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

SUMMER 2002 Spotlight on OUCompanies Industry Trends 3 Bagels, Biscuits and other ® ® Baked Goods Thomas’ and Entenmann’s How to Keep Your Cakes Kosher A Kosher Tradition

IN 1875, A YOUNG Samuel Bath Thomas arrived in America from Plymouth, A Kosher I 9 Clarifier England. Following his arrival, he Say Cheese! opened a bake shop in New York City, An in-depth look at producing a specialty line of products, the kosher dairy world including English Muffins. Both tex- ture and flavor of Mr. Thomas’ Eng- lish Muffins were unlike those of On the Road other muffins or cakes on the mar- 14 with the OU ket and the product quickly gained Oil, Oil, Toil a loyal following of customers. Word and Kashruth quickly spread about the excellence of An inside look at the RFR's life in Malaysia Mr. Thomas’ English Muffins. To keep and Indonesia up with demand, he added a second bak- ery near his original shop and began making wholesale deliveries by horse and wagon. Mr. Thomas died in 1919 and the business was inherited by his daughters and nephew. William. In Similarly, in 1898, William Enten- 1951, William, Jr. died mann arrived in America from Germany. and his sons, along He opened a bakery in Flatbush, New with their mother, opted York and began delivering cakes, bread to phase out the bread and rolls door-to-door in a horse drawn production and concen- buggy. He prospered and within a few trate on wholesale deliv- months his delivery routes and reputa- ery of cake products. tion for quality spread beyond the Brook- Today, the Thomas’ and Enten- lyn area. By the early 1900’s he had mann’s businesses are part of the George moved the business to the country – Bay Weston Bakeries family. A family which Shore, Long Island. His son, William, Jr., includes 14 baking facilities throughout

WE WELCOME followed in his father’s footsteps and took the eastern half of the United States. In YOUR COMMENTS over the business, expanding through a addition to being an integral part of & CONTRIBUTIONS retail shop and 30 home and deli delivery George Weston Bakeries, Thomas’ and fax routes. It was in the retail shop where he Entenmann’s products are certified 212.613.0775 met his wife, Martha, who was then one kosher by the ( ), a e–mail of the pastry saleswomen. The couple certification both companies have [email protected] had three sons, Robert, Charles and enjoyed for decades! CONTINUED ON PAGE 15 From the Editor

OSHER CERTIFICATION is a never– In today’s market kosher is hot! ending process that calls for ongo- ❝ King communication, clarification It is estimated that 95 percent of and education. There is just no substi- tute for communication. Indeed, the Americans know the word “kosher”❞ continued enlightenment and rein- forcement of the OU’s kosher stan- dards and policies and their effective In today’s market kosher is hot! It communication are integral to the is estimated that 95 percent of Ameri- OU’s mission. When you and your cans know the word “kosher”–albeit company’s staff and personnel have a with varying definitions. Kosherfest– greater awareness and understanding the annual international kosher food Orthodox of Kashruth [kosher law], everyone and food service trade show – attracts ultimately benefits. 15,000 food representatives from 45 Union We are particularly pleased to fea- states and more than 30 countries. ture in this issue an in–depth look at Representatives from more than 100 DIVISION the many facets of certifying the supermarket chains across the United RABBI MENACHEM GENACK Rabbinic Administrator ever–growing baking industry, while States and Canada converge on this RABBI MOSHE ELEFANT sharing several certified baking com- ever–growing kosher food “fair.” They Executive Rabbinic Coordinator Director, New Company Department panies’ feedback to their certification are testimony to an industry that has RABBI YAAKOV LUBAN program. Increased interest in the exceeded $4.5 billion in sales that Executive Rabbinic Coordinator market as well as in the pas Yis- reach far beyond the traditional kosher RABBI ELIYAHU SAFRAN Senior Rabbinic Coordinator roel niche within the baking industry base. It is remarkable that a third of the Director, Review and Update Department moves us to include further insights food products produced in the United RABBI YERACHMIEL MORRISON into that market share. Additionally, States – or $130 billion worth – are cer- RABBI ABRAHAM JURAVEL Ingredient Approval Registry the need to better understand the tified kosher. This surge in kosher cer- many fine points and standards tification is led by the OU, the world’s ■ ■ ■ DR. CHAIM WASSERMAN involved in the OU’s certification of premiere kosher certification agency, Chairman, Joint Kashrut Commission the dairy industry prompts us to revisit certifying the highest percentage of DANIEL ZUCKER this vitally important topic in Rabbi kosher certified products. In order to Director, Business Management Ossey and Rabbi Gordimer’s piece, “A ensure that our companies better RABBI HOWARD KATZENSTEIN Business Manager Kosher Clarifier for the Dairy Industry.” appreciate the greater market share ANNA FULDA There is so much we need to say to that their kosher products can attain, Coordinator, Letters of Certification, Labels, Private Labels one another. All of our many certified we continue to present you with the companies, both big and small, have most extensive kosher marketing expe- ■ ■ ■ their own individual needs and con- rience. This issue features Milt Wein- RABBI EMANUEL HOLZER Chairman, Rabbinic Kashrut Commission cerns that are regularly addressed by stock of Grey Worldwide who our expanding and highly regarded describes why financially it pays to cadre of educated, trained and skilled become kosher. Please note the sidebar ORTHODOX UNION HARVEY BLITZ rabbinic coordinators in New York, that lists OU “Marketing Tips”, to help President and by the hundreds of energetic rab- focus your attention on how to attain RABBI DR. TZVI HERSH WEINREB binic field representatives visiting and increased benefit from your OU symbol. Executive Vice President inspecting the plants. Be assured how- DAVID OLIVESTONE Director, Communicatons and Marketing ever, that even as we grow and expand our scope and horizons, there is always Keep in touch! someone here to react and respond to BEHIND THE your needs and concerns. Our group UNION SYMBOL RABBI ELIYAHU SAFRAN leaders and senior management team Editor–in–Chief

are eager to communicate, listen and PAMELA WEIMAN be responsive to assure your satisfac- Graphic Designer tion even as we maintain our highest Rabbi Eliyahu Safran standards. Editor/Senior Rabbinic Coodinator

