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h behind the u t c c n a e a e l x R P E nion Usymbolsymbol s e i The Health Benefits of Fish: n a p Without the Fish m

o Now Kosher, MEG-3™ Brand c

d Omega-3 Powder and Fish Oil e i f

i Offer Food and Supplement Companies t r

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r By Susan Michel, MBA o f

CEAN NUTRITION CANADA LTD.

n (ONC) isn’t just riding the Omega-3 Food

o ingredient wave; it is leading the i

t way. Most people are not getting manufacturers

a enough Omega-3 in their diets – c

i 130mg per day on average compared to the American can add

l O Heart Association’s recommendation of 500mg per day, and one gram for b those with coronary heart disease (CHD). Now, with Ocean Nutrition Omega-3 u Canada’s breakthrough microencapsulation technology and Orthodox p from fish to

Union kosher certification, all food manufacturers can add Omega-3 from fish to their products without altering the taste or smell. A Since its founding in 1997, ONC has grown into a leading re- their products searcher, innovator, and manufacturer of marine-based natural ingredients for the global healthy food and dietary supplement markets. Over the without altering years, ONC, under the leadership of President Robert Orr, has developed a culture of excellence in all of its business practices, including the taste research and development of new ingredients, manufacturing, regulatory affairs, quality assurance and control, marketing, and customer service. or smell

continued on page 2 continued from cover Ocean Nutrition Canada is a leader in long chain Omega-3 EPA/DHA ingredients, with the world’s largest manufacturing capacity behind the for fish oil concentrates. Only the finest sardine, anchovy, and mackerel fished in the deep waters off the coast of Peru are used in the manufac- nion ture of ONC’s MEG-3™ brand premium quality Omega-3 fish oil U symbol ingredients. ONC’s commitment to quality is evident by the fact that summer 2005 MEG-3™ fish oils are the first and, to date, only fish oil ingredients to achieve United States Pharmacopeia (USP) ingredient verification. To further build its reputation for excellence, ONC considered kosher certification for its MEG-3™ brand Omega-3 ingredients. In 2002, Ocean Nutrition Canada made the strategic decision to KASHRUT DIVISION pursue kosher certification.The purpose of this initiative was multifold: RABBI MENACHEM GENACK It would enable ONC’s Omega-3 ingredient to be available to the largest Rabbinic Administrator / CEO number of consumers; open up the kosher food market to MEG-3™ brand Omega-3 food ingredients; enable use of MEG-3™ ingredients RABBI MOSHE ELEFANT Executive Rabbinic Coordinator / COO in strictly kosher food manufacturing facilities; and provide added value Director, New Company Department to our customers. RABBI YAAKOV LUBAN Once the decision was made, ONC sought to achieve kosher certifi- Executive Rabbinic Coordinator cation in a manner consistent with its well-established tradition of excel-

RABBI DR. ELIYAHU SAFRAN Senior Rabbinic Coordinator Director, Review and Update Department

RABBI YERACHMIEL MORRISON RABBI ABRAHAM JURAVEL Ingredient Approval Registry

RABBI HOWARD KATZENSTEIN Director, Business Management

u STEPHEN J. SAVITSKY Chairman, Joint Kashrut Commission RABBI EMANUEL HOLZER Chairman, Rabbinic Kashrut Commission

u ORTHODOX UNION STEPHEN J. SAVITSKY President

RABBI DR. TZVI HERSH WEINREB Executive Vice President

DAVID OLIVESTONE Director, Communicatons and Marketing

u BEHIND THE UNION SYMBOL RABBI DR. ELIYAHU SAFRAN Editor–in–Chief STEPHEN STEINER Editor lence. Following extensive research into kosher certification options, PAMELA WEIMAN Graphic Designer including consultation with other industry-leading manufacturers, ONC made the decision to partner with the Orthodox Union, the most widely WE WELCOME recognized and trusted kosher organization in the world.That decision YOUR COMMENTS proved to be very beneficial, according to Janet Shay,Vice President of & CONTRIBUTIONS Quality and Regulatory Affairs at ONC, who declared,“We are extreme- fax ly pleased with the relationship we have built with the OU. Not only 212.613.0775 have they lived up to their exceptional reputation, they have exceeded our expectations and have been highly responsive and supportive e–mail throughout the entire process.” [email protected] continued on page 4

2 BEHIND THE UNION SYMBOL Spring 2005 Kashrut Conference

1. Greeting all the Rabbinic Coordinators Connecticut and many Rabbinic Field Represen- tatives from around the country is: Rabbi Menachem Genack, 10 Grand Hotel & Rabbinic Administrator & CEO. Conference Center, 2. Making his point is: Chicago RFR Rabbi Shraga Kaufman (r) to Waterbury, CT, RC Rabbi Yermia Indich 3. An update from Atlanta: RFR Rabbi Yehuda Boroosan (l) May 15-16 to Business Manager Rabbi Howard Katzenstein

4. It’s all in the palm pilot: Rabbi Avrohom Stone (r) with Cincinnati RFR Rabbi Raffie Zuroff

5. Sharing insights into new areas of 9 Kashrut technology are: From left – Chairman Rabbi Nochum Rabinowitz, Rabbi Yosef Goldberg & Rabbi Avraham Stone 8 1 6. Updating on required standards and new possibilities of OU certified gelatin are: From left – Rabbi Abraham Juravel, Rabbi Seth Mandel, and Chairman Rabbi Chananel Herbsman

7. Discussing inspection and ingredient issues are: From left – Rabbi Raymond Morrison, Rabbi Abraham Juravel of the IAR and Rabbi Moshe Elefant, 2 Executive Rabbinic Coordinator & COO 7 8. Addressing a session on “Safety in the Workplace” is: Ms. Tina Feist – Quality Assurance Superintendent of ADM Southport

9. Rabbi David Gorelik chaired the session “Safety in the Workplace”

10. An update from Upstate New York: RFR Rabbi Shmuel Rashkin (l) 3 to New Companies RC 6 Rabbi Yitzchak Mincer

4 5 OMEGA 3 continued from page 2

The Orthodox Union rose to Senior Rabbinic Coordinator; and Ocean Nutrition Canada looks ONC’s challenge, which included Rabbi Rosen, Rabbinic Representative, forward to continuing to build upon not only certifying the fish oil plant worked diligently in partnership with the solid foundation it has established in Mulgrave, Nova Scotia (N.S.) and the ONC plant managers, regulatory and with the Orthodox Union and to taking Omega-3 powder plant in Dartmouth, quality assurance managers, and staff to the partnership to even greater heights as N.S., but also certifying the catch and ensure that both manufacturing facilities the Omega-3 market continues to grow extraction of oil from the fish in Peru. in Nova Scotia, which also manufacture exponentially. Several factors provide the Rabbi Blugrond, Senior Field fish oil ingredients that are not kosher, basis for ONC’s enthusiasm about the Supervisor, and the local rabbinic met the strict OU kosher standard. future of Omega-3 market opportuni- representative, were instrumental in the New Master Production Records ties.These include: the U.S. Food and kosherization of the fish in Peru, which (MPR) were developed to ensure Drug Administration’s (FDA) qualified included supervising the fishing and compliance with OU requirements, health claim issued in 2004 for reduced sorting of the catch to ensure only the plants underwent a four month risk of coronary heart disease (CHD) for sardine, anchovy, and mackerel (kosher set-up period in preparation for running foods containing Omega-3 EPA/DHA; species) were allowed into kosher vessels both kosher and non-kosher production FDA issued a similar qualified health for the oil extraction process.The fish oil lines simultaneously, and finally the claim in 2000 for supplements contain- was then sealed by the rabbi and shipped kosher certification was completed. ing Omega-3 EPA/DHA; and the to Nova Scotia for processing. Behind the scenes, ONC’s regulatory American Heart Association (AHA) To meet the OU standard, some affairs and quality assurance managers recognizes the health benefits of process changes and technological and staff worked tirelessly to coordinate Omega-3 and recommends eating two modifications were required in the with Rabbi Safran and Rabbi Goldberg fatty fish meals per week and, for those manufacturing of the fish oil and pow- to guarantee that ONC followed OU with CHD, consuming one gram of der.The Orthodox Union worked very procedures and standards throughout the Omega-3 per day.All of these, in combi- closely with Ocean Nutrition Canada to entire certification nation with extensive media exposure, ensure that these requirements were met. process. are leading to increased consumer Rabbi Blugrond; Rabbi Goldberg, awareness of the health benefits Rabbinic Coordinator; Rabbi Safran, of Omega-3 EPA/DHA. ONC’s MEG-3™ brand Omega-3 powder is now in development with kosher food companies across a range of categories.The future of kosher MEG-3™ brand Omega-3 powder and fish oil ingredients is very bright and ONC welcomes the opportunity to continue to serve the healthy food and dietary supplement markets with premium quality Omega-3 ingredients.“This is an explosive opportunity for food manufacturers to provide a much- needed boost to consumers’ heart health,” said Michael Hodgett,Vice President of Business Development at ONC.“Now kosher food companies can deliver these health benefits too!” Susan Michel, MBA is Associate Product Manager, Dietary Supplements, of Ocean Nutrition Canada Ltd. Rabbi Chaim Goldberg serves as the Orthodox Union’s rabbinic coordinator for Ocean Nutrition Canada Ltd.

