behindnion the symbol U A PUBLICATION FOR CERTIFIED COMPANIES Reaching 4,000 Food Executives & Over 2,500 Companies Worldwide

SUMMER 2001 Spotlight on OU Companies

0n the Road 3 with the OU BEHIND THE A Very Trusting BAMBOO CURTAIN An inside look at an Relationship RFR’s life in China INCE 1886, when Atlanta, Georgia other reasons. Dr. pharmacist John Stith Pemberton Michael Carakostas, Days of Sintroduced his new caramel-colored director of Corpo- Wine & Chocolate product to a relatively small group of cus- rate Scientific and 6 LIFE’S LITTLE LUXURIES tomers at Jacobs’ Pharmacy—then Regulatory Affairs LOOM LARGE Atlanta’s largest drugstore—Coca-Cola at The Coca-Cola The art of has quenched the thirsts and captured Company, says, & chololate reaches new heights the imaginations of millions of con- “Providing kosher sumers around the world. From its hum- product is one of the ble beginnings as a local fountain drink, best and longest stand- Snack Attack! The Coca-Cola Company has grown into ing examples of our com- SNAZZY, SALTY the world’s largest beverage company mitment to meet local 11 FOODS— and the leading producer and marketer of consumer needs, and meet- MORE POPULAR THAN EVER soft drinks. Today’s Coca-Cola Company ing local consumer needs is INDUSTRY ISSUES examines is represented in nearly 200 countries, what growing our company concerns in the snack and markets an extensive and varied line is all about.” market niche. of beverage products. Mr. John Barone, formerly For many years, Coca-Cola was the director of Regulatory Sciences at sole product of The Coca-Cola Company. The Coca-Cola Company, worked It was not until 1960 that the Fanta line with the OU to build and nurture of flavors was introduced to complement the current excellent relationship, the Coca-Cola brand. Fanta was joined by from its beginnings in 1991 until his Sprite in 1961, then by Tab in 1963. Since recent retirement from The Coca- then, many products have joined the Cola Company. Mr. Barone says, ranks, including Coke, Cherry Coke, “Over the years, a very trusting rela- Barq’s Root Beer, POWERaDE and tionship has developed between the Fruitopia. The line-up now includes more company and the OU.” At the outset, the than 300 brands worldwide. The prod- company was looking for a widely ucts of The Coca-Cola Company today accepted certification symbol to be asso- span a broad spectrum, from fruit-fla- ciated with its beverage bases. Mr. Barone WE WELCOME vored drinks to coffee, from frozen car- worked with the late Moshe Bern- YOUR COMMENTS bonated beverages to water. stein and other at the OU to & CONTRIBUTIONS The Coca-Cola Company is proud of develop mutually acceptable rules and fax its relationship with the OU and is com- procedures that would assure adherence 212.613.0775 mitted to serving the needs of U.S. Jewish to Jewish dietary laws while respecting e-mail consumers, as well as other consumers the interests and concerns of both the

[email protected] who seek kosher foods for dietary or CONTINUED ON PAGE 15 From the Editor There is No Substitute for Communication

N OUR CONTINUING EFFORTS TO REACH out and communicate the OU’s standards and policies with our ever-growing cadre of I Pictured certified companies, an all-day seminar for the (left to right): Rabbi Flavor and Seasoning industries took place Elimelech Lebowitz; Rabbi Nosson recently at the headquarters in Neuberger, rabbinic . Coordinated by Rabbis Yoel coordinator for many OU certified flavor Schonfeld and Michael Morris, the seminar’s companies; and Mr. purpose was to “offer the unique opportunity to Izzy Heller of Bedoukian Research help resolve the sometimes conflicting needs Inc., addressing the of plant production vs. kosher concerns.” In Flavor Seminar held recently at the OU’s other words, more effective communication. headquarters in The response to this, as to the previously held New York. seminars for the baking and the snack indus- tries, was gratifying. Among the many companies represented at the seminar, Orthodox which was jointly staffed by the OU professional staff and companies’ personnel, were: Allen Flavors, Bedoukian Research Inc., Bell Flavors and Fragrances, F.I.S. Union Inc., Firmenich of Canada Ltd., Firmenich Inc., Haarmann & Reimer, Henry H. Ottens Mfg. Co. Libenn Aroma Inc. McCormick & Co. McCormick Flavor Group, DIVISION Northeastern Products Co. NU Products Seasoning Co., Ramsey/SIAS, Sensient RABBI Flavors Inc. and Wild Flavors. Rabbinic Administrator Sessions at the seminar, which included a tour of the many departments serv- RABBI MOSHE ELEFANT Executive Rabbinic Coordinator ing OU certified companies, focused on “Putting Technology to Work,” at which Director, New Company Department time Ms. Cheryl Goldsmith of McCormick & Co. Flavor Division served as consult- RABBI YAAKOV LUBAN ant and proposed that as the OU continues to advance technologically, it become Executive Rabbinic Coordinator the “central repository of all kosher letters of certification, to enable all companies RABBI ELIYAHU SAFRAN Senior Rabbinic Coordinator to know which products are certified, thereby also ‘saving the trees’.” An insightful Director, Review and Update Department discussion on “Red Flag Ingredients and Technical Research” was led by Rabbi RABBI YERACHMIEL MORRISON Abraham Juravel, Technical Director, Ingredient Approval Registry. The keynote RABBI ABRAHAM JURAVEL Ingredient Approval Registry session, “Flavor Companies Certification Challenges 101” was chaired by Rabbi Elimelech Lebowitz, rabbinic coordinator of many OU certified seasoning compa- ■ ■ ■ nies, and was addressed by Rabbi Nosson Neuberger, rabbinic coordinator to DR. CHAIM WASSERMAN many OU certified flavor companies and by Mr. Izzy Heller, of Bedoukian Research Chairman, Joint Kashrut Commission Inc., who lauded the positive impact the OU certification has had at Bedoukian, DANIEL ZUCKER Director, Business Management enabling the company to certify as well as source materials worldwide. Among the RABBI HOWARD KATZENSTEIN other OU professionals involved in the day’s successful programming were: Rab- Business Manager bis Moshe Elefant, Raymond Morrison, Israel Rotherberg, Dov Schreier, Abraham ANNA FULDA Coordinator, Letters of Certification, Stone, Moshe Zywica, Mr. David Silberberg, Ms. Anna Fulda, Ms. Aliza Kuznicki and Labels, Private Labels Ms. Jackie Ferrell. Judging from the participants’ feedback and responses, the OU’s ever-increas- ■ ■ ■ ing awareness of the need for more effective communication is indeed acknowl- RABBI EMANUEL HOLZER Chairman, Rabbinic Kashrut Commission edged by our companies. A senior company official commended the OU for the “continuing series of educational seminars, The Kosher Video, now available in Spanish, so everyone understands what we’re trying to do and the enlightening ORTHODOX UNION Behind the Union Symbol eagerly awaited by our senior personnel.” This speaks to HARVEY BLITZ our guiding principle that, “There is no substitute for communication.” President The OU's Kashrut Division is on the cutting edge of technology. Our staff is up on DAVID OLIVESTONE Director, Communicatons and Marketing the latest developments in chemistry, bioengineering and all related disciplines that SHARYN PERLMAN touch on food production. To complement this, we've given Behind the Union Sym- Director, Public Relations bol a more cutting edge look. We hope you like it and, more important, find it easier to read. We welcome your feedback. BEHIND THE UNION SYMBOL RABBI ELIYAHU SAFRAN Keep in touch! Editor Rabbi Eliyahu Safran PAMELA WEIMAN Editor/Senior Rabbinic Coordinator Graphic Designer

