones snoSw-capped volcanoes, beautiful crystal- The farming of salmon has enabled con- Multiexport opened its brand new state- clear glacier-fed lakes, and impressive and sumers to be able to enjoy this wonderful of-the-art smoking facility, perhaps the expansive fjords. Not only is this location fish fresh, 52 weeks a year. largest and most modern salmon smoking awe-inspiring in beauty,but it is also ideal Salmones Multiexport was one of the facility in the world. Aquafarms carefully for rearing salmon and steelhead. The first Chilean salmon companies to open a researched the U.S. market and developed Puerto Montt area has become the sales and marketing office in the United smoked salmon packaging and flavor pro- world’s mecca for farmed salmon. The States; this marketing office is Aquafarms files that would appeal to the American ideal water conditions and currents pro- International. Aquafarms oversees the consumer. During focus groups and other research conducted by Aquafarms, it became clear that the American con- sumer closely associated quality and prod- uct safety with the OU kosher symbol. It was also interesting to see how private label customers were pleased and impressed that all products could bear the OU Kosher symbol on their packages.At Aquafarms and Salmones Multiexport, we are extremely proud to have our prod- ucts certified by the OU. It is a definite and distinct advantage over products that are not OU certified.We take great pride in ensuring that our products maintain the highest quality and food safety stan- dards and the OU symbol further sup- ports this claim.

Rabbi Chaim Goldberg These preeminent brands are built on serves as Orthodox Union rabbinic coordinator for Salmones consumer needs and expectations, offering Multiexport. exceptional quality and value.

24 BEHIND THE UNION SYMBOL MARINE HARVEST’S EMPHASIS ON QUALITY Includes the Symbol

ARINE HARVEST IS Marine Harvest fish processing Supplying a safe and high-quality the world’s leading ranges from the basic steps of gutting product is Marine Harvest’s highest pri- producer and sup- and head removal, through the prepara- ority, and the basis of all the company’s plier of farmed sal- tion of fillets trimmed from A to F stan- operations. Marine Harvest always mon, with approx- dards, to the production of steaks, por- believed its wholesome and healthy prod- imatelyM 20 percent of the world’s annual tions and other preparations, smoked uct was perfect for the kosher home. production. Marine Harvest is also an products, and special products specified “Adding the OU kosher symbol to our important supplier of sea trout and is by customers. products has translated Marine Harvest’s exploring options for expanding its range Further processing provides Marine dedication to these standards into a lan- by developing the production of species Harvest products with a continuously guage recognized by both the market- new to commercial aquaculture. evolving selection of ready-to-cook and place as a whole and more specifically the Marine Harvest first appeared as the ready-to-eat products suited to retail and kosher consumer,”said Jim Craig, Marine name of a fish farming company in the food service. Harvest’s OU kosher coordinator. “The 1960’s.The company was created in April, Two Marine Harvest values are food enhancement in credibility the OU sym- 2005 by the merger of Marine Harvest quality and food safety, which have high bol provided us has directly resulted in and Stolt Sea Farm, the fish farming, pro- priority in the company. Marine Harvest improved sales for a product that already cessing and sales and marketing business- has defined three aspects of quality, atten- appealed to the most exacting of cus- es of Nutreco Holding N.V. and Stolt- tion to which ensures that the company tomer standards.” Nielsen S.A. respectively.These businesses provides products that fulfil the require- were both pioneers in aquaculture and in ments of customers and the expectations Rabbi Chaim Goldberg establishing the farming of Atlantic of consumers.They are technical quality, serves as Orthodox Union rabbinic salmon as commercial enterprise. eating quality and nutritional quality. coordinator for Marine Harvest.

“The enhancement in credibility the OU symbol provided us has directly resulted in improved sales for a product that already appealed to the most exacting of customer standards.” The ideal water conditions and currents provide the perfect environment to grow healthy and delicious farmed salmon

SPRING 2006 25 Reprinted with permission from BioFuels Journal (www.biofuelsjournal.com), a division of Country Journal Publishing, Decatur, Ill. The talk referred to in the article was given by Rabbi Abraham Juravel, Orthodox Union Rabbinic Coordinator, Technical Services at the NATIONAL BIODIESEL CONFERENCE & EXPO 2006, San Diego Convention Center, February 8, 2006

