At Last, the UDB Becomes a Reality by Rabbi Yaakov Luban

winter 2006

behind the Reaching 6,000 Food Executives & Over 6,000 Plants Worldwide nion Usymbol

A WATERSHED EVENT IN KOSHER SUPERVISION: At Last, The UDB Becomes A Reality By Rabbi Yaakov Luban

Here is a short quiz to test your understanding of the modern world of kosher supervision. WHAT DO THESE THREE THINGS HAVE IN COMMON? 1. Steam engines 2. Automobiles 3. The OU Universal A PUBLICATION FOR CERTIFIED COMPANIES Data Base (UDB)

If you guessed that the OU Data Base runs on steam generated from car engines, you did not choose the correct answer. continued on page 8 behindnion the U symbol From the Editor winter 2006 ESTLÉ, GENERAL MILLS, Coca-Cola, Hanover,Walker’s – these KASHRUT DIVISION are names of renowned OU certified food industry leaders we have become accustomed to seeing featured on our Behind the RABBI MENACHEM GENACK Rabbinic Administrator / CEO Union Symbol covers.This issue will stand out, however, because rather than having another of the thousands of companies cer- RABBI MOSHE ELEFANT tified by the Orthodox Union adorning our first page, UDB – Universal Kosher Executive Rabbinic Coordinator / COO N Director, New Company Department Database, a new system revolutionizing the way OU Kosher is to be processed and administered from here on – has that honor. RABBI YAAKOV LUBAN We deem this new, easy to use, accessible resource for finding kosher Executive Rabbinic Coordinator approved ingredients so very important and relevant for our thousands of OU RABBI DR. ELIYAHU SAFRAN certified plants that we forego our front cover feature to instead feature UDB, Senior Rabbinic Coordinator Vice President, Communicatons and Marketing which will undoubtedly positively and regularly impact and ease the way you administer your kosher program. RABBI YERACHMIEL MORRISON You will now be able to effi- RABBI ABRAHAM JURAVEL ciently breeze through the task of Ingredient Approval Registry adding new ingredients to your RABBI HOWARD KATZENSTEIN Schedule A by simply cutting and Director, Business Management pasting from UDB to email. Rabbi Yaakov Luban, OU’s Executive Rabbinic Coordinator, STEPHEN J. SAVITSKY Chairman, Joint Kashrut Commission highlights this historic achieve- ment in his cover feature, while Ali RABBI EMANUEL HOLZER Chairman, Rabbinic Kashrut Commission all of us at ou kosher Myers of our MIS Dept. augments the article with simplified user- are thrilled that our friendly UDB instructions. All of daily interaction with our us at OU Kosher are thrilled that ORTHODOX UNION our daily interaction with our cer- STEPHEN J. SAVITSKY tified companies will be consider- President certified companies will ably eased, even as we await your RABBI DR. TZVI HERSH WEINREB Executive Vice President be considerably eased. feedback and further suggestions. This issue includes yet DAVID OLIVESTONE another feature. We usually profile individual rabbinic coordinators or rabbinic Director, Communicatons and Marketing field representatives serving and servicing our OU clients through their meticulous and skilled work at our OU world headquarters in New York City, or through their energetic and tireless service in the field throughout the United BEHIND THE UNION SYMBOL States and in more than 80 countries worldwide.This issue highlights and pro- RABBI DR. ELIYAHU SAFRAN files two gentlemen and scholars whose combined history virtually spans the Editor–in–Chief unfolding of OU Kosher’s long history of revolutionizing the methods and STEPHEN STEINER Editor approach of certifying food as kosher in the United States and around the world. Rabbis Chaim Goldzweig of Chicago, IL and Sholom Lifchetz of New PAMELA WEIMAN Graphic Designer York predate websites, emails, faxes, palm pilots and blackberries. They plowed through the trenches with pens, pencils, pads, extraordinary commitment, WE WELCOME integrity,insight and foresight.They both believed with perfect faith that the OU YOUR COMMENTS would enable the world’s kosher community to become independent, sophisti- & CONTRIBUTIONS cated, service-oriented and uncompromising in its standards, even as it sought to fax understand and identify with the companies’ business goals.That is why both the 212.613.0775 Goldzweig and Lifchetz names have become synonymous with OU Kosher, e–mail integrity, friendship, responsiveness, responsibility and humanity. [email protected] I feel privileged, as do hundreds of others who have crossed their paths, to consider them both as mentors. Our hearts are filled with prayer that they continue to productively and dynamically lead, guide, and inspire all of us for many CORRECTION good and healthy years to come. The article about NOVOZYMES featured in the Fall 2005 edition contains an error. NOVOZYMES’ Best regards, annual sales are approximately $1,000 million (not $100 million). We apologize for the mistake. Rabbi Dr. Eliyahu Safran “If you want to be sure that your electrical appliance won’t catch fire, look for the Underwriters Laboratories seal. If you want to know if your food is kosher, you can look for the Orthodox Union’s OU Symbol.”

WINTER 2006 3 HERE’S THE BUZZ ON Certifying Veggies as Insect free

By Rabbi David Bistricer

EGETABLES HAVE FOREVER BEEN a basic staple of a person’s diet. Rich in fiber and vitamins, God’s gift to mankind is essential to main- taining one’s health.Unexpectedly,certain types of vegetables also provide a good source of protein.Vegetables rich in protein are those that provide a safe haven for insects, with the protein found in the insect Vitself. This trend has made the kosher certification of vegetables highly challenging. Insects are naturally found in the environment and in farm fields. However, kosher law strictly prohibits the consumption of insects. Many assume that farmers and companies are wary of insects in vegetables, and take proper precautionary measures to ensure that their inventory is bug-free. This assumption may seem reasonable but has proven to be untrue.The FDA tolerance levels of insect infestation in produce are far more permissive than rigorous kosher standards. For example, the United States government allows averages of up to 60 insects per 100 grams in frozen broccoli, and up to 50 insects per 100 grams of frozen spinach [See Food, Drug, and Cosmetics Act 402 (a)(3)] Although farmers will use pesticides to limit insect infestation levels of produce, the effects are often limited. Powerful and highly effective insecticides previously used have been legally banned because of health risks. Some insects have also developed immunity to certain pesticides over time. Moreover, the popularity of organic produce has complicated matters. The term

4 BEHIND THE UNION SYMBOL organic usually means grown without ket today, especially with pesticides, herbicides, and synthetic fertil- an increased volume of izers. Understandably, organic produce export coming from China. could be subject to higher levels of insect The list includes OU certified infestation. freeze-dried raspberries, blackber- It is highly complex to identify pre- ries, broccoli, cauliflower, and spinach, all cisely which factors contribute to higher of which tend to have greater incidents of levels of infestation in certain types of infestation than other varieties. How does produce than in others. Vegetables with the OU deal with the challenge of con- cracks and crevices are more likely to suf- trolling the presence of insects in these fer from infestation, since there are areas products? This great problem is resolved for insects to become trapped or hide. through the drying procedure itself. Not The environment is often a primary cause only is moisture removed from the of infestation, as vegetables grown in hot- freeze-dried product, but from any insects ter climates are more liable to suffer from present as well. Once the insects are insects, and those grown at higher eleva- How does dried, invariably they will break apart and tions are not.Accordingly, infestation lev- be reduced to dust.The drying procedure els are higher during the summer than the OU eliminates infestation concerns by cooler seasons.With today’s global econ- destroying any possible insects. This also omy and the import and export of fresh holds true for dehydrated, or air-dried, produce around the world, it is much rise to the fruits and vegetables. Air drying is differ- more difficult to assume that certain vari- ent from freeze-drying in that the proce- eties of produce available in one country dure does not occur in a vacuum, and the tend to be cleaner than in others. Farmers occasion dried product was not previously frozen. have struggled to create an insect-free Nevertheless, the drying process will environment, and some have been largely and certify remove the moisture from any insects, successful with greenhouses. Neverthe- thereby having the same effect. less, there have been incidents of insect frozen vegetables infestation in greenhouse grown prod- these ucts, albeit very rare. Frozen vegetables have posed a great A known etymologist once remarked challenge for the Orthodox Union. The that achieving a zero tolerance level, and types of freezing procedure has minimal, if any, permanently ridding vegetables from effect on insects and certifying broccoli, pests, would entail nuclear warfare. How products? cauliflower, and spinach has proven to be does the OU rise to the occasion and cer- highly difficult. Nevertheless, a system has tify these types of products? been developed that has made the certifi- According to kosher law it is cation of these products possible. absolutely forbidden to knowingly con- Typically, OU certification of frozen veg- sume an insect. Moreover, kosher law etables will occur during the fall and win- requires that vegetable varieties with a has been created through the assistance of ter, when the occurrences of insect infes- significant probability of containing respected professional statisticians. tation are usually lower. On-site OU field insects must be checked. The intricacies representatives will randomly pull samples of kosher law are well beyond this scope freeze-dried/dehydrated off the line for extended periods, and of this article. For all practical intensive fruits and vegetables: check the samples. If the samples prove to purposes, kosher law defines a significant In simple terms, freeze-drying is a process be insect-free, the OU will accept the probability as ten percent according to that removes moisture from a frozen day’s production. unit weight.To ensure that proper kosher product in a vacuum chamber through standards are met, the OU has imple- heat. This procedure is intended to pre- iqf herbs mented a statistical system of sampling serve the item that is dried in the vacu- The OU has implemented a system of that assesses infestation levels with greater um. OU certified freeze-dried fruits and supervision for IQF herb certification, than ninety percent certainty.This system vegetables are very prevalent in the mar- which is a variation of the standard

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WINTER 2006 5 continued from previous page employed for frozen vegetables. Due to much “hands on,” since constant rabbini- overwhelmingly large volumes of prod- cal supervision is often required. When uct, it is not possible for the OU to certi- on-site supervision is not a possibility,the fy IQF herbs through a special run under implementation of statistics has proven to the careful watch of an on-site field rep- be invaluable. Through meeting many resentative. Upon the near completion of demands and developing an excellent a field’s harvest, the OU will dispatch a working relationship with the plants, the field representative to the herb farm to OU services its certified companies and draw samples for checking. The purpose the kosher consumer by offering an of the checking is to assess the overall unparalleled level of supervision. infestation levels in the field. Provided that test results fall within acceptable tol- Rabbi David Bistricer erance levels, all lots harvested from that particular field will be certified by the is Orthodox Union Orthodox Union. Fields whose results fall rabbinic coordinator outside of permitted tolerance levels will servicing certified com- not be certified.The OU issues lot specif- panies in the baking, ic letters of certification for accepted har- vegetables, salad dress- vests, and companies purchasing OU cer- ings and fish industries. tified IQF herbs should be sure to request Rabbi Bistricer a lot specific LOC from their supplier. has worked extensively with the major OU certified vegetable salads companies in devising enhanced coopera- The kosher certification of salads con- tive systems to assure verification that the taining insect-prone vegetables is careful- vegetables are insect free. Rabbi Bistricer’s ly supervised by the OU. Standard OU exhaustive work was meticulously rein- procedure will either require an assess- forced by Rabbis Shimon Yoffe and ment of a particular field’s harvest, or an Yitzchak Gronstein, OU rabbinic field on-site field representative during the representatives; Rabbi Mordechai Kuber time of processing. In both instances, sub- and Dr.Bruce Bukiet who reviewed statis- stantial samples of vegetables or final tical data and mathematical calculations; product are checked for insects prior to and Rabbi Yisroel Belsky, Senior OU granting certification. Halachic consultant and Rabbi David The dynamics of OU certification of Cohen, who accompanied Rabbi Bistricer vegetables are undoubtedly highly involved. to the SupHerb and Van Drunen compa- The OU has risen to the occasion, and nies for a thorough review of their systems has created a system of supervision to cer- as well as intense discussions. Rabbi tify vegetables prone to insect infestation. Bistricer was consistently guided by his The OU system of supervision is very Group Leader, Rabbi Israel Paretzky.