2 BEHIND THE UNION SYMBOL SUMMER2001 CHINA THE SLEEPING GIANT AWAKENS by Rabbi Aharon Steinberg

around the field. Corn is very Without it, their product is not important to the farmers in rural acceptable. When I arrive, they ask, China. The dried stalks are piled up why? And they ask, what? This is into pyramid shapes and deposited followed by, when? Simple ques- near the farmhouses in the village. tions require simple answers if this The dried cornstalks are used for initial inspection is ever going to both heating and cooking. I have get underway. The questions are never seen anything so efficient; WHY is kosher necessary for the there is no waste. customer? WHAT is kosher? WHEN I spend about three to four does something become kosher? hours at the factory doing a routine This now becomes the RFR’s pulpit. inspection. Then I either return to Let’s begin with why. The world the hotel for some rest, or go has become much more health con- straight to the airport to catch a scious. This requires greater supervi- flight to the next city for the next sion over what is consumed. When inspection. No time for sightseeing looking for integrity, the world mar- yet. I wonder where the Mao-type ket quickly recognized that kosher raveling as a clothing we think of when we think supervision is the key. The sym- (rabbinic field representa- of modern day China is? Almost bol is tantamount to having the Ttive), I am absolutely fas- everyone is wearing designer jeans “Good Housekeeping Seal of cinated by China. I have trav- and imprinted t-shirts. Those who Approval” on prepared foods and eled around the globe, yet aren’t are wearing fashionable busi- edible chemicals. Why is easy. nothing compares to the vast ness suits. Everyone carries a cell Next I have to define the terms. beauty of China. It is hard to phone. And there is no idleness I tell them that in Hebrew—the lan- understand the life of a travel- here. Even when waiting for a bus guage of the Jewish people—the ing mashgiach. I leave from you see people doing Tai Chi exer- word kosher means fit or proper. For any of the New York airports cises in unison. an easier understanding, especially and twenty-six hours later I After a two-hour car trip, I arrive for the Chinese Buddhist culture, will finally arrive in either Bei- at the next plant for an initial kosher takes on an interesting jing, Shanghai or Guangzhou. inspection, so I have to start at the meaning, Keep Our Soul Healthy And then I have to travel by beginning. The Chinese company Eat Right. This the staff can under- car another two to four hours or plant management does not stand. Kosher has nothing to do to the city nearest the plant I really have a clue as to why I am with the physical. If I eat their will visit. there, other than the fact that their lunch, nothing physical would hap- potential or actual customer has pen to me. I explain that I can only On the way to the factory for requested OU kosher certification. eat food prepared in a kosher inspection, I pass field after field of many varieties of vegetables and “ORTHODOX UNION” in Chinese characters flowers. Corn separates the fields that belong to different families, all of whom live in one village. The corn makes a beautiful fence

www.ou.org 3 kitchen with kosher ingredients, or wine and dine me. Perfect. Now is which has been prepared by the my opportunity to answer the Architect of the Universe (fruits and when. I tell them that I do not mind vegetables that only need to be accompanying them, but I will have peeled). to eat the food I have brought with The term Architect of the Uni- me. Or perhaps some fruit just as verse is new to them. I disseminate the Creator prepared it. They have only logic, because modern Chinese to learn that the factory I just only deal in logic, or so I have inspected is nothing more than a learned. I begin by explaining that kitchen. And the main course 3,500 years ago, a great man served from the kitchen is citric (Moses) told his people to eat only I stood on the top acid. I have just certified that all the specific animals, fish and birds. I list ❝ cooking pots, utensils and ingredi- the animals to make my case. Moses of the Great Wall and I ents pass kosher standards accept- said to eat only animals that have able to the OU. Now they under- split hooves and ruminate (chew could feel the power of stand that I cannot eat from a their cud). Moses said that there are kitchen that does not meet the only ten animals that have both its position.❞ same standards applied to their fac- those features: Cows, goats, sheep, tory. It’s unbelievable how quickly deer, bison, gazelle, antelope, ibex, they get it, understand it, and addax and giraffe. Moses said there years, the world has discovered respect it. are two animals that do not have many new species. Yet in all this There are six hours before my split hooves, but do ruminate—the time man has never found another flight to Xian and a routine inspec- and the hare. He also said animal with both features. How did tion of deodorized distillate. The that there is only one animal that Moses know this 3,500 years ago? management in Changchun wants does have a split hoof but swallows Either he traveled the entire planet to show me the palace of the last its food whole—the pig. In 3,500 from the North to South Poles, and emperor of the Qing Dynasty. After everywhere in the revolution and the establish- between to document ment of the Republic of China by his findings, or he was Dr. Sun Yat Sen, the Japanese Among the companies in China certified by the Orthodox Union are: taking dictation. Just whisked the emperor away to this follow the logic. city, which was the capital of U China BBCA Biochemical Group Corp. Now that my Chi- Manchuria, the northern province nese friends, with a held by the Japanese. The Japanese U Cognis Nutrition & Health new respect reflected set up a puppet empire run by a U Hartog Foods Inc. in their eyes and man- puppet emperor. The palace is beau- ner, are ready to ask tiful and kept in excellent repair as U Howenia Enterprise Co.Ltd. many more questions, a museum. U Lonzagroup Ltd. I simply say, “after the Once in Xian, I am greeted by

U Ningxia Ningxiner Biological Engineering Co. Ltd. inspection.” They C.A.S.T with an English-speaking have the why and the escort and interpreter. C.A.S.T is the U Oingdao Baofeng Co. Ltd. what. When comes Chinese Association of Science and

