u behind the nionssymbolymbol - orthodox union kosher · 2013. 1. 22. · tured casein:acid casein...

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FFOR GENERAL MILLS,a leading global manu-facturer and marketerof consumer foods products

with annual worldwide netsales of $11.5 billion, kosher certificationis a key element of the company’s businessand quality goals.

“We’re a major food companyfocused on growth, and we are keenlyaware of the concerns of kosher-buyingconsumers,” says General Mills’ koshercoordinator David Bailey. “We also con-tinually strive to give consumers theattributes they value in packaged foodproducts, with the OU’s well-recognizedand well-respected kosher certificationbeing one of them.”

The seeds of the flourishing businesswere sown on the Minnesota banks ofthe Mississippi river in the 1860’s, whenCadwallader C. Washburn and CharlesPillsbury each entered the flour millingbusiness and helped transform Min-neapolis into the “Flour Capital of theWorld” from 1882 to 1930. After thriv-ing separately for more than a century asneighbors in the Twin Cities area, Gen-eral Mills acquired Pillsbury in 2001 andnow operates as the one of the world’slargest and most diverse food companies.

The maker of a full line-up of well-known OU-certified breakfast cereals,including Cheerios, Wheaties, Chex, andTotal, General Mills also markets OU-cer-tified products under its popular brandsof Betty Crocker, Pillsbury, Green Giant, PopSecret, Nature Valley and more. The com-pany has more than 100 U.S. consumerbrands, and is also a leader in the bakeriesand foodservice business.

“The fairly wide range and largenumber of certified products andkosher-producing plants main-tained by General Mills requiresawareness and efforts thatextend all the way across ourkosher business divisions, fromour R&D scientistsall the way throughour plant productionteams and beyond,”says Mr. Bailey. “In mytenure with the com-pany, we’ve been fortu-nate to have as a criticalpart of our efforts theattentiveness and willing-ness to help from OU rab-binic coordinators YosefGoldberg and David Gore-lik, not to mention the host

Unionbehind the

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FALL 2003

Industry TrendsThe Caseof CaseinWhat is is all about?

FromAlaska The Call of the Wild(Salmon)

TheQuest:AchievingOU Certificationat Morgan FoodsInc.

18

A P U B L I C A T I O N F O R C E R T I F I E D C O M P A N I E S

Reaching 4,000 Food Executives & Over 2,500 Companies Worldwide

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❝ We’re amajor foodcompanyfocused ongrowth, and we are keenlyaware of theconcerns of kosher-buyingconsumers.❞

EATING THEIRWHEATIES:OU Certification Helps Propel General Mills To New Heights In Food Sales

Spotlight on OUCompanies

MUCH IS BEING SAID and written aboutCampbell’s Vegetarian Vegetable soupjoining the ever-growing world of OUcertified products. Campbell’s Soup, one ofthe America’s oldest food manufacturers andmost noted food icons, celebrated its OU cer-

tification at its Camden, NJ headquarters togetherwith the Orthodox Union’s senior officials. “We’relooking to make our soups available to a wider con-sumer base,” said Campbell’s spokeswoman Juli Man-del Sloves. Campbell’s U.S. Soup Division presidentJeremy J. Fingerman elaborated, “The coveted OUsymbol is one of the best-known trademarks in theworld. It is a sign of quality as well as of kosher certi-

fication. With it, we areappealing to an even greaternumber of consumers andoffering them real satisfac-tion, real fast—with a choicethat they never had before, akosher soup with the Camp-bell’s name.”

Campbell’s spared noeffort or resources to assurethat its product and produc-tion meet the OrthodoxUnion’s highest kashrut stan-dards. An entire team ofCampbell’s technical, produc-tion, manufacturing andingredient experts workedmeticulously along with theOU’s kashrut team until itwas absolutely certain that itsVegetarian Vegetable soupwould meet every kosherspec. As a matter of fact, amock kosherization andkosher production took placeat its Maxton, NC plantunder the watchful eye of theOU team weeks before thefirst run in the late summer.

The Campbell’s eventhowever is more than justanother of America’s foodgiants joining the steadilyincreasing list of OU certifiedcompanies and products. Thecelebration reinforces yetagain that when food manu-facturers big or small resolveto “go kosher,” in recognition

of the tremendous growth potential in the market place(growth potential of the U.S. kosher market is generallyaccepted to be 15 percent annually) there is little thatneeds to stand in the way of actually attaining the goal.

Certainly, there are major considerations a foodmanufacturer must address: ingredients and theirsourcing; the feasibility of separating manufacturingruns of kosher and non-kosher products; and the abil-ity to properly kosherize equipment. But if the resolveis to reach that new and expanding market place, thegoal will be achieved with the expert, professional andcaring guidance of the Orthodox Union, the world’spremier kosher certification agency.

As we celebrate Campbell’s, I draw your attentionalso to a smaller soup company, yet equally meticu-lous, conscientious and resolute in its resolve to attainOU certification. Its article, Quest: Achieving OU Certifi-cation at Morgan Foods, Inc., featured in this issue,proves the point. At first, certification seemeddemanding and elusive. But the relentless resolve of agroup of Morgan Foods technical, manufacturing,ingredient, quality and marketing experts workinguninterruptedly for months with an OU team ofexperts, bore fruit with their practice run and produc-tion at their Austin, Indiana plant. Morgan Foods mayindeed lead the private label market with its OU certi-fied line of soups, both pareve and dairy.

It could be done at Morgan Foods, it could bedone at Campbell’s, and we are here to do it with you!We are the biggest kosher certifying agency in theworld. As I write these lines more and more companiesare attaining OU certification in China, Turkey, India,Egypt, and Australia and throughout the UnitedStates. But rest assured that even as we grow andexpand our horizons, there is always someone at theOU to react and respond to your needs and concerns.These concerns are regularly addressed by our highlyregarded team of trained and skilled rabbinic coordi-nators in New York, and by the hundreds of energeticrabbinic field representatives visiting and inspectingthe nearly 6,000 plants we certify.

Our group leaders and senior management team,moreover, are eager to communicate, listen, and beresponsive to assure your satisfaction even as wemaintain our highest standards.

Rabbi Eliyahu SafranEditor/Senior Rabbinic Coodinator

KASHRUT DIVISIONRABBI MENACHEM GENACKRabbinic Administrator

RABBI MOSHE ELEFANTExecutive Rabbinic CoordinatorDirector, New Company Department

RABBI YAAKOV LUBANExecutive Rabbinic Coordinator

RABBI ELIYAHU SAFRANSenior Rabbinic Coordinator Director, Review and Update Department

RABBI YERACHMIEL MORRISONRABBI ABRAHAM JURAVELIngredient Approval Registry

■ ■ ■

DR. CHAIM WASSERMANChairman, Joint Kashrut Commission

RABBI HOWARD KATZENSTEINDirector, Business Management

ANNA FULDACoordinator, Letters of Certification, Labels, Private Labels

■ ■ ■

RABBI EMANUEL HOLZERChairman, Rabbinic Kashrut Commission

ORTHODOX UNIONHARVEY BLITZPresident

RABBI DR. TZVI HERSH WEINREBExecutive Vice President

DAVID OLIVESTONEDirector, Communicatons and Marketing

BEHIND THE UNION SYMBOL

RABBI ELIYAHU SAFRANEditor–in–Chief

STEPHEN STEINEREditor

PAMELA WEIMANGraphic Designer

OrthodoxUnion

From the Editor❝ It could be done at Morgan Foods, it

could be done at Campbell’s, and we arehere to do it with you! We are the biggestkosher certifying agency in the world. ❞

2 BEHIND THE UNION SYMBOL FALL2003

MAKING THECASE FOR KOSHERAS LONG AS HUMANITY HAS SOUGHT SUSTENANCE,

there has been fish to provide it. In our modern world, whether for an informal lunch

by Rabbis Avram Ossey and Avrohom Gordimer

RIDDLE: What’s used in dietary supplements, bakeryproducts, ice cream products, meat products and wines?

