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

FALL 2003 Spotlight on OUCompanies Industry Trends 3 The Case of Casein EATING THEIR What is is all about? : From OU Certification Helps 8 Alaska The Call of the Wild Propel To (Salmon) New Heights In Food Sales The Quest: FOR GENERAL MILLS, The maker of a full line-up of well- 18 Achieving a leading global manu- known OU-certified breakfast cereals, OU Ffacturer and marketer including , Wheaties, , and Certification of consumer foods products , General Mills also markets OU-cer- at Morgan Foods with annual worldwide net tified products under its popular brands Inc. sales of $11.5 billion, kosher certification of , Pillsbury, Green Giant, Pop is a key element of the company’s business Secret, and more. The com- We’re a and quality goals. pany has more than 100 U.S. consumer ❝ “We’re a major food company brands, and is also a leader in the bakeries major food focused on growth, and we are keenly and foodservice business. aware of the concerns of kosher-buying “The fairly wide range and large company consumers,” says General Mills’ kosher number of certified products and focused on coordinator David Bailey. “We also con- kosher-producing plants main- tinually strive to give consumers the tained by General Mills requires growth, and attributes they value in packaged food awareness and efforts that products, with the OU’s well-recognized extend all the way across our we are keenly and well-respected kosher certification kosher business divisions, from aware of the being one of them.” our R&D scientists The seeds of the flourishing business all the way through concerns of were sown on the Minnesota banks of our plant production the Mississippi river in the 1860’s, when teams and beyond,” kosher-buying Cadwallader C. Washburn and Charles says Mr. Bailey. “In my consumers. Pillsbury each entered the flour milling tenure with the com- ❞ business and helped transform Min- pany, we’ve been fortu- WE WELCOME neapolis into the “Flour Capital of the nate to have as a critical YOUR COMMENTS World” from 1882 to 1930. After thriv- part of our efforts the & CONTRIBUTIONS ing separately for more than a century as attentiveness and willing- fax neighbors in the Twin Cities area, Gen- ness to help from OU rab- 212.613.0775 eral Mills acquired Pillsbury in 2001 and binic coordinators Yosef e–mail now operates as the one of the world’s Goldberg and David Gore- [email protected] largest and most diverse food companies. lik, not to mention the host

CONTINUED ON PAGE 15 ❝ It could be done at Morgan Foods, it From the Editor could be done at Campbell’s, and we are

UCH IS BEING SAID and written about here to do it with you! We are the biggest Campbell’s Vegetarian Vegetable soup kosher certifying agency in the world. ❞ Mjoining the ever-growing world of OU certified products. Campbell’s Soup, one of of the tremendous growth potential in the market place the America’s oldest food manufacturers and (growth potential of the U.S. kosher market is generally most noted food icons, celebrated its OU cer- accepted to be 15 percent annually) there is little that tification at its Camden, NJ headquarters together needs to stand in the way of actually attaining the goal. with the Orthodox Union’s senior officials. “We’re Certainly, there are major considerations a food looking to make our soups available to a wider con- manufacturer must address: ingredients and their sumer base,” said Campbell’s spokeswoman Juli Man- sourcing; the feasibility of separating manufacturing del Sloves. Campbell’s U.S. Soup Division president runs of kosher and non-kosher products; and the abil- Jeremy J. Fingerman elaborated, “The coveted OU ity to properly kosherize equipment. But if the resolve symbol is one of the best-known trademarks in the is to reach that new and expanding market place, the world. It is a sign of quality as well as of kosher certi- goal will be achieved with the expert, professional and fication. With it, we are caring guidance of the Orthodox Union, the world’s Orthodox appealing to an even greater premier kosher certification agency. Union number of consumers and As we celebrate Campbell’s, I draw your attention offering them real satisfac- also to a smaller soup company, yet equally meticu- tion, real fast—with a choice lous, conscientious and resolute in its resolve to attain KASHRUT DIVISION that they never had before, a OU certification. Its article, Quest: Achieving OU Certifi- RABBI MENACHEM GENACK Rabbinic Administrator kosher soup with the Camp- cation at Morgan Foods, Inc., featured in this issue, RABBI MOSHE ELEFANT bell’s name.” proves the point. At first, certification seemed Executive Rabbinic Coordinator Director, New Company Department Campbell’s spared no demanding and elusive. But the relentless resolve of a RABBI YAAKOV LUBAN effort or resources to assure group of Morgan Foods technical, manufacturing, Executive Rabbinic Coordinator that its product and produc- ingredient, quality and marketing experts working RABBI ELIYAHU SAFRAN tion meet the Orthodox uninterruptedly for months with an OU team of Senior Rabbinic Coordinator Director, Review and Update Department Union’s highest kashrut stan- experts, bore fruit with their practice run and produc- RABBI YERACHMIEL MORRISON dards. An entire team of tion at their Austin, Indiana plant. Morgan Foods may RABBI ABRAHAM JURAVEL Ingredient Approval Registry Campbell’s technical, produc- indeed lead the private label market with its OU certi- tion, manufacturing and fied line of soups, both pareve and dairy.

DR. CHAIM WASSERMAN ingredient experts worked It could be done at Morgan Foods, it could be Chairman, Joint Kashrut Commission meticulously along with the done at Campbell’s, and we are here to do it with you! RABBI HOWARD KATZENSTEIN Director, Business Management OU’s kashrut team until it We are the biggest kosher certifying agency in the ANNA FULDA was absolutely certain that its world. As I write these lines more and more companies Coordinator, Letters of Certification, Vegetarian Vegetable soup are attaining OU certification in China, Turkey, India, Labels, Private Labels would meet every kosher Egypt, and Australia and throughout the United spec. As a matter of fact, a States. But rest assured that even as we grow and RABBI EMANUEL HOLZER Chairman, Rabbinic Kashrut Commission mock kosherization and expand our horizons, there is always someone at the kosher production took place OU to react and respond to your needs and concerns. ORTHODOX UNION at its Maxton, NC plant These concerns are regularly addressed by our highly HARVEY BLITZ President under the watchful eye of the regarded team of trained and skilled rabbinic coordi- RABBI DR. TZVI HERSH WEINREB OU team weeks before the nators in , and by the hundreds of energetic Executive Vice President first run in the late summer. rabbinic field representatives visiting and inspecting DAVID OLIVESTONE Director, Communicatons and Marketing The Campbell’s event the nearly 6,000 plants we certify. however is more than just Our group leaders and senior management team, another of America’s food moreover, are eager to communicate, listen, and be BEHIND THE UNION SYMBOL giants joining the steadily responsive to assure your satisfaction even as we RABBI ELIYAHU SAFRAN increasing list of OU certified maintain our highest standards. Editor–in–Chief companies and products. The STEPHEN STEINER celebration reinforces yet Editor again that when food manu- PAMELA WEIMAN Graphic Designer facturers big or small resolve Rabbi Eliyahu Safran to “go kosher,” in recognition Editor/Senior Rabbinic Coodinator

2 BEHIND THE UNION SYMBOL FALL2003 FOR M HE SE KOS AKING T CA HER by Rabbis Avram Ossey and Avrohom Gordimer

RIDDLE: What’s used in dietary supplements, bakery products, ice cream products, meat products and wines? HINT:AS It LONG can also AS be HUMANITY found in adhesives, HAS SOUGHT buttons, SUSTENANCE, paints and cosmetics! there has been fish to ANSWER: Caseins and caseinates ? provide it. In our modern world, whether for an informal lunch

E OFTEN ENCOUNTER the words Acid casein is not soluble in water. Caseinate, “caseinates,” “sodium caseinate” or “cal- however, which is produced by reacting casein with Wcium caseinate” on the ingredient panels of any of several diluted solutions of alkali so as to various foods. Infant formulas, energy beverages form casein salt, is soluble in water and usable in and nondairy creamers contain caseinates. Cheese many food applications. substitutes contain “rennet casein.” THE “WHERE” OF CASEIN WHAT ARE THESE “CASEIN” AND CASEINATE PRODUCTION INGREDIENTS ANYWAY? Let’s investigate where casein and caseinate are Casein is a milk protein constituting 80 percent of manufactured. Most acid casein is manufactured in the protein found in cow’s milk. It is rich in amino Russia, , Ukraine, Denmark, Germany, Ire- acids, calcium and phosphorus. Caseinates function land, France, India, Australia and New Zealand. as binders, emulsifiers, stabilizers, coagulants, clari- The market liberation of the former Iron Curtain fiers, extenders, tenderizers, and texturizers. nations has enabled Russian and Ukrainian casein