U Roche Vitamins Inc. after the inspection. Technology that has offices in every No need to bore you major city in China. Its function is U Shanghai McCormick Food Co. Ltd. with the details of to educate and encourage foreign U Shiiazhuang Pharma. Group going through an ini- interest in China in order to pro- tial inspection, but mote business. I have befriended U Tomen America suffice it to say the these C.A.S.T. members through my U Weisheng Pharmaceutical Co. Ltd. level of cooperation is years of OU work in China. It is a perfect. After com- two-hour ride to the factory, U Xiamen Yongquan Group Co. Ltd. pleting my work, the through magnificent countryside. U Zheiiang Linan Shengang Cable Chemical Chinese hospitality The hills are all terraced; the high- kicks in. They want to way is manicured on both sides and

4 BEHIND THE UNION SYMBOL SUMMER2001 down the middle. The factory is right in the Behind the Bamboo Curtain middle of an agricultural community. It’s hard to believe the changes that have taken HINA HAS ALWAYS BEEN A LAND OF MYSTERY place in the last seven years. When I first for Westerners—a far away and exotic place. How- started working in China, everything I saw Cever, it has also beckoned as a place offering untold was 1950’s Russian technology. Today I am potential. In the global economy, China, with its inexpensive, in the middle of nowhere at a facility that is yet highly trained and motivated workforce, has become the ISO9002, GMP. awakening giant. In China, one sees the future. Businesses On entering the conference room, I am from all over the world are either already there, or are work- greeted by the senior staff. The conference ing to be there. table is laden with bananas, grapes and I went to China both to review operations there, and as an oranges. Apparently they remember the les- OU representative to the FI Asia China food show in Shang- sons learned from their initial inspection. hai. The OU has been working in China for many years—pri- Lots of green tea in disposable cups. The marily at the request of our established clients who source a Chinese drink an average of ten cups of variety of goods there—mainly raw materials. Recently, there green tea daily. After verifying both the has been an increased interest in kosher, much of it from Schedules A & B, I proceed to tour the entire within China. plant. On this visit, I planned to stay The sheer volume of traffic at the show amazed me, as overnight in Xian and fly to Shanghai on did the keen interest in kosher certification. The Chinese are Friday morning. I try not to fly on Friday for realizing that one of the keys to successful marketing in the fear of getting stuck somewhere for the Sab- West is kosher approval. On more than one occasion, a com- bath, like in an airport, which happened once pany representative approached us proffering his business in Taipei during a typhoon. But this time I card, and requesting information. wanted to be in the ancient city of Xian. I was also pleased to see how many of our established Xian is a walled city with a moat sur- companies had representatives there looking for opportuni- rounding it. It is the very beginning of the ties. Many were planning to integrate kosher into their China Silk Road, where caravans left with the treas- plans, and useful discussions were held. Some representa- ures of Cathay only to return with the spices tives, however, were unaware of the OU’s relationship with of the Middle East. There is a phenomenal other divisions of their companies. Others had not yet thought monument to those caravans, with life-sized about integrating kosher into their operations—something that handlers and animals. My driver from is best done early in the planning phases. If ingredients must C.A.S.T. took me to see the Terra Cotta Sol- be sourced, productions planned and plants visited, then diers—the eighth wonder of the world—just advanced planning is critical. We are here to help you design a few short kilometers from Xian. A peasant operations in the most kosher friendly manner. This is espe- farmer trying to dig a well discovered the cially critical in a country like China where rabbis are not locally soldiers. The Ministry of Ancient Relics has available, and where communications and travel can be diffi- unearthed the life-sized statues. So far, more cult. In Chicago, we can get someone to a plant at almost any than 4,000 have been discovered—generals, time. In Chanchung, more advanced planning is needed. captains, lieutenants, horsemen and Kosher certification, like production and other operations, infantrymen. All in full uniform and in should be handled through an integrated approach. Other- parade formation guarding the tomb of the wise, it will become inefficient and, at times, difficulties may emperor. I understand why it is one of the arise. For example, the kosher standards that one division wonders of the world. works under may not meet the OU standards of another. It is a four-hour car ride from Shanghai When the question is asked if the OU can help in China—or in to Wuxi. I can’t wait to watch how any other part of the world for that matter—the answer is an aspergillus niger on an slant fed with emphatic yes. We send representatives to 68 countries benign nutrients is turned into alpha amy- around the globe, and we are prepared to go wherever you lase. I spend four hours in the factory and may need us. another four hours returning to Shanghai to catch an early flight to Qingdao. But Qing- Rabbi Aharon Brun-Kestler dao is a whole other story, coupled with Ger- is a rabbinic coordinator in the man beer making. Qingdao is the site of the New Companies Department.

CONTINUED ON PAGE 8

www.ou.org 5 then ground to yield a viscous liquid called choco- late liquor. The Aztecs mixed this liquor with hot water to create a much prized, if bitter, beverage — hence the term chocolate from the Mexican Indian choco (foam) and atl (water). When Cortez introduced the beverage to Europe, his market sur- veys indicated that Europeans preferred a sweeter beverage, and by 1580, hot chocolate flavored with sugar and vanilla was common in Spain. Interestingly, it is claimed that Jewish traders brought the drink to France, from where its use The spread throughout Europe. Eating chocolate is a relatively recent innova- tion, first appearing in 1845. Chocolate liquor, also known as chocolate mass, is too intense to be ArtA eaten by itself. However, in 1825, Conrad Van of Kosher Houten developed a press that could separate cocoa butter from chocolate liquor yielding cocoa Chocolate butter and cocoa powder, or cocoa. Cocoa butter, while contributing little flavor, is important by Rabbi Zushe Yosef Blech because it melts at and below body temperature, giving chocolate that “melt in your mouth” sen- sation. If additional cocoa butter, as well as sugar, EW FOODS FAN THE GASTRONOMIC is added to chocolate liquor, a new confection passions as does chocolate. Lauded by the called eating chocolate could be produced. F Aztec and Inca for thousands of years, choco- The U.S. “Standard of Identity” for “choco- late was enjoyed by Hernando Cortez in the court late” allows for cocoa, cocoa butter, sugar, lecithin of Montezuma, brought to Europe by the and vanillin. Small amounts of other emulsifiers Spaniards and improved upon by the intrepid are also permitted. Milk chocolate also contains Dutch. Processes and ingredients have increased whole milk solids. If another type of fat is used in over the centuries, and new applications—and place of or in addition to cocoa butter, the product new kosher issues—for this unique food present may be called compound chocolate, but never themselves to the industry on a constant basis. plain chocolate. These fats blends are known as The process of chocolate making begins with CBS (cocoa butter substitute), CBR (cocoa butter the harvesting, fermenting and roasting of the replacer) and CBE (cocoa butter extender). They bean of the cacao tree. The “meats” inside the are based upon coconut, palm and palm kernel bean are broken into small pieces called nibs and oils, and may be used in conjunction with or totally replace cocoa butter, depending on the type used. Many chocolate coatings use these ❝Gross International of London, England, alternative fat blends, since such blends are typi- has worked successfully with Alprose Chocolate cally less expensive than cocoa butter and allow the manufacturer to adjust the melting tempera- of Lugano, Switzerland, to indeed perfect a ture and other characteristics of its product. Pure chocolate does not do well in the summer! kosherization procedure for the production of The definition of chocolate in various Euro- pean countries, on the other hand, is quite a bit fine Swiss chocolate under the exacting kosher broader. Fats other than cocoa butter may be used in European chocolates. Indeed, the Belgians are requirements of the OU. The success of this fond of using (non-kosher) animal fat in their project has brought fine Swiss chocolate that chocolate because of the softer texture it imparts. While it is now clear that “chocolate” can con- meets the highest standards to the kosher mar- tain obviously non-kosher material, many other kosher problems can lurk beneath the surface. For ket, and has ensured its broad acceptance.❞ example, lecithin (a soy derivative) would seem CONTINUED ON PAGE 10