6 BEHIND THE UNION SYMBOL Why the OU Bugged a Mathematician or Why I’m Going to Think Twice Before Buying any Packaged Product with Fruit or Vegetables that Doesn’t Have an OU on the Label

By Dr. Bruce Bukiet

ID YOU KNOW THAT should be used to decide whether a batch – bug free kosher food. In addition, this when you purchase is acceptable or must be discarded? can only add to the reputation of kosher packaged fruits and I must admit that at first, I was a bit food being of high quality and meeting vegetables, you are buy- queasy at the thought that for years I may exacting standards. Now kosher can even ing food that may con- have been eating bugs. The only bugs I mean “bug free” (although I don’t know tainD bugs? They’re not listed on the label. wanted to deal with were those in my if companies will want to advertise it that You never see it mentioned on TV com- computer codes – and I wasn’t terribly way). It is quite satisfying to have one’s mercials and in newspaper advertise- fond of those bugs either. But as a kosher work adopted in the “real world.”It is not ments. But they might be in there. consumer and mathematician with the often that a mathematician in academia I never thought seriously about this utmost respect for the OU, I was gets an opportunity to have his or her work until I received a call from Rabbi David intrigued at the idea of using mathemati- influence decisions and processes in indus- Bistricer of the Orthodox Union asking cal modeling and statistics to play a role in try, especially in such a short time. I found me, as an applied mathematician, to help increasing the sanctity of the United my work for the OU to be interesting and the OU come up with a methodology for States food supply.And despite their pro- rewarding and the people I worked with approving fruit and vegetable products for tein content, I figured chances of having there dedicated to providing an important kosher certification.You see, insects aren’t fewer bugs is better than chances of hav- service to the Jewish community. kosher. And thus for the OU to certify a ing lots. product containing fruits or vegetables as After consulting with statistics Bruce Bukiet kosher, they must be pretty sure that the experts Professors Manish Bhattaharjee, is Associate Professor of probability of insect infestation in the Sunil Dhar and Ari Jain and graduate stu- Mathematical Sciences product is very low. dents Satrajit Roychoudhury and Ivan and Associate Dean of Zorych, all from our Department of the College of Science HERE’S THE PROBLEM: Mathematical Sciences at the New Jersey and Liberal Arts at A large batch of vegetables, say, a load of Institute of Technology, and explaining to New Jersey Institute of several thousand cabbages, is brought to a them some relevant aspects of kashrut, I Technology. processing plant. In order to make the started working on the problem. I found After completing his undergraduate education in Applied Math- desired product, the vegetables are washed Rabbi Bistricer to be a very good listen- ematics and Biology at Brown University, and then processed into the food we pur- er, asking thoughtful questions and learn- Dr. Bukiet received his M.S. and Ph.D. in chase in the store. However, if the batch ing to understand the mathematical issues Mathematics from the Courant Institute of of vegetables often contains insects, it that arise when taking small samples: Mathematical Sciences at New York Uni- must be checked before consumption. It What can you learn and how confident versity. He was a Post-Doctoral Fellow at is impractical, tedious, and very costly to can you be in your result? the Los Alamos National Laboratory in check each leaf of each vegetable before After attempting several approaches New Mexico and then a staff scientist deciding whether to accept or reject the and finding drawbacks in each, I imple- there, up to 1989, and has been at NJIT whole batch. Rather, given that the veg- mented a simulation method that avoided ever since. etables all come from a single field or sev- those pitfalls and arrived at strategies for Dr. Bukiet’s research interests include eral fields with similar properties, can we inspection that would enable the OU to computational fluid dynamics (especially devise a reasonable strategy for determin- efficiently decide which batches of veg- of detonation dynamics), mathematical modeling, and the application of math in ing whether after washing one can be at etables to accept and which to reject. I biology and in sports.To that end,WCBS least slightly greater than 90 percent cer- have since learned that Rabbi Bistricer uses Dr.Bukiet as its statistical consultant tain that the whole batch of vegetables and the OU poskim have adopted my to predict the outcome of the World Series will have fewer than one bug for every findings and implemented the recom- when the Yankees are playing in it. ten of the vegetables. That is, how many mendations in their supervision of fruit Dr.Bukiet is “a proud exponent of the cabbages from the batch ought to be ran- and vegetable products. power of math,” a power that he has domly selected and tested (cut up and I am happy to have contributed to brought to the world of kosher thanks to carefully inspected) and what criteria something that will benefit many people his relationship with the OU.

WINTER 2006 7 ccntinued from cover

All of these items initiated watershed delay, it is forwarded to you.You quickly products that are dairy might not be suit- events in the history of mankind. submit the LOC to the OU for approval able for use in plants that manufacture The steam engine transformed the only to receive a letter back in the mail pareve products.) world from an agricultural to industrial stating that the LOC you submitted was The UDB also allows you to utilize society by providing the foremost ener- for Peanut Oil Blend 483B and does not our powerful search engine to locate gy source for the emerging Industrial match your request. So you go back to acceptable ingredients and sources of sup- Revolution. the distributor and say, I need the LOC ply for raw materials. Automobiles heralded the end of the for Blend 483A and you wait two more The value of the UDB does not end horse and buggy era and changed forever weeks for the requested letter to arrive. here.The establishment of the UDB is the man’s mode of travel. What a drain! first step in our anticipated automation of The OU Universal Data Base is per- About 15 years ago, a team of rab- your kosher program. We are currently haps the most significant innovation of binic coordinators at the OU thought developing a web-based system that will the past century for industrial kosher that this drudgery could be eliminated by allow you to apply for approval of new supervision and will facilitate further dra- having the major kosher agencies regular- ingredients on line. You will search the matic changes and modernization. ly download their databases of certified UDB, select an ingredient and submit it So now your appetite is whetted. What products into a central computer system, electronically for approval. No more is this miraculous Universal Data Base? which could be accessed by certified paper. Kashrut is entering the 21st centu- As you probably know, the bedrock companies. Unfortunately, the idea pre- ry and will be handled as easily as online of kosher supervision is the Schedule A, ceded the technological know-how, and banking and payment of bills. which contains a listing of all raw materi- the dream was put on hold. Today, the The OU has provided free access to als used in a manufacturing facility. Since vision has become a reality with the the UDB to all OU certified companies. Kosher means “fit to eat” according to unveiling of the OU Universal Data Base. A letter was recently sent to each compa- Biblical dietary laws, each ingredient on The UDB contains a record of thousands ny informing them how to access the

the beauty of the UDB is that it allows you to apply for the approval of new ingredients without providing a loc. the Schedule A must be approved by the of kosher products that are certified by UDB. Simply go to https://ou-udb.org certifying agency. Evidence of kosher the OU and other major Kashrut organi- and enter your unique user name and acceptability is generally provided by a zations.At the present time, the UDB has password. If you have any difficulty or Letter of Certification (LOC) issued by a a regularly updated record of approxi- have not received a password, contact certifying agency. But here is the rub. mately 90 percent of all certified products Aryela Myers at 212.613.8341 or email Collecting Letters of Certification can be that are acceptable to the OU, and we [email protected]. . as frustrating as trying to catch a bus hope to continue to expand the participa- Watershed events don’t come along while wearing flippers on your feet and tion of more agencies in the near future. that often. Just think. Fifty years from now running through two feet of snow. The beauty of the UDB is that it you can tell your grandchildren about the Here’s a typical scenario.You want to allows you to apply for the approval of UDB and the early beginnings of the use Peanut Oil Blend 483A from the new ingredients without providing an modern kosher revolution. Nutty Company.You contact your suppli- LOC. If the item appears in the UDB, er and ask for an LOC.The supplier asks simply email the screen to our office, or Rabbi Yaakov Luban the Nutty Company for a letter, and print a copy of the screen and submit it to is Executive Rabbinic Coordinator when they receive it after a two-week us for processing. (You should note that of OU Kosher.

8 BEHIND THE UNION SYMBOL The OU Universal Data Base is perhaps the most significant innovation of the past century for industrial kosher supervision and will facilitate further dramatic changes and modernization.

HOW TO NAVIGATE THE UNIVERSAL DATA BASE (UDB)

1. Go to the UDB website at https://ou-udb.org a. Any – The search will look for the 2. Enter the unique LOGIN and PASSWORD infor- entered criteria anywhere in the field. mation received from the OU b. Exact – The search will look for 3. A search can now be done by either clicking on the criteria exactly as entered. the ‘Search Tab’ or the ‘Click here to launch a c. Start – The search will look for the entered search’ link criteria in the beginning of the field. 4. A search is done by entering information about d. End – The search will look for the the Company/Brand/Product/Dairy, Pareve, entered criteria at the end of the field. Meat Status/Passover. Any combination of fields 6. When a list of products appears, the user can can be entered (only one field or all fields). click on the one needed and a display of 5. Use the ‘filter’ buttons on the side of each field detailed information on the product will appear. which you are searching to narrow down the This information can be printed out and sent to search. Options for the ‘filter’ button include: the OU in place of an LOC. ENJOY!!