2 BEHIND THE UNION SYMBOL SUMMER2002 INDUSTRY Trends r THE BAKING INDUSTRY e imBy Rabbi Yisroel Bendelstein An OU Pr NNOVATIONS IN BAKING have been quently, it is not unusual for a Iemployed by man since time bakery’s schedule A to contain immemorial. Upon the exodus more than 500 ingredients and of the Israelites from Egypt, the many in fact have more than Bible recounts that a new ‘ugos 1000. Moreover, the sources matzos’ or unleavened cake of these ingredients and was created unintentionally. oftentimes the ingredients In their haste to leave behind themselves are in flux. This in the shackles of Egyptian turn necessitates the kosher bondage, the Israelites baked coordinator at the company their dough in the desert sun to regularly update the sched- and thus created the venerable ule A with his/her respective rab- Jewish tradition of eating matzo binic coordinator at the OU. As the during the festival of Passover. The schedule A represents the basis of effects of this new discovery, daunting task to ensure kosher supervision, the bakery com- namely the category of flat and the kosher integrity of such a wide pany’s purchasing and receiving unleavened breads, led to a further variety of bakery products, but one personnel must be educated in the phenomenon called pita bread. that the OU is proud to provide maintenance of an accurate sched- Ever since those days of antiq- without compromising the highest ule A. Purchasing must base its uity, our so–called modern age has standards of kosher. There are a few orders on schedule A specifications seen one innovation after another reasons why the task is so daunting. and receiving must ensure that only in the baking industry; some by First and foremost is the number of those ingredients listed on the accident and some by design. ingredients that a typical bakery has schedule A enter the plant. It is Accordingly, the range of baking in its possession. The average bak- common knowledge that even if the products is nothing less than aston- ery’s schedule A is larger than that desired ingredient has been ordered, ishing when one thinks of the many of any other kosher industry. To in its wake may arrive an imposter varieties of breads, rolls, bagels, enumerate all of the possible ingre- with the same name that is not baguettes, buns, pizzas, pitas, wraps, dients used in a bakery would be kosher because the supplier pro- croissants, cakes, cookies, crackers, prohibitive and most likely take up vided a substitute source. For this muffins, biscuits, pies, donuts, this entire article. Suffice it to say reason, it is critical that the bakery’s kosher contact arrange periodic kosher orientations for purchasing The average bakery’s schedule A is larger and receiving personnel to explain ❝ the workings of the schedule A, and especially so, if there has been any than that of any other kosher industry. ❞ turnover in those departments. A second area related to the massive inventory of ingredients in bakeries is the issue of compatibil- scones, crullers, danishes, pancakes, that there are a whole cadre of ity. The OU as a matter of policy will cereals, pretzels, etc., that exist kosher sensitive ingredients that not certify a product as kosher if today. need to be carefully monitored such there is an ingredient in that prod- The kosher industry has kept as: oils and shortenings, flavors, uct that is being warehoused in the well in stride with this montage of emulsifiers, stabilizers, enzymes, plant as both kosher and not products and has much to offer in glycerin, gelatin, grape juice, whey, kosher. A case in point would be a each category. Nonetheless, it is a cheese and many more. Conse- cheese cracker that uses kosher

CONTINUED ON PAGE 8

www.ou.org 3 OU COMPANIES Speak

❝The relationship between a bakery manufacturer and the OU has to be one of constant and equal BEST communication.❞ BRANDS CORP. added to our schedule A and being approved for production use. Our receiv- ing department has to be ever watchful of the numerous ingredients being brought Innovated in daily to our plant. The proper training in the use of the schedule A by the pur- Products & Service. chasing and receiving personnel is essen- tial to the success of receiving only approved kosher ingredients. Bottom Line Results My experience with kosher prior to working at Best Brands as the QA manager by Sharry Wemple and kosher coordinator for the Dallas, Texas division was minimal. Working with our field representative and rabbinic OSHER AND QUALITY. Two important words coordinator, at the time, Rabbi Aaron Rubin and Kwith one meaning. By working hand in hand Rabbi Shlomo Krupka, was educational and inter- with the OU, Best Brands Corp. has proven esting. I know I asked a lot of questions, especially that quality is #1 in our business. The relationship the “why” question. I always wanted to know the between a bakery manufacturer and the OU has to “why” for certain procedures and “why” certain be one of constant and equal communication. We ingredients were approved and some were not. at Best Brands Corp. are ever mindful of the need They were both very helpful and patient with all to be diligent in following the OU kosher proce- of my inquiries. Now I work closely with Field dures and the impact this has on the quality of the Representative Rabbi Yisroel Blitz and Rabbinic products we manufacture. Coordinator Rabbi Yisroel Bendelstein in making Our Best Brands Corp. Dallas facility has over the road to continued success for both the OU and 1,700 ingredients on our schedule A, so it is Best Brands Corp. a smooth one. My many thanks important for the QA manager or plant kosher to the OU and its representatives for the work that coordinator and the purchasing department to they do, and for their help and support. U work together. New suppliers and new quality ingredients are being sought daily by purchasing to meet the demands of our customers and sales Sharry Wemple force. When an ingredient is produced as kosher, QA Manager, Best Brands Corp. that makes the ingredient one step closer to being Dallas, Texas