HINT: It can also be found in adhesives, buttons, paints and cosmetics!

ANSWER: Caseins and caseinates

WE OFTEN ENCOUNTER the words“caseinates,” “sodium caseinate” or “cal-cium caseinate” on the ingredient panels ofvarious foods. Infant formulas, energy beveragesand nondairy creamers contain caseinates. Cheesesubstitutes contain “rennet casein.”

WHAT ARE THESE “CASEIN” INGREDIENTS ANYWAY?

Casein is a milk protein constituting 80 percent ofthe protein found in cow’s milk. It is rich in aminoacids, calcium and phosphorus. Caseinates functionas binders, emulsifiers, stabilizers, coagulants, clari-fiers, extenders, tenderizers, and texturizers.

THE “HOW” OF CASEIN AND CASEINATE PRODUCTION

There are two types of commercially manufac-tured casein: acid casein and rennet casein.Acid casein is the curd precipitated by addingacid (e.g. hydrochloric or lactic) to milk. Rennetcasein is produced in neutral pH solution byadding animal or microbial rennet to milk at hightemperatures, causing coagulation of casein curd.(This process is similar to the manufacture ofcheese. The Merriam Webster Dictionary statesthat the etymology of the word casein is from theFrench word caséine, from the Latin word caseus –meaning cheese). Both acid and rennet causecasein particles to join together and separate fromthe other milk components. The casein isremoved, washed, dried and ground.

Acid casein is not soluble in water. Caseinate,however, which is produced by reacting casein withany of several diluted solutions of alkali so as toform casein salt, is soluble in water and usable inmany food applications.

THE “WHERE” OF CASEIN AND CASEINATE PRODUCTION

Let’s investigate where casein and caseinate aremanufactured. Most acid casein is manufactured inRussia, Poland, Ukraine, Denmark, Germany, Ire-land, France, India, Australia and New Zealand.The market liberation of the former Iron Curtainnations has enabled Russian and Ukrainian casein

caseinates | sodium caseinate | calcium caseinate

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?

Title 21 of the Code of Federal Regula-tions Part 101 deals with food labeling.Section 101.4 presents the rules for des-ignation of ingredients in foods. Section101.4 (d) reads as follows:

“When foods characterized on the label as“nondairy” contain a caseinate ingredient,the caseinate ingredient shall be followedby a parenthetical statement identifying itssource. For example, if the manufactureruses the term “nondairy” on a creamerthat contains sodium caseinate, it shallinclude a parenthetical term such as “amilk derivative” after the listing of sodiumcaseinate in the ingredient list.”

www.oukosher.org 3

firms to flood the world with theirproduct (SEE ADJOINING SIDEBAR).

DAIRY OR NONDAIRY?

There is a legal requirement thatcasein and caseinates be classifiedas “nondairy” ingredients. Oneindustry veteran has suggested thatthis classification is based on thehistorical introduction of thesematerials into the US market.Casein and its derivatives were ini-tially introduced into the US marketprincipally for usage in paints andadhesives. This facilitated the“nondairy” classification thatapplies to its current food applica-tions (SEE SIDEBAR PAGE 3).

Some American dairy producersexpress concern that the importa-tion of caseins and caseinates hascontributed to low domestic milkprices. They also portray casein pro-teins as being unwholesome andunsafe. Many suggest that theseconcerns led to the statutory“nondairy” classification. Otherscontend that casein and caseinatesare as healthy as milk powder.Indeed, some point out, casein pro-teins are highly valued for their spe-cialized properties and cannot bereplaced with nonfat dry milk. Theyargue that low domestic milk pricesare due to record levels of milk pro-duction and decreased demand.

THE “KOSHER COMPONENT” OF CASEIN AND CASEINATE PRODUCTION

How do kosher regulations view thismulti-functional ingredient? Kosherissues associated with rennet casein

❝ As the marketplacecontinues to growmore nutrition-conscious, casein and caseinates are sure to fortify the sales of food manufacturers that use them. ❞

THE REBIRTH OF JEWISH LIFE in the former USSR recipitated a

growth in local rabbinates in this area, and many Russian and

Ukrainian casein manufacturers are now certified by local kosher

agencies – an idea once never imagined. These companies include Market

Link Group/Cascade Production with plants in Bilovodsk, Svatovo and

Poltava, Ukraine; PCF Integro LLC, with plants in Chernigov, Lutsk and Dne-

propetrovsk, Ukraine; and Gamma–Santam LLC, with plants in Kursk, Russia and

the Tatarstan Republic. The OU works closely with the local rabbinic authorities

involved so as to facilitate OU certification for export to the West.

This material stirred much initial excitement with its low prices and high

availability. However, casein product from Europe and Down Under has

remained competitive in the global market because its quality is considered

unparalleled.

Whether the source is Denmark or India, casein companies often convert their

casein into caseinate, a more usable ingredient as explained above. This practice is

more profitable than selling casein for conversion.

What is the United States’ role in this market? Although casein was once

produced in the U.S., this is largely no longer the case. The government’s

Dairy Support Program has all but eliminated domestic production of casein;

subsidies were not offered for its manufacture. Furthermore, an extremely

limited number of domestic firms convert casein into caseinate due to a

scarcity of imported casein. American Casein Company (“AMCO”) of Burling-

ton, NJ and Erie Foods International of Erie, IL (BOTH OF WHICH ARE OU CER-

TIFIED AND ARE FEATURED IN THIS ISSUE) are among the few caseinate

manufacturers (casein converters) in the USA.

KOSHER CASEIN in the former USSR


are complicated. Simi-lar to rennet-set cheese,kosher rennet caseinrequires constant rabbinicsupervision and involvementin its manufacture. Massivemachinery used year-round to makeregular (non-kosher) rennet caseinmust be “kosherized” under rab-binic watch before production ofkosher rennet casein. These proce-dures involve serious commit-ments of time and financing.Thus, kosher rennet casein is rareand expensive. The OU certifies spe-cial kosher rennet casein campaignsat Glanbia-Kilkenny (Ireland) andLactalis Industrie (France). Eachproduction involves considerableplanning, manpower and a team ofOU supervisors. Every bag of prod-uct is specially labeled and coded

according tothe specifications of

the supervising rabbinic team.On the other hand, acid casein

and caseinates are easily manufac-tured to meet kosher specificationsso long as the ingredients andequipment are kosher. However,there are two important caveats:

(1) Many plants process both acidand rennet casein. Caution mustbe taken to ensure that the prod-ucts remain totally separate andare not processed on the sameequipment. In the event thatequipment is shared, a system

for kosherization beforethe production of kosher

acid casein must be set up. Inad-equate segregation controls andequipment sharing present thegreatest obstacles to kosher certi-fication of acid casein in suchplants.

(2) “Technical grade” acid casein(meaning that it is of lowerpurity and fit for nonfood appli-cations) is often non-kosher. It iscommonly produced in plantsthat manufacture non-kosherrennet casein, and – since tech-nical grade acid casein is an inedi-ble material – kosher certificationis not necessary per se. However,technical grade acid casein can berendered food-grade throughpurification, and for this reason, it isviewed as totally compatible with

Rabbi Avrohom Gordimer

Born in New York City, Rabbi Avrohom Gordimer was raised in Tampa, FL. He

received his undergraduate degree (BA) as well as his rabbinic ordination at

Yeshiva University. In 1996, he graduated from Yeshiva University’s Benjamin

N. Cardozo School of Law with Honors, received his JD degree, and was admit-

ted to the New York State Bar. In the early 1990s, Rabbi Gordimer served a court

attorney internship with the Hon. Herman Cahn of the New York State

Supreme Court and held law internships at two firms. In 2003, Rabbi Gordimer

was licensed as a Referee for Foreclosure in New York State Supreme Court.