WINTER 2006 9 OU COMPANIES SPEAK

Bodek Kosher Produce – First in the Kosher Vegetable Revolution By Frimet Blum flower and other vegetables were back on the menu, in thousands of homes, restaurants, and food manufacturing plants. O YOU’RE LOOKING FOR AN EASY SALAD? Consumers began to ask for the Bodek sign. No problem. Rip open a bag of lettuce, add dress- “Bodek became almost a symbol of kashrut,” says a coming, and voilà – you’ve got your salad.Want some- pany representative. “But it was our kashrut certification that thing more exotic? Try the freezer section – broc- helped us become that symbol.” coli, cauliflower, asparagus, frozen strawberries – all Bodek products are certified by the OU, the CRC, and strictlyS kosher and ready to use. No big deal, you think. Rabbi Gissinger of Lakewood. Bodek chose the OU both for Couldn’t be easier. its high standards and for its universal acceptance. The OU is Not so, says Yechiel Weinman, one of the founders and accepted by virtually every segment of the Orthodox Jewish developers of Bodek Kosher Produce. Quite recently, lettuce community. only came on heads, broccoli only came in bunches, and kosher “The rabbis at the OU were so excited about Bodek, and consumers thought twice before using them and many others. encouraged us to expand and find ways to remove insects from Despite their health benefits – cabbage, broccoli, cauliflower, more vegetables,” said Mr. Gartenhaus. Many, if not all, of and other vegetables are nutrient powerhouses – the kashrut Bodek’s clients,both in the wholesale and retail markets, choose implications were weighty.These vegetables are prone to insect Bodek especially because of its kosher certifications. infestation – and insects are strictly forbidden by the Torah. Interestingly, Mr. Weinman adds, Bodek soon became known for its high quality as well. Because insects tend to infest It is its insistence on high standards lesser-quality produce, Bodek purchases only the highest grade vegetables.And it is constantly developing new ways to improve that makes Bodek a leader in the its products. bagged produce industry. “Within the last year, technological developments in both the washing process and packaging have more than doubled About twenty years ago, Tzvi Gartenhaus, together with our products’ shelf life,” says Mr. Gartenhaus. “And we are Mr. Weinman and Shaul Perlstein, embarked on a mission to always developing new vegetable blends and packaging con- provide kosher consumers with insect-free produce. cepts to provide consumers with more choices.” “I was speaking to Rabbi Shlomo Gissinger and Rabbi Dr. Some recent developments? Yitzchok Sokol, who had begun an intensive campaign to edu- Sliced fresh onions; new soup mixes and frozen blends; and cate kosher consumers,” says Mr. Gartenhaus. “They realized the Bodek salad bowl, for health-conscious consumers seeking that people weren’t aware of the issues.The average head of let- a satisfying meal on-the-go. tuce contains as many as 30 thrips and aphids, and certain veg- Bodek also changes its product line to reflect market con- etables, like broccoli and cauliflower, are so infested, they are ditions. This year, the asparagus crop was infested – so Bodek practically impossible to clean by hand.The rabbis were mak- temporarily stopped processing asparagus. ing presentations in schools and yeshivas and waking up people One thing that never changed at Bodek is its insistence on to the problem. It was incredible – eating an insect is six times cutting lettuce and cabbage into thin strips.That is because it is worse than eating treif, and people just didn’t know.” the only way to ensure that water reaches all surfaces. Larger “I always had this dream of providing kosher consumers cuts tend to leave clumps of lettuce or cabbage intact, and it is with insect-free vegetables,” Mr. Gartenhaus said, “and as we impossible to clean between the leaves. were talking, we realized that there had to be a way to clean It is its insistence on high standards that makes Bodek a vegetables with high-pressure water. So guided by these experts leader in the bagged produce industry. Or, in the words of a in bedikat tolaim – in inspecting foods for insects–we researched housewife,“I trust Bodek.They invented the product, they cre- water systems and began experimenting. Soon, we found that ated the standard, and they stick to it.” we could indeed render lettuce and cabbage insect-free–and Rabbi David Bistricer Bodek was born.” From the start, Bodek was embraced by kosher consumers. serves as Orthodox Union’s rabbinic coordinator Suddenly lettuce, cabbage, and specially-grown broccoli, cauli- for Bodek Kosher Produce and Sally Sherman Foods.

10 BEHIND THE UNION SYMBOL Family Values Make Sally Sherman Foods a Salad Lover’s Delight

By Vasili E. Zisis Sally Sherman Foods has MERICA HAS A SOFT SPOT for entrepreneurs fostered a relationship with the and family operations. But make no mistake: the reputation of Sally Sherman Foods goes far Orthodox Union which has deeper than a sentimental nod to the passage of two generations of leadership. With continued benefited everybody, particularly growthA over the last half century, the strength of this family- owned business (the Endico family retains ownership) is that it the consumer, who is being functions as one big family. offered a product of the Over the last thirty years, Sally Sherman Foods has been a pioneer in the kosher processing and marketing highest quality at an industry.The Orthodox Union cites multiple criteria for which the company has exceeded all affordable price. expectations. But the reasons for the widespread consumer admiration for Over the last thirty years there Sally Sherman Foods can really be have numerous rabbinic coordinators boiled down to one: Boy, do these supervising the kashrut program at guys know how to make salads kosher Sally Sherman Foods. Each of them, and tasty! When searching for an along with management — individu- organization to certify the company’s ally, collectively and cooperatively – has kosher status, the decision was built the steppingstones of a model easy. The Orthodox Union was plant. Management’s commitment the obvious choice.The trust and to quality and expertise in pro- respect of the kosher observant duce makes it easy to maintain community afforded to the Orthodox the kashrut program. It is very Union was decisive in the selection process. challenging to do so, but the trust and Nowhere is Sally Sherman Foods’ savvy relationship built between management more evident than in the operations of its and rabbinic personnel was strong enough to solve business. The majority of the raw materials are grown on our any issues that have arisen. farms and inspected by rabbinic field personnel for their kosher Sally Sherman Foods has fostered a relationship with the integrity before they get to the plant. Management’s back- Orthodox Union which has benefited everybody, particularly ground and expertise in farming, coupled with its unparalleled the consumer, who is being offered a product of the highest commitment to use the highest possible quality ingredients, quality at an affordable price.The constant calls, emails and let- makes it a unique company. Management’s expertise, along ters we receive, especially during the Jewish holidays, are testi- with assistance, research and development from universities mony to our commitment. throughout the country, make Sally Sherman Foods a pioneer Mr. Vasili E. Zizis in the kosher food processing field. is Vice President of Operations at Sally Sherman.

WINTER 2006 11 OU COMPANIES SPEAK

Van Drunen Farms: Commitment to Quality for More Than a Century

OR MORE THAN ONE HUNDRED YEARS, the Van Drunen family has been committed to quality. From the selection of the finest raw ingredients to the processing, packaging and shipping of each product,Van Drunen Farms strives to Fprovide ingredients with the best flavor, color and texture. Our fruits, vegetables, herbs, grains, dairy and other ingredients are produced to flavor, enhance and create today’s food products. Quality begins from the ground up. As growers as well as processors, we are uniquely able to produce products that have been under our control from seed to shipping. For those ingredients that we do OU certification became not produce ourselves, our role as growers helps us to identify suppliers whose standards and qualifications match our own. necessary in recent years Van Drunen Farms produces ingredients that are consistent, wholesome and functional.We offer a variety of products– because customers started including frozen herbs and vegetables, freeze-dried fruits, vegetables and herbs, drum-dried fruit and vegetable powders or demanding kosher products; flakes, and several sugar-infused fruit products as well. OU certification became necessary in recent years because therefore, food companies were customers started demanding kosher products; therefore, food looking for kosher certified companies were looking for kosher certified ingredients to meet demand. As the most recognized certifying agency, OU ingredients to meet demand. was an easy choice for us. Because of our wide variety of products, our careful track- As the most recognized ing and segregation of kosher and non-kosher raw materials, and the constant monitoring of our fields and processing standards, certifying agency, OU was kosher certification is a constant challenge.The reward, however, is the ability to sell to a growing number of companies that an easy choice for us. produce kosher products for today’s food service needs. At Van Drunen Farms, we appreciate the great working relationship we have with Rabbi Elimelech Friedman and Rabbi Aaron Karmon, our local representatives, and Rabbi David Bistricer, our national OU representative. We look for- Rabbi David Bistricer ward to many more years of working with the Orthodox serves as the Orthodox Union’s rabbinic Union for our kosher certification. coordinator for Van Drunen Farms.

12 BEHIND THE UNION SYMBOL SOL DIOS TEQUILA IS A HIT — NOT IN RECORD STORES, BUT IN LIQUOR STORES — FOLLOWING OU CERTIFICATION

Quiz: Tequila is >>> Mexico’s primary spirit (alcoholic beverage), which is proprietary to Mexico and is not permitted to be produced in any other country; >>> The 1958 mega hit instrumental by The Champs, which stayed on the charts for 19 weeks, reached number one, sold more than six million records worldwide, and won a Grammy for the best rhythm & blues record of 1958; its single lyric, sung exuberantly, is “TEQUILA!” >>> The latest liquor to be certified OU kosher.

ANSWER: All three.

ROM THE TOWN OF TEQUILA Tequila is obtained from the distilla- made from one hundred percent agave. in the State of Jalisco in tion of the fermented juice of the mescal Agave plants, also known as century Mexico (baseball fans, of plant, which is a species of the agave plants, are long-living, large, and produce course, know that Fernando plant.Tequila is required to be at least 51 a spectacular flowering stalk.Agave plants Valenzuela, the one-time percent agave, with the remainder usually have many uses, including the extraction FDodger superstar, hails from Jalisco) being maize or sugar cane. Because Sol of fibers from the leaves to produce rope comes Tequila,a liquor known for its dis- Dios is a premium tequila, however, it is and nets, but are most commonly known tinct flavor that is almost tart and leaves for their role in the manufacture of tequi- the tongue with a tingling feeling. In la. Mexican blue agave is grown commer- Tequila, a New York-based company cially for this very purpose. called Sol Dios manufactures a premium A sugar-rich solution is extracted version of the product. Until very recent- from the center of the rosette of leaves ly, no brand of Tequila was kosher. and then is fermented and distilled to Not anymore. produce the drink. Agave plants are Sol Dios CEO Avery Goldman made unique in that they can only be found in the decision that since there was no a very geographically limited area, chiefly kosher tequila his would be the first. He in Mexico, but sometimes also in parts of chose the OU because, as he explained, the southern and western United States as “OU certification is not only the most well as in parts of tropical South America. well-known, but also the most highly The production of tequila is by no accredited of all kosher certifications. means a snap your fingers and it is done People,” he said, “seem genuinely sur- affair.The product is produced by remov- prised and pleased to hear that there is ing the heart of the plant, once it reaches kosher tequila on the market.” ccntinued on page 29 The aging process takes WINTER 2006 13 at least three years. By Bayla Sheva Brenner

Between the two of them, Rabbis as Rabbinic Field Representative for THE REASONS Chaim Goldzweig and Sholem Lifchetz Proctor & Gamble.At the time, the world have given 60-plus years (and running of organized kashrut supervision was still BEHIND a thriving full-throttle) of unsurpassed kashrut very young. “The public didn’t know expertise, ensuring that the OU’s highest about ingredients in those days,” says organization’s success lie standards prevail in thousands of plants Rabbi Goldzweig.“As long as the ingre- squarely at the doors of its across the globe. dients panel didn’t list lard, everybody RABBI CHAIM GOLDZWEIG – thought it was fine.And companies didn’t trailblazers, the dedicated THE MAKING OF A SUPER- have to list everything.” MASHGIACH (RFR) Learning as he went, Rabbi Goldzweig educated the companies along forefathers who laid the One day back in 1960, while America with himself. “Everything has to be was in the midst of the Cold War and looked into,” he says. “When checking essential groundwork. In about to enter the space age, the phone out a new plant I get all the information the booming OU Kashrut rang in the Goldzweig home in Chicago. I can.”He began jotting each relevant fact At the request of Rabbi Alexander S. on paper, putting slip after slip into his Division’s case, you could Rosenberg, Rabbinic Administrator at pockets and committing every essential the OU from 1950-1972, Rabbi Shlomo detail to memory. “When I started out, try knocking on the two Hecht, of Chicago, asked Rabbi Moshe there were maybe ten people in the OU Goldzweig, an esteemed master of Jewish office,” says Rabbi Goldzweig. All issues Giants of Kashrut’s doors, mysticism from Sefat, Israel, if he knew of of ingredient approval would go through anyone in the area able to fill a position as him. He would take along stacks of but you probably won’t an RFR for a company just starting to papers of ingredient requests submitted run kosher glycerin. Rabbi Hecht called, by companies, relying on his foolproof find them home; they’re hoping Rabbi Goldzweig’s oldest son memory, which predated and was likely would take the position. There was one more reliable than the computer. As his on the road happily prim- problem; his son didn’t drive a car.Then experience in kashrut supervision Rabbi Goldzweig’s fateful question: increased, so did his breadth of knowl- ing the next generation “What about my younger son, Chaim?” edge – about ingredients, ingredients After ten spiritually lucrative years at within ingredients, all aspects of food of experts. Telshe Yeshiva in Cleveland, Rabbi manufacture, and every nook and cranny Chaim Goldzweig accepted the OU job of plants worldwide.