4 BEHIND THE UNION SYMBOL SUMMER2002 OU COMPANIES Speak

oped by Rabbi Yehuda Shain, we were able to modify our production procedures to meet the require- ments for pas Yisroel certification. In 1999 Rabbi Shain created a system that allows rabbinic field representatives to turn on an oven from a remote location, thereby ful- filling the requirements to render a product pas Yisroel. Under our cur- PAS rent procedure, the ovens are started under rabbinic supervision and left on 24 hours each day. How- YISRAEL ever, if an oven is shut down for repairs, power failure, etc., the rab- binic field representative can restart CERTIFICATION the oven from any location as long as he has a phone. The key to the success of this program is proper and timely com- Important munication with the rabbinic field representative. Our current RFR, Component Rabbi Shimon Perez, does an out- standing job of staying in touch and if for some reason he is for Business Growth unavailable, the OU has provided us with a list of rabbis who can By R.S. Earle, Dakota Brands International make the call. In addition, the OU provides us with a complete list of AKOTA BRANDS INTERNATIONAL has been asso- the Jewish holidays so that we know ahead of time Dciated with the OU since the start of its origi- when the Rabbis will be unavailable so that we can nal company almost 30 years ago and our plan our maintenance and repairs accordingly. current bakery operation obtained the OU kosher The pas Yisroel certification has helped us to certification approximately eight years ago. Since create a growing business that supplies specialty our business is producing bagels for the food serv- bagel products. It also gives us the ability to estab- ice, private label, and industrial segments of the lish a “point of difference,” which as a new manu- food industry, the obtaining of this certification facturer is very important. Working in partnership was extremely important to our success and the with the OU we have been able to develop the rabbis at the OU worked closely with us to insure process and the equipment required to reach this that we could obtain this certification in a timely important level of certification. We look forward to manner. seeing the pas Yisroel certified products that we At the beginning of 2001 we were contacted by manufacture increase in sales as we continue our one of our specialty customers requesting products effective partnership with OU. U that were pas Yisroel. We immediately contacted Rabbi Dov Schreier to obtain further information on the additional requirements of pas Yisroel certi- Rabbi Dov Schreier fication. With his guidance, suggestions by the OU serves as the rabbinic coordinator for and the addition of a piece of equipment devel- Dakota Brands International.

www.ou.org 5 OU COMPANIES Speak

OOKIETREE BAKERIES is proud to be certified by imparts to us his knowledge, expertise and experi- Cthe leader in kosher supervision, the OU. The ence in the food industry, while providing an extra decision to become kosher came about because set of eyes to ensure our processes are going smoothly. it has become necessary to maintain a kosher prod- Being kosher has taught us to be diligent with uct in order to sell to many of the foodservice dis- our inspection of ingredients, tracking materials and tributors in the Northeast market. ingredients, and to keep clear documented informa- tion. With the world quickly becoming a global community, it is impor- tant to be sensitive to con- sumer needs and provide food products that appeal to a broad spectrum of customers. Kosher BAKERIES certification is an important OOKIETRE product attribute that gives our cookies universal appeal regardless of reli- C By having kosher certifica- E ® gion or ethnic background. tion, a company is able to procure new business in If there is one thing we have markets where there are restrictions on what people learned, it is that being certified by the OU is syn- can or cannot eat. In addition, many large foodser- onymous with quality. U vice chains now require kosher certification on all of their food products. Since we maintain kosher certi- Bob Frank fication, we have a competitive advantage over other is the director of quality at Cookietree. cookie manufacturers who are not yet certified. Cookietree Bakeries strives to make the highest Rabbi David Bistricer quality cookies on the market today and part of the process of being the best is driven by our kosher cer- serves as the Rabbinic Coordinator for tifiers. During the monthly visits by our RFR, he Cookietree Bakeries

OU pareve designation to alert them to possible dairy allergens. Additionally, the registration of our raw materials and suppliers provides an extra check of our formulation process. In our commitment to worldwide service to the baking industry, we do not accept anything but Dawn Food the certification of the OU, the most highly recog- nized symbol in the international market. Throughout our relationship with the OU we have Products received excellent educational opportunities, whether through the Kosher Video, seminars, the AWN FOOD PRODUCTS chose to become certi- OU’s website, newsletters or the support of Rabbi Dfied by the OU in 1986 because of the OU’s Bendelstein in New York and Rabbi Levy locally. I reputation as the oldest and largest kosher am personally thankful for the opportunity to do supervising agency. In order to make our products God’s work in the business world. U available to a larger audience, in 1991 we made the smooth transition to pareve production. The value of kosher supervision does not just apply to kosher Jim Peacock consumers. Those who do not keep kosher but are is the Kosher Coordinator at Dawn Food concerned about dairy ingredients can look for the Products. www.dawnfoods.com.