6 BEHIND THE UNION SYMBOL SUMMER2001 IS GRAPE JUICE REALLY SACRAMENTAL? Grapes generally pose few concerns to the kosher devotee. That is, the grapes themselves in their pre-pressed, pre-fer- mentation potential stage. Extract some juice from the grape—and you’ve entered into a uniquely sen- sitive kosher precinct. Kosher law requires that the juice from this juncture be handled exclusively by Kosher Sabbath observers (according to Jewish tradition). That restriction remains until the wine (or juice) is cooked. This allowance exists because cooked wine was unac- ceptable for those early pagan sacraments. Today this is accom- WineWine plished in modern flash pasteuriz- Advances ers with negligible affect to the wine’s excellence. by Rabbi Nachum Rabinowitz “Why grapes?” you may ask. “Many alcoholic beverages are derived from non-grape resources.” Note, how- ever, that the naturally occurring yeast in grape juice renders it uniquely eligible for fer- mentation into alcohol. Hence, the special regard L’Chaim for grape wine universally, and in kosher law. (“to life”) is the traditional Jewish toast over a glass of wine. In recent years that toast KOSHER WINE IN AMERICA is being repeated over increasingly sophisticated Early Jewish immigrants to the eastern seaboard of beverages. With growing frequency, kosher wines the United States looked for regional, and therefore are winning prominent awards by major wine easily supervised grapes for their wine needs. To institutes. counter the highly acidic nature of New York State Concord grape, sugar was added, sometimes rather WINE GLADDENS THE HEART generously. Kosher wine came to be described as Since Noah’s post-flood merriment (recorded in available in three varieties: sweet, sweeter and syrup. Genesis), grape wine has been associated with Kosher wines have come a long way from those important joyous events throughout the history of humble beginnings. Today, kosher wine is pro- civilization. Indeed, wine plays an essential role in duced on five continents. To be sure, Malaga Extra festive sacraments of the Jewish religion. Alterna- Heavy is still a popular variety. But it may share tively, wine’s uncontrolled intake has resulted in kosher shelf space with grand vins and special some of the more destructive tendencies in reserves from around the globe. mankind. Jewish thought views the wonders and The largest kosher wine manufacturer and dis- the pleasures of our world as God’s gifts for our tributor is the Royal Wine Corporation of New enjoyment, providing that our indulgence in them York. In addition to their own wineries in New York is carefully monitored. and California, Royal imports wine made exclu- Ancient pagan ritual involved libations of wine. sively for them under OU supervision from Aus- , as the world’s first monotheistic religion, tralia, France, Israel and Italy. Israel’s oldest and therefore restricted the intake of wine and its raw largest winemaker is Carmel. Other well-known OU material (grape juice) to products that had been kosher wine brands include Abarbanel (France), carefully controlled by observant . Though Embassy (U.S., France, Israel, Italy, Hungary) and pagan rituals have been relegated to the history Manischewitz (U.S.). Two premium California books, the Jewish law of monitoring kosher wine wineries of note are: Gan Eden (Sonoma) and

endures. CONTINUED ON PAGE 13

www.ou.org 7 CHINA CONTINUED FROM PAGE 5 annual international beer festival every August. Coinci- that is visible from outer space. I stood on the top of the dently, this is right in the middle of the Shandong Great Wall and I could feel the power of its position. Province garlic season. At Key Food Ingredients’ Qing- Whole battalions of soldiers were capable of marching dao facility I have sealed up my personal wok and all 20 abreast along the top of the Wall. Horses, carriages utensils. When it comes time for lunch, I turn on the and cannons went with them. Every 1,000 yards along fire in the factory kitchen and watch the chef prepare a the way are signal towers. The view is spectacular. variety of dishes in my wok, completely vegetarian. The It seems that every major player in the food and edi- management joins me in a kosher lunch. ble chemical market is joint venturing or doing business Throughout China one may see a multitude of col- in China. I am proud to represent the Orthodox Union ors—with the exception of yellow. Yellow is reserved in China and that our presence is known and respected exclusively for imperial royalty. If you observe the For- throughout this amazing land. U bidden City (just across from Tienemen Square), you notice that all the roofs of the buildings and temples are Rabbi Aharon Steinberg yellow. The Forbidden City consists of 9,999 rooms. The is the rabbinic field representative for the Far East. number 9 is a mystical complete energy number to the Chinese. Any building with a yellow roof has some his- For applications to certify torical significance to the emperors of China. NEW COMPANIES or ADDITIONAL PLANTS, call Civie Birnbaum at the The Great Wall of China is one of the original Seven OU Applications Desk, 212.613.8249. Wonders of the World and is the only man-made artifact

It’s important to keep the line of communication open between YOU and your RABBINIC COORDINATOR. Below are the e-mail addresses and phone extensions for our RCs. The address consists of the user name and “@ou.org” (e.g. [email protected]). Please don’t hesitate to call your RC whenever you need anything by dialing 212.613.8 plus the 3-digit extension listed below, or by sending an e-mail.