14 BEHIND THE UNION SYMBOL WHAT’S THIS GUY DOING IN OUR PLANT?

Although he’s considered the OU’s undisputed most senior expert in the field, Rabbi Goldzweig never wears his revered reputation on his sleeve. During his initial visits to plants requesting OU certification, employees’ heads will inevitably turn as an elderly gentleman Rabbi Goldzweig (center) with a straggly beard and bulging pockets with Rabbi Moshe Gutnick (filled with notes and an array of pens), of Sydney, Australia, and Mr. saunters past them, smiling broadly at Reisenbegler of JLS Foods each puzzled face. But once the rabbi begins his impressive work, their initial For the past kosher and kosher don’t end up on the doubts quickly dissipate. same system,” he says. “We have to make “I once visited a plant with him,” 45 years,“Reb sure that the new techniques, if they are recalls Rabbi Menachem Genack, Chief affecting kashrut, are helping rather than Executive Officer of OU Kashrut. “We Chaim,” as hurting. I’m always learning.” found a box without kosher certification his colleagues DON’T WORRY – on it or any indication of what it con- THE CAR’S BULLETPROOF! tained.The plant manager hadn’t a clue as affectionately to what it was. Rabbi Goldzweig eyed the After a few-day stint supervising the assorted numbers on the package and refer to him, kashrut at a plant in a faraway continent, nonchalantly said, ‘Don’t worry; it’s a Rabbi Goldzweig often returns home Durkee code’ (a manufacturer of shorten- has brought with many enthralling, sometimes chilling ings). He knew exactly what it was.” his disarming stories to tell; the “miracle in Colombia,” Within a short time, everyone on the for instance. His plane landed at the air- plant floor considers him his buddy, cer- personality and port, on September 9, 2001, two days tain that the feeling is mutual. It’s all gen- before the horrific 9/11 attack. Rabbi uine and crucial in getting the best job kosher expertise Goldzweig waited for his pick-up person done.“He’s a master at being able to win to take him to his assigned plants. He people over and making them feel com- to people and waited and waited, wondering if someone fortable as he’s getting the necessary plants around would show up. A man approached him information from them,” says Rabbi and asked in English, “Rabbi, are you Yaakov Luban, Executive Rabbinic the world. lost?” He replied with his customary Coordinator. “This is one of the most quipping. “I know what country I’m in, important aspects of kashrut supervision. but have no idea who’s coming to get You don’t want the company to feel that For the past 45 years, “Reb Chaim,” me.” He showed him a piece of paper you are checking up on them or looking as his colleagues affectionately refer to with the name of the company. over their shoulders. No one likes to be him, has brought his disarming personali- Recognizing the name, the man made a monitored. He is extremely successful in ty and kosher expertise to people and numberFat separated of calls from on thehis yakcell milkphone, speak- his own home-style way of getting the plants around the world. He’s been to ing fluent Spanish. He informed Rabbi needed information.” China, the Far East, Kuwait, India, and Goldzweig that he would be picked up Rabbi Goldzweig often adds a pack- Poland, to name a few. “I have more shortly. “I’m thinking,” says Rabbi age of salami to his pocket assemblage as stamps than Carter has liver pills,” says Goldzweig. “I don’t know this guy; he a gift of goodwill and gratitude to many Reb Chaim in his inimitable fashion. He could be a terrorist.”The man pointed to a plant manager.“He may seem, at first, in has also had to keep up with the food his car and instructed Rabbi Goldzweig a state of endearing disarray,but one soon industry’s technical advances, as well as to wait there with his suitcase for a realizes he is a man with outstanding abil- the increasing number and complexity of minute. “I looked at his license plate and ity, direction, and warmth,” says Rabbi ingredients. “We constantly face new felt relieved; it read: U.S. State Genack. “He’s the OU’s kosher issues, lines that are crossing from prod- Department,” says Rabbi Goldzweig. Columbo.” ucts to products. I have to make sure non- ccntinued on next page

WINTER 2006 15 ccntinued from previous page “When he returned he said I shouldn’t to get back to the United States. And Francisco. He told me that he was chang- worry about going into his car because it Rosh Hashana was only a few days away. ing planes at LAX (Los Angeles was bulletproof! Then he advised that I not It dawned on him that he still had the International Airport) to return to his take any cabs in this city and never leave card of the fellow who had helped him at hometown in Chicago and had a few the hotel without someone who speaks the beginning of the trip. He fished it out hours to spare. He said, ‘You probably fluent Spanish.” of one of his crammed pockets and real- haven’t had a good meal in a while. Pick The competent (and courageous!) ized the man was a diplomat from the me up at LAX; we’ll go to a restaurant for RFR finished his work in two days and United States. That Saturday night, after dinner and then you can bring me back eagerly anticipated his flight back home. the Sabbath, his helpful acquaintance to the airport to continue my journey.’ I As he entered the airport, all the monitors arranged for a treasured ticket home. “I cherished both the meal and the company.” flashed the dreadful sight of two planes got back just hours before Rosh Whether a kashrut veteran or novice, pummeling through the World Trade Hashana,”recalls Rabbi Goldzweig.“God Rabbi Goldzweig’s colleagues know per- Towers. Loudspeakers repeatedly blared, wanted me home for the High Holidays. sonally of his no-holds-barred willingness “THE AIRPORT IS NOW CLOSED.” A MAN OF KINDNESS to go all out to improve another’s lot. The rabbi reluctantly stayed another week “When I was a relative newcomer to the in Colombia, not sure when he’d be able With all his traveling around, the crazy OU,” says Rabbi Avrohom Gordimer, hours, and unusual interactions with all Rabbinic Coordinator,“I met with Rabbi kinds of individuals, Rabbi Goldzweig Goldzweig to review some potato plants absolutely loves his work, and it shows.“I in Maine.This was my first long-distance dream about ingredients!” he says. “I OU business trip. As he drove me to the believe it’s a mitzvah to help people eat airport for my return flight to New York, kosher food. An RFR has to be a person it began to storm heavily.We found out who wants to help people.”According to the flight had been cancelled. Seeing I all those fortunate enough to cross Reb was itching to return home, he insisted Chaim’s path, he delights in reaching out upon driving me to another city in to others. “I was single and working in Maine, to catch another flight.After find- the West Coast region,” says Rabbi ing out that flight had also been can- Michael Morris, Rabbinic Coordinator. celled, he told me to call my wife to let “One evening, I had just finished eating her know what was happening. Five min- my dinner, which, for a bachelor, consist- utes after I hung up, he advised I call her Rabbi Goldzweig with manager of plant in Mexico ed of a sandwich, when the phone rang. again to say hi and schmooze, as it was the It was Rabbi Goldzweig calling from a right thing to do. He then took me to a plane flying to Los Angeles from San local hotel. As I exited the car about to thank him, he got out with me, accompanied me to check in, and escorted me to my room to make sure it was okay. I will never forget his amazing kindness and warmth.” Rabbi Goldzweig’s ample experience, knowledge and congeniality make for the consummate OU RFR.“I learned how to relate to people when conducting an inspection with him,” says Rabbi Luban. “He has also demonstrated to all of his colleagues that the more one knows about food technology, the more pro- found must be one’s understanding of everything going on in a facility. The RFR’s responsibility grows as the industry becomes more complex. He is called upon by virtually all kashrut organiza- tions for his services.”Company managers Kiwi has plants in Australia and New Zealand and employees worldwide have become