By Lynn Grooms natural sources (either from biodiesel pro- by the personal care product (24%) and duction, soap manufacture, or fat hy- food/beverage (23%) industries (See Byproducts of the biodiesel produc- drolysis). Chart 2). tion process can be a significant part of In all, North America has a glycerin However, Luxem cited SRI Consult- a facility’s bottom line. production capacity of 314,000 metric ing estimates suggesting that the personal A panel of speakers at the 2006 Na- tons, according to 2005 research con- care market will likely grow by just 3.1% tional Biodiesel Board conference, Feb. ducted by chemical research company annually from now until 2009. Similarly, 5-8 in San Diego, CA discussed tradi- SRI Consulting. Meanwhile global capac- the food additive market is expected to tional and emerging markets for one of ity is 1.58 million metric tons with global grow just 3.2% annually. Pharmaceuti- these byproducts—glycerin. production estimated at about 1.08 mil- cals, which account for 7% of the glyc- lion metric tons. Global consumption of erin market, are expected to grow by Glycerol Market glycerin is slightly lower, at about 1.05 1.3% per year. Franz Luxem, Stepan Chemical Co., million metric tons. The creation of new markets, how- Northfield, IL (847-446-7500), provided Luxem also showed glycerin demand ever, is expected. Glycerin could replace an overview of glycerin production and by region (See Chart 1), according to SRI other glycols now used as detergent ad- consumption. Consulting data. Between 2001 and 2006, ditives and antifreeze/de-icing fluids. Approximately 75% of the U.S. glyc- the demand for glycerin has gradually Value-added. Value-added deriva- erol supply is from grown in the European Union, Asia-Pa- tives may include propylene glycol, cific, and the United States. polyglycerols, structured glycerides, or Glycerin’s continued green solvents. gradual growth in these Propylene glycol may be used in the regions is expected production of resins, antifreeze and poly- through 2010. mers, such as urethanes, while polygly- Glycerin use. Nearly cerol esters may be used as non-ionic 6

0 half of all glycerin is used emulsifiers for the cosmetic and phar-

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12 BioFuels Journal maceutical industries. Chart 1 Applications for polyglycerol deriva- tives include possible APG alternatives, water-based lubricants and non-ionic sur- factants, reported Luxem. He added that glycerol ethers from alkenes could be used as diesel fuel oxygenators and sub- stituted for MTBE. Prices. But, Luxem expects that prices for glycerin will remain weak in the near term due to European Union and U.S. legislation that has supported the growth of biofuels. This has consequently in- creased the production of glycerin. Chart 3 shows the increasing levels of biodiesel and glycerin production in both the European Union and the United States. Prices for glycerin remain flat or con- tinue to slide (See Chart 4). Non-kosher tank truck bulk delivered glycerin ranged from 36 cents to 48 cents a pound in November 2005. Chart 2 However, when used as replacements for more expensive glycols (e.g., propane diol, dipropylene glycol, ethylene glycol), glycerin may become more attractive, said Luxem. Prices for ethylene glycol in July 2005 ranged from 55 cents to 60 cents per pound and propylene glycol ranged from 80 cents to $1 per pound. In addition, there are emerging pro- cesses and applications for glycerin, in- cluding glycerol/CO2 fermentation to produce succinic acid, as well as produc- ing hydrogen via steam reforming and the production of polyhydroxy alka- noates (PHA). Luxem concluded that glycerin is be- coming a widely available inexpensive raw material and that there are opportu- nities to substitute other glycols with glyc- erin, based on price. Value-added deriva- tives show promise. But, due to energy National Center for Agricultural Utiliza- bacterium strain that converts glycerol price fluctuations, uncertainty remains. tion Research, Peoria, IL, is looking for to an acrylic acid precursor. This can be new ways to use glycerin. The work there used in the preparation of fibers, paints De-Icing and More includes conversion of glycerol to chemi- and plastics, said Holser. He also dis- The U.S. Department of Agricultural’s cal intermediates; novel surfactants and cussed applications for glycerol as an emulsifiers; de-icing and anti-icing agents; emulsifier and viscosity modifier for and biobased polymers, said panelist food products and as an emollient and Ronald Holser, a chemist at the Peoria dispersant for cosmetics. research center (309- USDA has completed laboratory stud- 681-6111). ies on glycerol for applications in aircraft Currently de-icing and anti-icing. Wind tunnel and available tech- aircraft tests were conducted at Purdue nology in- University, West Lafayette, IN. Octagon, cludes produc- Inc., Wayne, PA, and Procter & Gamble tion of 3- are negotiating for commercialization hydroxypropion pending FAA approval, Holser said. aldehyde from Biocompatible and biodegradable glyc- 6

glycerol by a Klebsiella erin also may be used in combination ᭤ 0

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BioFuels Journal 13 Chart 3 and is metabolized by normal biochemi- cal processes. It is generally accepted as a component in food, pharmaceutical for- mulations, and personal care products.