4 BEHIND THE UNION SYMBOL Nothing Fishy Here: Beyond the Four-Year Process at Ocean Nutrition to Make Fish Oil Kosher

By Rabbi Chaim Goldberg Those of us working in the field of kosher certification at the Orthodox Union have the distinct opportunity (and obligation) The task to be on top of new technologies, and of kosher new developments in food production. Long before Omega-3s were front-page news in the major media, the Orthodox certification Union received numerous inquiries into sources for kosher fish oil.The demand for kosher fish oil that could meet all standards made the opportunity for such a supplier obvious. for such an We were not the only ones who noticed the potential for high-quality kosher fish oil.The folks at Ocean Nutrition, in Nova Scotia, Canada, who were already committed to producing some of the highest quality fish oil on planet Earth, d endeavor ecided that they could be the ones to take advantage of this opportunity. The task of kosher certification for such an endeavor was not for the faint of was not for heart. Unlike most commercial productions, extensive preparations and planning were required before the Orthodox Union could even begin to discuss certifying an extracted fish oil product. Indeed, the Orthodox Union assigned one of its top Rabbinic Field Representatives to assist in the preliminary fieldwork required. the Rabbi Yaakov Blugrond, a 15-year veteran of the OU’s kosher certification division, is a world-renowned expert in the field of equipment kosherizations. Rabbi Blugrond saw the vast importance of this assignment, and turned it into a faint true labor of love. But even for the immensely capable rabbi, being a partner in the development of Ocean Nutrition’s fledgling kosher program was quite an assignment indeed, although as Rabbi Blugrond pointed out,“Having a company as cooperative as Ocean Nutrition made the task a full 50 percent easier”. of Acting as the OU’s eyes and ears in the field, Rabbi Blugrond constantly relayed information about the practical workings of each Ocean Nutrition production phase to the office.This allowed our staff of Rabbinic Coordinators and heart Kashrus Law Consultants to construct the kosher program. From the initial application until the OU issued a Letter of Certification for the finished product was a four-year period of perseverence and dedication. Under similar circumstances, one could imagine a company rethinking the value of continuing with the stringent requirements of kosher certification. For the folks at Ocean Nutrition, no obstacle is too great, and focus on the goal kept the process moving.

SUMMER 2005 5

FISHY continued from page 5 a way as to guarantee that no cross- Rabbi Amatzia Argentar, a Rabbinic over between kosher and non-kosher Field Representative who assisted in would occur. production, commented,“Ocean In some cases, the OU requiremen Nutrition feels strongly that they are ts extended past the usual kosher pro- onto something very positive with OU gram. In order to keep Rabbinic Field kosher certification.” Representatives on-site for extended Kosher oil production starts at an periods of time, the OU needed to extraction facility in the various areas have separate quarters set up for the where menhaden, herrings and tunas are rabbis, including a Succah (a type of harvested.The OU requires that the Ocean Nutrition ritual booth) during the duration of extraction happen under on-site rabbinic the September holiday and changes in supervision, confirming that the level of made it clear to production times to allow the rabbi by-catch entering the extraction process every facility to rest on the Sabbath. is “absolute zero.” In addition, all oil In total, it took more than seven made on this equipment prior to the involved in the OU Rabbinic Field Representatives, in rabbi’s arrival is regarded by the OU kosher production addition to Rabbi Blugrond’s field as non-kosher and requires a complete oversight, three Rabbinic Coordinators, kosherization of the affected equipment. that the rabbi’s and countless meetings between senior Prior to kosherization, the equipment requirements management and our in-house Kashrut must be perfectly clean, not a small order Law Consultants to give the best kosher in an extraction facility whose most must be fulfilled supervision to Ocean Nutrtitions prod- stringent CIP “is not good enough” without a single ucts imaginable.As Rabbi Argentar put for the rabbi. it,“Ocean Nutrition was very obliging Ocean Nutrition made it clear to compromise. in making sure the job was done well, every facility involved in the OU kosher to the mutual benefit of Ocean production that the rabbi’s requirements Nutrition and the kosher consumer.” must be fulfilled without a single com- new production equipment which The word has spread, and manufac- promise. Imagine the scene: every piece needed different forms of kosherization, turers around the globe know the of production equipment, holding tank, a new set of workers who must be pre- address for the highest quality kosher pipe and belt… sparkling! pared for the needs of the new kosher Omega 3 fish oil is Ocean Nutrition, Next was the issue of identifying the regulations, and various other kosher under the proud and exacting kosher kosher loads from the non-OU certified challenges to rise up and meet. supervision of the Orthodox Union. productions. For the on-site supervisor, a Throughout the process, all levels of system of sealing containers (and kosher- Ocean Nutrition’s staff were single- Rabbi Chaim Goldberg ized equpiment) was arranged. For the minded in their commitment to the serves as the Orthodox producer, every line manager and shift very strictest level of kosher supervision. Union’s rabbinic coor- director had to understand the changes Ocean Nutrition invested consider- dinator for Ocean to standard production that the OU able resources in meeting the OU’s Nutrition and many requires. Every worker involved then requirements. Complete new systems other fish companies, as had to be instructed in new production had to be installed, including separate well as potato and oil protocols in order to comply with the steam systems and dedicated reactors, companies. OU kosher program.Word quickly and all of it had to be done in such spread around the company,“Remember that no QC testing can take place unless the Rabbi opens the seals and reseals it MARKETING TIPS afterwards!!” If You’ve Got It—Flaunt It. Kosherized equipment has to remain sealed to guarentee that no non- Letting your customers know that you are OU certified should be as much a part of kosher product is run on the equipment your marketing strategy before the next kosher production; even as any other significant benefit your product offers. changes in steam system piping cannot Be sure the OU logo is clearly visible in your advertising—either on the product label take place unless the rabbi approves it. or elsewhere in the ad. The raw extracted oil then travels Feature OU certification on your website. through a semi-refining process, a refin- Ask our marketing department how best to reach the kosher consumer—thousands of ing process, and finally a spray-drying them contact us every day about food products they can buy, places they can shop and eat, and information about kosher in general. process. Each plant had another set of OU kosher protocols to be instituted, Plan special promotions around Jewish holidays: Passover (March/April), Rosh Hashanah September) and Chanukah (December) are the most widely observed.

6 BEHIND THE UNION SYMBOL OGURT WAS FIRST PRODUCED thousands of years ago. Culture for Dairy history and legend indicate that yogurt originated in Iran or Turkey. One story has it that an ancient Turk was carrying the Masses: milk in his goatskin for some time, whereupon he noticed that the substance had developed into a thick, creamy mass (precipitat- edY by the bacteria in the goatskin and the warm temperature).This new product was referred to as yogurut. The In 1900, a Russian biologist named Dr. Ilya Metchnikoff, of the Pasteur Institute in Paris, was able to isolate bacillus cultures for yogurt production, marking the beginning of modern yogurt manufacture. Dr. Metchnikoff Complexities demonstrated that yogurt’s bacteria fought dangerous germ bodies in the colons of mammals, and he theorized the positive effects of yogurt bacteria cultures on humans. Shortly thereafter, yogurt became a staple in the American diet, and the OU been has privileged to certify many brands for millions of kosher of Yogurt consumers in the United States and abroad. Why is yogurt so popular that the general market and kosher consumer base have made yogurt one of the fastest growing dairy products throughout the world? There are two answers to this question:A) taste, and B) health benefits. Certification Yogurt is an ultra-pliable food which can be manipulated, filled, thickened and flavored in countless ways. Unlike most dairy products, yogurt has virtually Why is yogurt so popular that the general market and By Rabbi Andrew Gordimer kosher consumer base have made yogurt one of the fastest growing dairy products throughout the world?

no bounds. When one considers the multitude of flavors, fruit and confectionery fillings, thickeners and sweeteners used in the many varieties of yogurt available to us, it is clear that there are thousands of possibilities. (Ever heard of cheese with fruit filling, banana-flavored butter, sour cream with chocolate chips...? You get the picture.) The health benefits of yogurt are quite unique. Its bacteria cultures (to be noted later in this article) assist in the digestive and gastrointestinal tracts, and they enhance overall immunity by attacking disease- promoting bodies throughout the body’s food trail. It is even suspected that some infections and pre-tumor- ous conditions may be killed by yogurt’s live bacteria. Of all dairy products, yogurt is among the most complex in terms of its kosher requirements and proper supervision.To put it more precisely, if you take the kosher considerations of soft cheese and combine them with the kosher issues of ice cream, you come out with a basic framework for kosher yogurt. BASIC PRODUCTION All yogurt begins with milk.The milk’s fat ratio may be adjusted by adding cream or non-fat dry milk. Afterwards, sugar or artificial sweetener may be incorporated, and stabilizers — which create the desired consistency — are then fed into the yogurt mix. The mix is usually then pasteurized, subsequent to which it is dosed with acid-based dairy cultures (most commonly lactobacillus bulgaricus and streptococcus ther-

SUMMER 2005 7 Certification of kosher yogurt poses the issues of stabilizers and cultures related to soft cheese, alongside dealing with the many additives and flavors encountered when certifying ice cream.