16 BEHIND THE UNION SYMBOL aware of his acute attentiveness to detail. Pennsylvania and Connecticut. During “Once, during an annual inspection, his first five years, Rabbi Lifchetz’s work Rabbi Goldzweig saw a single pallet on involved the inspections of plants and the top rack of our warehouse,” says Jim special productions for Passover, as well as Peacock, former Kosher Coordinator at the complete kosherizing of non-kosher Dawn Food Products in Louisville, KY. facilities. “I remember going on a partic- “From 15 feet below he recognized a par- ular special production involving kosher- ticular product and supplier as one that izing a huge plant in Delaware that made required a rabbi’s signature on the label, emulsifiers,” he says. “It took two-and-a- and he knew exactly which rabbi. I am half days, around the clock. I would stay happy to say it had the signature.” in a motel about a block away and they According to Rabbi Genack, Rabbi would call me every two hours to come Chaim Goldzweig is the OU. “The Two more conscientious back to take care of the next step of the kashrut department is built on his shoul- process.” He did this four to six times a ders,” he says. “He is a man of commit- year for a ten-day production, for ten ment, knowledge and concern for every decades later and straight years. aspect of the job, the technical and Two more conscientious decades human. He views kashrut as a mission. I Rabbi Lifchetz later and Rabbi Lifchetz continues to can’t imagine Chaim Goldzweig not enjoy a superlative reputation among his doing kashrut work. He is what we call continues to enjoy a colleagues and plant managers through- the ‘Super-Mashgiach.’” out the New York Tri-State beat, for his superlative reputation scrupulous work.“He is someone you can RABBI SHALOM LIFCHETZ – trust; his word is his word,” says Rabbi CONSUMMATE MASHGIACH among his colleagues Luban, the Executive Rabbinic AND MENSCH Coordinator. “We currently have 6,000 and plant managers certified plants.With each one, we inspect How many of us consider our work holy? the facility, construct the contract, and Perhaps even more rare – how many can throughout the recommend certain changes. Afterwards, say they are never bored with their job, the office sends an RFR to see that the ever? Rabbi Shalom Lifchetz, the OU New York Tri- company maintains the requirements. Kashrut Department’s dedicated RFR Then we assign a top RFR to go to the since 1975, holds these sentiments close State beat, for his plant to conduct a thorough review,mak- to his heart as strongly today as he did ing certain that everything is operating three decades years ago. “Every Jew who scrupulous work. properly. Rabbi Lifchetz is one of those eats kosher helps to fulfill his purpose in selected few.” this world,”says Rabbi Lifchetz.“If I am a In 1998, when Rabbi Eliyahu Safran, vehicle to help Jews eat kosher, I feel I am on to teaching fulltime at the Hebrew Senior Rabbinic Coordinator and Vice also helping the entire Jewish people.”He Academy when Rabbi Wein thought he President for Communications and Mar- says he looks forward to each new day on might be interested in doing some keting, created the “Review Division,” the job, meeting new people, responsibil- kashrut supervision on the side. He glad- comprised of three senior RFR’s, he val- ities, questions, and new challenges to ly accepted the offer and not long after- ued his closer working relationship with solve. “I would like to continue to 120 ward welcomed the opportunity to join Rabbi Lifchetz. “He’s my first phone call years!” And the OU responds with a Rabbi Wein (who had assumed the of the day,”says Rabbi Safran.“Our morn- resounding “Amen!” Rabbinical Administrator position at the ing conversations have become increas- Rabbi Lifchetz’s passion for kashrut New York OU office) as a fulltime RFR. ingly global, covering the prospective work blossomed back in the 1970’s under Rabbi Lifchetz’s career at the OU new companies and the crucial reviews the warm Miami sun. As Beth Israel began with visits to New York area plants, he has done in an effort to upgrade stan- Synagogue’s youth director, he developed in all the five boroughs.The OU realized dards. I’ve learned an enormous amount a close relationship with Rabbi Berel that it had a diligent professional on its from him, not only about the technical Wein, the synagogue’s then spiritual hands and took full advantage of the aspects of kashrut, but the attitude leader and the OU’s representative, who blessing. His duties expanded to include towards kashrut; he’s a man of exception- set up the RFR’s at a number of Miami the entire state of New York, most of al loyalty who never cuts corners.” Beach hotels. Rabbi Lifchetz had moved New Jersey, and various locations in ccntinued on next page

WINTER 2006 17 THE BEST TEACHER KEEPS ON LEARNING

Rabbi Lifchetz’s meticulousness has kept Rabbi Lifchetz up with three decades worth of techno- evaluating logical advances in the food industry. using loins from Ecuador “Companies today have extremely (Manta) for the sophisticated operating systems,” says tuna industry in Rabbi Luban. “There are all kinds of Puerto Rico complicated equipment, reactors, spray (1982) dryers, homogenizers. Everything is com- A generation of the OU Kashrut puterized and the RFR’s have to understand exactly how each system works. Division’s RFR “GP’s” are indebted Rabbi Lifchetz is constantly familiarizing himself with different types of manufac- to Rabbi Lifchetz’ sterling example. turing facilities and has gleaned a pro- found understanding of all the kashrut ccntinued from prevous page issues one has to look out for. He never SHOWING METICULOUS CARE – stops learning. After 30 years, and count- BOTH HUMAN AND TECHNICAL watching and observing him, I learned less visits to thousands of plants, he main- how to inspect a facility, speak with peo- tains the same high level of enthusiasm Rabbi Lifchetz’s painstaking devotion to ple, problem-solve and analyze a situation towards his work.” his job flows from his depth of character in an organized manner, and prioritize. Those blessed to know Rabbi and genuine love for people – clearly He engenders and commands respect Lifchetz, as well as those who have had demonstrated through the lives he has from others, because they recognize his brief contact with him, are witness to the affected over the years. A New Jersey commitment and integrity.” Rabbi Stone nobility a human being is capable of plant owner confided in Rabbi Lifchetz was struck by his mentor’s extraordinary achieving. “A few years ago I visited about his disturbing estrangement from precision on the job. “If there is some- Caravan Products Company (a major his son. “He told me how painful it was thing that necessitates a closer look, a baking facility) with Rabbi Lifchetz, to for him,”recalls Rabbi Lifchetz.“He did- label on an ingredient or something that train a new contact,” recounts Rabbi n’t know what to do about it.” Rabbi seems out of place sitting on a rack 18 – Israel Paretzky, an RC. “The visit Lifchetz felt compelled to speak with the 20 ft. high, he’ll get everyone to stop occurred during the ‘three weeks’ (Jews man’s son.“I told him that he won’t have what they’re doing and have it pulled observe an annual three-week period of a father forever. And by the time he down,” says Rabbi Stone. “There is no mourning for the destruction of the comes to his senses, his father may be stack left unturned, no label unread, no Temple in Jerusalem, during which time gone and then it will be too late.You have aberration left uninvestigated. When they refrain from haircuts and shaving.) a chance to do this now, so do it now.” Rabbi Lifchetz comes into a factory,they This is sometimes a bit uncomfortable The father and son reconciled. know to get the forklift ready!” due to our seemingly unkempt appear- Rabbi Lifchetz believes that an Companies demonstrate complete ance. Rabbi Lifchetz began the meeting essential aspect of an RFR’s work is how trust in Rabbi Lifchetz’s impeccable by acknowledging that they might have he interacts with others. “He should judgment.“Back sometime in the 1980’s, noticed we looked a bit disheveled. He speak respectfully to the workers, owners I encountered a problem in a Delaware then gave a brief, yet crystal clear, expla- and staff of a plant, as well as conduct his plant,” says Rabbi Lifchetz. “While ko- nation of what had happened in Jewish work professionally and efficiently,” says sherizing the facility, we had to have the history and the important customs of the rabbi. “He must always present him- equipment we were kosherizing cut off mourning. They were noticeably im- self in the proper way.” from the non-kosher equipment to pre- pressed that we were still commemorat- The OU requires that new RC’s and vent contamination. I told them they ing the destruction of our Temple, so RFR’s invest significant time in the field needed a piece of equipment that would many years later, in such a tangible way.It with Rabbi Lifchetz, a seasoned profes- cost them close to $100,000 (a tremen- was a typical example of Rabbi Lifchetz’s sional who personifies the very essence of dous expense at that time). I assured them brilliant and characteristically profession- “proper.” “I learned everything from that, in the long run, it would save them al approach.” him,” says Rabbi Avraham Stone, RFR, money.”The company made the purchase According to Rabbi Genack, Rabbi who trained with Rabbi Lifchetz. “By without hesitation. Lifchetz’s approaches everything he does continued on page 30 18 BEHIND THE UNION SYMBOL Spray Dryers & the Koshering Process

by Rabbi Raphael Ya’acov Blugrond The kosher status PRAY DRYING IS AN EFFECTIVE MODE of drying due to simultane- of spray dryers ous mass and heat transfer. Spray dryers are used by the industry in and their chemical and food processing to manufacture dried eggs, powdered S milk, animal feed, cake mixes, citrus juices, coffee, corn syrup, cream, correlating creamers, fish and meat concentrates, infant formulas, potatoes, shortening, starch derivatives, tea, tomato puree, yeast, and yogurt.The substances equipment are homogenous in nature and the powders are usually spherical in shape and approximately 10-140 microns. is particularly The spray drying process begins as preheated solution and is pumped to an atomizer.The atomizer increases the surface area of the solution by important when creating a fine mist.The mist is then sprayed into a chamber of air heated assessing food to a temperature above the vaporization temperature of the solution’s solvent. As the mist contacts the hot air, the solvent (typically water) vapor- production areas izes.The rate of solvent vaporization is dependent upon the solution flow rate, temperature of solution, flow rate of air, temperature of air, size of the where sprayed mist droplets, and total solid concentration. The vaporized solvent and dried particles are then removed from the main chamber. A cyclone sepa- dried food rates the entrained particles from the humid air.The dry particles are forced chemicals and to the bottom of the cyclone separator and the air is expelled to the atmosphere or goes to a scrubber. minerals are used. continued on next page WINTER 2006 19 continued from previous page The drying kinetics as represented by a mathematical model is the core of a dryer-wide computational fluid dynamics model. As a drop of solution is sprayed through a hot gas, heat transfer occurs through the transfer of heat from the gas to the particle.This method of heat transfer is commonly referred to as convec- tion. As the particle passes through the hot gas, vaporization occurs. The energy associated with this term is latent heat. The latent heat of vaporization is the specific enthalpy1 change associated with a phase change (i.e. liquid to gas). KOSHERING CONCERNS AND PROCEDURES The kosher status of spray dryers and their correlating equipment is particular- be dried changes ly important when assessing food produc- often. Therefore, we tion areas where sprayed dried food Therefore, cannot design a standard- chemicals and minerals are used. For ized protocol for the koshering example, an inherently kosher product the goal is of all spray dryers. that was dried on a non-kosher spray These design changes are made due dryer or its accompanying equipment to kosher the to the viscosity of the solution sprayed cannot be certified kosher. Additionally, into the equipment, the viscosity of the production plants often desire to alternate solvent and the desired final particle for- the designation of their product from equipment in mation.The dryer operates on high tem- dairy or non-kosher to kosher pareve or perature and the particles are removed of kosher dairy. Thus, the integrity of the a manner that a majority of their humidity via their first koshering process is intimately related to contact with the airflow, whether the air- the koshering of spray dryers. will not cause flow is static or spiraling.Additionally, the There are over 20,000 drying facili- particles land on the walls of the dryer, its ties in the United States alone.These can any damage ductwork, cyclones, bag house, etc. and be divided into two groups: those dedi- the product is actually “baked” so to cated spray drying facilities committed to speak, on the surface.An ideal method of a specific product, and toll drying facili- to the koshering this equipment would be to ties that contract to spray dry food prod- raise the temperature of the spray dryer to ucts of any variety.There are some prod- equipment 450°F + surface temperature. Unfortu- ucts reaching these facilities that may be nately, a spray dryer that can realistically non-kosher by nature or non-kosher while simultaneously endure temperatures of this magnitude because they contain some form of non- achieving the goal does not exist. kosher ingredient. Another method that theoretically Spray dryers in this field come in of rendering the could be used is to fill the body of the many varieties, such as tall tower dryers, main chamber, the ductwork, and the bag box dryers (both flat bottomed and coned equipment kosher house with boiling water. However, this shaped), rotary dryers, vacuum dryers and method is impractical, as the equipment is many other systems that are still in devel- or kosher non-dairy not designed to withstand the pressure opment. As some varieties of the spray and the heat velocity of the volume of dryer are designed to be product specific as needed by water necessary for the koshering process. (groups of products) the design and the the company. Therefore, the goal is to kosher the characteristic of the heat transfer occur- equipment in a manner that will not ring between the air and the solution to cause any damage to the equipment while