Kosher Biodiesel Glycerin Another market for glycerin is Ko- sher biodiesel glycerin and Kosher for Passover biodiesel glycerin. Rabbi Abraham Juravel, Rabbinical coordina- tor, technical services, Orthodox Union, New York (212-563-4000), discussed the production, distribution, and sale of both products. Kosher means something is “fit or proper as it relates to dietary (kosher) laws. It means that a given product is proper, permitted and acceptable.” It does not mean that a rabbi has blessed it. The sources of the laws of Kosher are Biblical and are expounded in Rab- binical literature, Juravel said. Chart 4 Juravel also explained the categories of Kosher: Kosher-meat, Kosher-dairy, Kosher-Passover, and Kosher-Pareve (which means that neither Kosher-meat nor Kosher-dairy are involved). Kosher-Passover prohibits five spe- cies of grain and their derivatives on Passover: barley, oats, rye, spelt, and wheat. It is also important to note that, during Passover, Ashkenazi (Jewish people from European extraction) also refrain from kitnios: legumes, corn, seeds, peanuts, oils (including soybean, canola, corn, rapeseed, and sunflower) and rice. Sephardim (Jewish people from Middle Eastern extraction) did not ac- cept this Rabbinical decree and only re- frain from the five grains and their de- rivatives during Passover. All ingredients and sub-units in a product, such as biodiesel glycerin, must conform to Kosher dietary laws for the food item to be considered Kosher. Juravel explained that even one non- Kosher ingredient may render the entire product unsuitable. with other agricultural products as an organic and inorganic compounds to Kosher equipment. Another factor alternative to petrochemical materials in form aldehydes, esters, and ether deriva- one must consider is the Kosher status the production of polymers, Holser said. tives. The presence of multiple alcohol of the equipment used in the manufac- “Glycerol is viable in polymers and groups facilitates the formation of poly- ture of the product. Production, pro- coatings because it is renewable, domes- mer networks and chains for polyesters, cessing and storage equipment and/or tically produced, available in high purity, polyethers, and carbonates, he added. filling lines will normally be designated easily derivatized, non-flammable and Glycerin acts as both a solvent and a Kosher-Pareve or non-Kosher. non-toxic,” he said. reactant. Syntheses can be performed Kosher-Pareve products may only be Holser added that glycerol is “highly “solventless” and reaction products are run on or used in equipment with Ko- functional” because it contains one sec- easily recovered. sher-Pareve status, explained Juravel, ondary and two primary alcohol groups Finally, Holser noted that glycerin is adding that Kosher-Passover products

6 ᭤ 0 per molecule. Alcohol reacts easily with naturally produced by plants and animals may only be run or used in

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14 BioFuels Journal Let the world know you are kosher. Not just kosher, OU Kosher. Ask Suzanne Beck at [email protected] or Aviva Sabov at [email protected] to send you a beautiful, hi-res OU logo for your website. Ajinomoto U.S.A.is Honored at OU Dinner