In 1997 Rabbi Gordimer joined the Orthodox Union’s Kashrut Division,

where he specializes in the dairy industry and serves as an active member of the

OU’s Dairy Committee. Married with three children, Rabbi Gordimer lives in

Upper Manhattan where he serves as a Board Member of K’hal Adath Jeshurun, a major synagogue. Rabbi

Gordimer is a frequent contributor of insights in Jewish law and homiletics to several of Yeshiva University’s

Torah journals, including Beis Yitzchok and TorahHeights.com as well as to ou.org websites.

OU

pro

file


www.oukosher.org 5

OU COMPANIES Speak


by Glenn Motsinger

THE HISTORY OF ERIE FOODS Internationalbegan in 1938 as Erie Casein Dryers. The com-pany was founded by Ard and Marj Reisen-bigler. This year the company celebrated its 65thyear in business and remains in the family, headedby Ard and Marj’s son, David.

In the beginning, the company producedindustrial casein for the adhesive, paint and textileindustries. It was one of the largest casein produc-ers in the world. During World War II, Erie CaseinDryers received a 6-A priority classification to man-ufacture specialized caseins for aircraft adhesives tohelp the war effort. In 1949 the U.S. governmentestablished a dairy price support program and basi-cally put the company out of business regardingdomestic production. With the implementation ofthe new Dairy Program, ErieCasein Dryers survived byestablishing new businessrelations in Australia, Irelandand other countries.

During the 1960's and1970's, the company madethe transition from theindustrial segment to thefood sector by becoming aleader in developing newapplications in the foodindustry for casein and caseinates. In 1969 thecompany changed its name to Erie Casein Com-pany, Inc. and was the first firm to domesticallyconvert casein to sodium caseinate for non-dairyapplications such as coffee whiteners and whippedtoppings.

It was during this period that we began to learnabout the benefit of being Kosher-approved inorder to meet expanding customer requirements.At that time, we reviewed the situation and beganour association with the Orthodox Union. Sincethen, we have enjoyed a long and beneficial rela-tionship that continues to grow today. Over theyears, we have worked closely with the OU’s fieldrepresentatives and home office, not only to main-tain kosher approval on our current product linebut also to expand this approval into new products.

Prior tomoving forwardin considering new projects in our plant, we reviewthe plans with the Orthodox Union to obtain itsapproval regarding kosher matters. All issues arediscussed and adjustments made where necessaryto meet the OU’s requirements. The cooperation bythe Orthodox Union has been and continues to bevery positive for both of us.

Today, we work closely with the OrthodoxUnion in maintaining OU status for our domesticplants as well as our international suppliers. As a

manufacturer of food prod-ucts, we have a number ofindependent groups evalu-ating our plants. However,in 1988, as part of its 50thanniversary celebration,The Erie Casein Company,Inc. changed its name toErie Foods International,Inc., to better reflect itsextended product line andmanufacturing services.

Today, Erie Foods produces a variety of sodiumand calcium caseinates to meet the special require-ments of our customers regarding dispersibility,granulation, bulk density, functionality and kosherapproval. In addition, the company has a growingCustom Processing Division whereby leading foodcompanies in North America work with Erie tomanufacture a variety of agglomerated products fortheir private label businesses. Agglomeration is aprocess of co-drying several ingredients into onefor better dispersibility and functionality. Since ourproducts proudly bear the OU certification, allingredients must also be OU approved before theproject can move forward. This is rarely a problem.Before starting the project, we get prior approvalfrom the Orthodox Union regarding the ingredi-ents to be processed.


❝ We consider the OU symbol of certification

as the premier message of quality

to our customers.❞

Erie FoodInternational

by Jane Macey

AMERICAN CASEIN COMPANY (AMCO),based in Burlington, New Jersey, is a privatelyowned corporation with more than 45 yearsexperience importing casein into the United Statesand manufacturing functional dairy protein ingre-dients for the food and beverage industry.

Richard L. Shipley, a University of Michiganalumnus with a Masters Degree in chemistry,founded American Casein Company. As a youngchemist, Shipley joined the nation’s War Produc-tion Board in Washington during World War II,where his job was to procure and allocate caseinand other materials tomanufacturers. At thetime, casein was used inmany industrial applica-tions such as paper coat-ing, textiles, leatherfinishing, casein plasticsand adhesives, but it wasnot used in edible appli-cation. Shipley contin-ued to learn all he couldabout casein. Afterworking a dozen or soyears for a casein com-pany based in Chicago,Shipley launched hisown business in Cam-den, New Jersey andused his backgroundand creativity to becomeone of first two manufacturers in the U.S. toprocess casein for edible application.

American Casein Company remained in NewJersey, but continued to expand, moving its loca-tion to Riverside, Pennsauken, and ultimately to itspresent site in Burlington. This location is nowheadquarters for its spray drying division, Ameri-can Custom Drying Company, which producesspray-dried caseinates for the food industry.Another facility was added at Delmar, Maryland toblend powder food ingredients.

The fact that casein is scarcely manufactured inNorth America is generally unknown. Since 1956,

AMCO has imported casein from its approved sup-pliers worldwide. Another uncommon fact for thelayman: casein is manufactured from cow’s milk.AMCO’s expertise with casein and dairy proteinsstarts with its cumulative knowledge, experience,and know-how with the cow, the cow’s milk, thedairy farmer, and the casein manufacturing process.

More than a decade ago AMCO responded tothe demand from the food industry to providekosher certified dairy ingredients. It was soonapparent that in order to acquire kosher certifica-tion at the level of high quality ingredient antici-

pated from AMCObrand products, awell-respected rab-binical service wouldbe required. AMCO’sfirst choice for thisservice was theOrthodox Union, ahighly regardedorganization fromNew York, consideredthe standard in thefood industry. Now,with over fifteenyears of cooperativeplanning and coordi-nation betweenAMCO and the Ortho-dox Union, AMCOenjoys the benefits of

having OU quality kosher certified ingredients inits product line.

The cooperation between AMCO and theOrthodox Union is well earned. Historically, AMCObuyers of raw ingredients would travel the worldsearching for the dairy farms and casein manufac-turing facilities that would meet their high stan-dards. These high standards were now the mutualconcern of the company as well as the OrthodoxUnion. Representatives from both organizationswould travel into the far-reaching corners of theworld to prepare for and assist in the certificationprocess of a kosher casein manufacturing plant.

www.oukosher.org 7


❝ Several successful overseasfacilities have been certified kosherthrough the efforts of AMCO and theOrthodox Union working together to

meet these high standards.❞

OU COMPANIES Speak

American Casein Company


By Rabbi Chaim Goldberg

ALASKA IS THE PLACE where wild Pacific salmonreturn to spawn and die after their long journey atsea. It is the wild salmon fishing capital of theworld, and it is home to several OU kosher certifiedsalmon canneries. This summer I traveled from thecrowded, humid streets of my native Brooklyn, NY tovisit the pristine expanse of Alaska to review the kosherprograms at many of our Alaskan canneries with ourRabbinic Field Representative from Vancouver, BritishColumbia, Rabbi Levy Teitlebaum.

Although I had noted, even as a child, the largemass that Alaska takes up on a map of the United States,I never realized how secluded communities are fromone another. Even the capital, Juneau, can only bereached by ferry or plane from most of the state! It’s alot of work just to coordinate travel between nearbycities. During the five days Rabbi Teitlebaum and I werethere, we saw 11 canneries in six different cities and theoverwhelming majority of the time we were in transit.Most days we were awake before 6:00 a.m. and did notreturn to our hotel until after 9:00 p.m. We took twocommercial carriers through nine cities, one “bushplane” (which could not find the lake the pilot wassupposed to land in and, instead, put the plane down ina local harbor and docked like a boat… real fun!), onerental car, two ferries, three taxies and countless “com-pany limousines” — often commissioned followingtheir escape from the local recycling facility. I’m amazedat the tenacity, patience, and hard work of Rabbi Teitle-baum, who does all this regularly — and has beenstranded sometimes for days due to weather conditions!