THE “HOW” OF CASEIN AND CONTINUED ON PAGE 4 CASEINATE PRODUCTION

There are two types of commercially manufac- Title 21 of the Code of Federal Regula- tured casein: acid casein and rennet casein. tions Part 101 deals with food labeling. Acid casein is the curd precipitated by adding Section 101.4 presents the rules for des- acid (e.g. hydrochloric or lactic) to milk. Rennet ignation of ingredients in foods. Section casein is produced in neutral pH solution by 101.4 (d) reads as follows: adding animal or microbial rennet to milk at high “When foods characterized on the label as temperatures, causing coagulation of casein curd. “nondairy” contain a caseinate ingredient, (This process is similar to the manufacture of the caseinate ingredient shall be followed cheese. The Merriam Webster Dictionary states by a parenthetical statement identifying its that the etymology of the word casein is from the source. For example, if the manufacturer French word caséine, from the Latin word caseus – uses the term “nondairy” on a creamer meaning cheese). Both acid and rennet cause that contains sodium caseinate, it shall casein particles to join together and separate from include a parenthetical term such as “a the other milk components. The casein is milk derivative” after the listing of sodium removed, washed, dried and ground. caseinate in the ingredient list.”

caseinates | sodium caseinate | calcium caseinate www.oukosher.org 3 KOSHER CASEIN in the former USSR

THE REBIRTH OF JEWISH LIFE in the former USSR recipitated a growth in local rabbinates in this area, and many Russian and Ukrainian casein manufacturers are now certified by local kosher firms to flood the world with their agencies – an idea once never imagined. These companies include Market product (SEE ADJOINING SIDEBAR). Link Group/Cascade Production with plants in Bilovodsk, Svatovo and DAIRY OR NONDAIRY? Poltava, Ukraine; PCF Integro LLC, with plants in Chernigov, Lutsk and Dne- There is a legal requirement that propetrovsk, Ukraine; and Gamma–Santam LLC, with plants in Kursk, Russia and casein and caseinates be classified the Tatarstan Republic. The OU works closely with the local rabbinic authorities as “nondairy” ingredients. One industry veteran has suggested that involved so as to facilitate OU certification for export to the West. this classification is based on the This material stirred much initial excitement with its low prices and high historical introduction of these availability. However, casein product from Europe and Down Under has materials into the US market. remained competitive in the global market because its quality is considered Casein and its derivatives were ini- tially introduced into the US market unparalleled. principally for usage in paints and Whether the source is Denmark or India, casein companies often convert their adhesives. This facilitated the casein into caseinate, a more usable ingredient as explained above. This practice is “nondairy” classification that more profitable than selling casein for conversion. applies to its current food applica- What is the ’ role in this market? Although casein was once tions (SEE SIDEBAR PAGE 3). Some American dairy producers produced in the U.S., this is largely no longer the case. The government’s express concern that the importa- Dairy Support Program has all but eliminated domestic production of casein; tion of caseins and caseinates has subsidies were not offered for its manufacture. Furthermore, an extremely contributed to low domestic milk limited number of domestic firms convert casein into caseinate due to a prices. They also portray casein pro- teins as being unwholesome and scarcity of imported casein. American Casein Company (“AMCO”) of Burling- unsafe. Many suggest that these ton, NJ and Erie Foods International of Erie, IL (BOTH OF WHICH ARE OU CER- concerns led to the statutory TIFIED AND ARE FEATURED IN THIS ISSUE) are among the few caseinate “nondairy” classification. Others manufacturers (casein converters) in the USA. contend that casein and caseinates are as healthy as milk powder. Indeed, some point out, casein pro- teins are highly valued for their spe- ❝ As the marketplace cialized properties and cannot be continues to grow replaced with nonfat dry milk. They argue that low domestic milk prices more nutrition- are due to record levels of milk pro- conscious, casein duction and decreased demand. and caseinates THE “KOSHER COMPONENT” OF CASEIN AND are sure to fortify CASEINATE PRODUCTION

the sales of food How do kosher regulations view this manufacturers multi-functional ingredient? Kosher that use them. ❞ issues associated with rennet casein

4 BEHIND THE UNION SYMBOL FALL2003 are complicated. Simi- for kosherization before lar to rennet-set cheese, the production of kosher kosher rennet casein acid casein must be set up. Inad- requires constant rabbinic equate segregation controls and supervision and involvement equipment sharing present the in its manufacture. Massive according to greatest obstacles to kosher certi- machinery used year-round to make the specifications of fication of acid casein in such regular (non-kosher) rennet casein the supervising rabbinic team. plants. must be “kosherized” under rab- On the other hand, acid casein (2) “Technical grade” acid casein binic watch before production of and caseinates are easily manufac- (meaning that it is of lower kosher rennet casein. These proce- tured to meet kosher specifications purity and fit for nonfood appli- dures involve serious commit- so long as the ingredients and cations) is often non-kosher. It is ments of time and financing. equipment are kosher. However, commonly produced in plants Thus, kosher rennet casein is rare there are two important caveats: that manufacture non-kosher and expensive. The OU certifies spe- rennet casein, and – since tech- cial kosher rennet casein campaigns (1) Many plants process both acid nical grade acid casein is an inedi- at Glanbia-Kilkenny (Ireland) and and rennet casein. Caution must ble material – kosher certification Lactalis Industrie (France). Each be taken to ensure that the prod- is not necessary per se. However, production involves considerable ucts remain totally separate and technical grade acid casein can be planning, manpower and a team of are not processed on the same rendered food-grade through OU supervisors. Every bag of prod- equipment. In the event that purification, and for this reason, it is uct is specially labeled and coded equipment is shared, a system viewed as totally compatible with

CONTINUED ON PAGE 21

Rabbi Avrohom Gordimer Born in , Rabbi Avrohom Gordimer was raised in Tampa, FL. He received his undergraduate degree (BA) as well as his rabbinic ordination at Yeshiva University. In 1996, he graduated from Yeshiva University’s Benjamin N. Cardozo School of Law with Honors, received his JD degree, and was admit- ted to the New York State Bar. In the early 1990s, Rabbi Gordimer served a court attorney internship with the Hon. Herman Cahn of the New York State Supreme Court and held law internships at two firms. In 2003, Rabbi Gordimer was licensed as a Referee for Foreclosure in New York State Supreme Court. In 1997 Rabbi Gordimer joined the Orthodox Union’s Kashrut Division, OU profile where he specializes in the dairy industry and serves as an active member of the OU’s Dairy Committee. Married with three children, Rabbi Gordimer lives in Upper Manhattan where he serves as a Board Member of K’hal Adath Jeshurun, a major synagogue. Rabbi Gordimer is a frequent contributor of insights in Jewish law and homiletics to several of Yeshiva University’s Torah journals, including Beis Yitzchok and TorahHeights.com as well as to ou.org websites.

www.oukosher.org 5 OU COMPANIES Speak Erie Food International by Glenn Motsinger

HE HISTORY OF ERIE FOODS International began in 1938 as Erie Casein Dryers. The com- Tpany was founded by Ard and Marj Reisen- bigler. This year the company celebrated its 65th year in business and remains in the family, headed Prior to by Ard and Marj’s son, David. moving forward In the beginning, the company produced in considering new projects in our plant, we review industrial casein for the adhesive, paint and textile the plans with the Orthodox Union to obtain its industries. It was one of the largest casein produc- approval regarding kosher matters. All issues are ers in the world. During World War II, Erie Casein discussed and adjustments made where necessary Dryers received a 6-A priority classification to man- to meet the OU’s requirements. The cooperation by ufacture specialized caseins for aircraft adhesives to the Orthodox Union has been and continues to be help the war effort. In 1949 the U.S. government very positive for both of us. established a dairy price support program and basi- Today, we work closely with the Orthodox cally put the company out of business regarding Union in maintaining OU status for our domestic domestic production. With the implementation of plants as well as our international suppliers. As a the new Dairy Program, Erie manufacturer of food prod- Casein Dryers survived by ucts, we have a number of establishing new business We consider the independent groups evalu- relations in Australia, Ireland ❝ ating our plants. However, and other countries. OU symbol of certification in 1988, as part of its 50th During the 1960's and anniversary celebration, 1970's, the company made as the premier The Erie Casein Company, the transition from the message of quality Inc. changed its name to industrial segment to the Erie Foods International, food sector by becoming a to our customers.❞ Inc., to better reflect its leader in developing new extended product line and applications in the food manufacturing services. industry for casein and caseinates. In 1969 the Today, Erie Foods produces a variety of sodium company changed its name to Erie Casein Com- and calcium caseinates to meet the special require- pany, Inc. and was the first firm to domestically ments of our customers regarding dispersibility, convert casein to sodium caseinate for non-dairy granulation, bulk density, functionality and kosher applications such as coffee whiteners and whipped approval. In addition, the company has a growing toppings. Custom Processing Division whereby leading food It was during this period that we began to learn companies in North America work with Erie to about the benefit of being Kosher-approved in manufacture a variety of agglomerated products for order to meet expanding customer requirements. their private label businesses. Agglomeration is a At that time, we reviewed the situation and began process of co-drying several ingredients into one our association with the Orthodox Union. Since for better dispersibility and functionality. Since our then, we have enjoyed a long and beneficial rela- products proudly bear the OU certification, all tionship that continues to grow today. Over the ingredients must also be OU approved before the years, we have worked closely with the OU’s field project can move forward. This is rarely a problem. representatives and home office, not only to main- Before starting the project, we get prior approval tain kosher approval on our current product line from the Orthodox Union regarding the ingredi- but also to expand this approval into new products. ents to be processed.