FROM LEFT TO RIGHT: OU Executive Vice President Rabbi Tzvi Hersh Weinreb; Mrs. Ritsuko Suzuki; Mr. & Mrs. Hiroshi Sato (Mr. Sato is Acting Consul General of Japan in New York); Mr. Suzuki; Senate Majority Leader Bill Frist, Keynote Speaker at the Dinner; OU President Stephen J. Savitsky Ajinomoto U.S.A. Inc. of Fort Lee, NJ, a wholly-owned subsidiary of Ajinomoto When attending your Company, Inc., of Japan, was the recipient of the National Kashrut Leadership Award industry conferences or at the Orthodox Union’s 108th Anniversary National Dinner, held in April at the Grand Hyatt New York.Mr. Shinichi Suzuki, President of Ajinomoto U.S.A., Inc. exhibiting at shows be accepted the Award on behalf of the company.The Ajinomoto Group is a global sure to display your food and amino acid powerhouse, with estimated worldwide sales totaling approxi- mately $9.3 billion. Many of the company’s products proudly bear the OU symbol, “We Are Proud to Be and have done so for years. an OU Company” sign. Your marketing people and show organizers ought to always have the equipment with Kosher-Passover status. plained that any liquid drawn through the signs in their show kits. If equipment is non-Kosher, a line at any temperature is sufficient, and Kosherization is required. This involves there is no downtime or kosherization. They are sure to attract cleaning and 24-hour downtime followed Juravel concluded his presentation the kosher buyers to your by 100 degree Celsius water drawn through with a discussion of maintenance issues, the line. If the equipment is Kosher-Pareve addressing Kosher pipes, fittings and booth. If you need more (and has been used for the five grain-based hoses which must be properly sealed and Cargillcopies of the sign, we will products noted earlier) and is to be changed labeled. At Kosher certified facilities, stor- over for Passover, it also must undergo age drums also are color coded to dif- be glad to supply them. Kosherization, explained Juravel. ferentiate between non-Kosher, Kosher, toEmail Open [email protected] Finally, if the equipment is Kosher- and Kosher for Passover products. Pareve and has been used for kitnios (le- Lynn Grooms, Grooms Communications, for your copies. gume-based products), the manufacturer Mt. Horeb, WI, is an independent agricul- Glycerin must flush the equipment. Juravel ex- tural journalist. SPRING 2006 29 Refinery

Cargill announced in February plans to open a 30-million-pound-per- year glycerin refinery in Iowa Falls, IA. The re- finery will be adjacent to the company’s new 37.5-million-gallon- per-year biodiesel production plant and existing soybean processing plant. The biodiesel plant was expected to open in early May and the glycerin facility in June. Commercial volumes of United States Pharmocopeia (USP) grade and other grades of glycerin from soy- bean oil will be available for custom- ers by July 1. “We will be the first North American producer to combine soy- bean crushing, biodiesel production, and USP glycerin production at one plant site,” said Kurtis Miller, presi- dent of Cargill’s industrial oils and lubricants. “This complete backward inte- gration will enable us to deliver a stable, consistent quality product af- fordable and reliably to customers aroud the world. Add Cargill’s ex- pertise in risk management and gloabl supply chain solutions, and our ability to deliver distincitve value will be second to none.” Cargill will work with a full range of customers domestically and glo- bally. 6 0

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2 Response No. 161

16 BioFuels Journal OU ANNOUNCES CERTIFICATION OF MISS ROBEN’S ALLERGEN-FRIENDLY BAKING MIXES AS BOTH KOSHER PAREVE & GLUTEN-FREE

HE ORTHODOX UNION HAS ANNOUNCED that it has “We’re happy certified as both kosher pareve (containing neither meat nor dairy) and gluten-free Miss Roben’s baking mixes. Miss to be working Roben’s is one of the first companies to be certified through OU Kosher’s relationship with the Gluten-Free with GFCO and TCertification Organization (GFCO), a program of the Gluten Intolerance Group (GIG). Gluten-free diets are a medical necessity for Miss Roben’s in individuals who cannot consume proteins found in grains such as wheat, rye and barley. Under the OU-GFCO ties, the OU’s nearly 500 field representa- providing the tives all over the world, proficient as they are in modern food production techniques and chemical and biological processes, will conduct plant inspec- gluten-intolerant tions and product reviews for GFCO as they are certifying products as kosher for the OU. community with Miss Roben’s products are also manufactured to be allergen-friendly, in addition to their kosher and gluten-free status. foods they According to Miss Roben’sVice President Jay Berger,“Food allergy indi- viduals know that finding an easy-to-make baking mix that works well with can enjoy” substitutes and really tastes ‘normal’ is a challenge. Finding one that is also certified kosher pareve and gluten-free seemed impossible, until now. Miss Rabbi Gad Buchbinder, Roben’s, a dedicated line of allergen-friendly baking mixes, just obtained cer- Rabbonic Coordinator tification from the Orthodox Union, the world’s most recognized and trusted