Salmon canneries are located near the freshwaterstreams to which wild salmon return to spawn beforedying. Fishing boats, many armed with satellite trackingtechnology, can locate and catch an entire school ofsalmon in one run. Much of the salmon is sold directly

to canneries or to tenders, which are larger sea vesselsthat act as a kind of broker to individual canneries.

At the canneries, salmon are sorted by quality andspecies before being loaded by hand into equipmentthat will remove the head, tail, innards, and eggs. Thefish are hand-trimmed, cut to portion size, canned andcooked in a steam retort oven.

Where does the OU fit in? As all OU company con-tacts know, there are three parts of the certification pro-gram: ingredients (Schedule A), products (Schedule B),and process. Salmon and salt, the ingredients in cannedsalmon, are intrinsically kosher. The products are essen-tially “brite stack” (unlabelled cans, identifiably only bycan and production code). My focus, therefore, was onthe production process. We know that some canneriesproduce fish other than salmon during the year. Oneconcern focused on factories that process non-kosherfish such as crab and skate. We sought to confirm thatthey process non-kosher fish only on dedicated equip-ment in a process that cannot be duplicated on thekosher equipment. We looked into the “patching”process (the addition of a small piece of salmon to anotherwise underweight can) to be sure that no foreignfish were being added. We also confirmed that workersdo not take knives out of the production facility (forpersonal, potentially non-kosher use), and that there isno use of “incidental additives,” i.e. release agents, flow-

❝ On my trip, the beauty of the environment wasmatched only by the generosity and hospitality of the plant managers, quality control personnel, and by all

citizens whom I was greeted by there. ❞

Rabbi Levy Teitelbaum getting ready to board with his bush pilotto visit the next Alaskan plant only accessible with small plane

FROM ALASKA – THE CALLOF THE WILD (SALMON)

ing agents and other additives which do not appear ona product’s label but can affect a product’s kosher status.

Even after the canning season is over, the OrthodoxUnion’s job of kosher supervision is not complete.Though canning only takes place during the summer,canned salmon is labeled the whole year. Our RabbinicField Representative in Seattle, Rabbi Yitzchok Gallor,visits the various salmon labeling houses in Kent, WAwith lists of can codes to check that the products bear-ing OU labels were made in OU certified canneries.

The salmon industry is unique. Most factories useequipment made during the Great Depression. With theexception of this modern material, salmon cannerieshaven’t changed much in the last one hundredyears. In fact, some pictures I found in Alaska’sstate library depict canneries that look almostexactly as they look today!

The industry practice also seems differentfrom that of most of the businesses in the “lower48” (a popular Alaskan way of referring to the restof the United States). There are no secret ingredi-ents or secret processes. Not even secret privatelabels! Production schedules are unpredictablebecause no one knows in advance when produc-tion will begin, when it will finish, or how muchproduct they will have in the end.

The traditionalist spirit is very much part of thewidespread Alaskan support for the wild salmon, asopposed to the farmed salmon, industry. Elsewherein the United States and in other countries, farmedsalmon has become quite popular. Not so here in Alaska.“Friends don’t let friends eat farmed fish” is a bumpersticker that you might see on some autos there. In fact,fish farming (which is illegal in Alaska) is a source ofpolitical friction between Alaska and neighboring BritishColumbia, where salmon farming is a growing industry.

On my trip, the beauty of the environment wasmatched only by the generosity and hospitality of theplant managers, quality control personnel, and by allcitizens whom I was greeted by there.

Now, back in the hustle and bustle of New YorkCity, I found a little taste of the distinguished beauty ofAlaska on sale in the canned salmon section of my localsupermarket, with the OU on the label, of course.

Rabbi Chaim Goldbergserves as Orthodox Union rabbinic coordinator for the salmon industry.

❝ We sought to confirm that they process non-kosher fish only on dedicated equipment in a process thatcannot be duplicated on the kosher equipment.❞

Working at the Ocean Beauty plant in Kodiak

As he roamed the wilds of Alaska, Rabbi Chaim Goldberg saw 11 canneriesin six cities. This was his itinerary:

• CANADIAN FISHING CO. (KETCHIKAN)

• ICICLE SEAFOODS (PETERSBURG)

• ICICLE SEAFOODS (SEWARD)

• NORQUEST SEAFOODS (PETERSBURG)

• NORTH PACIFIC SEAFOODS (KODIAK)

• NORTH PACIFIC SEAFOODS (CORDOVA)

• OCEAN BEAUTY (KODIAK)

• OCEAN BEAUTY (PETERSBURG)

• OCEAN BEAUTY (CORDOVA)

• PETER PAN SEAFOODS (VALDEZ)

• TRIDENT (KETCHIKAN)

CANNERY ROW: AN OU RABBI’S JOURNEY

Seen from left to right) Rabbi Levy Teitelbaum, Orthodox Union’sRabbinic Representative in Alaska, John Webby of the Trident Com-pany, Ketchikan and Rabbi Chaim Goldberg, Rabbinic Coordinator

www.oukosher.org 9

IHAVE BEEN INVOLVED in providing technical sup-port and specialty industrial water treatment prod-ucts to the food industry for nearly 18 years. In thattime, I have witnessed many changes in the industryranging from the development of the high volumepowerhouses such as Wal-Mart and Costco to the ever-growing numbers of mergers and acquisitions. One ofthe notable current developments that is of growingimportance to the large food processing companies isthe growth in the kosher foods market. It is becomingevident to most corporate marketing managers thatthere is an increasing demand for kosher products andthat a once minor portion of the consumer market isreaching an indisputable level of importance. Failing torespond to this demand will result in tremendousmissed opportunity.

Factors causing this phenomenon include the recog-nition of the growing demand in the Jewish commu-nity, the increasing number of American Muslims (whorely on Kosher approval to verify that products meetwith their dietary laws) and, more importantly, the per-ceived relationship between kosher and quality. Thesekey factors (and others) have led many consumers tolook for the OU mark on the label. It is widely believedthat the extra yard that a processor has to go to passstrict Orthodox Union inspection is an easy verificationof purity and freshness.

In general, there is not a great understanding of themanufacturing requirements of kosher standards withinthe food processing community. In fact the specializedcombination of religion and science that is the basis forkashrut can be somewhat confusing (for the non-Jewishprocessors) as it is an accumulation of ancient lawsinterpreted to deal with modern processes and packag-ing materials. This often creates anxiety when compa-nies decide to upgrade processing facilities to begin

producing approved products. Though it’s not reallyterribly complicated, dealing with the unknown alwayscauses some deal of concern.

This article deals with two areas that have presentedthemselves as leading issues that need to be addressedin larger food processing facilities. The first is trying todeal with steam production requirements when run-ning both kosher and non-kosher food items in thesame plant. The second is dealing with retort systemsprocessing both types of products.

STEAM QUALITY ISSUES

Steam production is one of the more costly factors in afood processing plant. Efficiency in this area is ofutmost concern. One important aspect in this process isthe amount of returned steam condensate. The per-ceived problem in plants trying to process both kosherand non-kosher products is that condensate returningfrom the majority of plant processes is most often thenon-kosher side. Since this condensate would contami-nate any steam processed by the boiler, normally theplant would be asked to waste it. A significant amountof hot condensate that provides recycled heat as well asdilution water to extend boiler efficiency is not some-thing that any plant wants to lose.