YOGURT continued from page 7 It is for this reason that many varieties kosher yogurt later on in the manu- mophilus), after which the cultured mass of yogurt bear no kosher symbol or fea- facturing process. Gelatin-based is left to incubate for a specific amount ture just a generic “K”, as the OU yogurt — as well as yogurt with of time in closed yogurt vats. cannot certify them due to the presence non-kosher fruit fillings, colors or Following incubation, fruit filling, of non-kosher gelatin. (It is noteworthy flavors — often shares the same flavors and even colorants may be added. that the OU does certify kosher gelatin, incubation or storage tanks and The product is then filled into cups or manufactured by Norland Industries and fillers as kosher yogurt.This equip- tubs and is ready to go. (It is important Glatech Productions. Kosher marshmal- ment must be reliably cleansed before to note that the only hot phase is pas- lows utilize these gelatin sources, and it is used for kosher product, and teurization.The rest of the process is they are now available for the dairy tanks cannot hold kosher and non- cold, ambient or warm.) industry as well.) Other non-kosher kosher product for 24 hours or more. This seems pretty straightforward. stabilizers contain a mix of gelatin The OU assures that this is the case. Why, then, did we make certification and non-animal based substances. (3) FORMULAS When a plant processes of yogurt out to be so complex? Stabilizers present in OU-certified non-kosher yogurt (or any other Let’s go through some of the above yogurt are starch or gum based. These product, in general), the OU must steps again more carefully by category, stabilizers need proper kosher certifica- carefully review formulas to verify from the perspective of a kosher certifier. tion, as they can be processed on non- that kosher yogurt utilizes only kosher equipment and can even contain kosher ingredients.The more non- INGREDIENTS trace amounts of gelatin. kosher production at a given plant, Some fruit fillings, flavors and the more time and work will be Milk is milk. No kosher problems here colorants can be non-kosher. Kosher required for the rabbinic field repre- (unless we are dealing with yogurt in status must obviously be verified. sentative (RFR) to go through the lands which consume non-kosher vari- books or computer records for eties such as camel or pig milk or have KOSHER PRODUCTION: formula review. The first thing that the OU needs to inadequate milk regulations...) (4) KOSHERIZATION As noted above, Cultures, however, are another story. do when we certify a yogurt plant is to non-kosher yogurt run-through a Most dairy cultures are grown in labs clear all ingredients as kosher.The next pasteurization system can require which handle kosher and non-kosher task is to determine if the plant also kosherizaton after it is processed. materials beyond the imagination. Some makes non-kosher product and — if so In this case, the rabbinic coordinator cultures are grown on surfaces which — evaluate whether or not the plant and RFR work out a system by are non-kosher, and some are nourished can handle an OU program in light which the plant’s CIP routine meets with non-kosher nutrients. Shared of its non-kosher production. kosherization specifications.The culture equipment is another common There are four categories of RFR reviews Taylor charts generated issue. Cultures are kosher only when non-kosher issues: (1) pasteurization, by the CIP to assure that necessary their environments and nourishments (2) post-pasteurization, (3) formulas temperatures are reached, and he are fully kosher.Thus, we are working and (4) kosherization. verifies production and CIP with pretty sensitive stuff. (1) PASTEURIZATION Every material sequencing upon each visit as well. Cream and non-fat dry milk, which is pasteurized is — of course Certification of kosher yogurt poses used to adjust yogurt fat ratios, are — exposed to hot equipment. Non- the issues of stabilizers and cultures also kosher-sensitive. Cream can kosher ingredients which are run related to soft cheese, alongside dealing derive from non-kosher whey, called though the pasteurizer can render it with the many additives and flavors “whey cream,” and it often shares non-kosher. Although the OU does encountered when certifying ice cream. equipment used for non-kosher whey not permit the use of kosher and Complex...but delicious. cream manufacture. Non-fat dry milk non-kosher identical ingredients in can be dried in spray towers also used the same plant (such as kosher and Rabbi Andrew Gordimer for drying non-kosher meats, cheese, etc. non-kosher cream, non-fat dry milk, serves as rabbinic Proper kosher supervision is most etc.), we need to see if gelatin or coordinator for many certainly necessary! gelatin-based stabilizers are used. Orthodox Union certi- When we get to stabilizers, we If so, they can render the pasteurizer fied yogurt companies approach the most hazardous area of and related equipment non-kosher, including,Ahava Food yogurt certification.The recent trend in requiring kosherization after each Corporation, Cabot the yogurt industry has been to increase non-kosher campaign. Creamery, Hilltop the thickness of product, creating a (2) POST-PASTEURIZATION Once we Valley Dairy, Johanna “Swiss-style” consistency.The most have assured that the pasteurization Foods, Skotidakis Goat common stabilizer to achieve this result system is kosher for kosher-certified Farm and Wildwood is gelatin, most of which comes from the production, we need to see if there Harvest Foods. bones and hides of non-kosher animals. are non-kosher ramifications of non-

8 BEHIND THE UNION SYMBOL OU PRO- OU COMPANIES SPEAK

Leaving No Stone Unturned at… Stonyfield Farm

By Chris Halverson

HEN A certifying the kosher rabbi first paid a market the best-tasting yogurt possible. Greg Fonte, of Stonyfield’s New visit to Stonyfield We sell very well in New York and the York sales team,sees the OU certifica- Farm, he tramped Northeast, and we see the OU label as tion as extremely important.“It opens through the mud another tool to help us continue to opportunities for our customers, who ofW rural New Hampshire to do it. He expand our business. Just as the organic recognize that products with the OU also got somewhat lost.That was back in niche has grown, we expect the kosher certification are made with premium 1984 when the yogurt company consist- niche to grow.” ingredients.And in a practical sense, it ed of “seven cows and a good yogurt In one sense, Stonyfield Farm means we can sell to everybody,” he said. recipe.” Stonyfield Farm was located in products are “value-added” for the rural Wilton, New Hampshire then, up kosher consumer by supporting a Chris Halvorson a road so steep that milk trucks often healthy environment.The company is Web Writer/Editor at Stonyfield Farm had trouble scaling it in the winter. was the nation’s first dairy processor Today, Stonyfield Farm is the largest to pay farmers not to treat cows with Rabbi Michael Morris producer of organic yogurt in the world the synthetic bovine growth hormone serves as the Orthodox Union rabbinic and the Number Three yogurt company rBGH. Stonyfield also donates ten coordinator for Stonyfield Farm. in the country, with net sales of $174 percent of its profits to environmental million in 2004. Some 272 people are causes and it offsets 100 percent of its employed at its Londonderry, NH CO2 emissions from its facility, in an Stonyfield Farms: production facility.All of its products effort to reduce global warming. are certified kosher by the Orthodox Carol McLaughlin, Stonyfield’s An OU Rabbi’s Union. Not only does Stonyfield sell go-to person on kosher compliance, organic yogurt, but its relatively new says that working with the OU for so Dream Company Smoothies are soaring off the shelves; many years means that certifications go By Rabbi Gershon Segal its YoBaby line for infants and toddlers smoothly. She is in constant communi- is among the best-selling product for cation with Rabbi Michael Morris in In my periodic visits to Stonyfield Farms the company; its cultured soy offers an New York and Rabbi Gershon Segal in over the years, I cannot help noticing the option for those who don’t want to eat the Boston OU office. Both have been remarkable growth of the manufacturing dairy; its frozen yogurts and ice creams helpful when any supply issues have facility and the impressive expansion of are award-winners; and it recently arisen. For example, Ms. McLaughlin the product line with creative new entered the market for milk — the kind said that the Boston office became yogurt products. Fortunately, while the company grew, it also maintained you just pour into a glass and drink. involved when Stonyfield had an issue the wholesome nature of its products From the beginning, back when with a grape product provided by one and continued to develop and produce CEO Gary Hirshberg, his business part- supplier. It wasn’t going to work and yogurt products with a high level of ner Samuel Kaymen, and their families Stonyfield was in a rush.“The OU was quality control. were milking the seven cows, Mr. able to help us find a new, OU-certified Since the Orthodox Union Kosher Hirshberg knew it was important to supplier on short notice.They were Certification Program at Stonyfield has make a product that was healthy, great,” Ms. McLaughlin said. been seamlessly integrated into the delicious, organic, and of the highest Recently Rabbi Avrohom Stone, quality control system of the company, quality. “OU certified kosher products field representative in New Jersey, did an all new products and ingredients were are identified with quality, which makes educational presentation on kosher certi- submitted in advance to the OU for it a good fit for us,” Mr. Hirshberg said. fication for Stonyfield’s employees in approval, thereby, maintaining a “We always wanted to be able to offer Londonderry. current Schedule A and Schedule B. continued on page 11