CONTINUED ON PAGE 22 6 BEHIND THE UNION SYMBOL FALL2003 OU COMPANIES Speak American Casein Company

by Jane Macey

MERICAN CASEIN COMPANY (AMCO), AMCO has imported casein from its approved sup- based in Burlington, New Jersey, is a privately pliers worldwide. Another uncommon fact for the Aowned corporation with more than 45 years layman: casein is manufactured from cow’s milk. experience importing casein into the United States AMCO’s expertise with casein and dairy proteins and manufacturing functional dairy protein ingre- starts with its cumulative knowledge, experience, dients for the food and beverage industry. and know-how with the cow, the cow’s milk, the Richard L. Shipley, a University of Michigan dairy farmer, and the casein manufacturing process. alumnus with a Masters Degree in chemistry, More than a decade ago AMCO responded to founded American Casein Company. As a young the demand from the food industry to provide chemist, Shipley joined the nation’s War Produc- kosher certified dairy ingredients. It was soon tion Board in Washington during World War II, apparent that in order to acquire kosher certifica- where his job was to procure and allocate casein tion at the level of high quality ingredient antici- and other materials to pated from AMCO manufacturers. At the brand products, a time, casein was used in ❝ Several successful overseas well-respected rab- many industrial applica- facilities have been certified kosher binical service would tions such as paper coat- be required. AMCO’s ing, textiles, leather through the efforts of AMCO and the first choice for this finishing, casein plastics Orthodox Union working together to service was the and adhesives, but it was Orthodox Union, a not used in edible appli- meet these high standards.❞ highly regarded cation. Shipley contin- organization from ued to learn all he could New York, considered about casein. After the standard in the working a dozen or so food industry. Now, years for a casein com- with over fifteen pany based in , years of cooperative Shipley launched his planning and coordi- own business in Cam- nation between den, New Jersey and AMCO and the Ortho- used his background dox Union, AMCO and creativity to become enjoys the benefits of one of first two manufacturers in the U.S. to having OU quality kosher certified ingredients in process casein for edible application. its product line. American Casein Company remained in New The cooperation between AMCO and the Jersey, but continued to expand, moving its loca- Orthodox Union is well earned. Historically, AMCO tion to Riverside, Pennsauken, and ultimately to its buyers of raw ingredients would travel the world present site in Burlington. This location is now searching for the dairy farms and casein manufac- headquarters for its spray drying division, Ameri- turing facilities that would meet their high stan- can Custom Drying Company, which produces dards. These high standards were now the mutual spray-dried caseinates for the food industry. concern of the company as well as the Orthodox Another facility was added at Delmar, Maryland to Union. Representatives from both organizations blend powder food ingredients. would travel into the far-reaching corners of the The fact that casein is scarcely manufactured in world to prepare for and assist in the certification North America is generally unknown. Since 1956, process of a kosher casein manufacturing plant.

CONTINUED ON PAGE 22 www.oukosher.org 7 ❝ On my trip, the beauty of the environment was matched only by the generosity and hospitality of the plant managers, quality control personnel, and by all citizens whom I was greeted by there. ❞ FROM ALASKA – THE CALL OF THE WILD (SALMON)

By Rabbi Chaim Goldberg

LASKA IS THE PLACE where wild Pacific salmon return to spawn and die after their long journey at Asea. It is the wild salmon fishing capital of the world, and it is home to several OU kosher certified salmon canneries. This summer I traveled from the crowded, humid streets of my native Brooklyn, NY to visit the pristine expanse of Alaska to review the kosher Rabbi Levy Teitelbaum getting ready to board with his bush pilot to visit the next Alaskan plant only accessible with small plane programs at many of our Alaskan canneries with our Rabbinic Field Representative from Vancouver, British Columbia, Rabbi Levy Teitlebaum. to canneries or to tenders, which are larger sea vessels Although I had noted, even as a child, the large that act as a kind of broker to individual canneries. mass that Alaska takes up on a map of the United States, At the canneries, salmon are sorted by quality and I never realized how secluded communities are from species before being loaded by hand into equipment one another. Even the capital, Juneau, can only be that will remove the head, tail, innards, and eggs. The reached by ferry or plane from most of the state! It’s a fish are hand-trimmed, cut to portion size, canned and lot of work just to coordinate travel between nearby cooked in a steam retort oven. cities. During the five days Rabbi Teitlebaum and I were Where does the OU fit in? As all OU company con- there, we saw 11 canneries in six different cities and the tacts know, there are three parts of the certification pro- overwhelming majority of the time we were in transit. gram: ingredients (Schedule A), products (Schedule B), Most days we were awake before 6:00 a.m. and did not and process. Salmon and salt, the ingredients in canned return to our hotel until after 9:00 p.m. We took two salmon, are intrinsically kosher. The products are essen- commercial carriers through nine cities, one “bush tially “brite stack” (unlabelled cans, identifiably only by plane” (which could not find the lake the pilot was can and production code). My focus, therefore, was on supposed to land in and, instead, put the plane down in the production process. We know that some canneries a local harbor and docked like a boat… real fun!), one produce fish other than salmon during the year. One rental car, two ferries, three taxies and countless “com- concern focused on factories that process non-kosher pany limousines” — often commissioned following fish such as crab and skate. We sought to confirm that their escape from the local recycling facility. I’m amazed they process non-kosher fish only on dedicated equip- at the tenacity, patience, and hard work of Rabbi Teitle- ment in a process that cannot be duplicated on the baum, who does all this regularly — and has been kosher equipment. We looked into the “patching” stranded sometimes for days due to weather conditions! process (the addition of a small piece of salmon to an Salmon canneries are located near the freshwater otherwise underweight can) to be sure that no foreign streams to which wild salmon return to spawn before fish were being added. We also confirmed that workers dying. Fishing boats, many armed with satellite tracking do not take knives out of the production facility (for technology, can locate and catch an entire school of personal, potentially non-kosher use), and that there is salmon in one run. Much of the salmon is sold directly no use of “incidental additives,” i.e. release agents, flow-

8 BEHIND THE UNION SYMBOL FALL2003 ❝ We sought to confirm that they process non-kosher fish only on dedicated equipment in a process that cannot be duplicated on the kosher equipment.❞ ing agents and other additives which do not appear on a product’s label but can affect a product’s kosher status. Even after the canning season is over, the Orthodox Union’s job of kosher supervision is not complete. Though canning only takes place during the summer, canned salmon is labeled the whole year. Our Rabbinic Field Representative in Seattle, Rabbi Yitzchok Gallor, visits the various salmon labeling houses in Kent, WA with lists of can codes to check that the products bear- Working at the Ocean Beauty plant in Kodiak ing OU labels were made in OU certified canneries. The salmon industry is unique. Most factories use equipment made during the Great Depression. With the exception of this modern material, salmon canneries CANNERY ROW: haven’t changed much in the last one hundred AN OU RABBI’S JOURNEY years. In fact, some pictures I found in Alaska’s state library depict canneries that look almost exactly as they look today! The industry practice also seems different from that of most of the businesses in the “lower 48” (a popular Alaskan way of referring to the rest of the United States). There are no secret ingredi- ents or secret processes. Not even secret private labels! Production schedules are unpredictable because no one knows in advance when produc- tion will begin, when it will finish, or how much product they will have in the end. The traditionalist spirit is very much part of the widespread Alaskan support for the wild salmon, as opposed to the farmed salmon, industry. Elsewhere in the United States and in other countries, farmed Seen from left to right) Rabbi Levy Teitelbaum, Orthodox Union’s Rabbinic Representative in Alaska, John Webby of the Trident Com- salmon has become quite popular. Not so here in Alaska. pany, Ketchikan and Rabbi Chaim Goldberg, Rabbinic Coordinator “Friends don’t let friends eat farmed fish” is a bumper sticker that you might see on some autos there. In fact, As he roamed the wilds of Alaska, fish farming (which is illegal in Alaska) is a source of Rabbi Chaim Goldberg saw 11 canneries political friction between Alaska and neighboring British in six cities. This was his itinerary: Columbia, where salmon farming is a growing industry. • CANADIAN FISHING CO. (KETCHIKAN) On my trip, the beauty of the environment was • ICICLE SEAFOODS (PETERSBURG) matched only by the generosity and hospitality of the • ICICLE SEAFOODS (SEWARD) plant managers, quality control personnel, and by all • NORQUEST SEAFOODS (PETERSBURG) citizens whom I was greeted by there. • NORTH PACIFIC SEAFOODS (KODIAK) Now, back in the hustle and bustle of New York • NORTH PACIFIC SEAFOODS (CORDOVA) City, I found a little taste of the distinguished beauty of Alaska on sale in the canned salmon section of my local • OCEAN BEAUTY (KODIAK) supermarket, with the OU on the label, of course. • OCEAN BEAUTY (PETERSBURG) • OCEAN BEAUTY (CORDOVA) Rabbi Chaim Goldberg • PETER PAN SEAFOODS (VALDEZ) serves as Orthodox Union rabbinic • TRIDENT (KETCHIKAN) coordinator for the salmon industry. www.oukosher.org 9 Specialty Needs for Kosher Processing By: Dennis Martin, Director, Food Industry Division, ChemTreat, Inc.