In conjunction with the standards of the OrthodoxUnion in New York City, ChemTreat, Inc. has produced

a USDA-approved product that can be added to theboiler feedwater providing a means to verify that nocontamination occurs in kosher operations when con-densate is returned from non-kosher areas of the plant.The product, sold as BL-9082, is a solution containing apharmaceutical material known a Bittrex. This materialis the same product added in miniscule amounts tomany pills to produce an unpleasant, bitter taste thathelps keep children from confusing medicinal pills with

❝ It is becoming evident to most corporate marketing managers that there is an increasing demand for kosher products and that a once minor portion of the consumer market is reaching an indisputable level of importance. ❞


By: Dennis Martin, Director, Food Industry Division, ChemTreat, Inc.

Specialty Needs for Kosher Processing

candy. It is not harmful to ingest and can be blendedinto a liquid form that does not affect water qualitywhen added to boiler systems.

ChemTreat’s BL-9082 is designed to be used in boilerplants to embitter (or foul) the boiler water in such a waythat should any non-kosher essence recycle through theboiler into the steam it will be detected immediately.After much research with the OU, we have been able todetermine that a reasonably small amount of the chem-ical can be added to the boiler feedwater to satisfy kosher

standards. All returnable condensate can now be utilizedin boiler operations. This overcomes one of the majorhurdles that food processors face with accepting steamquality standards.

RETORT OPERATIONS

In plants where canned and/or jarred goods areprocessed, some sterilizer equipment cannot efficientlybe prepared for kosher product runs without heavyprocess-line disruption. BL-9082 provides relief in that it

Leads to Industrial Innovation

TASTE IS A VERY DELICATE MATTER. It cannot bemeasured scientifically or quantified in mathematicalterms. Instead different ‘notes’ are assigned to thevarious tastes that can be sensed by the humanpalate. Kosher law also recognizes different types of‘tastes’ These are not the ‘notes’ used by food tech-nologists, but whether the food has a taste that is fitfor human consumption or animal consumption.

In kosher law the taste of any non-kosher food isalso prohibited. This taste can ‘travel’ from the origi-nal food when it is cooked, and be absorbed by thevessel it was cooked in, rendering the vessel non-kosher. A kosher food that will be cooked in this ves-sel will also become non-kosher as the traveling tasteleaves its mark on all that it comes in contact with.This ‘contamination’ of a vessel applies equally tosteam systems that have absorbed non-kosher tastefrom product cooked on the other side of the vessel.

Although a taste derived from a non-kosher fooditem will continue to make its presence felt as it iscooked with other food or in other vessels, there is amethod by which we can end its travels. In kosher lawa food that has become unfit for even a dog to con-

sume is by its very nature koshersince it no longer maintains thestatus of food. Similarly any koshertaste that became unfit for a caninewould become permissible since it toono longer maintains a status of ‘food’according to kosher law.

Today there are many food produc-ing plants that have a need to producekosher and non-kosher products thatshare a common steam system. One ofthe most efficient ways to deal with a non-kosher taste contaminating the steam system isto add Bitrix. Bitrix satisfies the kosher need to renderthe steam and any taste that it may carry as ‘unfit’ fora dog, while at the same time maintaining the neces-sary safety standards for food production. It therebycan enable a company to run two products without aloss for down time to switch from a non-kosher tokosher product.

Rabbi Abraham Juravelserves as the Orthodox Union’s rabbinic coordinator for technical services.


❝ One of the most efficient ways to deal with a non-koshertaste contaminating the steam system is to add Bitrix. ❞

YUCK! THAT STUFF TASTES AWFULby Rabbi Abraham Juravel

www.oukosher.org 11

ON THEROADBy Rabbi Avrohom Stone

MY DISTINGUISHED colleagueshave written in these pagesof their adventures in far-flung locales such as India, China,Indonesia, Malaysia, Japan and far-away, exotic California. OU supervi-sion requirements take thesededicated professionals to the fur-thest reaches of the globe, wherethey encounter people and foreigncultures vastly different from theirown. One need not, however, go tothe ends of the Earth to discover acosmopolitan experience workingfor OU. In fact, a world of excite-ment awaits around every turn inthe sights, sounds and scenery thatI encounter during a typical day

spent supervising kosher in thewonderful, wild, wacky, wondrousworld of New Jersey.

My day begins with a quick lis-ten to traffic and weather together.Knowing traffic conditions before-hand is essential when traveling inJersey. One never knows what kindof obstacles might possibly beencountered. I recall an oppres-sively hot day in July a few yearsago when a truck flipped over on amajor local artery, spilling its cargoof liquid eggs all over the steamingpavement. (Resourceful firefighterscame in helicopters with a largespatula and flipped the giantomelet.) This morning, the radio

says that there is a major backup onthe New Jersey Turnpike. Knowingthe accuracy of radio traffic reports,I quickly incorporate the Turnpikeinto my route.

Bangkok...Bombay... Beirut...Beijing... The very mention of theseplaces conjures up images of allure,mystery and intrigue. Today I willbe visiting plants in the fabulous,teeming metropolis of Bayonnewhich, like its magnificent sistercities mentioned above, also beginswith the letter B. Bayonne is one ofthe 100 most fascinating and engag-ing places in north-central New Jer-sey. I pull my car off the Turnpike atthe Bayonne exit and glide through

❝ One need not go to the ends of the Earth to discover a cosmopolitanexperience working for OU. In fact, a world of excitement awaits around every

turn in the sights, sounds and scenery that I encounter during a typical day ❞

The WondrousWorld of New Jersey

Welcome to another installment of “On the Road,” a column thatfeatures OU RFRs’ experienceswhile certifying plants throughoutthe world. This report comes fromthe exotic region of New Jersey.

with a Rabbinic Coordinator


www.oukosher.org 13


the EZPass lane. For those who arenot familiar, EZPass is an electronicsystem designed to make a personfeel ecstatic about paying confisca-tory tolls by not forcing them towait in the cash lane. I cannot helpbut marvel at my good fortune.Renaissance Europe wouldhave cost thousands ofdollars; the best of Bay-onne will be mine, via theTurnpike, for a mere dol-lar fifty.

My first stop is at aspice house. Directions tothe plant are not neces-sary; all I need to do isopen my window and fol-low the overpoweringscent of cinnamon thatemanates from the facil-ity’s exhaust system. (Anote of caution – Onemust be careful openingtheir car window in NewJersey, as other less-desir-able smells might possibly pene-trate the vehicle.) As I enter thebuilding, I am overcome by thestrong, pungent odor of all thespices stored there. It is a potpourriof aromas from all over the world.Checking the raw materials againstthe schedule A, I pass by row uponrow of garlic from China, rosemaryfrom Turkey, pepper from Vietnam,paprika from Spain, onion fromIndia, cassia from Indonesia,cilantro from Israel and all sorts ofherbs and spices from unusualplaces like far-away, exotic Califor-nia. The smell of these spices is so

intense and concentrated that itseeps deeply into the fabric of myclothing and doesn’t diminish fordays. In this particular case, notonly do I like my work, I even wearit home. Every place I go for the restof the day, people who pass me start

looking around for the source ofthat most unusual fragrance, Eau deOregano.

Leaving the spice house, I ven-ture out to the parking lot and intowhat has become a glorious sum-mer day. Bright sunshine, not acloud in the sky...where else to goon such a day but the beach? Andaway I go! I turn my car down theroad and proceed a half mile to afacility on the river that receivesglycerin and propylene glycol fromships and stores it in tanks. Don-ning my hard hat, I stroll past linesof huge tanks and onto the pier, not

stopping until I reachthe very end at the water’s edge. Myescort and I climb the catwalks upto the top level, thirty feet abovethe water, to verify that intake linesand hoses for kosher products areproperly dedicated and clearly des-

ignated. Looking down atthe pristine dark green waterbelow, I admire the hardymarine life which has perse-vered and survived theindustrialization of New Jer-sey, learning to glow in thedark in the process. For abrief moment, I imaginemyself as one of the Aca-pulco cliff-divers of the WideWorld of Sports of my youth,gracefully leaping from thetop of the pier in a perfectforward double flip with oneand one half twists, hittingthe surface of the formerlychemically saturated water,and bouncing right back up.