SUMMER 2005 9 OU COMPANIES SPEAK

Organic Valley Organic Valley brand is the Dairy Cooperative: top-selling Independent and Farmer-Owned organic milk By Jim Pierce in both mainstream supermarkets and RGANIC VALLEY ing and (occasionally) is one of America’s forgiveness is truly natural foods outlets leading national impressive. organic brands and along the entire is the nation’s largest ORGANIC Eastern seaboard independentO and farmer-owned organic AND KOSHER: dairy cooperative. Organized in 1988, A SOUND, Organic Valley boasts 689 certified WORKING organic farmer/owners in 20 states. PARTNERSHIP food meets strict, inspection-verified It owes its success to two pivotal guiding In August of 2000, while in Long Island quality standards —- a “shidduch” in principles.The first is staying independ- on a plant visit, I took the opportunity the words of Rabbi Safran. ent and true to its mission: keeping small to visit the Orthodox Union headquar- The organic food industry is grow- and mid-sized farmers farming. Of equal ters in Manhattan.The visit that fol- ing at 20 percent per year as more and importance is its commitment to form- lowed with Rabbis Safran, Elefant and more consumers recognize the nutri- ing long-term partnerships with the 53 their staff remains unsurpassed to this tional and social benefits of organic quality manufacturing facilities that day for its education and hospitality! farming practices. Many of these co-pack its products. The rabbis and I had a long, fruitful consumers are the same careful shoppers In the last year alone, the coopera- discussion, educating each other about that seek out kosher certification. tive achieved record success both in the challenges and similarities between For Organic Valley the decision to boast sales (up from $156 million in 2003 to organic and kosher compliance. Just as of kosher compliance on our certified $204 million) and in farmer recruitment the Orthodox Union logo is the gold organic labels has proved to be advanta- (133 new farmers).We increased number standard of kosher oversight, the USDA geous not only to our sales staff but of acres and cows brought into the Organic Seal has quickly gained con- more importantly to our loyal base organic system (up to more than sumer confidence as the internationally of customers. 113,000 acres and 26,000 cows).The recognized symbol of compliance to As stewards of the earth who use Organic Valley brand is the top-selling organic standards. nature as their teacher, Organic Valley organic milk in both mainstream Organic standards are production farmers produce more than 130 deli- supermarkets and natural foods outlets guidelines which mandate such things cious organic products. Look for the along the entire Eastern seaboard. as humane treatment of livestock along Orthodox Union logo on Organic Valley In 2001 when our goal was estab- with water and soil conservation, while milk, cream, half and half, soy drinks, lished to consolidate kosher oversight strictly prohibiting others such as the use butter, cream cheese, cottage cheese, sour among our plants and packaging, we of synthetic chemical fertilizers and pes- cream, and juice. Organic Valley products sought out another quality partner capa- ticides, genetically engineered technolo- are sold in food cooperatives, natural ble of meeting the unique needs of our gy, and irradiation of food for steriliza- foods stores and supermarkets through- dynamic cooperative.The Orthodox tion.As with kosher compliance, organic out the country. For further information, Union swiftly satisfied that need and has certification for farmers and processors contact Organic Valley at 1.888.444.MILK proved to be a solid partner making us involves scheduled and surprise inspec- or visit ww.organicvalley.coop. proud to display the OU logo on our tions and audits to verify compliance. products ever since. Our Rabbinic In the end, we concurred that the Jim Pierce Coordinator is Rabbi Andrew Gordimer. two compliment each other well in is Certification Coordinator, His level of expertise, service, understand- terms of assuring customers that their Organic Valley Family of Farms.

10 BEHIND THE UNION SYMBOL continued from page 9 Another impressive dimension of Stonyfield’s response to its kosher certification is the way in which the company itself monitors its raw materials. In addition to welcoming unannounced visits from the OU’s rabbinical representatives, Stonyfield conducts a self-audit every two weeks. An Axelrod to Grind at the OU Quality control personnel developed a checklist based on a Schedule A and inspect the labels on each and every By Jerry Gaube raw material to insure they bear the appropriate kosher marking as indicat- ed on Schedule A. Therefore, it is no wonder that the rabbinical inspections OLF AXELROD stores, quickly followed by Axelrod go so smoothly at Stonyfield Farms. began the Axelrod labeled cottage cheese and sour cream. Ingredients range from frozen Company in 1896 In 1961,Abraham sold the compa- cultures which are packed in small by establishing a ny to Crowley Foods, with his son cans and stored in a deep freeze envi- retail store and Herbert succeeding him as President ronment, to large totes of fruit fillings. Wwholesale distribution business on and CEO. Under Herbert’s leadership, Since all ingredients and products at Madison Street on Manhattan’s Lower the Axelrod Company expanded from Stonyfield are kosher, there is no East Side.As the business expanded, Massachusetts to Florida.Today,Axelrod need to monitor various formulations, Axelrod began to manufacture products are a staple and since all the equipment is used exclusively for kosher products, no more dairy products and tradition for kosherization is necessary. Kosher in small “cheese facto- many families in consumers can feel comfortable that ries” in upstate New the Metropolitan they are not only receiving the York, along the New York area, highest quality in yogurt products, Canadian side of the New Jersey, New but that they are also receiving St. Lawrence River. England and the highest standards in kosher Each factory produced Florida.The OU certification as well. a few hundred pounds symbol is proudly of cheese per day and displayed on our Rabbi Gershon Segal packed it in steel drums yogurt as well as on serves as the Orthodox Union’s Rabbinic that were iced and then all Axelrod cultured Field Representative at Stonyfield Farms shipped to New York products. and in the New England region. City by train. At Axelrod, we In 1920,Wolf Axelrod firmly believe that our retired and left the business to yogurt sets the quality OU POLICY REVIEW 1 his son,Abraham, to manage. Under standard, despite the fact that we still Companies are requested to maintain a Abraham’s direction the company flour- are a relatively small regional company. list of alternate plant personnel to escort ished, concentrating its efforts on “soft” We attribute much of our success to the RFR during inspections. This proce- cultured cheeses and sour cream. the stringent standards OU certification dure helps circumvent extended delays, allows the RFR to adhere to his route, Headquarters were moved to Brooklyn, stands for and the wonderful business and contributes to maintaining the with another branch in Freeport, NY. relationship we have had over the years efficiency of a plant’s kosher program. After more than 15 years of vari- with the Orthodox Union, which ous mergers and partnerships,Abraham works so hard to assure compliance OU POLICY REVIEW 2 had transformed the business into a full with its kosher requirements. Companies are reminded to double- dairy products company, in the process check label proofs, and confirm that setting strict quality standards for his the correct OU designation appears. suppliers, thereby making the Axelrod Jerry Gaube The OU-D symbol is required for Company renowned for its wonderful products containing dairy, or produced is Director of Marketing, Crowley Foods. on dairy equipment. OU-P denotes products and reliability. that a product is specially certified for In 1949, a pint size container of Rabbi Michael Coleman Passover. The standard OU symbol plain Axelrod yogurt first appeared in serves as Orthodox Union’s Rabbinic indicates that a product is pareve and many local New York City grocery Coordinator for Crowley Foods. does not contain dairy, but is not certified for Passover.

SUMMER 2005 11

Who could have predicted that kosher food production would become a booming business for thousands of food companies across the globe? OU KOSHER Bringing Boom for Business & Consistent Quality to Consumers By Rabbi Dr. Eliyahu Safran and Bayla Sheva Brenner

related items – over 60 goods to finished products.The rabbis F THE 70’S ADAGE, “you are percent of America’s make themselves available to field what you eat” still holds true, kosher-certified products, questions and provide support 24/6 (in we’re all becoming one big making it synonymous deference to the Sabbath).“Everyone kosher world. Ever since the with the very concept we have worked with at the OU has Biblical commandment to the of kosher food. been both informative and helpful,” IJewish nation over three thousand years “OU is the says Scott Werme, Plant Manager for ago, keeping kosher has remained a Cadillac of kosher,” Agri-Mark, Inc., producer of butter vigilant way of life for millions of Jews. says Rabbi Yisroel and skim milk powder, located in But who could have predicted that Bendelstein, Rabbinic Springfied, MA. Mr.Werme reports kosher food production would become Coordinator (RC) at that Agri-Mark, Inc. has witnessed a booming business for thousands of the OU.“It represents advancement in market penetration food companies across the globe? the largest and most and a 25 percent increase in sales. What is motivating more and more trusted kosher certify- The rabbis make themselves food industry executives to jump on the ing agency. available to field questions and kosher certification bandwagon? Perhaps Companies know that provide support 24/6 (in deference to the more appropriate question – what’s products bearing the OU emblem have the Sabbath).“Everyone at the OU has driving an ever-increasing number of the greatest market penetration and, in been informative and helpful,” says Scott consumers to look for the kosher turn, accrue the greatest profits.” In Werme, Plant Manager for Agri-Mark, symbol on the products they buy? over 70 years of kosher-certifying Inc., producer of butter and skim milk “Americans spend close to $486 service, the OU has developed into powder, located in Springfied, MA. billion on food and about $150 billion the largest organization of its kind. He reports that Agri-Mark, Inc. has of that is kosher-certified, whether they Close to 300 OU Rabbinic Field increased market penetration and know it or not,” reports Menachem Representatives (RFR’s) regularly witnessed a 25 percent growth in sales. Lubinsky, President of Integrated inspect nearly 6,000 certified plants in As kosher consumers develop a Marketing Communications, a New 82 countries around the globe.A team more refined palate, many will actually York company that researches the kosher of Rabbinic Coordinators, supported call a company inquiring as to whether market.And those consumers who by an ingredients registry staff and a a particular item is available in a kosher specifically look for kosher products comprehensive computerized database, form.The marketing team records the spent $6.65 billion in 2002, a figure that provides unmatched depth of expertise in request and, after considering the idea, grows every year. Marketing experts halacha (Jewish Law) and food technology. chances are good that it will contact the report that obtaining kosher certification Companies, previously leery about OU for certification.“The advantage to has become a surefire way for a compa- the cost of certification, soon realize that OU certification is its solid infrastruc- ny to gain market share for a minimal the benefits of OU supervision dramati- ture,” says Rabbi Gordimer, RC at the investment. cally outweigh the very reasonable OU.“When a product becomes kosher, charges.They come to view it as mini- the whole kosher base notices it. If a CHOOSING THE CADILLAC OF KOSHER mal investment for maximum gain.Aside company were to try to target a group One need only take a walk down the from the substantial monetary profit of of two million people, even on a one- aisles of any supermarket in virtually going kosher, these food operations time basis through the regular media, every city and town across the country enjoy the advantage of working with the they would pay a hundred times what it to identify the most popular kosher largest rabbinic and research staff, trained would cost them for a full year of OU symbol. Designed in 1923, in response in food science, who thoroughly under- certification.The value is such a highly to a request from Heinz for a logo on stand the manufacturing process, the raw marketable tool.” Once a company certi- its newly certified products, the now ingredients, the chemistry of additives, fies a product, it often calls on the OU familiar letter “U” within a circle appears and the details of the procedure each again to certify more products.“That’s a on more than 400,000 food and food- manufacturer employs to convert raw strong indication that they’ve profited.”