30 BEHIND THE UNION SYMBOL FIC Show Highlights OU kosher symbol, and the Gluten-Free Certification Organization, an independent food processing inspection program that verifies Presence in China that food products meet the highest standards for gluten-free ingredients and a safe processing environment. Consumers will now easily be able to identify these mixes as truly free of wheat, gluten, dairy, or meat ingredients and derivatives or possible At the cross-contamination.” OU booth, Zhu Yanan Obtaining OU certification is viewed by Miss Roben’s as a welcomes milestone in its marketing efforts. “We’re ecstatic to be OU Rabbi Kosher,” said Ms. Berger. “We’ve wanted to do this for quite Mordechai some time.We finally felt ready to proceed.The OU helped the Grunberg to Shanghai. process along wonderfully—everything went smoothly. Our customers are going to be happy—they have requested us to obtain kosher certification. And when we did it, we wanted it to be with the most universally accepted certification—that is, the OU.” “We’re happy to be working with GFCO and Miss Roben’s in providing the gluten-intolerant community with foods they can enjoy,” declared Rabbi Gad Buchbinder, Rabbinic Coordinator. “Gluten-intolerant persons are often unable to ascertain whether a food item is gluten-free. GFCO certification is a practical way to reach the significant gluten-intolerant mar- ket segment, while at the same time assuring its kosher certifi- cation through the Orthodox Union.” Miss Roben’s, a proprietary line of over 50 different baking As an organization which spans the globe, the Orthodox mixes, is sold online exclusively at www.AllergyGrocer.com. For Union has representatives in all parts of the world. Recently, over 13 years Miss Roben’s has manufactured mixes in its dedi- the OU maintained a booth at the Food Ingredients China cated plant free of the top eight allergens, plus gluten, sesame, (FIC) Show in Shanghai. Seen here are members of the and more. The firm carefully selects ingredients suppliers who OU’s China staff. can make those same claims. While Miss Roben’s mixes have Mr. Zhu Yanan runs the Orthodox Union’s office in been well known to those following a wheat-free or gluten-free Beijing and is an important part of the OU’s ongoing efforts diet, over the past nine years the company has evolved into an to service not only the more than 200 factories it currently Allergy Grocer product by responding to the many requests of works with in the country, but also the many companies customers with multiple food allergies and intolerances, includ- which contact the OU for certification information. Rabbi ing corn, yeast, sesame, and other less common foods. Mordechai Grunberg is a veteran OU Rabbinic Field Re- Allergy Grocer, a national online store, boasts over 750 presentative with many years of experience working in unique and quality products selected for their taste, popularity, China. Today he works full time in the field, visiting and and allergen-friendly status. Each product is fully researched reviewing companies to ensure that the OU’s strict standards and information is posted online to provide the consumer are always in force. The OU China Desk is managed by known plant conditions and potential cross-contamination risks, Rabbi Donneal Epstein at world headquarters in New York. with actual manufacturing contact information made plainly (Rabbi Epstein can be reached at 212.613.8293 available. Allergy Grocer provides an extensive online search fea- [email protected].) ture to find products based on a customer’s specific food needs As part of the OU’s ongoing efforts to provide compre- and provides free personal baking support. “With suggestions hensive services to its clients, it recently joined forces with on the label for using multiple food substitutions and over 1,700 SGS, the global food safety and standards monitoring agency. free recipes on the website, no one, no matter what the food In China, their close cooperation was highlighted by a shared concern, should have to do without Miss Roben’s mixes,” booth at the FIC show. By working together, the OU and declared Ms. Berger. “Now, those who keep kosher, can enjoy SGS help minimize the impact of certification visits on com- them as well.” panies by performing joint audits. Furthermore, this alliance For more information, call 800.891.0083, email serves to emphasize the synergies between kosher certifica- [email protected], or visit www.AllergyGrocer.com. tion and overall product excellence.

SPRING 2006 31 OUOU KOSHERKOSHER VIDEO–VIDEO– THETHE SEQUELSEQUEL For applications Here in 20 minutes is everything you to certify If you liked need to know about the procedures and NEW the first OU requirements necessary to produce an OU Kosher product, and how to design COMPANIES Kosher Video, an effective system at your company. Recommended for personnel in or you’ll love the management, production and quality second one, control and for in-house training. ADDITIONAL TO ORDER EXTRA COPIES PLANTS, “The Kosher CALL 212.613.8115 Standard.” E–MAIL [email protected] call VISIT WWW.OU.ORG Civie Birnbaum at the OU Is there anyone else at your company Applications Desk (in management, marketing, production?) 212.613.8249 who should be receiving a copy of or email Behind the Union Symbol? [email protected] Do let us know at [email protected]. We will add them to our mailing list. . . .

NON-PROFIT ORG. U.S. POSTAGE ORTHODOX UNION PAID STATEN ISLAND, NY Eleven Broadway, New York, NY 10004 PERMIT NO. 301