20 BEHIND THE UNION SYMBOL simultaneously achieving the goal of rendering the equipment kosher or kosher OU PROFILE non-dairy as needed by the company. Fortunately, in the past few years methods have developed to achieve this goal. For example, in a dairy company Rabbi where milk arrives with a very low solid content in ratio to water, the com- Raphael Ya’acov pany would like to incorporate a non- dairy and/or kosher dairy drying sys- Blugrond tem. In this scenario, the rabbi needs to establish the status of the steam system. Thus, the Rabbi will review the equip- THE REMARKABLE Rabbi Raphael Ya’acov Blugrond, OU Kosher Senior ment being used in the process of Field Representative, has been with the Orthodox Union for almost 20 koshering, as well as the heat sources years, a period in which he has traveled to every part of the United States (i.e. steam) and its kosher status.2. This company is using an evapora- and to most of the countries around the world serviced by the OU. tor to strip the excess water from the Rabbi Blugrond was born, raised and educated in Israel. He received milk to a ratio of 40-60 percent his rabbinical ordination from three leading scholars there and holds a B.A. solids/water. The water (also known as from an Israeli university. Rabbi Blugrond was awarded his M.A. from the cow water) is collected and fed into the boiler system from one or two stages of College of St. Thomas Aquinas in New York State, and completed post- the evaporator in order to create new graduate studies specializing in engineering, which provided him with his steam. The water collected from the expertise in the engineering components of the koshering process of even evaporating system might be non- the most complex pieces of kosher if the evaporating system was used previously for the evaporation of plant equipment. certain whey powders of non-kosher Acknowledged as a recog- origin. Thus, the steam is either non- nized expert in plant equip- kosher or kosher dairy. ment and machinery, his What this means in terms of the plants ability to incorporate a kosher input is sought by OU certi- dairy or kosher pareve drying system fied companies which invite into their operations, is the necessity to him for special consultations, drain and replace the water supply of as well as by OU RFR’s the boilers. This must be achieved in a throughout the world for manner that is within the guidelines of kosher laws without creating financial a better understanding of burden to the plant or damage to the equipment and for guidance boiler and steam systems. in the kosherization process. In a different scenario, an industry Rabbi Blugrond is a retired that creates a solution on site by blend- ing a group of raw materials with water Major in the Israeli Defense or another liquid as a solvent, into a Forces and was a Platoon Commander of the renowned Golani Brigade. He sprayable solution, wants to render their worked in the Israeli Foreign Service for more than five years, serving in system kosher dairy or kosher pareve. Here the rabbi must examine the plant Africa. He is fluent in Hebrew, English, Arabic, Yiddish and other languages. kitchen were the solution was devel- Rabbi Blugrond has four children and 11 grandchildren and resides in oped and assess which equipment was Baltimore, where he is active in many communal and charitable activities. used and in what manner. The rabbi must always thoroughly examine the rest of the spray drying facility. He will take into account the existence of fluid bed dry-

continued on next page WINTER 2006 21 continued from previous page

ers and whether they are a part of the must ensure a high volume of boiling BTU’s as it moves downwards.The accu- main chamber or freestanding units. water can be used for the koshering mulated BTU force is “looking” for the The rabbi will examine the agglom- process and the systems ability to deliver closest escape rout out of the main, and in erating system to assess whether it is a this boiling water in a large enough line most cases, the heat will escape to the freestanding unit with its own heat source with enough pressure for the koshering. cyclone’s arms, and be sucked out towards or whether it has been incorporated into The atomizer and the spray nozzles can the exhaust to the atmosphere.The water the atomizing system on top of the main be koshered separate from the dryer as for which cascades down by gravity will be chamber. All homogenizers, the power the most part small equipment can be therefore cooled off, and as a result, we pump, product pumps, the pressure line into connected through the CIP system and will not have the necessary exit tempera- the chamber, and the return lines, the atom- looped to have water circulating into ture of 200°F at any given time. izing system and most importantly the CIP them with a measured return temperature Therefore, we have to design a pro- (Cleaning In Place) system will be noted.He that exceeds 200°F. However, the main gram that will specifically address the will then develop SOP’s (Standard Opera- chamber, the cyclones, the arms, and the main chamber and its characteristics suit- ting Procedures) for the most effective ductwork are more difficult to engulf in ably.The preferred way to accomplish this method of koshering the facility. the boiling water that is necessary for would be to enter the system with the We must note that every koshering process koshering. highest temperature of water possible, by of a spray drying facility will start by a metic- If we spray water at 211°F at the boosting the temperature with a steam ulous cleaning of all equipment and a 24-hour entry into the chamber the water will injector as close as possible to the entry down time to follow.This is the precursor to cool off as it cascades on the walls of the into the chamber.The water will then cir- any koshering process performed. chamber and will exit at about 150°F.This culate at the highest volume possible to As such, the main facility for kosher- is because every gram of water that is the kitchen or the CIP kitchen.There the ing will normally be the CIP kitchen.We sprayed on the walls will extract 500 water can be re-heated and returned to

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ORTHODOX UNION 108 th Anniversary National Dinner

A wide variety of Ajinomoto products proudly carry the OU symbol. As a result of the long-term and close OU-Ajinomoto relationship, Ajinomoto USA and its President, Mr. Shinichi Suzuki, will receive the OU's National Kashrut Leadership Award at the Orthodox Union's 108th Anniversary National Dinner Ajinomoto U.S.A., Inc. will receive the Orthodox Union’s National Kashrut Leadership Award at the 108th National Dinner on Sunday, April 2, 2006 at the Grand Hyatt New York Mr. Shinichi Suzuki, President of Ajinomoto U.S.A., Inc., will accept the award on behalf of the company.

For more information, please contact Malka Laks at 212.613.8144 • EMAIL: [email protected] FAX: 212.613.0744

22 BEHIND THE UNION SYMBOL Welcome to Sugar Flowers Plus’s Garden of Eden, where you will find our magnificent collection of orchids, roses, and bouquets. Our decorative flowers look so real, you may find yourself smelling them or have the inclination to water them (although if you try that, you may end up with syrup). Sugar Flowers Plus WHEN A WEDDING BECOMES AN EVEN GREATER CELEBRATION

by Terry Becker & Alex Koffler

For the past fifteen years, Sugar Flowers Plus of Glendale, CA has been an industry leader specializing in pastillage (gum paste) and royal icing cake decorations. Our products are designed and specifically handcrafted by experienced artists in the most pristine of manufacturing facilities in the Philippines. All of our products and manufacturing facilities have been carefully inspected by both the OU and the FDA, and have received the highest rating for consumer satisfaction, consumption, cleanliness, and kashrut. This brings us to a very important element: Kosher. Sugar Flowers Plus’s founder is actor, director, and television/film producer Terry Becker.Among his many credits, he is best known as television’s “Chief Sharkey,”from the classic program “Voyage to the Bottom of the Sea.” Pastillage flowers were typically manufactured with gelatin, but from the company’s inception, Mr. Becker, proud of his Jewish heritage, was determined to bring these gorgeous cake decorations to the Jewish community.After literally searching the world over, he found a kosher ingredient that can replace gelatin.The result is a more ele- gant, delightful product. Enough of the drab royal icing wedding cake decorations! Now,when a kosher observant bride goes to a baker to get her wedding cake, she can order the cake of her dreams.Any style or design she may have seen in a wedding mag- azine is now possible — even Martha Stewart’s. Throughout this entire process, the OU has been very supportive and encourag- ing, and the OU symbol has been a most definite key to unlocking the doors of the kosher marketplace. Remember,“It’s always a celebration when you use our decoration!” www.sugarflowers.com; www.cakedecors.com Rabbi David Rockove serves as the Orthodox Union rabbinic coordinator for Sugar Flowers Plus.

WINTER 2006 23 market intelligence:

>>> WHAT YOU DON’T KNOW CAN HURT YOU

What could have averted this 13 month debacle? Surveys and focus groups are the easiest, quickest and simplest way to gauge the consumer. I’ve heard many times that “There is no by Elie Rosenfeld way to study the Jewish consumer” or “Kosher consumers are hard to find, there’s no way to survey them.” In fact there are a number of ways to do this quickly and very inexpensively. VER THE TEN YEARS that I’ve been in kosher/ This past spring Joseph Jacobs Advertising, the decades-old Jewish marketing, I’ve received dozens of phone calls Jewish marketing firm, founded the Jewish Consumer Advisory from brand mangers, manufacturers, importers and Panel (JCAP), a 500-plus group which has signed up to be the O the like asking what the kosher consumer would voice of the Jewish/kosher consumer and to be available to reply think of this new product or that. to on-line studies and surveys. The JCAP consumers have “Will the consumer purchase our item if we make it dairy? already been instrumental in one brand’s decision to create a “What about if we create a single serve or a family pack?” new product line, and have informed another manufacturer of “Do you think Passover can use another cake mix SKU?” its displeasure with some if its production and marketing plans. Strangely enough, I give most of these calls the same answer– Qualitative research, such as use of focus groups, is another why not ask the consumer? research tool available to brand teams.Taking ten or so consumers, putting them in a room and eliciting their thoughts, can be very eye opening to even the most seasoned marketing manager. I recently ran some groups for a one of our largest Jewish The Jewish consumer is targeted clients, and during the second of a set of four, the vice chock full of very president of marketing sat there staring through the one-way mirror, amazed at how little some of these Jewish consumers valuable information, knew about his decades-old brand. yet is the last place These research projects can be cost-saving too. Last year I brand mangers turn to convinced a client to test a new product concept on four groups of kosher-keeping housewives.With less than eight weeks to go learn about the market. before the targeted product launch, we spoke with nearly forty women over two days and learned some of the most interesting things about this new product, most of which no one else had The Jewish consumer is chock full of very valuable infor- thought of. Overall the concept tested well, but we learned that mation, yet is the last place brand mangers turn to learn about consumers may have issues with the packaging and that the mix the market. Unfortunately, there are many examples of projects of varieties in the line wasn’t perfect. Just a few days of work, which have been turned on their heads because the consumer along with a modest budget, saved the client hundreds of thou- didn’t buy in to them. sands of dollars in a potential failure. Not surprisingly, the proj- Take Stella D’oro cookies for example. A number of years ect went back to the drawing-board for redesign. ago the brand team decided it would begin to introduce dairy There is one other, very quick place to look for initial ingredients into some new products and reformulate older ones thoughts on product ideas and kosher consumer acceptability — as dairy as well. For the previous 40 years kosher consumers had the OU.Your rabbinic coordinator is also your consumer and he come to rely on Stella D’oro to be their pareve cookie brand. can help direct you to professionals who can give you further Now what were they to do? Well, they stopped buying Stella guidance. D’oro; they simply had no need for it.Yes,they may be very deli- Overall, the people who are best equipped to answer ques- cious, high quality cookies, but these consumers bought them to tions about marketing plans are the people who will be most serve after meat meals (kosher households don’t mix dairy and affected by them – your consumers.Why not ask them? meat and thus won’t serve a dairy dessert after a meat meal) and Elie Rosenfeld now that was gone. So following a consumer revolt, and the resulting slower sales in kosher/Jewish neighborhoods, 13 is CEO of Joseph Jacobs Advertising, a full-service communications months later Stella D’oro returned to pareve status to the delight and marketing firm, specializing in targeting the Jewish consumer. of Jewish homes coast-to-coast. Its website is www.josephjacobsadvertising.com. Mr. Rosenfeld can be reached at [email protected].