12 BEHIND THE UNION SYMBOL ted that kosher food production would become thousands of food companies across the globe? nsistent Quality to Consumers

Council, the global OU is the marketing arm and service hub for Hong Kong-based manufac- Cadillac turers, traders, and service exporters,Asian of kosher. producers have been steadily moving into the It represents the kosher business in order to develop supply OU certified kosher products specialty foods.“The kosher market largest and most has definitely aided this growth,” says has added value for them,” says Rabbi Dawn Sharkey, Kosher Coordinator at Moshe Elefant, the OU’s Executive trusted kosher Van Drunen Farms, in CA, a major Rabbinic Coordinator and newly named producer of frozen and dried food Chief Operating Officer. certifying agency. ingredients for the food industry. Add Argentina, India, Spain, Egypt, “Our kosher ingredients can be found China and Turkey to that list. Juana in numerous markets, cereals, baby food, Szpigiel of Yanovsky, a major matzah KOSHER CONSCIOUSNESS sauces, and snack foods worldwide. producing company in Argentina, says AT HOME AND ABROAD Having the OU symbol instills confi- kosher certification has opened up new Along with the established draw of the dence that our products are made of the markets for her company throughout Kosher-observant Jewish population, highest quality ingredients, under the South America and the United States the market is witnessing an upsurge in highest quality conditions.” and reports a 25 percent increase in “kosher-conscious” Jews, non-Jews with Yakov Yarmove, Corporate Ethnic sales. Mr. Jayaprakash, Export Manager religious dietary restrictions, such as Category Manager, Ethnic Marketing of Agro Dutch Industries Ltd., of Muslims and Seventh-Day Adventists, as and Specialty Foods for Albertson’s Punjab, India, one of the world’s largest well as individuals with dietary health national chain of supermarkets, positions companies of fresh mushrooms and issues (such as lactose intolerance).And himself between the current kosher processed mushrooms (in jars and cans), then there’s the rest of the population boom’s suppliers and its retailers. says Agro Dutch increased its sales by 15 that regards the OU symbol as an Albertson’s boasts kosher sections in all percent.“OU is our buyers’ require- assurance of wholesomeness and quality. of its 1,750 stores. For 18 years, he has ment,” declares Jayaprakash.Also in The OU kosher symbol has come to be overseen the buying of kosher products India, the Global Green Company as universally recognized and respected and retail sales promotions for kosher reports its sales rising 30 – 50 percent. as the Good Housekeeping Seal. specialty stores and supermarkets with “Working with the OU has been a very This demand has lead retailers like a designated kosher section.“In the last rewarding experience for Global Green,” Wal-Mart,Albertson’s, Publix, Ralph’s eight to ten years, the kosher category says Ashutosh Joshi, Deputy General Food 4 Less, Kroger, Safeway, Key Food, has exploded and expanded from noo- Manager, International Marketing, Pathmark,Winco Foods, Shop ‘n Save, dles, borscht, matzo and gefilte fish “and a personal pleasure as well.” Shop Rite, Dominick’s, or Trader Joe’s to to all kinds of items,” declares Mr. The following incident illustrates greatly increase the number of kosher Yarmove.“When it comes to mainline the strength of a good reputation.TABA, products they stock. In the business world, brands, when it comes to kosher, there’s a Turkish-based organization that seeks the bottom line is sales. Food companies a definite push to bring that item in. to increase the business volume between and supermarkets that carry kosher certi- Kosher is on the radar now.” Turkish and American companies, fied products find that the tell-tale symbol It was only a matter of time for organized a workshop with Istanbul boosts a product’s selling power. word of the ‘kosher’ economic advantage Exporter Unions. Many Turkish compa- “Our business has grown rapidly to reach beyond American shores. nies attended.They discussed possible over the past 14 years and being able to According to The Development strategies to employ in order to increase

SUMMER 2005 13 Companies know that products bearing the OU emblem have the greatest market penetration and, in turn, accrue the greatest profits.

sales to the USA. Mr.Altug Metin, President of OU certified Bella Chocolate, and Chairman of Istanbul Exporter Unions, and primary organizer of the workshop, gave this as his chief recommendation to the participants:“Being an OU certified producer is one of the most important parameters for enabling the sale of products to the USA.” He should know. Metin’s own company realized a 40 percent increase in sales – primarily in private labels in the U.S. and Canada. Mr. Suat Zeytinoglu of SIBAS Gida San ve Tic A.S., a Turkish company that produces sun-dried tomatoes, capers, and pepperoncini, relates a 30 percent increase in sales in the US and Israel, which he directly When it comes to mainline brands, attributes to his OU certification. Businesses that want to remain when it comes to kosher, there’s a viable and flourishing know that providing the customer with an definite push to bring that item in. excellent product must always remain their primary focus – no matter in which country or language.“Having Kosher is on OU certification gives the customer the satisfaction and assurance that the products they are purchasing have been the radar now monitored from inception with all ingredients checked and of the highest standard,” says Anel de Silva, Managing specification, or they will not be able The OU attributes much of its Director/CEO, of Heritage Teas to sell.They are finding that they must growth in recent years to the private Premium Services Ltd., in Sri Lanka. be kosher in order to supply the retail label companies that insist on the market and to maintain their contacts.” organization’s certification. One by one, THE IMPACT OF THE KOSHER BASE Burt Flickinger, a managing partner manufacturers are responding to the AND THE OU SYMBOL with Strategic Resource Group, a retail demand.“The OU satisfied the require- For the past 40 years, the number of consulting firm, stated that the retail ments of our largest private label cus- OU certified companies has approxi- chains have set out to bring in a profu- tomers, so that we could maintain and mately doubled every decade.Among sion of kosher food.“The national chains grow joint business opportunities,” says these are industrial companies that saw that they were losing kosher cus- Lois Ford, President of Bellows House produce ingredients needed by the tomers, not only during the holidays, Bakery in North Walpole, NH, producer manufacturing sector.“There is a lot of but every day of the week,” he said.They of cookies, brownies, blondies, and other competition out there and the demand took action and reaped the rewards of baked goods.“Certification has also is very clear.The industrial companies their strategy. Menachem Lubinsky says enabled us to quote to larger companies need to be kosher to supply the retail that the average supermarket carries with wide distribution that specify market,” says Rabbi Avrohom Gordimer. 65,000 products, of which 25,000 bear kosher certification as a pre-requisite to “There is a clear demand to meet this the kosher symbol. quotation.We believe certification gives

14 BEHIND THE UNION SYMBOL New Survey Reveals: 21% of our company a competitive edge in Americans the marketplace.” Consider the following scenario.A large pastry manufacturer, Eat Kosher using hundreds of ingredients, applies for kosher certification.Ten of its regular suppliers lack adequate kosher supervi- (CHICAGO) Americans of all sion.The pastry company informs them backgrounds are buying that they either go kosher or it can no longer use their services. Each time kosher products with the another manufacturer attains kosher full knowledge that they status, this domino effect accelerates are buying kosher, is a con- and the kosher food market rapidly clusion of a new study by expands further. the Mintel Organization, a Once, the OU had to inform an ice global supplier of con- cream manufacturer that due to a lack of cooperation, supervision would be sumer, media and market discontinued.The OU distributed research. The report, notices to that effect. The owner of which is due to be released the company wasted no time phoning later next month, will be the OU’s main office (in an obvious the second study of the state of panic).“Rabbi, I just purchased major research orga- this company for $30 million,” he said. “Without the OU, it won’t be worth nization in the last two two cents.Almost all our business is years. Based on a survey of private label supermarket brands, and if 2,042 carefully chosen sub- we lose your symbol, we will lose most Sunbury, PA.“This resulted in better jects, the Mintel study sheds new light of these accounts.” record keeping and eliminated mistakes. on the strength of the ever-growing Kosher certification’s powerful I really enjoy the challenge of living kosher industry. 15% of the surveyed influence on the consumer continues up to the commitment.” to impact every area of food production, said they buy kosher “all the time” distribution, and sales.“OU certification KEEPING AN EYE ON QUALITY – while 58% responded that they AND PROFIT adds an element of panache to our “occasionally” buy kosher. 55% gave accreditation in the food ingredients Contrary to popular belief, obtaining health and safety as a reason for their industry,” says Patricia Penter, Kosher kosher certification isn’t achieved kosher purchases with 38% saying Administrator for Wild Flavors, Inc., in through a rabbi reciting a blessing they were vegetarians. Mintel Erlanger, KY.“Customers, familiar with over food products, or, for that matter, the OU, know that we are holding an entire plant. Kosherizing a food pro- researchers note a significant increase ourselves to a higher standard, too.The duction or industrial facility requires an in kosher consumption by Halal cus- OU’s quality standards are in many ways involved, meticulous process.With the tomers. 16% of those who buy kosher similar to the business and ethical stan- OU’s state-of-the-art technical capabili- said that they observe Halal. The new dards of our company.” ties, new companies interested in Mintel study will also feature a Companies on the production end becoming kosher may undergo a process detailed demographic profile of who agree with Penter’s assessment of the of equipment sterilization. From the OU’s positive affect on their overall initial application through the possible is buying kosher as well as important operation.“We had to improve our kosherizing of the plant takes an average comparisons to the 2003 study on control of ingredient purchasing and of four to six weeks for a new company five major food categories. receiving,” says Sam Shannon, Plant to become certified; for new products of (Reprinted from Kosher Today Online.) Manager of Weis Markets Ice Cream, in already certified companies, the process

continued on page 20 SUMMER 2005 15 The Case of the by Rabbi Avrohom Stone Baffling Bialy