HAVE BEEN INVOLVED in providing technical sup- producing approved products. Though it’s not really port and specialty industrial water treatment prod- terribly complicated, dealing with the unknown always Iucts to the food industry for nearly 18 years. In that causes some deal of concern. time, I have witnessed many changes in the industry This article deals with two areas that have presented ranging from the development of the high volume themselves as leading issues that need to be addressed powerhouses such as Wal-Mart and Costco to the ever- in larger food processing facilities. The first is trying to growing numbers of mergers and acquisitions. One of deal with steam production requirements when run- the notable current developments that is of growing ning both kosher and non-kosher food items in the importance to the large food processing companies is same plant. The second is dealing with retort systems the growth in the kosher foods market. It is becoming processing both types of products. evident to most corporate marketing managers that STEAM QUALITY ISSUES there is an increasing demand for kosher products and that a once minor portion of the consumer market is Steam production is one of the more costly factors in a reaching an indisputable level of importance. Failing to food processing plant. Efficiency in this area is of respond to this demand will result in tremendous utmost concern. One important aspect in this process is missed opportunity. the amount of returned steam condensate. The per- Factors causing this phenomenon include the recog- ceived problem in plants trying to process both kosher nition of the growing demand in the Jewish commu- and non-kosher products is that condensate returning nity, the increasing number of American Muslims (who from the majority of plant processes is most often the rely on Kosher approval to verify that products meet non-kosher side. Since this condensate would contami- with their dietary laws) and, more importantly, the per- nate any steam processed by the boiler, normally the ceived relationship between kosher and quality. These plant would be asked to waste it. A significant amount key factors (and others) have led many consumers to of hot condensate that provides recycled heat as well as look for the OU mark on the label. It is widely believed dilution water to extend boiler efficiency is not some- that the extra yard that a processor has to go to pass thing that any plant wants to lose. strict Orthodox Union inspection is an easy verification In conjunction with the standards of the Orthodox of purity and freshness. Union in New York City, ChemTreat, Inc. has produced ❝It is becoming evident to most corporate marketing managers that there is an increasing demand for kosher products and that a once minor portion of the consumer market is reaching an indisputable level of importance. ❞

In general, there is not a great understanding of the a USDA-approved product that can be added to the manufacturing requirements of kosher standards within boiler feedwater providing a means to verify that no the food processing community. In fact the specialized contamination occurs in kosher operations when con- combination of religion and science that is the basis for densate is returned from non-kosher areas of the plant. kashrut can be somewhat confusing (for the non-Jewish The product, sold as BL-9082, is a solution containing a processors) as it is an accumulation of ancient laws pharmaceutical material known a Bittrex. This material interpreted to deal with modern processes and packag- is the same product added in miniscule amounts to ing materials. This often creates anxiety when compa- many pills to produce an unpleasant, bitter taste that nies decide to upgrade processing facilities to begin helps keep children from confusing medicinal pills with

10 BEHIND THE UNION SYMBOL FALL2003 Leads to Industrial Innovation

candy. It is not harmful to ingest and can be blended standards. All returnable condensate can now be utilized into a liquid form that does not affect water quality in boiler operations. This overcomes one of the major when added to boiler systems. hurdles that food processors face with accepting steam ChemTreat’s BL-9082 is designed to be used in boiler quality standards. plants to embitter (or foul) the boiler water in such a way RETORT OPERATIONS that should any non-kosher essence recycle through the boiler into the steam it will be detected immediately. In plants where canned and/or jarred goods are After much research with the OU, we have been able to processed, some sterilizer equipment cannot efficiently determine that a reasonably small amount of the chem- be prepared for kosher product runs without heavy ical can be added to the boiler feedwater to satisfy kosher process-line disruption. BL-9082 provides relief in that it

CONTINUED ON PAGE 22 YUCK! THAT STUFF TASTES AWFUL

by Rabbi Abraham Juravel

TASTE IS A VERY DELICATE MATTER. It cannot be sume is by its very nature kosher measured scientifically or quantified in mathematical since it no longer maintains the terms. Instead different ‘notes’ are assigned to the status of food. Similarly any kosher various tastes that can be sensed by the human taste that became unfit for a canine palate. Kosher law also recognizes different types of would become permissible since it too ‘tastes’ These are not the ‘notes’ used by food tech- no longer maintains a status of ‘food’ nologists, but whether the food has a taste that is fit according to kosher law. for human consumption or animal consumption. Today there are many food produc- In kosher law the taste of any non-kosher food is ing plants that have a need to produce also prohibited. This taste can ‘travel’ from the origi- kosher and non-kosher products that nal food when it is cooked, and be absorbed by the share a common steam system. One of vessel it was cooked in, rendering the vessel non- the most efficient ways to deal with a non- kosher. A kosher food that will be cooked in this ves- kosher taste contaminating the steam system is sel will also become non-kosher as the traveling taste to add Bitrix. Bitrix satisfies the kosher need to render leaves its mark on all that it comes in contact with. the steam and any taste that it may carry as ‘unfit’ for This ‘contamination’ of a vessel applies equally to a dog, while at the same time maintaining the neces- steam systems that have absorbed non-kosher taste sary safety standards for food production. It thereby from product cooked on the other side of the vessel. can enable a company to run two products without a Although a taste derived from a non-kosher food loss for down time to switch from a non-kosher to item will continue to make its presence felt as it is kosher product. cooked with other food or in other vessels, there is a method by which we can end its travels. In kosher law Rabbi Abraham Juravel a food that has become unfit for even a dog to con- serves as the Orthodox Union’s rabbinic coordinator for technical services. ❝ One of the most efficient ways to deal with a non-kosher taste contaminating the steam system is to add Bitrix. ❞ www.oukosher.org 11 ON THE with a Rabbinic Coordinator Welcome to another installment of “On the Road,” a column that features OU RFRs’ experiences ROAD while certifying plants throughout By Rabbi Avrohom Stone the world. This report comes from the exotic region of New Jersey. The Wondrous World of New Jersey

❝One need not go to the ends of the Earth to discover a cosmopolitan experience working for OU. In fact, a world of excitement awaits around every turn in the sights, sounds and scenery that I encounter during a typical day ❞

Y DISTINGUISHED colleagues spent supervising kosher in the says that there is a major backup on have written in these pages wonderful, wild, wacky, wondrous the New Jersey Turnpike. Knowing Mof their adventures in far- world of New Jersey. the accuracy of radio traffic reports, flung locales such as India, China, My day begins with a quick lis- I quickly incorporate the Turnpike Indonesia, Malaysia, Japan and far- ten to traffic and weather together. into my route. away, exotic . OU supervi- Knowing traffic conditions before- Bangkok...Bombay... Beirut... sion requirements take these hand is essential when traveling in Beijing... The very mention of these dedicated professionals to the fur- Jersey. One never knows what kind places conjures up images of allure, thest reaches of the globe, where of obstacles might possibly be mystery and intrigue. Today I will they encounter people and foreign encountered. I recall an oppres- be visiting plants in the fabulous, cultures vastly different from their sively hot day in July a few years teeming metropolis of Bayonne own. One need not, however, go to ago when a truck flipped over on a which, like its magnificent sister the ends of the Earth to discover a major local artery, spilling its cargo cities mentioned above, also begins cosmopolitan experience working of liquid eggs all over the steaming with the letter B. Bayonne is one of for OU. In fact, a world of excite- pavement. (Resourceful firefighters the 100 most fascinating and engag- ment awaits around every turn in came in helicopters with a large ing places in north-central New Jer- the sights, sounds and scenery that spatula and flipped the giant sey. I pull my car off the Turnpike at I encounter during a typical day omelet.) This morning, the radio the Bayonne exit and glide through