AdlerM 250 Menachem Adler KravitzY 322 Yehuda Kravitz BendelsteinY 253 Yisroel Bendelstein Lebowitz 319 Elimelech Lebowitz 1AharonB 340 Aharon Brun-Kestler LubanY 214 Yaakov Luban BirnhackP 207 Pinchas Birnhack MendelsonJ 216 Jacob B. Mendelson CohenD 222 David Cohen MincerY 173 Yitzchok Mincer ColemanM 271 Michoel Coleman MorrisM 327 Michael Morris CywiakB 298 Baruch Cywiak Morrison 133 Raymond Morrison ElefantM 211 Moshe Elefant NeubergN 205 Nosson Neuberger EpsteinD 293 Donneal Epstein OsseyA 314 Avrum Ossey FerrellE 394 Eliyahu Ferrell Paretzky 204 Yisroel Paretzky FrischH 312 Herbert Frisch PriceG 389 Gavriel Price SallyG 215 Menachem Genack RabinowitzN 206 Nachum Rabinowitz YosefG 295 Jay Goldberg RockoveD 315 Dovid Rockove GoldbergN 292 Nosson Goldberg RosenbaumM 347 Moshe Rosenbaum GoodmanZ 294 Zvi Goodman Rothenbergl 200 Israel Rothenberg Gordimer 240 Avrohom Gordimer SafranE 115 Eliyahu Safran GorelikD 203 David Gorelik Scheiner 245 Kalman Scheiner Grossman 212 Joseph Grossman SchepanskyE 274 Elchonon Schepansky Herbsman 210 Chananel Herbsman YoelS 220 Yoel Schonfeld HeschelS 349 Syshe Heschel Schreier 342 Dov Schreier IndichY 189 Yermia Indich SingerS 217 Shmuel Singer JuravelA 396 Abraham I. Juravel LennyS 281 Leonard Steinberg HowardK 169 Howard Katzenstein ZywicaM 219 Moshe Zywica

8 BEHIND THE UNION SYMBOL SUMMER2001 Nabisco Putting the KOSHER in Kookie regation system. This system assures that kosher ingredients, products and By Kevin Murphy processes are kept separate from those he Biscuit Division of Nabisco obtained kosher that are not. Nabisco’s segregation system has become certification for many of its cookie and cracker the standard for the kosher food industry. It is based Tproducts in 1997. Among these products are on four main elements: nationally known brands such as OREO, Chips Ahoy!, Tight Product Formula Control—assures only Ritz, Triscuit, Newtons, Nilla and Nutter Butter. The approved ingredients are used; benefits that drove such a large undertaking included the following: A Documented Kosher Procedure—sets out responsibilities for each department relating to Exposure to new market segments; the handling of kosher ingredients, products and An added indication of quality; processes. Defines who does what and when; Equity with competitors who were already A Kosher Segregation Record—documents which kosher; lines and pieces of equipment are kosher at each site; Growing demand for certification, especially from commercial customers. Specific Employee Training Requirements— assures that all employees understand and follow The first key step in this process, in 1991, was the all requirements to maintain kosher production. elimination of lard as an ingredient. This change was made both to pave the way for In support of these elements, there kosher certification and in were pre-existing production response to public health practices—including dedi- concerns over animal cated production lines and based fats. In 1996, the equipment color codes— pursuit of kosher certi- that helped to segregate fication gained the full production and support support of Nabisco equipment. management and the Careful planning and project commenced. the expertise provided by Officials from the OU the OU led to successful and Nabisco met and “kosherization” of the equip- mapped out a strategy for certi- ment at each of the bakeries across fying as many products as possible. the country. The actual kosherization of ovens and Once the process was defined, it became clear just other equipment only took one weekend at each site. how massive the project was. It took approximately A formal signing ceremony to execute the certifi- one year to complete and involved contributions cation contract capped the project in October 1997. from no fewer than 75 Nabisco and OU personnel Once Nabisco’s kosher products were rolled out, around the country. Every ingredient used in any the company’s close relationship with the OU did not Nabisco bakery was reviewed and approved by the end. A local OU representative visits each of the OU’s ingredient department. A team of two experts Nabisco bakeries at least once a month to assure all from the OU traveled to 11 bakery sites to review systems are functioning properly. Day to day com- product formulas, processing methods and equip- munication continues in support of new product ment. This team spent a full two weeks traveling from introductions or changes in ingredient supply. Fre- bakery to bakery until the job was complete. As a quent communication at both the plant and corpo- result of these visits, Nabisco was able to clearly set up rate level proved to be the key to a very productive the steps necessary to kosherize most of its cookie and relationship between the OU and Nabisco. U cracker production lines. Because of some non-kosher ingredients, not all Kevin Murphy Nabisco products could be made kosher. It was there- is the senior quality manager, Nabisco fore imperative to create and execute an effective seg- Biscuit and Snacking Division, Kraft Foods NA

OREO COOKIE ILLUSTRATION FROM AD CAMPAIGN BY THE JOSEPH JACOBS ORGANIZATION

www.ou.org 9 modern conches vary in construc- produced by cooking chocolate tion and use steel rollers, but the liquor with sweetened condensed essential process of imparting milk, drying this mixture into a smoothness to the product remains powder and subsequently blending the same. it with cocoa butter to produce CHOCOLATE CONTINUED FROM PAGE 6 The final step in the manufac- chocolate. Today, most chocolate harmless — were it not for the fact ture of chocolate is tempering. As candy bars in the United States use it may contain animal-based fatty liquid chocolate cools and solidi- the milk crumb process, while acids. , which also requires fies, the cocoa butter forms crystals. industrial manufacturers generally reliable kosher certification (see To temper chocolate, it is heated use powdered milk. Behind the Union Symbol, Winter and cooled under controlled condi- Chocolate—and products that 2001), is often used in European tions so that a fine, even-grained contain chocolate such as choco- chocolate as a replacement for non- texture is developed. Typically, late-coated cookies, pretzels and fat dry milk. Various types of fat- chocolate at this stage is not heated nuts—are big business, especially in based emulsifiers can be used in above 115oF. Careful tempering the kosher market. Both dairy and chocolate and compound choco- also reduces the tendency of choco- (non-dairy) chocolate may late, and even butter oil can pose a late to bloom. Bloom is the fuzzy be used, although pareve products kosher concern. These ingredient white haze that forms on the sur- have a special niche in that they concerns relate to chocolate itself, face of chocolate as cocoa butter afford the broadest market appeal. to say nothing of chocolate coated melts and re-crystallizes. Lecithin, a Pareve chocolate production, how- products that may contain any natural emulsifier derived from soy- ever, poses special kosher concerns. number of questionable ingredi- beans, is added to chocolate to Most non-dairy chocolate produc- ents. Even if a chocolate contains reduce this problem, which can tion takes place on equipment that no questionable ingredients in and appear on chocolate that has been is also used for the production of of itself, it may still be processed on stored or refrigerated for long peri- dairy chocolate, a situation that equipment that is used for non- ods of time. requires the kosherization of that kosher products. One of the peculiarities of equipment for pareve productions. The art of chocolate making chocolate is that water interferes In order to ensure the highest level involves manipulating the crystal with the crystallization of the cocoa of kosher, the OU requires that the structure of the cocoa, fat and sugar butter. During its processing, the kosherization of all pieces of equip- to provide a smooth melt in the fine particles of chocolate are ment that handle product at above mouth. The first step, refining, is aligned in a tight matrix with fat. If 115oF be kosherized with either where fat, cocoa and sugar are water is incorporated into choco- boiling water or by heating them milled to a very fine particle size. late, it will become a hard, brittle with a torch to a temperature of at The mixture is then subjected to a mass. Although the taste of choco- least 450oF. This poses special chal- process called conching, considered late could be improved by mixing it lenges for the industry, since water by chocolatiers to be the true art of with milk, liquid milk is over 90 is detrimental to chocolate produc- the process of making chocolate. percent water and incorporating it tion. However, some companies Conching involves kneading the into chocolate poses a serious chal- have managed to overcome this chocolate mixture with additional lenge. The thrifty Swiss, in particu- hurdle. For example, Gross Interna- cocoa butter for 24 to 96 hours at lar, were keen on finding a way to tional of London, England, has over 150oF to get that final smooth- incorporate milk into chocolate as a worked successfully with Alprose ness and creaminess and remove means of using their surplus milk Chocolate of Lugano, Switzerland, any residual moisture. (The term and, in 1875, a Swiss manufacturer to indeed perfect a kosherization conch is derived from the Latin con- named Daniel Peters discovered the procedure for the production of fine cha, meaning seashell. The original key to a successful milk chocolate Swiss chocolate under the exacting conch used to process chocolate process. By using milk powder, he kosher requirements of the OU. The consisted of a flat granite bed upon was able to produce a coarse, dry success of this project has brought which heavy granite rollers milk chocolate bar. By 1897, how- fine Swiss chocolate that meets the attached to steel arms rolled back ever, Mr. Peters had perfected a highest standards to the kosher and forth over the chocolate. These process using condensed milk to market, and has ensured its broad old longitudinal conches looked produce an intermediate product acceptance.