Lunchtime. Options are limitedfor an RFR on the road. Since therearen’t normally any kosher restau-rants in the areas we visit, we areforced to bring our lunch with us.Today I decide to go on a picnic ofsorts. I drive to the very end of Bay-onne, to a spot on the water directlyacross from lower Manhattan, andsit in my car eating a bag of potatochips and sipping a carbonated bev-erage. To my left is a picture post-card view of the Manhattan skyline.Out my front window, I can gazeacross the water at OU headquartersat 11 Broadway and the Statue of

❝ The smell of these spices is so intense andconcentrated that it seeps deeply into the fabric of

my clothing and doesn’t diminish for days. In this

particular case, not only do I like my work, I even

wear it home. ❞

The Statue of Liberty as seen from Bayonne


BAYONNE CONTINUED FROM PAGE 13

❝ I marvel at the array of wildlife inhabiting the roadways of New Jersey. Itis a virtual wild kingdom, with roaring lions and speedy cheetahs weaving inand out of traffic.❞

TANKS VERY MUCH FOR KEEPING THEM CLEAN

Liberty. To my right is an aweinspiring view of the largest collec-tion of repossessed cars in theNortheast. So it’s not the Taj Mahal.It’s better than that. It’s New Jersey.

The afternoon begins with avisit to a large wine and grape juicebottling plant and warehouse.Grape products are a very sensitivearea in kosher law and makingacceptable product is only the resultof much care and diligence, even inthe bottling process. The plantmanager and I examine tempera-ture graphs and line connections toverify that wines and juices are bot-tled at temperatures specified by the

Orthodox Union. We review labelsto insure that information relatingto each specific product is accurate.I tour the warehouse, where I findcase upon case of domestic wineintermingled with vintages fromaround the world. There are cham-pagnes from France, chardonnaysfrom Israel, Valpolicella from Italyand fruity zinfandels from far-away,exotic California. Visiting this plantcan be an intoxicating (figuratively)experience.

Next, I am off to a processor andpackager of nuts and natural snacks.The comptroller and I discuss anumber of paperwork issues relat-

ing to submissions for ingredient,private label and new productapprovals. Inside the plant, the pro-duction area is a scene of hecticactivity. Thousands of pounds ofraw nuts are deposited into hop-pers, conveyed through hot oilroasters, through seasoning tum-blers and then out to packaginglines. My primary focus is on verify-ing the source and pareve status ofthe various seasonings in use. Ofcourse, I also check the warehouse,where they keep raw macadamiasfrom Madagascar, cashews fromIndia, pignolis from China,almonds from Indonesia and an

IN REALITY, the kosher concerns regarding tankwagons are really very similar to those regarding equip-ment in most plants. Many tankwagons have steam coils surrounding them which keep product warm orhot during transport. These coils enable the wagon to function similarly to a kettle which, if used to cooknon-kosher or dairy materials at the same temperatures as the tankwagon, would acquire the same non-kosher or dairy status as the product that was cooked in it. In addition, even non-heated cargos often sitin a tankwagon for more than 24 hours, especially when the material has to travel a long distance.

The tankwagon in this case is considered the equivalent of a holding tank which, if it were used to holdunheated non-kosher or dairy material for more than 24 hours, would also acquire the status of that mate-rial. On top of all this, there are pumps and hoses that travel with the tankwagon which may have beenused in the wagon’s previous kosher-challenged loads. In all of the above cases, if the cargo is non-kosher,then the wagon and associated equipment become non-kosher. An OU certified tankwash performs acleaning of the tankwagon which is the equivalent of the kosherization of equipment in a manufacturingsetting. As with kettles, storage tanks, pasteurizers, etc., care must be taken that the water used in thewash of the tankwagon reaches kosherization temperature and that the kosherizing water hits every spotof the interior of the spotlessly clean tank.

In this case, since the truck’s pumps must be done by hand, the OU certification of the wash processdoes not include this piece of equipment unless the Rabbi is actually present to verify this occurred.Another issue in many truckwashes is the industry tendency to take water that was used for the final rinseof a wagon and, instead of sending it to the drain, to recirculate it into a return tank to be used as firstrinse water on subsequent trucks. Since this water may have once been sent steaming through a truck thatheld non-kosher product, it is unfit for use in any part of the kosherization process. I must thereforeverify that all lines out from the cleaning process do, indeed, go only to the drain.

www.oukosher.org 15

GENERAL MILLS CONTINUED FROM PAGE 1

G

of rabbinic field representativesacross the country making theirinspections and providing guid-ance to our plants.”

Many OU rabbinic fieldrepresentatives have devel-oped excellent relation-ships at General Millsplants by workingwith their qualityteams for manyyears, Mr. Baileyreports. “Rabbis ShragaKaufmann and JackShapiro each have been animportant part of GeneralMills’s numerous kosher sitesin Illinois and Iowa. RabbiMoshe Shrafsky is currentlyhelping General Mills exe-cute plans for a special pro-duction for the Israelimarket. We’ve sometimeshad to make plans andadjustments for kosherproductions in relativelyshort amounts of time, and we’vebeen able to count on the OU’s RFRsto be there with the answers andguidance we need.”

Rabbi David Gorelik, the Ortho-dox Union’s rabbinic coordinatorfor General Mills, returns the com-pliment. “There are companies who

have a commitment to qualitybecause it is beneficial to them.

However, General Mills is commit-ted to quality because it ismorally and ethically the rightthing to do,” he declares.

According to Mr. Bailey,General Mills continues to

look for opportunities toadd OU certification to itsnew-product rollouts.

“Last year marked thedebut of the hugely success-

ful Berry Burst Cheerios, whichhas OU Pareve certification.

Also reaching the market lastyear with OU certification werea number of new organic cere-als under the growing brand ofCascadian Farm. The breakfastdivision has added new vari-eties of Pillsbury waffle sticks

with syrup cups for dip-ping, and the snacks divi-sion added Honey Butter

and Toffee Butter varieties toits all OUD–certified line of PopSecret microwave popcorn. Outsidethe retail channel, our innovativeBakeries and Foodservice Division isconstantly creating new kosherproducts for our customers, provid-ing them with the OU certificationthey value,” Mr. Bailey said.

POLICY REMINDERFCompanies should maintain a list of two or three escorts at

the security desk, who would be available to accompany therabbinic field representative when he visits the plant. Thiswould be particularly helpful when the regular contact is at ameeting or on vacation.

FCompanies are reminded that the Orthodox Union rabbinicrepresentative has the right to "inspect the plant at all timesduring regular business hours, and whenever the plant is inoperation, without prior notification of the Company.” (OUcontract).

abundance of nuts from far-away,exotic California.

My final stop of the day is at afoodgrade tank truck wash, whichonly recently came under OU certi-fication. Reviewing their recordsand wash procedures, it is gratify-ing to see how well they haveadapted to the OU system.Although liquid ingredientsreceived in bulk play a major role infood manufacturing, many peopleare surprised when they hear thatthe tankwagons that transportthese materials from source to end-user also have serious kosher con-cerns. “What will be next,” theyask? “Will I have to have my bath-tub certified?” (That’s Kohler, notKosher.)

While I am there, I see tank-wagons waiting to be cleaned thathave hauled orange juice fromFlorida, vegetable oil from Illinois,milk from Maryland, canola oilfrom Canada and anything imagi-nable from far away, exotic Califor-nia. (SEE SIDEBAR)

Rush hour has begun as I pullonto the Turnpike to begin myjourney home. I marvel at thearray of wildlife inhabiting theroadways of New Jersey. It is a vir-tual wild kingdom, with roaringlions and speedy cheetahs weavingin and out of traffic. Up ahead isa line of cars going 30 miles perhour in the left lane, indicating aturtle on a cell phone at the frontof the line. I am amazed at howmany donkeys there are on theroad, and how they always seem tobe directly in front of me. I arriveat home weary but enthralled,having spent an exciting day inBayonne, supervising OU Kashrutand seeing the world.