12 BEHIND THE UNION SYMBOL FALL2003 ❝The smell of these spices is so intense and concentrated that it seeps deeply into the fabric of my clothing and doesn’t diminish for days. In this particular case, not only do I like my work, I even wear it home. ❞ the EZPass lane. For those who are intense and concentrated that it stopping until I reach not familiar, EZPass is an electronic seeps deeply into the fabric of my the very end at the water’s edge. My system designed to make a person clothing and doesn’t diminish for escort and I climb the catwalks up feel ecstatic about paying confisca- days. In this particular case, not to the top level, thirty feet above tory tolls by not forcing them to only do I like my work, I even wear the water, to verify that intake lines wait in the cash lane. I cannot help it home. Every place I go for the rest and hoses for kosher products are but marvel at my good fortune. of the day, people who pass me start properly dedicated and clearly des- Renaissance Europe would ignated. Looking down at have cost thousands of the pristine dark green water dollars; the best of Bay- below, I admire the hardy onne will be mine, via the marine life which has perse- Turnpike, for a mere dol- vered and survived the lar fifty. industrialization of New Jer- My first stop is at a sey, learning to glow in the spice house. Directions to dark in the process. For a the plant are not neces- brief moment, I imagine sary; all I need to do is myself as one of the Aca- open my window and fol- pulco cliff-divers of the Wide low the overpowering World of Sports of my youth, scent of cinnamon that gracefully leaping from the emanates from the facil- top of the pier in a perfect ity’s exhaust system. (A forward double flip with one note of caution – One and one half twists, hitting must be careful opening the surface of the formerly their car window in New The Statue of Liberty as seen from Bayonne chemically saturated water, Jersey, as other less-desir- and bouncing right back up. able smells might possibly pene- looking around for the source of Lunchtime. Options are limited trate the vehicle.) As I enter the that most unusual fragrance, Eau de for an RFR on the road. Since there building, I am overcome by the Oregano. aren’t normally any kosher restau- strong, pungent odor of all the Leaving the spice house, I ven- rants in the areas we visit, we are spices stored there. It is a potpourri ture out to the parking lot and into forced to bring our lunch with us. of aromas from all over the world. what has become a glorious sum- Today I decide to go on a picnic of Checking the raw materials against mer day. Bright sunshine, not a sorts. I drive to the very end of Bay- the schedule A, I pass by row upon cloud in the sky...where else to go onne, to a spot on the water directly row of garlic from China, rosemary on such a day but the beach? And across from lower Manhattan, and from Turkey, pepper from Vietnam, away I go! I turn my car down the sit in my car eating a bag of potato paprika from Spain, onion from road and proceed a half mile to a chips and sipping a carbonated bev- India, cassia from Indonesia, facility on the river that receives erage. To my left is a picture post- cilantro from Israel and all sorts of glycerin and propylene glycol from card view of the Manhattan skyline. herbs and spices from unusual ships and stores it in tanks. Don- Out my front window, I can gaze places like far-away, exotic Califor- ning my hard hat, I stroll past lines across the water at OU headquarters nia. The smell of these spices is so of huge tanks and onto the pier, not at 11 Broadway and the Statue of

CONTINUED ON PAGE 14

www.oukosher.org 13 BAYONNE CONTINUED FROM PAGE 13

Liberty. To my right is an awe Orthodox Union. We review labels ing to submissions for ingredient, inspiring view of the largest collec- to insure that information relating private label and new product tion of repossessed cars in the to each specific product is accurate. approvals. Inside the plant, the pro- Northeast. So it’s not the Taj Mahal. I tour the warehouse, where I find duction area is a scene of hectic It’s better than that. It’s New Jersey. case upon case of domestic wine activity. Thousands of pounds of The afternoon begins with a intermingled with vintages from raw nuts are deposited into hop- visit to a large wine and grape juice around the world. There are cham- pers, conveyed through hot oil bottling plant and warehouse. pagnes from France, chardonnays roasters, through seasoning tum- Grape products are a very sensitive from Israel, Valpolicella from Italy blers and then out to packaging area in kosher law and making and fruity zinfandels from far-away, lines. My primary focus is on verify- acceptable product is only the result exotic California. Visiting this plant ing the source and pareve status of of much care and diligence, even in can be an intoxicating (figuratively) the various seasonings in use. Of the bottling process. The plant experience. course, I also check the warehouse, manager and I examine tempera- Next, I am off to a processor and where they keep raw macadamias ture graphs and line connections to packager of nuts and natural snacks. from Madagascar, cashews from verify that wines and juices are bot- The comptroller and I discuss a India, pignolis from China, tled at temperatures specified by the number of paperwork issues relat- almonds from Indonesia and an

TANKS VERY MUCH FOR KEEPING THEM CLEAN

IN REALITY, the kosher concerns regarding tankwagons are really very similar to those regarding equip- ment in most plants. Many tankwagons have steam coils surrounding them which keep product warm or hot during transport. These coils enable the wagon to function similarly to a kettle which, if used to cook non-kosher or dairy materials at the same temperatures as the tankwagon, would acquire the same non- ❝I markoshervel or dairyat the status array as the product of wildlife that was inhabitingcooked in it. In addition, the roadways even non-heated of Newcargos oftenJersey. sit It is a virtualin a tankwagon wild kingdom,for more than 24with hours, roaring especially whenlions the and material speedy has to travel cheetahs a long distance. weaving in and out Theof tankwagontraffic. in this case is considered the equivalent of a holding tank which, if it were used to hold unheated non-kosher❞ or dairy material for more than 24 hours, would also acquire the status of that mate- rial. On top of all this, there are pumps and hoses that travel with the tankwagon which may have been used in the wagon’s previous kosher-challenged loads. In all of the above cases, if the cargo is non-kosher, then the wagon and associated equipment become non-kosher. An OU certified tankwash performs a cleaning of the tankwagon which is the equivalent of the kosherization of equipment in a manufacturing setting. As with kettles, storage tanks, pasteurizers, etc., care must be taken that the water used in the wash of the tankwagon reaches kosherization temperature and that the kosherizing water hits every spot of the interior of the spotlessly clean tank. In this case, since the truck’s pumps must be done by hand, the OU certification of the wash process does not include this piece of equipment unless the Rabbi is actually present to verify this occurred. Another issue in many truckwashes is the industry tendency to take water that was used for the final rinse of a wagon and, instead of sending it to the drain, to recirculate it into a return tank to be used as first rinse water on subsequent trucks. Since this water may have once been sent steaming through a truck that held non-kosher product, it is unfit for use in any part of the kosherization process. I must therefore verify that all lines out from the cleaning process do, indeed, go only to the drain.

14 BEHIND THE UNION SYMBOL FALL2003 GENERAL MILLS CONTINUED FROM PAGE 1 abundance of nuts from far-away, of rabbinic field representatives have a commitment to quality exotic California. across the country making their because it is beneficial to them. My final stop of the day is at a inspections and providing guid- However, General Mills is commit- foodgrade tank truck wash, which ance to our plants.” ted to quality because it is only recently came under OU certi- Many OU rabbinic field morally and ethically the right fication. Reviewing their records representatives have devel- thing to do,” he declares. and wash procedures, it is gratify- oped excellent relation- According to Mr. Bailey, ing to see how well they have ships at General Mills General Mills continues to adapted to the OU system. plants by working look for opportunities to Although liquid ingredients with their quality add OU certification to its received in bulk play a major role in teams for many new-product rollouts. food manufacturing, many people years, Mr. Bailey “Last year marked the are surprised when they hear that reports. “Rabbis Shraga debut of the hugely success- the tankwagons that transport Kaufmann and Jack ful Berry Burst Cheerios, which these materials from source to end- Shapiro each have been an has OU Pareve certification. user also have serious kosher con- important part of General Also reaching the market last cerns. “What will be next,” they Mills’s numerous kosher sites year with OU certification were ask? “Will I have to have my bath- in and Iowa. Rabbi a number of new organic cere- tub certified?” (That’s Kohler, not Moshe Shrafsky is currently als under the growing brand of Kosher.) helping General Mills exe- Cascadian Farm. The breakfast While I am there, I see tank- cute plans for a special pro- division has added new vari- wagons waiting to be cleaned that duction for the Israeli eties of Pillsbury waffle sticks have hauled orange juice from market. We’ve sometimes with syrup cups for dip- , vegetable oil from Illinois, had to make plans and ping, and the snacks divi- milk from Maryland, canola oil adjustments for kosher sion added Honey Butter from Canada and anything imagi- productions in relatively and Toffee Butter varieties to nable from far away, exotic Califor- short amounts of time, and we’ve its all OUD–certified line of Pop nia. (SEE SIDEBAR) been able to count on the OU’s RFRs Secret microwave popcorn. Outside Rush hour has begun as I pull to be there with the answers and the retail channel, our innovative onto the Turnpike to begin my guidance we need.” Bakeries and Foodservice Division is journey home. I marvel at the Rabbi David Gorelik, the Ortho- constantly creating new kosher array of wildlife inhabiting the dox Union’s rabbinic coordinator products for our customers, provid- roadways of New Jersey. It is a vir- for General Mills, returns the com- ing them with the OU certification tual wild kingdom, with roaring pliment. “There are companies who they value,” Mr. Bailey said. lions and speedy cheetahs weaving in and out of traffic. Up ahead is a line of cars going 30 miles per hour in the left lane, indicating a POLICY turtle on a cell phone at the front REMINDER of the line. I am amazed at how many donkeys there are on the FCompanies should maintain a list of two or three escorts at road, and how they always seem to the security desk, who would be available to accompany the be directly in front of me. I arrive rabbinic field representative when he visits the plant. This at home weary but enthralled, would be particularly helpful when theG regular contact is at a having spent an exciting day in meeting or on vacation. Bayonne, supervising OU Kashrut and seeing the world. FCompanies are reminded that the Orthodox Union rabbinic Rabbi Avrohom Stone representative has the right to "inspect the plant at all times serves as Rabbinic Field during regular business hours, and whenever the plant is in Representative in the Tri-State operation, without prior notification of the Company.” (OU area. His article “DEARRABBI” contract). appeared in the winter 2003 issue of Behind the Union Symbol. www.oukosher.org 15 Excerpted, with permission from the San Diego-Union Tribune Jewish Pastry Thrives Under Muslim Owner Choosing Kosher Route Paid Off For