6 BEHIND THE UNION SYMBOL SUMMER2002 OU COMPANIES Speak

Barry Vermilyea, the Director of Quality Control for Land O’Lakes Dairy Foods Operations during the period when Land O’Lakes worked with the OU to obtain kosher certifi- cation, explained that at the time, the butter carried a generic ‘K’ kosher symbol. From the beginning, Land O’Lakes’ major market was New York, an area with such a large Jewish population, the company felt it needed to have kosher accredita- tion for the product if it expected to do serious business. Since all of Land O’Lakes butter was produced in Minnesota and Wisconsin back in the early days, a local rabbinical service in Minneapolis that was able to inspect the Creating plants and certify the butter was hired. When but- ter sales were expanded to areas outside of the Midwest and the Northeast, and went truly the “national” in the late 1980s, Land O’Lakes felt it needed to find a truly national rabbinic service to certify its product. “Gold “We had definite criteria when we went look- ing for a new rabbinical service,” Vermilyea explains. “First, the service we picked had to have Standard” rabbis wherever we had plants.” As a result of sev- eral mergers in the 1990s, Land O’Lakes butter pro- for Butter duction was now taking place in plants on both the East and West coasts, as well as in the Midwest. “Second, we felt we needed to have a certification AND O’LAKES BUTTER, regarded as the “gold service and trademarked kosher symbol that was Lstandard” of dairy products by many con- recognized nationally. And third, we wanted the sumers, is a product of Land O’Lakes, Inc. and certification service that was considered to be the was formed as a butter–marketing association in best in its field – just like we believe our butter is the summer of 1921 by representatives of several the best in its field. The OU fit the bill.” hundred Minnesota co–op creameries. In 1997 and 1998 Land O’Lakes worked with By the second decade of the twentieth century, the OU to certify each and every plant. Since ingre- advances in transportation, refrigeration and sani- dients and packaging are centrally purchased for tation made it easier for rural Minnesota cream- the butter manufacturing plants, the company eries to produce butter from sweet cream as could not apply the OU symbol to the butter until opposed to sour cream. This resulted in a product all of the plants had been inspected and certified. that was both more pleasing to the palate and that “We have been very pleased with our certification kept longer. The new butter could also command a decision and with our relationship with the Ortho- higher price in the marketplace (much to the ben- dox Union,” said Vermilyea. “It’s like the gold efit of the co–op creameries’ dairy–farmer owners). standard of rabbinic koshering services has teamed Within 10 years of its founding, Land O’Lakes up with the gold standard of butter!” U began advertising heavily in major national women’s magazines and developed a premier rep- utation in the major eastern U.S. cities for its sweet Rabbi Eliyahu Safran cream butter, conveniently packaged in serves as rabbinic coordinator for quarter–pound sticks. Land O’Lakes Butter

www.ou.org 7 PRIMER CONTINUED FROM PAGE 3 cheddar cheese in its recipe but communication obvi- won’t receive kosher certification ates the need of unnec- because a non–kosher cheddar essarily burdening the cheese is being used in the same schedule A while at the facility for a non–kosher product. same time ensuring all By the same token a product won’t is well with kosher. be certified as pareve if any ingredi- There is yet a fourth ent in that product is being ware- comparable genre of ingredient that is housed in the plant as both dairy flavors can be both critical for both bakeries and kosher. and pareve. This is especially com- dairy and pareve or This is the rework. Many times mon in bakeries where the use of kosher and not kosher. In view of when the difference in texture, that, even the products that aren’t color and taste of a product is com- certified OU are still integral to the pletely negligible from one rework Policy scope of the entire kosher program. variety to the other there can be If any products change their for- kosher concerns. When the rework Reminder mula to reflect the introduction of of a dairy product can be used for a an ingredient which can be used in pareve one, or when the rework of a FAn OU certified Gbaking its kosher counterpart, the kosher non–kosher product can be used for company may not send endorsement from that kosher a kosher one, a dependable control out loose labels bearing product would need to be reviewed. must be put into operation to safe- the OU symbol to be A third area of import when it guard the pareve status of a product affixed to a product out- comes to maintaining a kosher bak- from dairy rework, or the kosher side the manufacturing ery, would be the ingredients that status of a product from non–kosher facility. This policy, are used for Research and Develop- rework. More often than not, upon included in our contract, ment. Although virtually 90% of consultation with the rabbinic coor- is meant to protect the the time the new product that is dinator, a control can be imple- consumer from pur- being tested will not be manufac- mented to circumvent this concern. chasing a non–kosher tured, nonetheless, the kosher Equipment, like ingredients, product that could inad- veracity of the ingredients used can have a variety of kosher sensi- vertently find its way therein need to be confirmed, espe- tive issues that are associated with into a kosher marked cially if these tests are conducted on bakeries. This is because not only package. As the saying the production lines themselves. the ingredients define the kosher goes, "Don't judge a Understandably, the company may status of a product but also the book by its cover." not desire to have these ingredients equipment that produces it. The OU added to the schedule A; after all doesn’t recognize a DE or “Dairy FAdditionally, "breads" their fate has yet to be determined. Equipment” designation, and so all cannot be made with Nonetheless, a system must be products made on dairy equipment dairy ingredients or on employed so that the company can are considered dairy and must be dairy equipment nor strictly account for these ingredi- labeled D, even if all their ingre- can they be certified as ents. The system that is recom- dients are pareve. It then becomes OU–D. This restriction mended at the OU is for the essential for the company to com- includes dry bread company’s kosher coordinator to municate the purchase of any new mixes [to be used to communicate all test ingredients to or used equipment to the rabbinic make bread], small his/her rabbinic coordinator at the coordinator before this equipment rolls and bagels. It is a OU. Upon receipt of the vital is installed. The RC will then review necessary requirement records (letter of kosher certification the pertinent information on the to safeguard con- and spec sheet), the rabbinic coordi- equipment and devise a procedure sumers from eating nator will render a determination. for its kosherizing, which will be dairy at a meat meal If the test ingredient meets conducted by a rabbinic field repre- which would be in viola- approval, it will be noted as such on sentative on a pre–scheduled visit to tion of a fundamental a special customized schedule A that the plant. kosher dietary law. the rabbinic coordinator keeps for The most ideal kosher supervi- all R & D ingredients. This simple sion is for bakeries that are entirely