Rabbi Avrohom Stoneserves as Rabbinic Field Representative in the Tri-Statearea. His article “DEARRABBI”appeared in the winter 2003issue of Behind the UnionSymbol.


IF CHEWY’S RUGELACH is divine,it’s also ecumenical. On a recentmorning, Rabbi Aharon Shapiro, a“mashgiach” or rabbinic field repre-sentative for the Orthodox Union,made one of his regular inspectionsof Chewy’s, a kosher rugelach com-pany owned by Ahmad and EmilyPaksima.

Ahmad is a non-observant Mus-lim. Emily is a practicing Mormon.

And their rugelach are devoutlydelicious.

“I think this is America,” AhmadPaksima said. “This is where a Mus-lim can make a Jewish product andbe successful.”

Rugelach – also commonlyspelled rugulach – are small pastries,originally cobbled together by East-ern European Jews, made fromcream cheese dough and tradition-ally filled with jam, chocolate,honey or nuts.

Chewy’s tasted success once thePaksimas embraced the Jewish rootsof their doughy creations.

In 1987, while working out of ashop on Sports Arena Boulevard,Chewy’s made $25,000. Now in aMiramar office park, the company’srevenues will top $2.5 million thisyear.

The turning point came 14 yearsago, when the company became cer-tified as kosher, meaning that itadheres to Jewish dietary laws.

Paksima, a native of Iran whosefamily jokingly calls him “The Aya-tollah,” remembers the warnings:“Why are you making rugelach? It’sa Jewish food no one knows how topronounce.”

At his first New York Fancy FoodShow – the annual conventionwhere wholesalers pitch their waresto retailers – Paksima noticed thatbuyers did not bother with hisrugelach because it had not receivedcertification. So he decided to gokosher.

“Since the day we switched,business has been fantastic,” saidPaksima, who is 63.

Chewy’s is one of 17 local foodplants – and the only rugelachmaker – that the 45-year-old Shapiromonitors to ensure that their prod-ucts are kosher.

Because Chewy’s has garneredShapiro’s certification, it can put theOrthodox Union’s discreet seal ofapproval – a U ringed by an O, muchlike the symbol for “Registered” – onthe labels of its products. That trans-lates to a larger customer base.

More than 275,000 productsmanufactured in 68 countries carrythe OU symbol.

❝ I think this is America, ... This is where a Muslim can make a Jewish product and be successful. ❞

Excerpted, with permission from the San Diego-Union Tribune

JewishPastry

Thrives Under

MuslimOwner

Choosing Kosher Route Paid Off For

Chewy’sRugelachBy Asher Price

During his recent visit, afterrolling up his sleeves and puttingnets over his hair and beard, Shapiroambled around the plant to peekinto cupboards, peer at labels andcompare factory numbers and UPCcodes. Not even the frosty tempera-ture of a walk-in freezer stopped himfrom examining the label of a cap-puccino-tiramisu compound.

Shapiro’s visits, which comeevery couple of weeks, are unan-nounced.

“Random visits are the mark of agood koshering agency,” Shapiro said.

He wields a checklist from theOU on a clipboard. The first 14 pages,Schedule A, list the approved ingredi-ents for the Chewy’s facility. Theserange from natural ones (such as cur-rants) to products that have alreadybeen certified elsewhere (like devil’s-food cake mix). Even the pan liners,the very containers in which therugelach is shipped, must be certi-fied. The last four pages, Schedule B,list the finished products Chewy’s ispermitted to sell with an OU stamp.

The OU, or Orthodox Union, isa New York-based nonprofit associa-tion founded in 1898. Through itsdivisions, it provides social and reli-gious services. Through its kosherdivision, the OU earns money topay for its other services.

While OU rabbis are entitled toexamine all the ingredients of theirclients, Shapiro said that the rabbisare obligated not to divulge anysecrets.

He is unfazed by the circum-stances that have brought him intocontact with the Paksimas.

“I suppose there is some irony init,” he said. “It’s a very Jewish foodmade by a non-Jew. But business isbusiness and I don’t judge peoplethat way.”

Shapiro, who speaks with thetang of his native Capetown, haslived in San Diego since 1984. He

says that despite a relatively smallJewish population across the coun-try, the OU symbol has managed toremain relevant. The reasons areseveral. More people within the Jew-ish community are being carefulabout keeping kosher. The health-conscious community regards theOU’s supervision as more stringentthan the Food and Drug Administra-tion. (FDA officials go to Chewy’sonce a year to check paperwork.)Muslims may also consider the OUas a proxy for Halal, the Muslimdietary regulations.

Kosher certification, he said, sig-nifies a “level purity and integrity ina product.”

Chewy’s ships 3,000 pounds ofrugelach, or 42,000 pieces of pastrya day, to a client list that totalsabout 3,000.

Three of the original four flavors(the company now makes 22 kindsof rugelach) remain most indemand: Cinnamon-walnut, choco-late and raspberry.

If rugelach can transcend reli-gions, it could even do the samewith politics.

Domestic cookie policy may bethe only thing that Ronald Reaganand Bill Clinton could agree on:Signed thank-you letters from bothpresidents hang in Paksima’s office.

“It was so kind of you to notemy fondness for raspberry rugu-lach,” Clinton wrote to Paksimain 1994.

Asher Price is a San Diego Union-Tribuneintern.

TO ORDER “THE KOSHER VIDEO”

OR THE CD-ROM

CALL 212.613.8115

E–MAIL [email protected]

VISIT WWW.OU.ORG

Have You Seen It?Have You Seen It?Geared for food and marketing executives, as well as plant personnel,this 15–minute video explains whatkosher really means and how foodbecomes OU certified.

It can serve as a wonderful tool for your in–house Kosher Review Seminar.

❝ Since the day we switched, business has been fantastic, said Paksima ❞

NOWalso

availableon CD-ROM

in English,Spanish

andChinese!

www.oukosher.org 17


“THE QUEST” to achievekosher certification atMorgan Foods, Inc.began almost 105 years ago, whenJoseph Morgan and a group ofinvestors founded the Austin Can-ning Company in Indiana in 1899.

The mission of the infant com-pany was to use advances in can-ning technology to move freshvegetables across the Midwest.Products such as corn, green beans,tomatoes, pumpkin, hominy andsauerkraut were among the firstitems manufactured and distributedfrom the Austin, Indiana facility.

The growth of seasonal packing(the canning of freshly harvestedfruits and vegetables) reached itsheight in the mid-1960’s, as didthe number of manufacturingplants for Morgan Foods. At thattime, the company consisted ofeight manufacturing facilities. Bythe early 1980’s the companybegan to look beyond the typicalannual 90-day harvest period andbegan developing new productsthat would be manufactured on ayear-round basis.

LOOKING AHEADSTRATEGICALLY

By the early 1990’s, Morgan Foods,Inc. was known as the nation’s sec-ond largest manufacturer of formu-lated condensed soup products forthe private label industry. Roundingout the company’s manufacturingcapability are other products suchas sauces, brine and baked beans,

gravies and ready-to-serve soups. Itwas at this point in time that “TheQuest” began to take a more formi-dable form.

Well aware of the growingdemand and interest in kosherproducts, the company made sev-eral attempts in the 1990’s atachieving certification. Eachattempt failed. The failures werereflective of the complexity of afacility that manufactures bothkosher and non-kosher products.The sheer number of logisticalissues surrounding the require-ments that assure the integrity ofkosher products appeared to be outof reach. Compounded by a com-plex manufacturing equipment lay-out, it appeared at the time that toachieve certification was impossi-

ble. In 1999, after meeting with OUrepresentatives, the quest for certifi-cation was abandoned.