Rugelach – also commonly At his first New York Fancy Food Chewy’s spelled rugulach – are small pastries, Show – the annual convention originally cobbled together by East- where wholesalers pitch their wares ern European Jews, made from to retailers – Paksima noticed that Rugelach cream cheese dough and tradition- buyers did not bother with his ally filled with jam, chocolate, rugelach because it had not received By Asher Price honey or nuts. certification. So he decided to go Chewy’s tasted success once the kosher. F CHEWY’S RUGELACH is divine, Paksimas embraced the Jewish roots “Since the day we switched, it’s also ecumenical. On a recent of their doughy creations. business has been fantastic,” said Imorning, Rabbi Aharon Shapiro, a In 1987, while working out of a Paksima, who is 63. “mashgiach” or rabbinic field repre- shop on Sports Arena Boulevard, Chewy’s is one of 17 local food sentative for the Orthodox Union, Chewy’s made $25,000. Now in a plants – and the only rugelach made one of his regular inspections Miramar office park, the company’s maker – that the 45-year-old Shapiro of Chewy’s, a kosher rugelach com- revenues will top $2.5 million this monitors to ensure that their prod- pany owned by Ahmad and Emily year. ucts are kosher. Paksima. The turning point came 14 years Because Chewy’s has garnered Ahmad is a non-observant Mus- ago, when the company became cer- Shapiro’s certification, it can put the lim. Emily is a practicing Mormon. tified as kosher, meaning that it Orthodox Union’s discreet seal of And their rugelach are devoutly adheres to Jewish dietary laws. approval – a U ringed by an O, much delicious. Paksima, a native of Iran whose like the symbol for “Registered” – on “I think this is America,” Ahmad family jokingly calls him “The Aya- the labels of its products. That trans- Paksima said. “This is where a Mus- tollah,” remembers the warnings: lates to a larger customer base. lim can make a Jewish product and “Why are you making rugelach? It’s More than 275,000 products be successful.” a Jewish food no one knows how to manufactured in 68 countries carry pronounce.” the OU symbol. ❝ I think this is America, ... This is where a Muslim can make a Jewish product and be successful. ❞

16 BEHIND THE UNION SYMBOL FALL2003 ❝ Since the day we switched, business has been fantastic, said Paksima ❞

During his recent visit, after says that despite a relatively small Three of the original four flavors rolling up his sleeves and putting Jewish population across the coun- (the company now makes 22 kinds nets over his hair and beard, Shapiro try, the OU symbol has managed to of rugelach) remain most in ambled around the plant to peek remain relevant. The reasons are demand: Cinnamon-walnut, choco- into cupboards, peer at labels and several. More people within the Jew- late and raspberry. compare factory numbers and UPC ish community are being careful If rugelach can transcend reli- codes. Not even the frosty tempera- about keeping kosher. The health- gions, it could even do the same ture of a walk-in freezer stopped him conscious community regards the with politics. from examining the label of a cap- OU’s supervision as more stringent Domestic cookie policy may be puccino-tiramisu compound. than the Food and Drug Administra- the only thing that Shapiro’s visits, which come tion. (FDA officials go to Chewy’s and Bill Clinton could agree on: every couple of weeks, are unan- once a year to check paperwork.) Signed thank-you letters from both nounced. Muslims may also consider the OU presidents hang in Paksima’s office. “Random visits are the mark of a as a proxy for Halal, the Muslim “It was so kind of you to note good koshering agency,” Shapiro said. dietary regulations. my fondness for raspberry rugu- He wields a checklist from the Kosher certification, he said, sig- lach,” Clinton wrote to Paksima OU on a clipboard. The first 14 pages, nifies a “level purity and integrity in in 1994. Schedule A, list the approved ingredi- a product.” ents for the Chewy’s facility. These Chewy’s ships 3,000 pounds of Asher Price range from natural ones (such as cur- rugelach, or 42,000 pieces of pastry is a San Diego Union-Tribune rants) to products that have already a day, to a client list that totals intern. been certified elsewhere (like devil’s- about 3,000. food cake mix). Even the pan liners, the very containers in which the rugelach is shipped, must be certi- fied. The last four pages, Schedule B, list the finished products Chewy’s is permitted to sell with an OU stamp. The OU, or Orthodox Union, is a New York-based nonprofit associa- tion founded in 1898. Through its divisions, it provides social and reli- gious services. Through its kosher division, the OU earns money to HaveHave YouYou SeenSeen It?It? pay for its other services. Geared for food and marketing While OU rabbis are entitled to executives, as well as plant personnel, examine all the ingredients of their NOW this 15–minute video explains what clients, Shapiro said that the rabbis kosher really means and how food are obligated not to divulge any also becomes OU certified. secrets. He is unfazed by the circum- available It can serve as a wonderful tool for stances that have brought him into on CD-ROM your in–house Kosher Review Seminar. contact with the Paksimas. “I suppose there is some irony in in TO ORDER it,” he said. “It’s a very Jewish food “THE KOSHER VIDEO” made by a non-Jew. But business is English, OR THE CD-ROM business and I don’t judge people Spanish CALL 212.613.8115 that way.” Shapiro, who speaks with the and E–MAIL [email protected] tang of his native Capetown, has lived in San Diego since 1984. He Chinese! VISIT WWW.OU.ORG

www.oukosher.org 17 The Quest: Achieving OU Certification at Morgan Foods, Inc.

HE QUEST” to achieve ble. In 1999, after meeting with OU kosher certification at representatives, the quest for certifi- “TMorgan Foods, Inc. cation was abandoned. began almost 105 years ago, when FIVE YEAR Joseph Morgan and a group of STRATEGIC INITIATIVES investors founded the Austin Can- ning Company in Indiana in 1899. With the onset, however, of a new The mission of the infant com- five-year Strategic Plan Initiative pany was to use advances in can- beginning in January of 2000, the ning technology to move fresh company’s Leadership Team set out vegetables across the Midwest. a plan to grow the company signifi- Products such as corn, green beans, January 2000: cantly in subsequent years. In early tomatoes, pumpkin, hominy and ❝ 2002, it was determined that one sauerkraut were among the first A new company facet of this growth plan would be items manufactured and distributed strategic plan initiative centered on providing high quality from the Austin, Indiana facility. products and innovative services, The growth of seasonal packing provides impetus to while expanding sales volume. This (the canning of freshly harvested The Quest❞ required the addition of a new fruits and vegetables) reached its product line. A careful study indi- height in the mid-1960’s, as did cated that achieving certification the number of manufacturing gravies and ready-to-serve soups. It through the Orthodox Union was plants for Morgan Foods. At that was at this point in time that “The one of several objectives required to time, the company consisted of Quest” began to take a more formi- expand the company’s market pen- eight manufacturing facilities. By dable form. etration and exposure to new mar- the early 1980’s the company Well aware of the growing keting areas of the country. It was at began to look beyond the typical demand and interest in kosher this time that CEO John S. Morgan annual 90-day harvest period and products, the company made sev- established a team that was com- began developing new products eral attempts in the 1990’s at missioned to achieve certification that would be manufactured on a achieving certification. Each from the Orthodox Union to pro- year-round basis. attempt failed. The failures were duce kosher formulated soup and reflective of the complexity of a bean products. LOOKING AHEAD facility that manufactures both STRATEGICALLY AN ORGANIZED APPROACH kosher and non-kosher products. By the early 1990’s, Morgan Foods, The sheer number of logistical Starting with the end in mind (and Inc. was known as the nation’s sec- issues surrounding the require- aware of past attempts), the team ond largest manufacturer of formu- ments that assure the integrity of selected a first quarter 2003 comple- lated condensed soup products for kosher products appeared to be out tion date for achieving the certifica- the private label industry. Rounding of reach. Compounded by a com- tion. From that point, milestones out the company’s manufacturing plex manufacturing equipment lay- were established to gauge progress, capability are other products such out, it appeared at the time that to set accountabilities and develop as sauces, brine and baked beans, achieve certification was impossi- expectations.