CONTINUED ON PAGE 10 8 BEHIND THE UNION SYMBOL SUMMER2002 RECENT ARTICLE in the April A2002 edition of Dairy Field Magazine discussed the advan- tage of separating nutrients directly from liquid milk over separating from the whey stream byproduct of cheese manufacturing. The article further detailed the benefits of using reverse osmosis, as well as A ultra and micro–filtration from fluid milk to attain customization of retentate and permeate. One of the advantages claimed is, “Ingredi- ents derived from micro–filtration will more likely fit kosher standards Kosher than those pulled from the whey stream… For example, the dry pow- der that results from the manufac- ture of swiss cheese cannot be used in any kosher food product because the temperature in the vat during ClarifierFor the Dairy Industry production rises above 130˚F.” The study and perfection of this technology may very well be, as By Rabbis Avram Ossey & Avraham Gordimer purported in the article, “leading the way for a new generation of dairy–based beverages.” Nevertheless the misunderstanding of kosher standards may be holding back fur- ther growth and opportunity in the industry. Are all cheeses viewed equally under kosher law? Is it Cheeses and Caseins really the case that 130˚F is a cut-off Rennet–set cheeses (i.e. cheeses temperature? Can the whey byprod- that use rennet as the primary coag- uct be kosher even when the cheese ulant) only meet kosher standards is not? Dairy–processing decision when manufactured with on–site makers need to be familiar with and rabbinic supervision and participa- understand the answers to these tion. Examples of this type of questions, as well as other funda- cheese are cheddar, muenster, moz- Whey, mental OU kosher standards. zarella and swiss. Whey In the following paragraphs, a Acid–set cheeses (i.e. cheeses that Concentrates, brief synopsis will be presented on a use acid as the primary coagulant) Whey Protein number of unique points regarding do not require on–site rabbinic Concentrates OU kosher standards for dairy prod- supervision and participation. and Isolates ucts. Keep in mind that the founda- Examples of this type of cheese are To paraphrase a famous ad cam- tion for all kosher production is cream and cottage. paign “Got Whey?” The answer is that all of the raw materials and pro- The same distinction is true for yes when referring to the liquid sep- cessing equipment must be kosher. rennet–set and acid–set caseins. aration from the coagulation of Also, fluid milk must be under gov- All cultures, coagulants, milk into cheese. Just as physically ernmental control and supervision enzymes, defoamers, brine and col- there is a separation between the to ensure that only kosher milk ors must also meet kosher approval cheese curd and whey, so too within sources (such as cow’s milk) make when manufacturing any type of the kosher standards a differentia- up the general milk supply. kosher cheese. tion is made between the two.

CONTINUED ON PAGE 12 www.ou.org 9 PRIMER CONTINUED FROM PAGE 3 kosher dairy or kosher pareve, companies additional ideas for in which no kosherizing is nec- them to become even more prof- essary to make their products. itable. Two such ways for bak- The OU does understand that eries to consider are the pareve many bakeries desire to pro- and pas yisroel routes. The duce both dairy and pareve advantage of pareve products or kosher and non–kosher prod- was advocated in the last edition ucts, and will work diligently to of Behind the Union Symbol (Win- grant certification utilizing a ter 2002). The OU is eager to plan that won’t compromise the facilitate a bakery’s desire to OU’s high standards of kosher. make pareve products in accor- This plan often encompasses dance with the guide- careful adherence to sanitiza- lines outlined above, tions and production schedules and would be more than for dry blends, and simple happy to offer guidance methods of kosherizing for wet in setting up this type of fillings and fondants. As far as operation. ovens are concerned, unless there A further expanding is special rabbinic supervision, an name. This is especially prevalent in market among kosher oven used to bake dairy can’t be bakeries where there is a tendency consumers in which the OU is used to bake pareve. among manufacturers to commis- already intimately involved is ‘Pas The upshot of the above discus- sion a co–packer to make product Yisroel’. The ‘Pas Yisroel’ status is an sion regarding ingredients and for them to meet the high demand elevated level of kosher for baked equipment is that when completed, of orders. In order for the co–packer goods. It is obtained by having an the bakery can proudly affix the OU to place the on the packaging, observant Jew ignite the oven in logo to their finished products they must be an officially registered which the product is being baked. which stands as firm testimony to plant. The preferred method that the OU the highest caliber that kosher has One more caveat with regard to recommends to accomplish this to offer. But here too, the packaging labels is in relation to bread prod- task, is for the bakery to install an labels are subject to their own rigors ucts. Kosher law precludes breads electric panel by a designated oven and guidelines insofar as kosher is from being dairy or meat and so that enables that oven to be turned concerned. For starters, only those bread can only be made pareve. on from off–site by a rabbinic field products that are registered on the This is attributed to the fact that representative using a remote con- schedule B are permitted to bear bread, as a main food staple, is often trol telephone hook–up. This sys- the on their packaging. Once the used at both dairy and meat meals. tem meets the strictest of the kosher product is registered, it must reflect As a necessary precaution to avoid ‘Pas Yisroel’ requirements and has the proper designation as recorded eating a dairy bread at a meat meal, received great approbation among on the schedule B ( for kosher the OU will only certify bread that leading rabbinic authorities. The pareve and D for kosher dairy). is pareve. Hence, the only kosher device is known as the “Shain sys- Furthermore, only certified facili- symbol that can be found on bread tem,” named after a Rabbi Shain ties are allowed to use labels to packaging is , not D. This applies who invented this innovation. In package their products. It is against to all forms of breads such as rolls, addition to pareve, ‘Pas Yisroel’ is OU policy to send out loose labels bagels, and buns. It equally applies another expanding market for bak- bearing the to be affixed at a to all dry bread mixes. Interestingly, eries to exploit. The new market non certified facility, even if the pizza dough can be certified D penetration should far outweigh product itself was manufactured in due to the fact that pizza by defini- the cost of the system, and it is an OU plant. Also, generic labels tion is a dairy food. another way that we at the OU with just a brand name and an or As much as the bakery industry would be proud to lead in an inno- merely an , are subject to the has taken the lead in innovating vative approach for an ever bustling same restrictions. For the to be and developing new appealing and exciting innovative industry. U displayed on the package, the label products, the OU in turn continues Rabbi Yisroel Bendelstein must contain a description of the to demonstrate its own prowess of serves as the rabbinic coordinator product along with the brand innovation, by sharing with its for the baking industry.