24 BEHIND THE UNION SYMBOL ou and the kosher world show

>>> WORKING TOGETHER TO HELP YOU MAXIMIZE YOUR KOSHER INVESTMENT

NCE AGAIN THIS YEAR the Orthodox Union is pleased to be a sponsor of the Kosher World Conference O and Expo, to be held March 23-24 at the Anaheim Recent research shows that kosher has a broad (CA) Convention Center. This event is the only cross-market appeal....For example, kosher trade show on the West Coast, and will be the corner- according to Mintel Organization stone of the new World Ethnic Market. The show will provide you, the OU client, with an exciting platform to not only International, a leading global research group, demonstrate your kosher certification, but to reach out in a fer- only 15 percent of those purchasing kosher tile cross-marketing environment to a broad base of strongly motivated and focused retail and specialty buyers. foods “keep kosher” all the time.” World Ethnic Market, the first of its kind in the United States, will include separate exhibits dedicated to kosher, halal and ethnic food under one roof, and will be presented simulta- Natural Products Expo West makes the Expo a unique and valu- neously with the New Hope Natural Media’s Natural Products Expo able opportunity. West, one of the largest and most established shows in the natu- In 1995, 96 percent of exhibitors found the stand-alone ral foods niche. Kosher World Show productive. This year, the inclusion in a Recent research shows that kosher has a broad cross- broader forum makes it invaluable. The venue also provides market appeal. For example, according to Mintel Organization some exciting value-added opportunities. The “Power Buyer” International, a leading global research group, only 15 percent of program allows exhibitors 10-minute sessions with some of the those purchasing kosher foods “keep kosher” all the time.” In industry’s biggest players, including Ralph’s, Costco, Gelson’s California alone there are some 1.1 million Muslims – many of and Albertson’s, at no charge.With 10x10 booth packages start- whom see kosher as consistent with their own halal standards – ing at only $2,500, both the OU and Kosher World hope to see and over three million strict vegetarians, who rely upon kosher you there. pareve as an indication that products are free of both milk and For booth space and additional information, call meat. Some 20 percent of the U.S. population is lactose intoler- Kosher World at: 877.567.4376. Please also visit their ant. For these people, pareve is a major purchasing factor. home on the web: www.kosherworld.com. For OU companies seeking to reach key buyers, this show offers a unique opportunity. As Phyllis Koegel, Kosher Rabbi Aharon J. Brun-Kestler World’s Show Director, points out,“Very often, individual buyers OU Rabbinic Coordinator – Marketing and Communications – responsible for stocking the shelves of supermarkets and gour- has worked closely with the Ms. Koegel from the Show’s inception. met shops don’t just buy kosher products.” They would appre- He and the OU delegation hope to see you there. For more ciate the opportunity to shop at an exhibition dedicated not information about the OU’s involvement, making the most of your only to kosher, but to halal and ethnic foods ranging from OU certification at both Kosher World and Natural Products Expo, Indian to Filipino to Mexican — all for the first time, under one please contact Rabbi Brun-Kestler at 212 613 8364; roof. This, combined with the shows’ immediate proximity to [email protected].

WINTER 2006 25 Michelman: Your One Source for True Kosher Packaging, With OU Quality Assured

From our first hink about the actual packaging materials contact with the that hold the products we see on grocery T shelves every day… produce, fish, meat, OU, the level of dairy, bakery items, nuts, snack foods, candy, canned professionalism foods and beverages.All are packaged primarily and technical with freshness, protection, consumer appeal and convenience in mind. knowledge was The coatings used on common packaging materials such as paper, film, foil obvious. and metal make these food products capable of being shipped, and keep them fresh and attractive on the grocer’s shelves. A truly kosher coating would require a forward-thinking company to make a concerted effort to meet strin- gent and consistently enforced formulation requirements. Some coatings have long been formulated using raw materials that are not of animal origin. However, that fact alone does not necessarily result in a kosher coating. Michelman, a U.S. based coatings company and leader in innovation and ground-breaking product development, made the decision to be that forward- thinking company. Michelman formulates and makes available coatings for packaging that are completely and confidently kosher.To assure the integrity of the process it developed, the company also made the decision to pursue kosher certification by an independent authority. This would provide customers total assurance that the kosher status of their food products would not

26 BEHIND THE UNION SYMBOL be compromised by contact with non- kosher packaging. MICHELMAN Michelman was founded in 1949 in Cincinnati as a specialty chemical prod- KEEPING AHEAD OF THE GAME ucts company.The firm developed its very first product–called “ResistoCoat™”–for the package coating industry. Many other By Rabbi Chaim Goldberg industry “firsts” followed as Michelman developed the reputation as a true pioneer in the industry, most notably in the FOOD CONTACT APPLICATIONS aren’t exactly the “bread and butter” of area of water-based, recyclable and repul- kosher certified products.They aren’t designed to get “shmeared” on a bagel, pable coatings for paper and corrugated nor do they go particularly well with gefilte fish.What does a company like packaging. Today, Michelman products Michelman gain from OU certification? are used in a full range of FDA-compliant food contact packaging applications, from CUSTOMER SATISFACTION: Michelman saw that cus- corrugated boxes used to ship produce, tomers were calling their “plain” (that is, uncertified) meat, and fish, to paper plate coatings, and kosher statement into question. The company film coatings for snack food bags. responded by quantifying the kosher statement in the After making the decision to become best way possible, by backing it up with the industry certified, the choice of kosher certifying standard OU certification. agencies was clear. Michelman wanted to NEW MARKETS: Michelman hopes to expand its product choose the most respected and well- line to include applications which would benefit sig- known of all certifying agencies.The OU nificantly from kosher certification. was the first and only choice. EXPOSURE: For less than the price of an ad in the media, “From our first contact with the OU, being kosher certified makes your product available the level of professionalism and technical to another market. knowledge was obvious,” said Dr. John PERCEPTION OF QUALITY: OU kosher certification is Michelman, Chairman. “The OU and viewed as a quality assurance, and is recognized as our rabbinic coordinator, Rabbi Chaim such worldwide. Goldberg, made the process of certification very smooth. While they were Michelman is educating its customers about the concerns a kosher cus- impressed with our manufacturing facili- tomer might have when purchasing a competitor’s product. Coatings can fre- ties, they were able to offer great sugges- quently contain such non-kosher ingredients as bovine fatty acids and the tions on how to improve our processes.” pork-derived porcine. Manufacturers are often unaware of this fact, and a According to Jennifer Reed, Michelman’s Michelman product can guarantee avoiding the issue entirely. Safety, Health, Environmental & OU kosher certification has offered Michelman opportunities in other Regulatory Analyst, as well as Kosher markets, such as potentially expanding into fruit coatings. Many fruit and veg- Coordinator, “Our partnership with the etable manufacturers have contacted the OU looking for kosher certification OU has been enjoyable as well as fruitful. for their coated produce; Michelman is looking into providing the coatings The availability of our OU-certified for those companies committed to being kosher certified. kosher food package coatings has definite- Though many companies contact the OU only after they have cus- ly raised the bar for the coating industry.” tomers requesting OU certification, Michelman is using its certification to get those customers.When it comes to thinking ahead, Michelman is ahead For those who wish to be of the game. assured of the integrity of a kosher lifestyle, you shouldn’t have to worry about food Rabbi Chaim Goldberg packaging. Simply let the serves as Orthodox Union’s rabbinic expert in kosher food packag- coordinator for Michelman. ing coatings – Michelman – give you peace of mind and a true kosher experience.

WINTER 2006 27 manischewitz says YOU CAN HAVE YOUR (PAREVE) CAKE MIX AND EAT IT TOO

by many in the marketplace, including, among others, those who are lactose intoler- ant. The OU is very proud of its ongoing relationship with the Manischewitz Company and looks forward to assisting it to bring many more quality items to ITH KOSHER the kosher marketplace.” manischewitz certification “Manischewitz is constantly look- from the Or- ing for ways to meet the needs of is constantly thodox Union, today’s consumer,” said Jeremy J. Fin- WManischewitz has announced the intro- german, President and CEO of R.A.B. looking for duction of a new line of pareve (non- Food Group, LLC, owners of the dairy) cake mixes.This new line, which Manischewitz brand. “We decided to ways to meet consists of Extra Moist Yellow and introduce a new line of pareve cake Chocolate Pareve cake mixes, was intro- mixes when we realized that the the needs duced at the Kosherfest exposition in kosher consumer needed a simple and November at the Jacob Javits Center in delicious solution to their everyday of today’s New York City. pareve needs.” “Quality non-dairy products are Manischewitz cake mixes will be consumer. very important to OU consumers and available in early May,2006 in 18.25 oz. this is an important addition to the list boxes and will retail for approximately of quality pareve products we proudly $2.49 a box. certify,” declared Rabbi Moshe Elefant, The OU certifies over 600 Chief Operating Officer of OU Manischewitz products, including these Kosher. “It is no secret that the OU’s new cake mixes, which are listed at non-dairy endorsement is sought after www.oukosher.org. quality non-dairy products are very important to OU consumers

28 BEHIND THE UNION SYMBOL Previous to tequila, Sol Dios chose the OU to certify its Liquid Ice Vodka, because in CEO Goldberg’s words, “we wanted to make super premium vodka

continued from page 13 kosher for the a maturity of nine years; this heart gener- Critics rave about Sol Dios. The ally weighs between 75-200 pounds. Chicago-based Beverage Tasting Institute, upscale Jewish Once the heart is harvested, the plant is which is well-known for its beverage cri- stripped of its leaves and heated to tiques and ratings, gave Sol Dios Tequila a market.” remove the sap, which is fermented and gold award, declaring it, distilled. Sol Dios Tequila uses only the “Exceptional…with deep golden amber heart of the plant. It is first steamed, twice color, and flavors of buttery caramel, distilled in a pot, then filtered four times leather, and spice aromas.” On the palate, in small batches. It is then aged in oak BTI continued, Sol Dios has “a soft, round barrels for at least three years. This 12- entry leading to an off-dry medium-to- year process gives Sol Dios its golden fla- full bodied palate, with lush butter toffee, vor and color. dried fruit, roasted nuts, and brown spice Tequila is an alcoholic beverage as a flavors. Sol Dios finishes with a long, sweet result of the fermentation and distillation grilled pineapple, cedar and brown spice processes used in its production. Rabbi fade.” Avrohom Resnicoff, the OU’s RFR in Previous to tequila, Sol Dios chose Mexico, reports, “The most important the OU to certify its Liquid Ice Vodka, thing to be checked in the plant is the because in CEO Goldberg’s words, “we production system and equipment used wanted to make super premium vodka for producing the tequila. Sol Dios’ plant kosher for the upscale Jewish market.” uses a fairly simple and pure tequila Next in line, he says, will be the Napasaki recipe, without the additions of flavors, Sake line and in 2007, upon its release, glycerin or foreign sugars, very common Treasure Island Rum. things in other tequila plants, and a cause Given the impact that OU certifica- Agave plants, also known as century of serious kashrut concerns.” tion has on product sales, Mr. Goldberg plants, are long-living, large, and produce a spectacular flowering stalk. Rabbi Resnicoff also notes, “The and Sol Dios can anticipate great success personnel at the plant are very kind and in its market for the tequila, sake and rum helpful, and were very eager to learn products. more about what is kosher and how it is Or, as The Champs said back in Rabbi Dr. Eliyahu Safran done.Their process is top-notch, and they 1958, and as radio listeners can hear on serves as Orthodox Union’s rabbinic export all their production to the United oldies stations to this very day: coordinator for Sol Dios Tequila States, their main consumer.” “TEQUILA!”