18 BEHIND THE UNION SYMBOL FALL2003 For applications to certify

The first major milestone was to NEW COMPANIES or contact the OU to commence the ADDITIONAL PLANTS, application process. Rabbi Chaim Goldzweig of the OU’s Chicago call Civie Birnbaum at the office was dispatched to meet with OU Applications Desk the new team. During the introduc- tory meeting, Rabbi Goldzweig 212.613.8249 reflected back on his experiences with Morgan Food’s prior attempts. During this meeting, he solidified that summarized key elements of final manual centered around rais- the team’s resolve to achieve certifi- the company that were thought to ing and maintaining an awareness cation with just one comment: be of critical interest to the OU. of the importance of keeping “Are you guys serious this time?” They included: kosher, starting with the CEO and From that point forward, the Product / Process flow charts involving all employees. The aware- team took the challenge and devel- Selected SOP’s ness was given a visual component oped an organized plan that Utensils and spare parts by signifying all kosher processes resulted in manuals covering: How rabbinical visits would be with the color green. jointly managed VISUAL MANAGEMENT Kosher policies and procedures: List of OU approved chemicals • All forms and agreements and lubricants With this visual management related to private label man- Sample production schedules approach, kosher raw ingredients ufacturing and distribution. Point-of-reference photos were tagged with a green K; produc- Certification application tion lines were isolated with green process The New York OU meeting went traffic cones and tape; batching Schedule A: certificates and well. The team left with an invigor- sheets were green; semi-finished summary ated spirit of accomplishment and and finished products pallets were Flow diagrams of all manufac- with the reality that the company affixed with green license plates; turing processes was very close to achieving label storage racks were painted • kosher and non-kosher approval and certification. But one green. These efforts, as well as train- • points of kosherization new target was unexpectedly set – ing sensitive to the history of, and • points of process isolation Rabbi Safran asked for the develop- the need, for continued kosher Photo journal of manufacturing ment of a “production manual.” awareness training, were all cataloged processes The broad nature of the request in the final production manual. Employee training and left the team with a key decision The manual was submitted in awareness point: to provide an overview or a January 2003 and certification Standard operating procedures comprehensive manual. The choice achieved in February. But “The (SOP) for kosher manufacturing. was simple and clear: a comprehen- Quest” did not stop. The team sive manual was the direction that conducted several mock kosheriza- Upon completion of these man- was selected. The production man- tions and mock production runs to uals and the appropriate forms ual not only surpassed our previous test the manual and the intricacies required in the certification process, efforts, but also took them one step of the SOP’s which were devel- key members of the team traveled further – to the realm of awareness. oped. Through test upon test, self- to New York in November, 2002 to Throughout the entire nine- assessment to improve execution visit with Rabbi Eliyahu Safran and month certification process, the was the target. members of his staff. This visit was team became increasingly aware of QUEST FULFILLED thought to be a critical milestone in the magnitude and importance of the quest for certification. Knowing what a kosher product means not In April 2003, Rabbi Yosef Levy of the importance of this visit, the only to the OU, but to the con- Louisville, Kentucky visited the team developed yet another manual sumer as well. A large part of this facility for a mock kosherization. CONTINUED ON PAGE 23 www.oukosher.org 19 OU-P: P The Letters That Lead to Higher Sales by Rabbi Yonatan Kaganoff compromise to product quality or flavor) by an alterna- tive ingredient that is acceptable for Passover use. AST APRIL, SUPERMARKETS and grocery stores In accordance with both Jewish law and OU policy, across the country were deluged by thousands of Kosher for Passover (OU-P) products must meet more Leager customers seeking specially extensive and rigorous requirements than kosher prod- marked cans of Bumble Bee Tuna. What was it about ucts that are acceptable at other times of year. But man- those humble tuna cans that was so appealing to con- ufacturing products to meet these high Passover sumers? Did the FDA issue a new report on the health supervision standards is not necessarily as difficult as benefits of fish? Had Bumble Bee launched a million- one might assume. A company that manufactures both dollar sweepstakes? A free tuna kosher and non-kosher runs of a product, for instance, giveaway, perhaps? No! Bum- would begin its Kosher for Passover run as soon as its ble Bee tuna was a red hot plant has been kosherized. Following the Passover run, item in April thanks to one the non-Passover kosher products are manufactured, tiny character printed on its label: and when that run is complete, production of non- the letter “P.” kosher products commences. In this way, Passover pro- A product bearing a “P” next to an OU symbol on its duction can often be smoothly integrated into a label informs the consumer that the product is not only company’s regular production schedule. kosher, but also Kosher for Passover. Seldom before had Hundreds of companies that have already become a major tuna company produced Kosher for Passover certified as Kosher for Passover have found the extra products, and when Bumble Bee last year decided to do effort more than worthwhile. An OU-P enables con- so for the Passover season, consumers quite literally sumers to choose your product during the season when couldn’t get enough. Demand was so high for the OU-P they make more kosher food purchases than at any product that weeks before the holiday many vendors other time. And it lets your consumers know that your carrying the specially produced Passover tuna had com- company is really serious about kosher food—serious pletely exhausted their stock. enough to ensure that your products have a place on Market-savvy kosher manufacturers know that the the kosher table every day of the year. peak period for selling kosher products is the Passover Why not find out if Kosher for Passover certifica- season. Research has shown that as much as 40 percent tion works for your company? Call your Rabbinic Coor- of all kosher purchases are made during that time of dinator today, or contact Rabbi Shmuel Singer, year. In addition, more American Jews look for a kosher coordinator of Passover certification, at 212.613.8217, symbol then than at any other time in the year. or [email protected]. Among the many Passover traditions are special restrictions on the consumption of certain types of food Rabbi Yonatan Kaganoff ingredients that are otherwise permitted during the rest serves as an Orthodox Union Rabbinic of the year. Many consumers who purchase both kosher Coodinator focusing on business development and non-kosher products at other times choose to pur- chase exclusively Kosher for Passover products for use When attending your indus- during the eight-day holiday. try conferences or exhibiting The tremendous potential of this lucrative seasonal at shows be sure to display market has already been tapped by hundreds of compa- your "We Are Proud to Be an nies like Bumble Bee and Coca-Cola, which produce OU Company" sign. Your special Kosher for Passover runs of their products. Are marketing people and show organizers ought to always your company’s products eligible for OU-P certification? have the signs in their show Finding out begins with a phone call to your Rabbinic kits. They are sure to attract Coordinator who will help you ascertain: the kosher buyers to your Whether each ingredient in your product is Kosher booth If you need more for Passover; and if any of the products ingredients that copies of the sign, we will be are not Kosher for Passover can be replaced (with no glad to supply them. Email [email protected] for your copies. 20 BEHIND THE UNION SYMBOL FALL2003 OSHER MA FOR K KING THE CASE CASE CONTINUED FROM PAGE 5

kosher edible acid casein. Many plants carry both It may be that few people know the where and edible and technical grade casein. In light of why of casein production, but its increasing presence this very real concern, proper maintenance of in a wide array of products is making it a more famil- kosher programs at certified casein plants iar ingredient. As the marketplace continues to grow necessitates (a) barring of non-kosher technical more nutrition-conscious, casein and caseinates are grade casein from the plant or (b) the develop- sure to fortify the sales of food manufacturers that ment of elaborate systems to track its use and use them. Joining them together with the OU sim- assure segregation. plifies making the casein for kosher usage. AN AMERICAN (DAIRY) REVOLUTION?