10 BEHIND THE UNION SYMBOL SUMMER2002 KOSHER CERTIFICATION It Makes Good $ense

by Milt Weinstock

VER THE PAST 25 YEARS at Grey covered that increasing a con- OAdvertising, I’ve had the privi- sumer’s perception of the quality of The appeal of kosher is based on lege of working with a number a marketer’s product and obtaining the fact that consumers believe of the top food companies in the a kosher designation are two com- kosher means better quality. United States including Kraft, pelling ways to grow a brand’s share Better quality has both tangible M&M/Mars, Procter & Gamble, and sales. and intangible benefits: ConAgra and Dannon. While I am an Orthodox Jew, All of these companies success- my clients from corporate America 8The product does not contain fully vie for customers in the are understandably more focussed undesirable ingredients; extremely competitive packaged on the needs of the general United goods market, where success and States population whose numbers 8The product is healthier; failure are judged by small incre- account for a majority of the sales. 8More stringent standards are ❝The appeal of kosher is based being observed. The “quality” benefits associ- ated with the kosher designation on the fact that consumers believe are relevant across many categories including cookies, cereals, yogurts kosher means better quality❞ and confectionery products. For example, Confectioner Magazine reported that Nabisco saw an $8 ments of market share growth. In However, these companies have dis- million increase in the sales of Oreo such competition, a 1% share point covered that obtaining kosher certi- cookies in the six months after the gain can be worth $70 million in fication has now become a very kosher symbol appeared on their the $7 billion cereal or $7 billion effective way to improve the quality packaging. A recent Wall Street Jour- cookie/cracker market category. perception of their product lines, nal article reported that the German Thus, finding ways to distin- across all consumer segments. This candy company Haribo plans to guish your products so that they are is perhaps why we have witnessed introduce kosher Gummi Bears in more compelling to the buyer is an the dramatic growth of mainstream order to expand the appeal of its extremely important task for mar- companies such as Nabisco (Oreos products. keters. This assignment has become and Chips Ahoy!) seeking kosher I guess it’s no mystery why so all the more challenging in today’s certification. many major companies and brands environment given that technologi- What is so compelling about have turned to kosher certification. cal breakthroughs and marketing kosher certification? Research con- It just makes good business expertise are often available to all ducted by my company provides $ense. U marketers, not just the more sophis- interesting insight: ticated companies. Most of the people who recently So how does a company distin- bought kosher certified brands were Milt Weinstock guish itself in such a competitive not even Jewish. is executive vice president market? Over the years, I have dis- of Grey Worldwide.

www.ou.org 11 DAIRY CONTINUED FROM PAGE 9 This distinction is not of signif- icance when the cheese curd itself is where kosher acceptable. However, whey the separation can also be acceptable when the of the fat content curd is not. The kosher status of from both streams will occur (See: Marketing Tips such whey is contingent on a num- Sweet Cream and Whey Cream). If your company ber of factors including the raw The combining of these streams will maintains a website materials, the interaction of the taint the kosher status of the whey. or puts out a trade whey with the cheese curd and the (3) Whey concentrates, protein journal, be sure to interaction of the whey with other concentrates and isolates must include the fact that byproducts of the cheese manufac- stem from kosher whey and be you are CERTIFIED. turing process. Specific examples processed on kosher equipment. will be given to illustrate this con- 4Many companies cept. Each of these examples is Sweet Cream & Whey Cream have reported predicated on the fact that all raw Sweet Cream (“Cream”), the fat increased sales from materials meet kosher standards: skimmed from milk, is inherently this simple “advertis- kosher. However, it must be ascer- ing” technique. (1) The cheese vat temperature tained that no other fat sources must be below 120°F (Note: The have been blended into this cream 4Additionally, by article referenced above mistakenly in order for it to retain its kosher including a link to used a temperature of 130°F). A ren- status. the OU’s website, Whey cream, the cream sep- you will enable all arated from whey, will have those interested in the status of the whey from ❝Are all cheeses your product to learn which it is separated. If the viewed equally whey has been cooked with for themselves what its non–kosher curd above kosher means and the cut–off temperature or if why it is important to under kosher law?❞ the whey stream has been you. In turn, we will tainted with cooker water, be happy to feature net–set cheese such as cheddar, then the whey cream that is sepa- your brand name even when produced without rated will be considered and logo – with a link on–site rabbinic supervision and non–kosher. Often, it is rendered to your website – on participation, creates a kosher whey non–kosher by containing cooker a special OU client by–product. On the other hand, a cream that is separated from cooker company page we rennet–set cheese such as swiss, water. are developing for when produced without on–site In fact, small amounts of whey this purpose. rabbinic supervision and participa- cream have been found to be pres- tion, creates non–kosher whey since ent in products marketed as And finally, think how the cheese curd is cooked with the “cream” or “sweet cream”. This has 4 whey above the 120˚F cut–off tem- prompted the OU to design a cream much you will benefit perature. approval system. The OU’s research from placing the (2) Mixer–molder liquid (“Cooker department has investigated hun- OU symbol in your water”) cannot be introduced dreds of dairies and has determined consumer or trade into the whey stream. An Italian their kosher status for cream. Plants advertising. For cheese such as mozzarella, after the that have been found to separate many people, the coagulation of the curd, undergoes only their own sweet cream or only OU is much like the a further process of cooking and buy from similar sources have been “Good Housekeeping” stretching in a hot water bath approved as acceptable sources. symbol as an (above 120˚F) before being molded. However, plants that manufacture endorsement of your The by–product of this process, cheese or receive whey cream have product’s quality. which contains valuable fats, can be not been approved without accept- introduced into the whey stream able kosher certification. CONTINUED ON PAGE 13 12 BEHIND THE UNION SYMBOL SUMMER2002 Letters of Certification By Zehava Fulda