like shells, hence the name.) Most called milk crumb. Milk crumb is CONTINUED ON PAGE 13

10 BEHIND THE UNION SYMBOL SUMMER2001 INDUSTRY Issues

Industry Issues takes an inside look at some of the kosher issues and concerns involved in different markets. Here, a look at the snack industry.

by Rabbi Chananel Herbsman

N DAYS OF OLD, people generally ents that can easily be ate their regular (set) meals with substituted for one Ilittle snacking in between; how- another, or run in ever, today the situation is entirely succession without a concern for vious product when switching from different. In our fast paced society “flavor contamination.” Many facil- dairy to pareve or non-kosher to where people sometimes eat on the ities carry a variety of seasonings kosher. Clearly, if a company were go, regular meals are often the such as barbecue or sour cream. All to switch from dairy to pareve in exception rather than the rule, and of them must be kosher even if the the middle of the day it could a snack can be a crucial part of one’s finished product will not have the involve a significant amount of daily diet. Along with the need for a OU emblem on the packaging. down time to perform the necessary quick snack, millions of consumers Thus, it is crucial that all seasonings cleaning. Excessive down time in have another dietary consideration, be approved on the Schedule A. turn creates a conflict of interest namely, that the product be kosher. Nearly all snack facilities receive between the kosher program and Thus, there is a large demand for bulk shipments of oil. Shipping the need to get more product out. It kosher certified snack products. records for these tankers must be is for this reason that we require a The foundation of specific order for produc- every kosher program tion. In busy facilities is to make sure that all that operate around the raw materials entering clock, this becomes a the facility are listed on greater challenge, and the the Schedule A. In the Snack Indus- maintained and available for the kosher coordinator will need to try there are several stipulations RFR to review. In certain instances, work closely with the RC and RFR to often found on the Schedule A of there may be seals from the truck monitor the sanitation and produc- which plant personnel and/or the that must be maintained as well. tion order. In all situations, the pro- kosher coordinator needs to be cog- This would be indicated on the duction records should be available nizant. Many products require topi- Schedule A. to the RFR to see that the proper cal seasonings produced in spice The area that creates the biggest sequence is maintained. and flavor houses. It is common for challenge for plant personnel and In many situations it is not pos- many of these items to require a the kosher program arises in facili- sible for the OU to allow pareve and special stamp or signature on the ties that produce pareve, dairy and dairy products on one line. A typi- container. In other circumstances, a sometimes non-kosher products on cal example of this is “pretzels.” If a lot-specific letter may be required the same line. This is generally company runs a pretzel for each shipment and should be encountered when topical season- through the oven, we would have maintained at the plant. By verify- ings are applied prior to packaging to certify all of the pretzel products ing that these stipulations are met to a “cold product.” OU guidelines as OUD. The kosher coordinator when the item arrives at the facility, require that the production should inform the R&D group and it helps prevent serious problems sequence be pareve, dairy and non- sales teams of this issue before any that could affect the kosher status kosher (where applicable) followed dairy is introduced into an all- of a product and/or the line later on. by a thorough clean out of the sea- pareve line. In addition, it is crucial Compatible ingredients are soning tumbler and packaging. This to notify the RC of such a project in another concern typical of the type of clean out entails the advance. He will give you guidance snack industry. These are ingredi- removal of all residue from the pre- CONTINUED ON NEXT PAGE

www.ou.org 11 about how a dairy item would impact on the kosher sta- all-pareve facility and Company A wants to produce its tus of the line. dairy product at Company B. Alternatively, it may cre- Compatibility is a kosher concern not only with ate a situation of compatible ingredients. Clearly this ingredients but also with equipment. A particular facil- creates a challenge for the kosher certification program ity may have two tumblers, one for a dairy line and one and must be addressed on a case-by-case basis. for a pareve line. Precautions must be taken to prevent One last issue is product development. Many com- the equipment from moving between the lines. If used panies are constantly looking for new products to catch equipment is purchased it may need kosherization, so it a small niche in the snack market. Some of these are is crucial to inform the RC in advance of such a purchase. variations of their traditional items, while others Private labeling has always been an important seg- expand into completely new lines of product. Whatever ment of the snack industry. Recently there has also been the case, we want to work with you from the develop- an increase in co-packing. This is where a certified com- ment stage through the certification of the product. We pany (Company A) with their own product goes to are here to help. In particular, if you are having diffi- another facility (Company B) to have it manufacture culty locating an acceptable source for an ingredient, the product as well. Company A will supply the unique the OU can be a useful resource. U ingredients to Company B and Company B will make it Rabbi Chananel Herbsman and ship it out. This too generates concerns for the is the rabbinic coordinator for several kosher program. In certain cases, Company B may be an OU certified snack companies. LACTIC ACID APPROVED FOR PASSOVER