The

question AZING AT HIS REFLECTION in the gritty office window, Milton “Mac” Donald, Kosher Private I, was had impressed at the new dimension seven days without shaving gave his appearance.“Not bad,” he mused to haunted himself.“At least I look the part.” A wisp of confec- G tionary sugar escaped from the bubble gum cigarette him for dangling from the corner of his mouth as Mac leaned back in his creaking, rusty chair and pondered yet again his 30 years of solving years. kosher mysteries.Absorbed in his thoughts, his gaze fell upon a dog- eared copy of the latest Behind the Union Symbol that lay open on If there was one his desk.“Sure, sure, sure, yada, yada, yada, same old, same old,” he sore point in an muttered under his breath.“660,000 certified products, 5,100 facilities, 81 countries and growing.Those OU rabbis are just too good at what otherwise they do. How come OU always seems to get it right?” The question had haunted him for years. If there was one sore legendary career, it point in an otherwise legendary career, it was Mac’s inability to find a problem with the OU. Sure, there had been stellar moments. Like the was Mac’s inability time he uncovered the Low Carb K symbol accidentally placed on sugar coated pasta fried in lard. Or when his determined investigation to find a problem found that the Fishy K allowed a company to produce “certified” octopus hearts. But, despite a long and glorious career of finding with the OU. mistakes of kosher producers and certifiers, Mac had never discovered

16 BEHIND THE UNION SYMBOL “You see, Mac, it’s all a question of the way a person looks at things. From my position, the inspection with Ken Yukleenit,one of issue is obvious. However, from where you’re our maintenance guys.When he finished, he looked around and got this sitting, I don’t expect you could ever notice it… concerned look on his face. He went upstairs to the main offices and then, five minutes later, old Grandma Bailey herself a reason to fault the OU.“Those rabbis recently returned product.“Get a grip, came vaulting down to the plant floor are just too good,” he muttered again to Man! Now, tell me how this happened and told them to quarantine the OU himself.“What I wouldn’t give to catch from the beginning, and don’t you dare film immediately and to keep packing them making a mistake, at least once.” It leave anything out.” the bialys in the old film. I was on my was the prize he craved more than any- extended plant manager executive lunch thing in life. It had become his obsession. THE PROBLEM break when the rabbi was here and, by Mac’s reverie was interrupted by a “Well,” DePlant responded, trying the time I returned, he had rushed off to voice informing him,“You have voice- hard to focus,“as I’m sure you’ve heard, an emergency.We sat down and analyzed mail.”“Thanks, Edith” Mac responded Grandma Bailey’s finally received OU our production from beginning to end. mindlessly to his secretary, who stood approval to begin selling our bialys in We haven’t changed a thing since we got by his desk pointing at the flashing mes- packages with the OU symbol.All the OU approval for the bialys.There’s sage light. Picking up the phone, Mac our cake products have been OU D not a reason in the world that our listened to the first words of the message for years, but the OU never certified product doesn’t meet OU standards. and then sat bolt upright.“Sufferin’ our trademark bialys because they con- I tried to ask old Grandma Bailey but schedule A!” he gasped, as his bub- tained butter, and OU cannot certify she had already left for her pole vaulting blegum cigarette dropped to the floor, bread if it is dairy.As the kosher market practice.That’s when we called you. “It’s the kosher mystery of the millenni- boomed, public outcry for our bialys to Only the famous Mac Donald, world’s um!” “What is it Mac?” the secretary become OU was so overwhelming that most renowned kosher Private I, could asked breathlessly. His face ghost white, it couldn’t be ignored. 10,000 people figure this one out.” Mac stopped to compose himself before picketed our headquarters.We had to Mac shook off the compliment answering.“The OU on Grandma do something. Marketing forced R&D with his trademark humility.“You’re Bailey’s Butter Bialys is missing!” to reformulate the product using an right about that,” he acknowledged. He Edith’s scream and the sight of her artificial butter flavor, the rabbi kosher- paused to gather his thoughts.Years of fainting on the floor could not prevent ized the equipment, and we started kosher investigation had taught him to the thought from entering his mind in getting orders for OU bialys like they retain his laser focus, but the excitement the excitement of the moment. His face were going out of style.” was pulsating within him.There was no flushed as he stopped short to revel in it. DePlant pulled an old label from other explanation for the course of “This might be it!,” Mac gloated inward- the rework barrel he was sitting on and events other than a mistake on the part ly.“Thirty years and I finally will get the took a new one from the shelf in front of the OU. His life’s dream was within OU!” Stepping over Edith, he ran of him.“ Just look at the labels yourself his grasp. He just had to remember to toward the door, smashing the candy and you can see the difference.” Sure think clearly. cigarette on his way out and feeling like enough, Mac observed, the one without “We must carefully retrace the a gumshoe for the first time in years. the symbol says butter in the ingredients, rabbi’s steps,” he told the sweating Mac Donald, Kosher Private I, but the one with the OU says artificial DePlant.“Only then will we know what rushed like a madman to the scene. butter flavor.That OU sure makes the he might have seen.” The plant manager Grandma Bailey’s Bialys was on the far label more attractive and appealing to summoned the maintenance person who side of town, deep in the dark recesses of the consumer. Just kind of jumps right had escorted the rabbi through the a fading industrial park that had clearly off of the label at you. Definitely a facility. He appeared seconds later. seen better days. Mac flung open the car brilliant marketing move.Very interest- “Show us exactly where the rabbi door and raced into the facility, rushing ing, Mac thought, but not very helpful. went, what he said down the hall to the production area. He “Thanks for the history lesson, and what he did,” had barely gotten his hair and beard cov- DePlant, but what’s all that got to do Mac barked at ers on when he collided with the plant with the price of poppy seeds in the nervous manager, a heavyset man named Ron Poughkeepsie?” Mac drummed DePlant. Hair disheveled, eyes open wider his fingers impatiently. than jumbo bagels boiled in bitter batter, “But that’s the whole the man responsible for the operations of problem!” yelled DePlant, the facility was clearly a man in crisis. who had begun to lose his “Calm yourself,” Mac urged composure yet again.“The DePlant, sitting him down on a barrel rabbi arrived here an hour ago marked “rework” that was full of and went through his normal

SUMMER 2005 17 KenYukleenit.“Don’t leave out even one “Sorry to disappoint you Mac,” extensive review, didn’t see anything detail, no matter how small!” came a confident voice from behind. amiss here.Admit it, Rabbi.The OU The three men walked the route There stood the OU rabbi, flanked by blew it this time – and you know it!” the rabbi had taken, speaking to every old Grandma Bailey and her 26 foot The rabbi looked sympathetically at employee on the way.Yukleenit stated vaulting pole.“I know you’ve waited 30 Mac before responding, for what he said that the rabbi had first gone to receiving. years to catch us slipping up, but you’re next would convince Mac that pursuit Mac almost came to blows with Justin just going to have to wait longer.” of his dream would be forever futile. Thyme, the warehouse foreman, over “Darn tootin’,” echoed old “You see, Mac, it’s all a question of the Mac’s insinuation that receiving person- Grandma Bailey, shaking her pole men- way a person looks at things. From my nel had been using an out-of-date acingly at Mac.“This rabbi is 100% on position, the issue is obvious. However, schedule A discovered laying in the the mark. He knows exactly what he’s from where you’re sitting, I don’t expect receiving office.A violent confrontation doing!” you could ever notice it…..” was avoided when the current schedule “Oh, come off of it, rabbi,” Mac What was the issue that the OU A the department regularly used was sputtered.“We both know that I, the rabbi found? found in the hands of a Q.A. person world’s greatest living kosher Private I, checking raw material inventory. after a thorough, comprehensive and FOR THE SOLUTION, TURN TO PAGE 23 The same scenario was played out throughout the factory. Bill Melater, head of raw material procurement, had shown the rabbi his file of current letters OU PROFILE of certification for all raw materials, his current schedule A and the kosher requirements listed on the purchase BORN AND RAISED IN ST. LOUIS, Rabbi orders he issued.The two R&D techni- Avrohom Stone was educated at St. Rabbi cians, Ben Dare and Don Dat, had shown him that all formulae tested in Louis Rabbinical College. He pursued Avrohom plant line trials had contained only his graduate and post-graduate approved ingredients.The company’s studies for thirteen years at the Stone chief of engineering,Taylor Weal, had famed Rabbi Aaron Kotler Institute reviewed temperature and CIP charts to of Advanced Studies in Lakewood, the rabbi’s satisfaction. Macon Doe, shift N.J. He received rabbinical ordina- supervisor, described how the rabbi had tion from one of Israel’s leading scholars, Rabbi Moshe Shmuel Shapiro. Rabbi audited batch records, formulae and had Stone and his wife, Frada, who recently received her Masters of Social Work confirmed the complete separation of degree, reside in West Orange, N.J with their seven children, ages 11 to 21. dairy and pareve production processes, Rabbi Stone is actively involved in his local community, since 1996 teaching lines and equipment. Erin Caushun the daily Daf Yomi (Talmud study) session to a group of 12 professionals. Since confirmed that the rabbi had reviewed 2002 he has served as the founding rabbi of Congregation B’nei Torah in West the final graphics approval she gave to the new pareve labels. Orange, and as a member since 1996 and as administrator from 2003 of the It took nine hours for the three Metrowest Kashrut Board. men to methodically retrace the rabbi’s At the OU’s Kashrut Division, Rabbi Stone serves as Rabbinic Field steps and meticulously analyze every Representative throughout the state of New Jersey. Rabbi Stone’s multi-faceted question, comment and observation he talents and outgoing personality have enabled him to share his expertise and had made to the plant staff. There was experience at in-service training seminars for OU certified companies throughout nothing out of order. Exhausted, they the country, as well as to deliver kosher-related educational lectures to Jewish returned to where they had begun their communal groups. tour.An exhilarated Mac Donald sat Rabbi Stone is actively involved in the professional development of new down on the rework barrel that was now OU field representatives as well as in the enhancement and upgrading of the his throne, as he savored his long-covet- new OU kashrut computer system. Rabbi Stone’s great facility with computer ed victory.“Gentlemen,” he announced programs and technology has enabled both OU companies as well as RFRs to to DePlant and Yukleenit,“we have just reviewed this plant from top to bottom, adapt new technologies to streamline and enhance the inspection process. and there is not a single item amiss in He is a star of the attractive brochure of OU Kosher, which features photos the kosher program.There is only one of him taken during a plant visit. conclusion; that the vaunted OU rabbi A frequent contributor to Behind the Union Symbol, Rabbi Stone’s has made a tragically mistaken determi- enlightening and highly entertaining essays have elicited much interest nation regarding your product.” from our readers, including, you will agree, the piece you are reading now.