OR MOST OU CERTIFIED COMPANIES, the Letters of Cer- ready to request your annual Letter of Certification. A Ftification are essential because without them orders number of Certification formats are available. Generally, could not be filled. We therefore recognize how vital by faxing in last year’s Certificate with a simple cover it is that our companies receive their annual Certifica- note requesting renewal, we are able to tell immediately tion renewals in a timely fashion. Outlined below is the what kind of format you receive. Changes to your simple procedure necessary to facilitate renewal. schedule B should be faxed to your rabbinic coordinator Every company registered with the OU is certified on or to me at 212.613.0658. Letters of Certification an annual basis. Approximately six weeks prior to the renewal requests should be faxed to my attention at the renewal date, a mailing is sent to every company, which above fax number. includes the company’s product listing broken down by All renewal requests are processed within a day or plant – what we call the Schedule B. Also included are a two of receipt (provided that the company is in good set of forms comprising a Request for New Product standing with our office and all information is included Approval, Request for Private Label Authorization, Prod- as outlined above). Generally, a copy is faxed prior to uct Termination and Private Label Termination. Since mailing. We are now happy to be able to offer .PDF ver- accuracy is paramount, and the Letters of Certification sions of your Letters of Certification which will be reflect the data on your Schedule B, we request that you emailed to you. Email requests for renewals can be made review the form closely for any inaccuracies that may to [email protected]. U have escaped your or our attention within the last twelve months. Zehava Fulda Once you have reviewed your Schedule B, indicating serves as the Coordinator of Letters of Certification, in the forms what changes have been made, you are now Labels and Private Labels

DAIRY CONTINUED FROM PAGE 12 *** The OU has collated the entire list of acceptable abundance of whey cream for lower grade and off–grade cream sources and distributed it to client companies. butter. Even sweet cream, the primary component of This enables all OU companies to have access to numer- grade AA and grade A butter, has been determined to ous sources. This list can be used for pre–approval prior need proper kosher verification, as detailed above. In to an actual application to the OU office (which is still fact, we have confirmed with state and federal authori- required). ties that small amounts of whey cream can and at times Our cream list is continuously updated, and we are added to the cream before the churning of AA butter. encourage you to contact your rabbinic coordinator or All starter distillates and colors must also meet Ms. Nechama Zweiback 212.613.8270, zweiback@ kosher approval. Obviously, the cream source for butter ou.org) for copies of the list. oil and anhydrous milk fat must also meet kosher stan- Kosher certification requires that independently dards. verifiable and fail–safe systems be in place at cheese In conclusion, the dairy industry continues to manufacturing plants to protect the cream and whey expand in different directions. New technologies, acqui- from being rendered non–kosher. The OU has suc- sitions and consolidations, HACCP program implemen- ceeded on a number of occasions to create these sys- tations and plant expansions, have and will be some of tems. We have successfully set up plants where cooker the driving forces behind this movement. The OU strives water is present and have certified the whey cream to remain abreast of the latest manufacturing and prod- with proper controls. This can be accomplished on an uct trends (including the new milk–sourced minerals individual basis. from filtration referenced at the beginning of this arti- cle). We are willing and able to present seminars to the Butter, Butter Oil and Anhydrous Milkfat industry or to meet individual companies one–on–one Butter (an emulsion of butterfat, water, air, coloring, and to ensure that OU companies are maximizing their sometimes salt), made by the churning of cream and kosher potential. U other ingredients, requires that all raw materials and equipment be kosher. As mentioned above, cream may Rabbis Avram Ossey be kosher or non–kosher depending on the source of the and Avraham Gordimer cream and/or whey cream. Some butter plants use an serve as rabbinic coordinators for the dairy industry.

www.ou.org 13 ON THE with a Rabbinic Coordinator Welcome to another installment of “On the Road,” a column that ROAD features OU RFRs’ experiences while certifying plants throughout by Rabbi Gavriel Price the world. This report comes from the diverse and adventurous regions of Malaysia.