inally, there is a lactic acid that is more than kosher—it is Kosher for Passover. Though many lactic acids for food use are kosher, most are Ffermented and therefore not qualified for Passover approval. Wilke International, Inc. (Lenexa, Kansas) and the OU have worked closely together to certify Wilke’s synthetic lactic acid as Kosher for Passover. With the assistance of Rabbis Juravel and Kuber, certification was achieved in 2000. Lactic acid is the most versatile food acidulent. It has per- formed its many stabilizing, preserving and flavoring functions ever since man has made foods such as bread, cheese, pickles, yogurt, salads, beer, wine, etc. Its strong organic acid properties coupled with its mild, non-biting taste make it ideal for many food applications. Lactic acid and its salts—sodium and potassium—are now widely used in fresh and cooked meats to reduce and eliminate microbial contamination. As an example, sodium lactate, when added to a meat prod- uct, will control the growth of pathogens such as Salmonella and Listeria, thus extending shelf-life that can be as much as double that of the untreated meat product. Also, meat carcasses can be surface treated with a fine spray of dilute lactic acid to reduce microbial count. Wilke International and its staff have specialized in lactic acid and its derivatives for over 40 years. During this time they have worked closely with the OU to supply the highest quality kosher ingredients. Now, for the first time, a Kosher for Passover lactic acid is available. Wilke International can be contacted at 913.438.5544 or at www.wilkeinternational.com

Rabbi Eliyahu Ferrell is the rabbinic coordinator for Wilke International

12 BEHIND THE UNION SYMBOL SUMMER2001 CHOCOLATE CONTINUED FROM PAGE 10 Kosher Wine Brands Modern research has suggested a host of benefits to chocolate, Abarbanel J. Furst ranging from an ability to calm the Baron Herzog Gan Eden nerves to preventing tooth decay. Bartenura Hagafen Chocolate also offers opportunities Bastide la Graviere Kedem for the manufacture of new prod- Bokobsa Korbel ucts, or improvements on the old. As is the case with many other Bordeaux Grillon Manishewitz foods, the OU represents the high- Carmel Margauex est standards demanded by kosher Chateau Croignon Rashi consumers, and companies that for- Chateau de Tigne Simcha mulate products that meet these Chateau Girard de Tiffray St. Emilion standards can be confident of broad Chateau Haut Vallon Star of Abraham acceptance in the kosher market. U Chateau le Pradel Star White Chateau les Allouettes Tam Pree Rabbi Zushe Yosef Blech Chateau Palon Teal Lake is the rabbinic field representa- tive for Alprose Chocolate Clovis Tirosh of Lugano, Switzerland. Comtesse d’ Assigny Tonnelli Embassy Vin D’oc Wines are certified only when the Policy OU symbol appears on the label bottleneck Reminder All purchases of new WINE CONTINUED FROM PAGE 7 and, most recently, in Argentina by and used equipment Hagafen (Napa). Other kosher Cepas Argentinas. Major food man- must be brought to French wines with OU certification ufacturers such as General Mills and the attention of the OU. include: Clovis Lesieutre and wines H.J. Heinz are foremost consumers The OU may have to distributed by M&G Vins and Mets of kosher grape juice. examine the history or et Vins de France. Kosher has even provided fringe use of the equipment Industrial grape wine (including benefits for certain producers. in order to see how it kosher) is produced by the Florida Attempting to advance the point of could affect your com- Distillers Company at their Lake pasteurization in order to free the pany’s kosher pro- Alfred, FL and Louisville, KY facili- product from its special kosher gram. If the equipment ties. Kosher wine is an ingredient restrictions, colorant benefits were poses any concerns, used in Heinz red wine vinegar, Grey realized because product was heated the OU will work with Poupon Dijon Mustard and in together with skins. you to resolve them numerous flavor applications by fla- Whereas the availability, the before they become vor houses such as Bell Flavors and cost and the variety of kosher grape a problem. Firmenich. products imposed serious limita- tions to the earlier kosher consumer, GRAPE JUICE today’s kosher market leaves us little Similar to its fermented cousin, non- to whine about. U Marketing Tip alcoholic grape juice carries identi- If your company Rabbi Nachum Rabinowitz cal kosher requirements. Once con- maintains a website, sidered a headache for certain food is a rabbinic coordinator in be sure to include and beverage industries, kosher the New Companies Department, the fact that you are grape juice is today available at and has been involved in setting CERTIFIED. up certification for many prices and in varieties hitherto Several companies wineries. unfeasible. kosher grape juice is have reported increased produced in California, New York Rabbi Shmuel Singer sales from this simple “advertising” technique. and Washington by Canandaigua, is the rabbinic coordinator Milne and Royal, in Israel by Carmel for wine and grape juice.

www.ou.org 13 KNOW Glossary of Kosher YOUR Concepts & Terms OLEO Prepared for the Oleochemical Industry by Rabbi Yosef Goldberg E OSHER refers to those foods and Equipment that has been used kosher symbol should remain vis- food ingredients that are per- with non-kosher ingredients or prod- ible on the package as long as the Kmissible according to Jewish ucts may become “kosherized” under ingredient remains in the plant. dietary laws (laws of kashrut). Kosher the supervision of a rabbinic expert. Sometimes a Group Three ingre- ingredients and products fall under Usually, down time (a full 24-hour dient requires a rabbi’s stamp or three categories: period without use) is associated with special production letter, as is 1) meat; 2) dairy; and 3) pareve the process of kosherizing. Many often the case of bulk glycerin (that which is neither meat nor spray-dried products are dried in dry- that is drummed in a drumming dairy). The typical oleochemical com- ers that are used for almost anything facility that also drums non- pany does not produce dairy prod- and everything, including meat kosher glycerin. ucts, nor does it produce or deal in products. Such spray-dryers must be GROUP FOUR ingredients are the kosher meat products. All products of kosherized with a down day before bulk equivalent of Group Two. an oleochemical company certified any kosher spray-dried products may Bulk shipments of vegetable oil by the Orthodox Union are therefore be produced on them. coming from an all-kosher facil- pareve, being derived either from The OU Schedule A has seven ity that has a dedicated all-kosher petrochemicals or from vegetable fats. basic group listings: transport system would be Group An intrinsically kosher product Four. Bills of lading indicating the can become non-kosher in essen- GROUP ONE contains ingredients manufacturing plant origins of tially three ways: deemed innocuous, from a Group Four ingredients must be 1) A non-kosher ingredient is added kosher perspective, such as water, available for presentation to the to it; sugar, salt and most inorganic OU rabbinic field representative. 2) It is cooked with utensils that a chemical products. GROUP FIVE ingredients are the non-kosher product or ingredient GROUP TWO ingredients require bulk equivalents of Group has been cooked with; kosher supervision—hashgacha. Three. Tanker, rail car, barge, 3) A liquid product is stored for 24 However, the source of the ingre- ship and isotank shipments hours within a container that has dient is a plant that is only kosher coming from plants that pro- serviced a non-kosher liquid either or wherein the product is only duce both kosher and non- via heat or by storage for 24 hours. produced in kosher mode. There- kosher oils or glycerins must This last point is significant in fore, the kosher certifier does not have a special seal and rabbinic terms of bulk shipments of oils, require that the package bear a letter accompanying the deliv- alcohols or fatty acids. kosher symbol. The source (man- ery. Such seals and letters should This is especially true for veg- ufacturing plant) of the ingredi- be saved for presentation to the etable oils and emulsifiers. Kosher ent must appear on the package. OU rabbinic field representative. products that are produced with non- GROUP 2TR ingredients are those GROUP SIX (ALLOWED) ingredi- kosher utensils can be considered whose information was derived ents that are non-kosher yet the entirely non-kosher. through our research staff indi- OU permits them to be kept at a In plants that have adjacent ani- cating that the ingredient pro- facility because they are incom- mal-vegetable facilities, the segrega- duced at a certain plant is pro- patible with use in the produc- tion of steam systems, and preferably duced in a kosher fashion even tion of any kosher-certified prod- even cooling systems, is a very without certification. ucts produced at the plant. important issue. Our experts will GROUP THREE ingredients require GROUP SEVEN (now referred to as help devise plant specific solutions a kosher symbol to appear on the Group Six NOT ALLOWED) for dealing with any problematic casing as it arrives and is stored in ingredients are non-kosher ingre- steam and steam recondensate issues. an OU supervised facility. The dients that may not be kept in