18 BEHIND THE UNION SYMBOL Shaimos A Brand Name That Has Withstood Time By Rabbi Yisroel Bendelstein

“And whatever Adam have traditionally been hauled to a single truck centrally called each living located in town, which will make the trip to the Jewish creature remained its cemetery.The lugging out of the house, into the car and name forever.” In an onto the truck can be a most exhausting exercise. Enter Mr. Benny Goldstein, a Jewish scribe quite age confounded by consolida- familiar with this dilemma, to invent his brainchild — tions and mergers, this verse from the the “Shaimos Box.” It is a box made of strong corrugated second chapter of the Book of Genesis is a material measuring 12” x 7” x 15” that can hold up to goal all companies can only hope to achieve. 20 pounds of the sacred articles, and that can be bought in any Judaica store throughout the United States.When Of course, OU kosher certification and high full, the box is mailed to a pre-addressed burial site and quality control are all proven ways of maxi- handled by OU rabbinic field representatives to ensure mizing the marketability of a product, but a kosher or proper interment. brand name recognition too is as important a When pursuing OU certification Mr. Goldstein commented,“The OU is the best for certifying products. gauge as any in selling a product. It is no secret I wanted the best. It’s as simple as that.” Rabbi Moshe that consumers tend to flock to the “house- Elefant, Executive Rabbinic Coordinator, explained the hold” names they are most familiar with.The deeper meaning behind the OU acceding to Mr. big question is if any of these names can make Goldstein’s request declaring,“The OU is concerned with all aspects of Jewish life.” Clearly the nature of the it through another merger, let alone last forever. Shaimos product is wholly different from any of the other 400,000 food and other products the OU certifies. So far in the history of the world one individual, an Nevertheless, Rabbi Elefant continued,“We see the institution all by himself, was granted a unique privilege Shaimos Box as an opportunity to extend our expertise to assign names that would withstand the test of time. to assist the community in all of its needs.” This individual was Adam — the first man to inhabit this Additionally, the Shaimos product underscores a world. God endowed Adam with this right by bringing central motif in Judaism — that as vital as the food we before him all creatures on the face of the earth to name. eat are the sacred writings and rituals that nourish our So Adam called a bird-bird, lion-lion, giraffe-giraffe, souls.According to Jewish belief, the main purpose of whale-whale, and so on and so forth.These creatures life is to facilitate the spiritual nourishment of the soul that were branded by Adam have remarkably retained so that it may be elevated and reach its highest potential their original names to this very day. in this world and the next.Therefore, anything that assists Roughly a year ago, a company approached the the soul in its mission through life in this world must OU for kosher certification of its product.The brand have a dignified burial. name of this product prides itself in matching Adam’s feat Rabbi Eliyahu Safran, Senior Rabbinic Coordinator, for being around since time immemorial.The product is put it this way:“The body serves as the vehicle for the called “Shaimos.” Over the millennia this product’s name soul’s sojourn in this world, and it is for this reason that has never changed and remains to this very day. we accord it all the dignity and respect that we do in the So what exactly is this “Shaimos” product? Literally, same way in which we ‘dispose’ of the body, even though the term in Hebrew means “Names.” More specifically, we know that ultimately the body simply decomposes. it refers to anything that contains the sanctity of God’s So too, the sacred texts allow for the soul’s development name.This includes all sacred texts, writings and objects. and enhancement; therefore, they too are accorded the Jewish tradition prohibits old and worn out sacred texts same great respect in the manner of their disposal, even (including photocopies) to simply be disposed of in the if they too ultimately disintegrate.” garbage. On the contrary, they must be accorded a dignified burial in a cemetery.A single Jewish household can Rabbi Yisroel Bendelstein collect a substantial amount of these holy materials serves as rabbinic coordinator for many major throughout the year, and especially before the Passover Orthodox Union certified bakeries. holiday when the house is cleaned and scoured thoroughly, the household seeks to properly dispose of them. Rabbi Lenny Steinberg As the garbage is not an option, these sacred articles serves as the Orthodox Union rabbinic that have now accumulated with considerable weight coordinator for Shaimos Box. SUMMER 2005 19 KOSHER BOOM continued from page 15

can take as little as a few minutes. Sears, company Vice President.“New a particular kosher stringency that “These companies are more than willing markets were opened for us – juice, requires a Jewish person to participate in to comply with our rigorous kosher pro- wine, cheese and more and worldwide. the baking process – which widened his gram,” says Rabbi Yisroel Bendelstein, It’s a win-win situation.The kosher customer base even further.“OU is the “since they know it’s their ticket to program is the best part of my job.” most widely recognized and respected acceptance anywhere in the world, The OU on the label, and all that kosher certification by both consumers maximizing their sales and profits.” it represents, continues to broaden and prospective customers,” says Earle. Linking forces with the OU also companies’ customer base, opening up Perhaps the most obvious demon- gains companies a vast resource of countless uncharted markets.“There’s a stration of the impact kosher certifica- information.The OU staff thoroughly universal perception of quality when tion was the public’s reaction to the understands manufacturing processes, products carry the OU symbol,” says news of Nabisco joining the OU kosher raw ingredients, chemistry of additives Bill Levine, President of Sarabeth’s Fruit camp. Both the national print and and the procedures manufacturers Spreads of the Bronx, NY.“It has allowed broadcast media featured the stories of employ in converting raw goods to us a large private label contract with a America’s beloved Oreo’s kosher finished products, implementing all company needing kosher certification. coming-of-age, as well as Campbell’s these resources in the kosher certifica- New markets, stores carrying only Vegetarian Vegetable soup. Ditto the tion process.“The fact that we have a kosher products in New York,Florida, OU’s endorsement of Triaminic Cough large staff allows people to develop an California, Massachusetts and major Syrup earlier this year, making it the first expertise in a certain area or industry,” urban centers, have opened up to us.” mainstream over-the-counter medication explains Rabbi David Bistricer, RC at Dick Earle, President of Dakota the OU has deemed acceptable under the OU.“Companies often call us for Brands International, producer of frozen the kosher dietary laws. No kosher story ingredient information or to ask where and refrigerated bagels and roll dough, in recent memory has received the they can find certain raw materials and located in Jamestown, ND agrees that media attention that OU certified I am able to provide them with a list of having the OU label has been a major Triaminic did, starting with a feature suppliers.They know they can turn to contributor to his company’s success story in the New York Times’ science us.”Valerie Joslin, Kosher Coordinator within the retail grocery industry.The section and followed by a major AP for O AT KA Milk Products Coop., Inc, company also adopted Pas Israel status, story.All eight varieties of the liquid producer of assorted canned and bottled decongestant for children now bear the dairy and non-dairy specialty beverages, OU trademark symbol. Efforts to devel- located in Batavia, NY,has worked with OU is the most op an OU-certified kosher Maalox are the OU for 15 fruitful and instructive being completed. years.“The OU has offered an excellent widely recognized Right next to “bagel” and source for networking and obtaining “shmooze,”“kosher” sits securely at the alternate suppliers,” she reports.“Our and respected top of the list of the most popular Jewish rabbi understands our production expressions in the American vernacular. processes and products and assists us kosher certification Although we live in a society where with providing our customers with trends come and go, as long as people superior kosher products.” by both consumers need to eat, they are going to buy food With the quality factor in place, the products that assure quality, integrity, and next crucial step is getting the word out and prospective according to all indications – OU kosher about the product.The OU symbol has certification. time and time again served as a key customers. marketing tool.Valley Research, Inc. Rabbi Eliyahu Safran in South Bend, IN, an operation that is Senior Rabbinic Coordinator and provides enzymes for the food industry, Editor-in-Chief of this publication. attributes its whopping 75 percent sales increase to OU certification.“OU certi- Bayla Sheva Brenner fication is a market driven requirement is Senior Writer in the OU Department for most of our products,” says Theresa of Communications and Marketing.