WINTER 2006 29 MARKETING continued from page 18 with an air of importance, including his were all very concerned about his wel- TIPS active concern for people.“He will call to fare. They said: ‘He’s such a nice fellow, inform me about someone in a particular such a professional.’” If You’ve company experiencing a happy occasion So what separates the boys from the Got It— or, God forbid, tragedy,” says Rabbi men and today’s RFR’s from the OU’s Genack.“He tells me,‘You ought to write proficient pioneers? Rabbi Lifchetz was Flaunt It. them a letter.’” attending a bar mitzvah celebration host- ✔ Rabbi Lifchetz’s demonstrates his ated by one of the top administrators in Letting your cus- the-ready love for people inside and out- OU Kashrut. Many rabbis from different tomers know that side the plant walls, among friends, col- certifying agencies sat around Rabbi you are OU certified leagues, and acquaintances. Rabbi Gavriel Lifchetz’s table. An elderly gentleman, should be as much Finkel, a New Jersey-based RFR with who owns a kashrut agency, asked the a part of your the OU for 15 years, got his start through young rabbis at the table what each of marketing strategy Rabbi Lifchetz.“He helped me at a time them does. One said, “flavors,” another, as any other signifi- when I needed a job,” says Rabbi Finkel. “spices,” the next, “chemicals,” and the cant benefit your “And I’m not the only one. There are following,“bakeries.”He turned to Rabbi product offers. many others whom he helped over the Lifchetz and asked him what he does. years. He does it gladly.” Rabbi Finkel “Me?” he answered.“I’m a GP!” ✔Be sure the OU logo found himself substituting for Rabbi A generation of the OU Kashrut Lifchetz while his colleague was recuper- Division’s RFR “GP’s” are indebted to is clearly visible in ating from an accident. He met with the Rabbi Lifchetz’ sterling example. your advertising— same greeting at every plant he visited. Bayla Sheva Brenner either on the product label or elsewhere “Without exception, all the workers is Senior Writer in the OU Communications asked me where Rabbi Lifchetz was.They and Marketing Department. in the ad.

✔Feature OU certification on your website.

✔Ask our marketing department how best to reach the A tanker from kosher consumer— Northland Industries, Northland, MN (Maine) thousands of them contact us every day OU Policy Review: about food products they can buy, places Transportation Policy they can shop and OU policy requires that liquid bulk commodities, such as high fructose corn syrup or eat, and information vegetable oils, must be transported in trailers that are acceptable to the OU. Ideally, a about kosher in company should use trailers that are kosher certified by a recognized certifying agency. general. In such cases it is not the responsibility of the company to handle issues such as whether the trailer was washed in a kosher wash, or what a trailer’s previous load was; ✔Plan special promo- these are the responsibilities of the agency certifying the trailer. It is only necessary that the company be sure that the trailer number identified on the current certificate tions around Jewish matches the number of the trailer that is being used to bring in, or take out, liquid bulk holidays: Passover ingredients. (March/April), If a company chooses to use trailers that are not kosher certified per se, but have Rosh Hashanah been washed out at a kosher wash or have been dedicated to specific commodities, the September) system should be discussed with the RFR and RC. Because the variables are many, and Chanukah these situations are best handled on a case-by-case basis.The RC and the RFR may be aware of local resources that can make kosher transportation easier and more practical. (December) are the most widely observed.

30 BEHIND THE UNION SYMBOL SPRAY DRYERS continued from page 22 the chamber. The same applies to the rately. This can be achieved through the being dried with innovative and scientifi- cyclones and the ductwork. CIP system. cally sound koshering methods.That is, as Modern equipment has spray heads, Our target is to have a high volume mentioned above, there are no uniform some of which are retractable and can of water spray the equipment thoroughly, methods that will suit all the needs of ensure a high volume of water reaching at a minimum of 210°F.The water temper- these various systems. It is only through many areas of the chambers and arms, ature will be measured at the exit or the collaborative efforts of the Rabbi, thus shortening the duration of the return at the lowest point of the equip- with the facility’s engineering team, man- koshering process dramatically. This will ment, or at the return point to the CIP agement, and employees, that the unique also result in conserving the amount of system.The exit temperature must not be koshering needs of each spray drying water and energy used. Spray dryers lower than 200°F. facility can be met. equipped with bag houses where the fine As you can see, it is incumbent upon 1 The thermodynamic function of a system, equivalent to the sum of the internal energy of the system plus the prod- powders of the drying are trapped and re- us to respond consistently to the unique uct of its volume multiplied by the pressure exerted on it circulated into the system, as an agglom- needs of the various spray dryers, the by its surroundings. erating media, need to be koshered sepa- associated equipment, and the substances 2 Keep in mind though that this will change in reference to the specific industry in which the spray drying facility operates.

SOLICITUD DE CERTIFICACIÓN KOSHER APPLICATION FOR KOSHER CERTIFICATION ORTHODOX UNION - KASHRUTH DIVISION 11 Broadway i New York, NY 10004 Applications Desk: 212-613-8249 i Fax: 212-613-0749 E-mail: [email protected] i http://www.oukosher.org/ Fecha/Date:

NOMBRE DE LA COMPAÑÍA/ COMPANY NAME: OU KOSHER Dirección/ Address: City/Ciudad: State Estado/Provincia: Código Postal/Zip: País/Country: APPLIES ITSELF Teléfono/Phone: Teléfono gratuito/Toll Free ( ) Fax: Persona de Contacto/Company Contact: Titulo/Title: Teléfono/Phone: E-mail: TO A Persona Alternativa de Contacto/Alternate Contact: Titulo/Title: Phone/Teléfono: E-mail: NEW TASK: Persona de Contacto de Facturación/Billing Contact: Titulo/Title: Teléfono/Phone: E-mail: Persona de Contacto de Ma rketing/Marketing Contact: Title/Titulo: Teléfono/Phone: E-mail: A SPANISH Presidente / Consejero Delegado /Company President/CEO: E-mail: Explique las razones por las que solic ita la certificación (por ejemplo, ¿cuá les son sus objetivos de marketing?): Please explain why you are seeking certificati on (i.e. what are your marketing goals?):

¿En qué categoría alimentaria incluiría el/los produc to(s) (por ejemplo aperitivo s, productos horneados, APPLICATION acidulantes etc.)? Under which category of foods would you list the product(s) (e.g. snacks, fish, acidulants etc.)? ¿Cómo conoció a Orthodox Union (p.ej. feria, proveedor, cliente, sitio web)? Where did you hear about the Orthodox Union (e.g. show, supplier, customer, website)? ¿Ha sido alguno de sus productos certificado como Kosher en alguna ocasión? Sí/Yes No Have any of your products ever been certified Kosher? En caso afirmativo, ¿por quién?/ If yes, by whom?: It is not called “Application ¿Alguno de dichos productos está ac tualmente certificado como Kosher? Sí/Yes No Are any of them currently certified Kosher? En caso afirmativo, ¿por quién?/If yes, by whom?: for Kosher Certification,” Cuántas plantas se incluyen en la p resente solicitud?/ How many plants ar e included in this application? (Adjunte un modelo de solicitud por cada planta/Attach a set of forms for each plant)

PÁGINA DE PERFIL LA SEDE COMPAÑÍA SOLICITANTES EXTRANJEROS: ROGAMOS NOS PROPORCIONE INFORMACIÓN DE UNA DE SUS OFICINAS EN LOS ESTADOS UNIDOS Y/U OTRA FORMA DE CONTACTO SI LA HUBIERA. but rather “Solicitud de FOREIGN APPLICANTS: PLEASE PROVIDE INFORMATION FOR A US OFFICE AND/ OR CONTACT WHERE AVAILABLE . Name Nombre: Phone/Teléfono: ROGAMOS TENGA EN CUENTA: El símbolo es una marca registrada de Orthodox Union. Cualquier uso no autorizado del mismo implica una When attending your violación de las leyes de protección de la propiedad intelectual. Nuestros correspondientes derechos se harán respetar hasta el máximo permitido por la ley. Certificación Kosher,” and El símbolo no podrá emplearse hasta que no se firme un contrato por escrito con Orthodox Union. Union se compromete y accede a no comunicar, divulgar, o emplear para beneficio de ninguna persona, sociedad, asociación o compañía, ningún secreto comercial, fórmulas o procesos confidenciales, utilizados o empleados por la compañía en su área de negocio, que puedan comunicarse a Union por virtud de la presente solicitud. La entrega y posterior investigación de esta solicitud no conlleva ninguna responsabilidad por parte del solicitante ni de Orthodox industry conferences or Union en ninguna forma, hasta que no se firme un contrato legal entre ambas partes, con la finalidad arriba mencionada. it is in Spanish (with an En- UNICAMENTE PARA USO INTERNO/ FOR INTERNAL USE ONLY/ ID# Received: / / NCRC PRC exhibiting at shows be sure

TODA LA INFORMACIÓN REMITIDA SERÁ TRATADA CON ESTRICTA CONFIDENCIALIDAD glish translation included). Página 1 de 6 to display your “We Are Proud Under the direction of to Be an OU Company” sign. Rabbi Yonatan Kaganoff, OU Kosher has just produced this application; Your marketing people and show organizers ought to given the widespread use of Spanish around the globe, and OU Kosher’s always have the signs in their worldwide presence, it is clear why the application has been made available. show kits. They are sure to RC’s have been issued copies for use with appropriate companies. attract the kosher buyers to An application in Chinese is already found on the OU Kosher website, your booth If you need more www. oukosher.org, to be joined now by the one in Spanish. copies of the sign, we will be glad to supply them. Don’t speak Spanish or Chinese? Not to worry. Forms in other lan- Email [email protected] guages are now in development. for your copies.

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

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