14 BEHIND THE UNION SYMBOL SUMMER2001 OU facilities. They are generally petroleum tri-esters. Nickel catalysts into kosher service. It is important to ingredients that might be inad- used in the hydrogenation of fats note that any laundry grade kosher vertently substituted for kosher require kosher certification, as they product is kosher only as an inedible ingredients. Once a plant has are themselves coated with fat. product and should never be sent on applied for such an ingredient, Flavors are critical ingredients a kosher transport vehicle. that ingredient is maintained on because they may have animal or Regarding ship cargo holds, OU the Schedule A so that the rab- grape components. Grape prod- policy is that the previous three car- binic field representative can ucts, although derived from a sim- goes that traveled in the hold, now guarantee that it will not be ple fruit are problematic from a reserved for a kosher liquid product, found in the plant in the future. kosher perspective because of rab- must also have been kosher compati- binic laws stemming back to ble. All adjoining cargo holds should Because of the complexity of the ancient times when grape wines also be carrying only kosher materials. Group system, it is imperative that were used for idolatrous rites (See Documentation to this effect must the receiving agent in each plant be related article on page 7). In a some- always be presented to the OU office. carefully trained in the use of our what similar fashion, grains, fruits Since glycerols and fatty acids derived Schedule A, and record each ingredi- and vegetables from Israel must from palm and coconut oils often ent as it arrives, showing that it com- have special supervision because receive Passover status, it is important plies with the terms of the Schedule these products must be tithed. Col- that none of the prior cargoes carry A. In the event that there is a prob- oring agents such as carmine and ethanol or ethyl acetates of a grain lem, the receiving agent should cochineal extracts, which are (wheat, barley, rye, oats, spelt) origin. inform his superior, who should, if derived from insects, are viewed by It is important to note that all deemed necessary, either return the the OU as being non-kosher. storage facilities, e.g. tank farms, ingredient or call the office for advice. wherein bulk shipments are stored or Some sensitive ingredients, from BULK SHIPMENTS held, must be under the kosher certi- a kosher perspective, are vegetable All trailer trucks and railroad cars that fication of a recognized kosher certi- oils, shortenings and emulsifiers. transport liquid oleochemicals must fication agency. The transfer of a bulk Such products are sometimes made be certified for kosher service. This shipment into a non-kosher holding in plants that also produce products generally implies that these cars have tank will jeopardize the kosher status derived from lard or tallow. The same been dedicated to only kosher prod- of that shipment. U equipment is used for the vegetable ucts, or that they have been kosher- products rendering them non- ized by a C.I.P. that would meet the Rabbi Yosef Goldberg kosher. Another very problematic standards of kosherization as serves as rabbinic coordinator for ingredient is glycerol, which can be approved by our rabbinic field repre- many OU certified oleochemical derived from animal, vegetable and sentatives prior to being introduced companies.

COCA COLA CONTINUED FROM PAGE 1 OU and The Coca-Cola Company. addition, the OU certifies syrups Throughout this process, the man- Mr. Barone notes that, through the manufactured by The Coca-Cola ufacturing plant personnel work close and productive relationship Company for use in its fountain closely with the OU’s supervising that exists between the OU and his products. The company provides its rabbi. Hard work, cooperation and company, “The Coca-Cola Company beverage bases to bottlers and can- attention to detail are key compo- is able to provide products to a very ners, who in turn use the beverage nents of a relationship that large Jewish population because that bases to manufacture finished bever- ensures strict adherence to Jewish population can be assured that out ages. It is left to the discretion of dietary laws. The resulting kosher products meet Jewish dietary laws.” each Coca-Cola bottling company to certification of beverage bases pro- In turn, Mr. Barone adds, “The OU have the finished beverage certified. vides, for the bottlers and canners, certification is one of the best- Even before beverage base pro- the foundation for koshering fin- known trademarks in the world.” duction, every new product is dis- ishing products. U The Coca-Cola Company man- cussed with OU rabbis. The rabbi ufactures beverage bases in the U.S. responsible for a particular manu- Rabbi Raymond Morrison that are produced under the rab- facturing plant then observes the is rabbinic coordinator for binic supervision of the OU. In production of the beverage base. The Coca-Cola Company.

www.ou.org 15 NOW in Spanish! HaveHave YouYou SeenSeen It?It? Geared for food and marketing executives, The OU hosted the Spring 2001 Kashrut To Order as well as plant person- Conference in Newark, New Jersey. “The A keynote session at the Conference focused on KosherVideo” nel, this 15-minute video “The Far East—Certifying Companies Far Out.” The session was chaired by Rabbi Aharon Brun-Kestler, explains what kosher Rabbinic Coordinator—New Companies Division, and call really means and how was addressed by Rabbi Doneal Epstein, Rabbinic 212.613.8115 Coordinator for many OU certified companies in the food becomes OU certi- Far East, and Rabbi Aharon Steinberg, Rabbinic e-mail fied. It can serve as a Field Representative in the Far East. Pictured (left to right): Rabbi Reuven Nathanson, Rabbinic [email protected] wonderful tool for your Field Representative, West Coast; Rabbi Leonard in-house Kosher Review Steinberg, Rabbinic Coordinator; Rabbi Chananel visit Herbsman, Rabbinic Coordinator; and Rabbi www.ou.org Seminar. Vogel, Rabbinic Field Representative, West Coast.

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