AS WE GO TO PRINT, we note the imminent opening and place the United States back on the map as a of the first casein plant on these shores in nearly one prime casein and caseinate manufacturer. Bluegrass is hundred years. hoping to supply raw casein to firms which are in Bluegrass Dairy & Food Co. of Glasgow, KY has need of it, and the company will also spray-dry just opened a fully-integrated casein operation. The casein into caseinates. plant produces OU-certified acid casein and Revolutionary ideas – and possibly salvation for an caseinates, rennet casein (kosher and non- important facet of the domestic dairy industry. kosher). Bluegrass’ management team has pulled Bluegrass Dairy & Food. Co. is a fully-integrated together prominent dairy and casein specialists from dairy and spray-dry operation which caters to the all sides of the globe in an effort to establish the first general and kosher marketplace. Its offerings include American casein operation in recent history. all standard bulk dairy liquids (cream, whey, milk The impact of Bluegrass’ initiative verges on the blends, buttermilk), specialty dairy materials (includ- revolutionary, as it breaks through dairy market ing over 200 kosher cheese, sour cream, shortening, gates in an effort to make casein an American prod- yogurt, creamer and butter powder products), as uct once again. Whereas American caseinate firms well as a complete line of non-dairy spray-dried com- presently suffer from a scarcity of raw acid casein, modities (including emulsifiers, soy, honey, molasses, and domestic plants which use rennet casein cannot orange and lemon concentrates). Bluegrass Dairy & be supplied with cost-effective material, the Bluegrass Food is under full-time OU supervision and is the casein initiative is likely to change the entire picture largest kosher dairy and drying operation in the US.

Rabbi Avram Ossey Rabbi Avram Ossey joined the Orthodox Union’s Kashrut Division in 1997, and has specialized in the dairy industry and in the certification of vitamins. In addition to his certification responsibilities, Rabbi Ossey has been involved in the development of the OU’s kosher website and the increased participation of the OU at industry trade shows. Born and raised in Chicago. Rabbi Ossey was educated at the Brisk Yeshiva in that city, where he received rabbinic ordination from the famed sage Rabbi Aharon Soloveitchik. Subsequently he continued his rabbinic studies at the Ohr HaChaim and Mir yeshivot in New York. Rabbi Ossey is married and is the father of five girls and two boys; the Ossey family resides OU profile in Flatbush, Brooklyn. During his years of study in Chicago, Rabbi Ossey also completed his undergraduate studies at Northeastern Illinois University, majoring in accounting.

www.oukosher.org 21 ERIE CONTINUED FROM PAGE 6 CHEMTREAT CONTINUED FROM PAGE 11 Since 1938, Erie Casein Dryers has changed from a domestic producer of can be added to the cooker water at industrial casein in western Illinois to Erie Foods International, a company a low level properly treating the with both domestic and international operations. We have joint ventures water to make it acceptable to and suppliers throughout the world, as well as an office in Paris, France process both kosher and non- focusing on the African and Middle East markets. Since the company’s kosher containers together. This expansion from the industrial casein markets in the 60's and 70's, the gives the water an essence that Orthodox Union has been part of our growth. To maintain our growth, we would make the food unpalatable feel we must partner with our suppliers, customers and we must have the should retort water bearing non- proper kosher certification...and that means the Orthodox Union. kosher material seep into the con- tainers. This allows plants entering Glenn Motsinger the kosher market to make short is Vice President for International Development/Purchasing at Erie processing runs allowing smaller Foods. demand product campaigns to be Rabbi Avraham Ossey run without requiring interruptions serves as the Orthodox Union rabbinic coordinator for Erie Foods. for special preparations. They can, then, allow the demand for the new products to ramp up over time. Dedicated lines or schedules can be CASEIN CONTINUED FROM PAGE 7 allowed for the new product once Several successful overseas facilities have been production of the new product jus- certified kosher through the efforts of AMCO tifies it. and the Orthodox Union working together to BUSINESS IMPACT meet these high standards. Stateside, AMCO and the Orthodox Union It has been most gratifying to me as worked diligently to meet these certification the Food Industry Director for a requirements at its spray drying facility in water treatment company to Burlington, NJ and blending facility in Delmar, Maryland. Today, AMCO develop ways to help businesses offers a full line of kosher certified casein, caseinate and other milk proteins reap the rewards of the kosher such as milk protein concentrate, milk protein isolate, and hydrolyzed pro- foods market. All parties have bene- teins, as well as dairy blends. fited. A more diverse product line is AMCO brand kosher dairy ingredients are used in formulations for now being offered to those who health and nutritional products, beverages, bakery applications, food and seek OU standards either for reli- pharmaceutical applications for protein enrichment, and in a variety of gious or quality reasons. Many products for their functional properties such as binding and emulsification. more businesses are finding the AMCO manufactures spray dried sodium caseinate, calcium caseinate, profitable rewards of an expanding potassium caseinate, and milk protein isolate, all high quality dairy ingre- demand for specialty food prod- dients bearing the OU emblem. ucts. ChemTreat, Inc. has also ben- For over forty-five years, American Casein Company has provided pow- efited by becoming an informed dered protein ingredients to Fortune 500 companies in the health & nutri- advisor to our client accounts who tional, beverage, food and bakery industries. The company is based in wish to expand their product lines Burlington, New Jersey. into this lucrative market. This has increased our client base to include Jane Macey companies that previously were is Advertising Manager for American Casein Company and was Kosher unaware of our dedication to the Coordinator for five years. food industry. Rabbi Abraham Gordimer For further information on the serves as the Orthodox Union’s rabbinic coordinator for American Bittrex product, contact Dennis Casein Company. Martin at ChemTreat, Inc. 804.935.2125.

22 BEHIND THE UNION SYMBOL FALL2003 FFANCYANCY THATHAT!T! MARKETING TIPS If You’ve Got It— Flaunt It.

FLetting your customers know that you are OU certified should be as much a part of your marketing strategy as any other significant benefit your product offers.

FBe sure the OU logo is clearly visible in your Pictured at the summer Fancy Food Show held this past July in New York, is Rabbi advertising—either on Avram Ossey responding to one of many visitors at the Orthodox Union's booth. Joining with Rabbi Ossey from the Orthodox Union's New York headquarters were also Rabbi the product label or Michael Morris and Rabbi Yonatan Kaganoff. elsewhere in the ad.

QUEST CONTINUED FROM PAGE 19 FFeature OU certifica- Rabbi Levy and team members spent a great deal of time sharing concerns, tion on your website perspectives and knowledge – all in an attempt to make the first actual kosher production run successful. Aware of the complexity of this facility, Rabbi Levy clearly stated that Morgan Foods had clearly demonstrated its FAsk our marketing commitment to assuring the integrity of kosher and of Jewish law. department how best In a very short time, Rabbi Levy and many members of the Morgan Foods, to reach the kosher Inc. manufacturing team have developed a solid relationship resulting in a consumer—thousands successful first production run of condensed cream of mushroom soup and of them contact us of tomato soup. Morgan Foods, Inc. will soon be offering other kosher prod- every day about food ucts including ready-to-serve chunky soups, condensed soups, vegetarian products they can bean products and others. buy, places they can On behalf of the employees of Morgan Foods, Inc. and the kosher imple- shop and eat, and mentation team, a sincere thanks is extended to Rabbis Safran, Juravel, Ele- information about fant, Coleman and Levy for their patience and assistance, with special kosher in general. thanks to Rabbi Goldzweig for his candor that galvanized the team’s resolve. It is only through the joint efforts of the OU and of Morgan Foods that this new partnership was forged. The OU has made it clear that it is willing FPlan special promo- to work right along with companies to resolve all the issues — no tions around Jewish matter how complex — to make products kosher. That sums up the holidays: Passover relationship of Morgan Foods and the OU. This commitment of both (March/April), Rosh of our organizations will allow high quality kosher products to be Hashanah (Septem- more broadly available through the many private-label customers of ber) and Chanukah the company. (December) are the James M. Koeppel Donald J. WeirRRRRRR most widely observed. V.P., Manufacturing Process Quality Authority

www.oukosher.org 23 Officials of the OU and Campbell’s Soup raise a toast at Campbell’s headquarters in Camden, NJ following the signing of the contract between the two organizations.

From Campbell’s, left to right, front row: Larry McWilliams, President, North America Soup; David McNair, Senior Vice President, Global Research and Development/Quality Assurance; Jeremy J. Fingerman, President, Campbell’s U.S. Soup Division. Rear, from the OU: Rabbi Nosson Neuberger, who coordinated the on-site project at the Campbell’s plant in North Carolina; Rabbi Moshe Elefant, Executive Rabbinic Coordinator, OU Kashrut Division; Rabbi Menachem Genack, Rabbinic Administrator, OU Kashrut Division; Rabbi Tzvi Hersh Weinreb, OU Executive Vice President; Rabbi Eliyahu Safran, Senior Rabbinic Coordinator

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

.OUKO WW SHER.ORG W