20 BEHIND THE UNION SYMBOL It is without question However, the nature of the kosher When Dreams program might also restrict a company that the primary from pursuing other markets that could Become Reality: compromise its integrity. For example, objective of for companies that typically manufacture OU-D certified products, pursuing a companies which pareve non-dairy market may be a total commit themselves impossibility due to a host of difficulties, The including compatibility of ingredients and equipment, as well other utility con- to kosher cerns. Moreover, companies that cater to certification is to a non-kosher market might consider Marvels kosher certification for products that qualify, but cannot do so at the expense of sacrificing the non-kosher line. of OU broaden To accommodate the needs of OU certified companies and the kosher consumer, the Orthodox Union allows their for special productions under the careful Special watch of an on-site field representative. Although placing demands on the OU market RFR and plant personnel, these special Productions runs give companies and plants the flexibility to certify products which would be and impossible under ordinary circumstances. With the proper safeguards and controls, By Rabbi David Bistricer what was once perceived as unfeasible increase can become reality. KOSHERIZATION sales. The “kosherization” of a production line is often very involved, and at times is the most complicated aspect of a special run. According to kosher law, equipment assumes the status of the product it manufactures. For example, if a non- kosher item is produced on a line, the status of the line becomes non-kosher. Subsequently, all products manufactured on that line will be rendered non-kosher as well.This is also the case with equipment which manufactures dairy products.The objective of the kosherization is to sanitize equipment in a similar fashion to a plant’s standard CIP or COP procedures, thus bringing the equipment’s status back to neutral. However, Orthodox Union requirements are often more rigorous than the typical CIP or COP.The machinery and equipment must be thoroughly clean of residue from previous productions before the kosherization can begin.This is not always a simple task. Rabbi Moshe Perlmutter, a New Jersey OU RFR with expertise in the area of kosherizations, acknowledges that “one of the most

Rabbi Moshe Perlmutter at Polaner, a division of B & G Foods Inc. Roseland, NJ checking SUMMER 2005 21 steam kettle’s level of water to determine if more water needs to be added for kosherization The Orthodox Union allows for Michigan special productions under the careful watch of an on-site field Dessert representative.

Rabbi Yitzchok Friedman supervising special Corporation production at UNIQEMA, New Castle, DE

Our company is a custom challenging aspects of a kosherization instances, kosherization is accomplished developer and manufacturer of is the first step, ensuring that the equip- with boiling water. specialty dry mix products for ment is properly cleaned from residue of Kosherization can be highly compli- major restaurant chains and food prior non-kosher runs.”A kosherization cated.Accordingly, the Orthodox Union processors in the United States will not commence until an OU field ensures that the on-site supervising rabbi and overseas. Richard Elias and representative assesses the equipment’s must possess not only an expertise in Gary Freeman have owned cleanliness, and confirms that it meets kosher law, but a clear understanding and managed the OU standards. of equipment and production. The kosherization method company since of machinery varies, depend- REVIEW OF INGREDIENTS 1983 and have ing primarily how the Raw materials used for special produc- seen a equipment is used. tions are pre-approved by the OU office tremendous Equipment that manufac- and attached to the plant’s Schedule A. growth in tures with dry heat, such The on-site RFR at the plant reviews customer base as an oven, is kosherized by the ingredients and matches them to and product exposing it to dry heat at an the Schedule.The meticulous review variety. We are intense temperature. Lines used and watch by the RFR is crucial, since based in a 50,000 foot “wet” are kosherized with boiling the plant may use a compatible non- technical development and manu- water.An OU RFR must be meticulous kosher or dairy version of an ingredient facturing center in Southeastern when assessing whether the water actu- contained in a non-certified product. Michigan and we design a wide ally reaches boiling.As Rabbi Perlmutter If an item does not appear on the points out,“One could mistakenly think Schedule A, production cannot begin range of custom foods and that water in a kettle reaches boiling by until the OU office approves that process them from there. glancing at a jacket’s gauge of a steam- ingredient. Due to the time constraints Michigan Dessert handles jacketed kettle, which is only a reflection faced by plant personnel during these regular and sugar free puddings, of the jacket’s heat not the water. Or, special runs, it is critical that all ingredi- meringues, cakes, bakery items, if a company uses direct steam injection ents intended for OU certified labels are pie fillings, mousses and glazes. during the kosherization of a tank, submitted to the Orthodox Union office Our company has seen an bubbling water is not an indication of in a timely fashion for approval. increasing demand from food boiling. It is comparable to blowing SIGNATURE processors that use our dry mixes into chocolate milk with a straw.” in their finished retail applica- Ordinarily, a downtime of twenty- It is common practice for the on-site tions that we offer more and four hours is required before the kosher- OU field representative to sign the labels more kosher items. Upon investi- ization may commence for “wet” lines, of industrial items that are produced but may be avoided when caustic is under special supervision. In these gating the wide range of kosher- run through the lines along with the instances, the “Rabbi’s Signature” is ing agencies available we found boiling water. Downtime is not required listed on the letter of certification as an that the one most universally for lines that are kosherized with an additional restriction.This requirement accepted was the Orthodox intense dry heat. informs all plants that use this raw Union. Our choice was simple. Kosherization is only required material, and their supervising RFRs, when a line’s production is hot. Lines that the product must be manufactured Rabbi David Bistricer used at ambient temperatures do not under special production and an on-site serves as Orthodox Union require kosherization, although they RFR was present. If a company or rabbinic coordinator for Michigan must still be thoroughly cleaned to supervising RFR discovers that the Dessert Corporation. remove any residue from previous runs. signature is absent from an ingredient The one exception to this rule involves whose LOC requires it, the matter must tanks or totes used to contain wet prod- be handled with the utmost urgency.A uct mixtures for a minimum period of call must be placed immediately to the twenty-four hours. In these rare manufacturer or distributor of this item, and a lot letter for this product must be OTHER CHALLENGES obtained from the certifying agency. Cooperation from company personnel The signature can typically take sever- is key to a successful special production. al forms. It might simply be a handwritten Therefore, it is crucial that plant personnel signature by the on-site field representa- clearly understand OU requirements and The Case of the tive. However, when large volumes of protocol. Rabbi Yitzchak Friedman, a product are manufactured, signing each Maryland OU RFR, comments,“I always Baffling Bialy label by hand can become very labor make sure that plant personnel clearly intensive. Rabbis may also use stamps, or understand the process, and not assume THE SOLUTION FROM PAGE 18 special stickers that cannot be reproduced. that they are relying on instructions from a predecessor, or supervisor.When possi- “…..because,” the rabbi said, pointing CONTROL OF LABELS ble, written instructions are even better directly at Mac,“the problem is right Since special productions can only occur and give operators something to review there!” at specifically designated times in the and work with.” “Now, hold on a minute Rabbi!” presence of a supervising rabbi, it is Moreover, sometimes challenges of Mac yelled, jumping up and clench- critical that excess inventory of OU labels manufacturing on a special production ing his fists,“there’s no reason to get is carefully safeguarded.This is typically basis occur even before the OU RFR personal. Don’t go blaming me for done by placing any extra OU labels in sets foot through the plant’s door. Gary your mistake!” a dedicated area, which is locked and Pantelis, QA of Michigan Dessert The rabbi looked stunned.“I’m sealed by the supervising RFR. Only Company, points out another aspect sorry, Mac,” he answered in his pro- the supervising rabbi has access to the from his experience of producing dry fessional and courteous manner,“You key of the storage area.When labels are dessert mixes under special supervisions. clearly misunderstood me. I wasn’t computer generated, the OU has According to Gary,“We don’t have a real accusing you. In fact, I wasn’t even employed in some instances a system problem when it is an issue of segregating pointing at you at all. I was pointing where OU labels are restricted and can lines, equipment, or production schedules. at the barrel you’re sitting on.” only be printed by a company’s computer The challenge is working around the Mac looked down at the rework for specific code numbers.These proce- logistics of arranging a production and barrel.Then, as the truth slowly dures guarantee that the Orthodox Union coordinating our receipt of orders, getting dawned on him, he began to turn has sole control over the labels and the a new product approved, and scheduling a red as a tomato in a tumbler. usage of the OU trademark. production date in an expeditious manner “That barrel,” the rabbi contin- to meet our customers’ needs.The OU ued,“contains rework from returned PASSOVER PRODUCTIONS has been very responsive and helpful in products. Companies often use During the week-long festival of Passover, this regard.” New products manufactured returned product, or product that the kosher community is restricted from on a special supervision basis also need doesn’t meet spec, as ingredients in consuming many items that are acceptable to be reviewed and approved by the OU future batches.They literally “rework” during the rest of the year. Ingredients office beforehand. However, the OU it into new product.As the labels that are ordinarily considered kosher commits itself to processing requests as state, the bialys in that barrel were might be prohibited during this time. quickly as possible to allow certified made with butter.That rework was Lately many companies have realized customers to meet their orders. used in today’s production, thereby that there is an opportunity to pursue The dynamics of special productions making today’s bialys product dairy. a relatively open market that would are undoubtedly highly involved.The OU Allowing that dairy bread product to further strengthen their base and increase has risen to the occasion, and allows com- bear the OU pareve symbol would sales.This has resulted in a recent wide- panies that ordinarily manufacture non- betray the trust the public has in both spread boom of Kosher for Passover kosher or dairy products, the flexibility to Grandma Bailey’s and OU.As soon certified products. pursue kosher or pareve markets.Through as old product ceases to come in for Due to the sensitive kosher nature meeting many demands and developing an rework, we will kosherize again of the Passover period, items certified as excellent working relationship with the and then Grandma Bailey’s Butter kosher for Passover are commonly manu- plants, the OU services its certified com- Flavored Bialys may be packaged factured with the presence of a supervis- panies and the kosher consumer by offer- with the OU pareve symbol.” ing RFR.This is typical unless production ing an unparalleled level of supervision. Mac Donald, world’s foremost at a plant is considered inherently kosher kosher Private Investigator, held a for Passover all year round.The rigors of Rabbi David Bistricer piece of the shiny bialy wrapper in his a standard production are all the more is an Orthodox Union hands as he slinked toward the door. present for Passover certified labels. rabbinic coordinator specializ- Leaving the facility, he could be seen However, companies ultimately reap ing in the fish, baking staring at the film and muttering over the benefits of greater profits. and vegetable industries. and over,“Curses! Foiled again!”

SUMMER 2005 23 For OUOU KOSHERKOSHER VIDEO–VIDEO– applications THETHE SEQUELSEQUEL to certify NEW

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

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