ful agricultural region that includes (save for the fact that a highway Oils Well millions of acres of palm and now runs through it). coconut trees. Extracting oils from In the midst of the humid and That Ends these trees makes up a large portion tropical region of North Sumatra I of the industrial effort here and sev- found the magisterial production Kosher eral companies have taken advan- plants. Essentially what happens in tage of the variety of ingredients these plants is the breaking down of N A FANCY HOTEL in Johor Bahru, that in turn can be derived from coconut, palm oil, palm stearin IMalaysia, a poster warns that if oils. These products, called oleo- (itself derived from palm oil) and patrons are caught bringing in chemicals, have become an impor- palm kernel oil to its two major durians they will be fined five hun- tant part of ingredient formulations components: glycerine and fatty dred ringgat, or $250. A durian is in America and Europe and there- acids through the process of hydrol- not a drug, nor is it a weapon fore many of the oleochemical com- ysis. The glycerine is then separated (although when I first read the panies in this area have turned to and goes through its own process of poster I figured it must be); a durian the OU for certification. refinement. Despite the fact that is a fruit. Although some people in glycerine comes from oil, it is miraculously sweet. It is also clear and odorless and is a versatile ingre- The companies in Malaysia and Indonesia are dient for food formulations. It is ❝ used to moisten baked goods, to excellent examples – communication is the best prevent crystallization in candies guarantee that a certification program will prosper. and icings and as a solvent for fla- ❞ vors and colors. Hand lotions and other cosmetics often contain glyc- erine as well. Malaysia adore them, many others During my last trip to Indonesia All oils by definition contain find the aroma, which is apparently I spent a few days learning how the glycerine and the glycerine that is nearly impossible to remove, sick- oleochemical industry in the region separated is identical, no matter ening. So the hotel management works. The plants are located prima- what the source material. The qual- has aggressively discouraged its rily in Sumatra, which is the largest ity of the oil is therefore measured patrons from bringing in these island in the vast archipelago of by the length of the fatty acid com- unusual delicacies. Indonesia. Sumatra is not a place position. Fatty acids, after being However, I was not in Malaysia discussed in many tourist books, separated from the glycerine, are to certify these controversial fruits, but it is one of the more fascinating isolated and further refined. which, though not universally places I have ever been to. In order Depending on their length, fatty appreciated, are inherently kosher. I to get there we drove through small acids have a variety of applications, was in Malaysia, as well as Indone- fishing villages where little had including their ability to be won- sia, because several OU certified changed, at least technologically, derful emulsifiers, plasticizers and companies are based in this bounti- for hundreds and hundreds of years their use in cosmetic applications. CONTINUED ON PAGE 15 14 BEHIND THE UNION SYMBOL SUMMER2002 ENTENMANN’S CONTINUED FROM PAGE 1

Today, the market for is increasing. Kosher foods in the U.S. represents over a $35 billion market. Kosher foods are purchased and consumed not only by the Jewish population but also by vegetarians, people with various allergies and others who view kosher foods as being a “higher” quality. The Thomas’ and Enten- mann’s businesses take great pride in being kosher certified. It takes a great deal of time and effort and not all companies qualify. Having products certified as kosher has become a sym- bol of quality and both the Thomas’ and Entenmann’s businesses are honored to be certified as kosher by the FREEWAY CONTINUED FROM PREVIOUS PAGE Orthodox Union. U Back in Malaysia, an OU firm takes glycerine and oil and reacts the two to yield an even more sophisticated Thomas’ and Entenmann’s are registered trademarks. Used with permission. ©Entenmann’s Products, Inc. 2002. product, mono and diglycerides. Mono and diglycerides All rights reserved. are used as emulsifiers and in many other specialty food contexts. Rabbi Raymond Morrison Indefatigable OU representatives visit Indonesia and serves as the rabbinic coordinator for Malaysia several times a year. They are careful to make George Weston Bakeries. sure that all raw materials are in line with the Schedule A. In this case, “raw materials” include all processing aids, even for catalysts and other aids that may not be ORTHODOX UNION detectable in the final product. The RFRs also review transportation issues with the companies in order to Among the companies in Malaysia guarantee that all product are being shipped—whether through ISO—tank, tanker, or drums—in kosher ap- and Singapore Certified by the proved containers. Orthodox Union are: Malaysia and Indonesia are unfamiliar places to an American like me–for one thing, they drive on the left 8Cognis Nutrition & Health side of the street. But, by working together, a relation- ship can flourish. In the case of kosher supervision—and 8Cognis Oleochemicals SDN BDH the companies in Malaysia and Indonesia are excellent examples—communication is the best guarantee that a 8FPG Oleochemicals SDN BDH certification program will prosper. U 8Fuji Vegetable Oil Inc. Rabbi Gavriel Price serves as a rabbinic coordinator for several of the OU 8Palamaju Edible Oil SDN BHD certified companies in the Far East. 8PGEO

8Rikevita For applications to certify NEW COMPANIES or 8Shell Chemical ADDITIONAL PLANTS, 8Soon Soon Oilmills call Civie Birnbaum at the OU Applications Desk, 212.613.8249. 8Tropical Consolidated Corp. SDN BHD

www.ou.org 15 Spring 2002 Kashrut Conference at Ramada Plaza NOW LaGuardia Hotel, in New York Spanish! HaveHave YouYou SeenSeen It?It? Addressing a session on "Genetically Engineered Geared for food and marketing Foods and Kashruth" is Dr. Robert Last, director executives, as well as plant of Discovery Genomics personnel, this 15–minute video at Cereon Genomics explains what kosher really LLC. Rabbi Menachem means and how food becomes Adler, Rabbinic Coordina- OU certified. tor, chaired the session. It can serve as a wonderful Rabbi Richard Levine, Rabbinic Field Rep- tool for your in–house Kosher resentative Mid Atlantic Region, addressing Review Seminar. an in depth session focusing on "Enhancing Orthodox Union and Companies' Relation- ships". The session chaired by Rabbi TO ORDER Eliyahu Safran, Senior Rabbinic Coordinator “THE KOSHER VIDEO” [to the left of Rabbi Levine], was also addressed by Rabbi Avraham Gordimer, CALL 212.613.8115 Rabbinic Coordinator and Rabbi Moshe E–MAIL [email protected] Heimowitz, RFR Upstate New York [pictured left to right]. VISIT WWW.OU.ORG

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