FIVE YEAR STRATEGIC INITIATIVES

With the onset, however, of a newfive-year Strategic Plan Initiativebeginning in January of 2000, thecompany’s Leadership Team set outa plan to grow the company signifi-cantly in subsequent years. In early2002, it was determined that onefacet of this growth plan would becentered on providing high qualityproducts and innovative services,while expanding sales volume. Thisrequired the addition of a newproduct line. A careful study indi-cated that achieving certificationthrough the Orthodox Union wasone of several objectives required toexpand the company’s market pen-etration and exposure to new mar-keting areas of the country. It was atthis time that CEO John S. Morganestablished a team that was com-missioned to achieve certificationfrom the Orthodox Union to pro-duce kosher formulated soup andbean products.

AN ORGANIZED APPROACH

Starting with the end in mind (andaware of past attempts), the teamselected a first quarter 2003 comple-tion date for achieving the certifica-tion. From that point, milestoneswere established to gauge progress,set accountabilities and developexpectations.

❝ January 2000: A new companystrategic plan initiative

provides impetus to The Quest❞

The Quest: Achieving OU Certification

at Morgan Foods, Inc.

www.oukosher.org 19

The first major milestone was tocontact the OU to commence theapplication process. Rabbi ChaimGoldzweig of the OU’s Chicagooffice was dispatched to meet withthe new team. During the introduc-tory meeting, Rabbi Goldzweigreflected back on his experienceswith Morgan Food’s prior attempts.During this meeting, he solidifiedthe team’s resolve to achieve certifi-cation with just one comment:“Are you guys serious this time?”

From that point forward, theteam took the challenge and devel-oped an organized plan thatresulted in manuals covering:

� Kosher policies and procedures: • All forms and agreements

related to private label man-ufacturing and distribution.

� Certification applicationprocess

� Schedule A: certificates andsummary

� Flow diagrams of all manufac-turing processes• kosher and non-kosher• points of kosherization• points of process isolation

� Photo journal of manufacturingprocesses

� Employee training and awareness

� Standard operating procedures(SOP) for kosher manufacturing.

Upon completion of these man-uals and the appropriate formsrequired in the certification process,key members of the team traveledto New York in November, 2002 tovisit with Rabbi Eliyahu Safran andmembers of his staff. This visit wasthought to be a critical milestone inthe quest for certification. Knowingthe importance of this visit, theteam developed yet another manual

that summarized key elements ofthe company that were thought tobe of critical interest to the OU.They included:� Product / Process flow charts� Selected SOP’s� Utensils and spare parts� How rabbinical visits would be

jointly managed� List of OU approved chemicals

and lubricants� Sample production schedules� Point-of-reference photos

The New York OU meeting wentwell. The team left with an invigor-ated spirit of accomplishment andwith the reality that the companywas very close to achievingapproval and certification. But onenew target was unexpectedly set –Rabbi Safran asked for the develop-ment of a “production manual.”

The broad nature of the requestleft the team with a key decisionpoint: to provide an overview or acomprehensive manual. The choicewas simple and clear: a comprehen-sive manual was the direction thatwas selected. The production man-ual not only surpassed our previousefforts, but also took them one stepfurther – to the realm of awareness.

Throughout the entire nine-month certification process, theteam became increasingly aware ofthe magnitude and importance ofwhat a kosher product means notonly to the OU, but to the con-sumer as well. A large part of this

final manual centered around rais-ing and maintaining an awarenessof the importance of keepingkosher, starting with the CEO andinvolving all employees. The aware-ness was given a visual componentby signifying all kosher processeswith the color green.

VISUAL MANAGEMENT

With this visual managementapproach, kosher raw ingredientswere tagged with a green K; produc-tion lines were isolated with greentraffic cones and tape; batchingsheets were green; semi-finishedand finished products pallets wereaffixed with green license plates;label storage racks were paintedgreen. These efforts, as well as train-ing sensitive to the history of, andthe need, for continued kosherawareness training, were all catalogedin the final production manual.

The manual was submitted inJanuary 2003 and certificationachieved in February. But “TheQuest” did not stop. The teamconducted several mock kosheriza-tions and mock production runs totest the manual and the intricaciesof the SOP’s which were devel-oped. Through test upon test, self-assessment to improve executionwas the target.

QUEST FULFILLED

In April 2003, Rabbi Yosef Levy ofLouisville, Kentucky visited thefacility for a mock kosherization.

For applications to certify

NEW COMPANIES or ADDITIONAL PLANTS,call Civie Birnbaum at the

OU Applications Desk212.613.8249



by Rabbi Yonatan Kaganoff

LAST APRIL, SUPERMARKETS and grocery storesacross the country were deluged by thousands ofeager customers seeking speciallymarked cans of Bumble Bee Tuna. What was it about

those humble tuna cans that was so appealing to con-sumers? Did the FDA issue a new report on the healthbenefits of fish? Had Bumble Bee launched a million-

dollar sweepstakes? A free tunagiveaway, perhaps? No! Bum-ble Bee tuna was a red hot

item in April thanks to onetiny character printed on its label:

the letter “P.” A product bearing a “P” next to an OU symbol on its

label informs the consumer that the product is not onlykosher, but also Kosher for Passover. Seldom before hada major tuna company produced Kosher for Passoverproducts, and when Bumble Bee last year decided to doso for the Passover season, consumers quite literallycouldn’t get enough. Demand was so high for the OU-Pproduct that weeks before the holiday many vendorscarrying the specially produced Passover tuna had com-pletely exhausted their stock.

Market-savvy kosher manufacturers know that thepeak period for selling kosher products is the Passoverseason. Research has shown that as much as 40 percentof all kosher purchases are made during that time ofyear. In addition, more American Jews look for a koshersymbol then than at any other time in the year.

Among the many Passover traditions are specialrestrictions on the consumption of certain types of foodingredients that are otherwise permitted during the restof the year. Many consumers who purchase both kosherand non-kosher products at other times choose to pur-chase exclusively Kosher for Passover products for useduring the eight-day holiday.

The tremendous potential of this lucrative seasonalmarket has already been tapped by hundreds of compa-nies like Bumble Bee and Coca-Cola, which producespecial Kosher for Passover runs of their products. Areyour company’s products eligible for OU-P certification?Finding out begins with a phone call to your RabbinicCoordinator who will help you ascertain:

Whether each ingredient in your product is Kosherfor Passover; and if any of the products ingredients thatare not Kosher for Passover can be replaced (with no

compromise to product quality or flavor) by an alterna-tive ingredient that is acceptable for Passover use.

In accordance with both Jewish law and OU policy,Kosher for Passover (OU-P) products must meet moreextensive and rigorous requirements than kosher prod-ucts that are acceptable at other times of year. But man-ufacturing products to meet these high Passoversupervision standards is not necessarily as difficult asone might assume. A company that manufactures bothkosher and non-kosher runs of a product, for instance,would begin its Kosher for Passover run as soon as itsplant has been kosherized. Following the Passover run,the non-Passover kosher products are manufactured,and when that run is complete, production of non-kosher products commences. In this way, Passover pro-duction can often be smoothly integrated into acompany’s regular production schedule.

Hundreds of companies that have already becomecertified as Kosher for Passover have found the extraeffort more than worthwhile. An OU-P enables con-sumers to choose your product during the season whenthey make more kosher food purchases than at anyother time. And it lets your consumers know that yourcompany is really serious about kosher food—seriousenough to ensure that your products have a place onthe kosher table every day of the year.

Why not find out if Kosher for Passover certifica-tion works for your company? Call your Rabbinic Coor-dinator today, or contact Rabbi Shmuel Singer,coordinator of Passover certification, at 212.613.8217,or [email protected].

Rabbi Yonatan Kaganoffserves as an Orthodox Union Rabbinic Coodinator focusing on business development

P

When attending your indus-try conferences or exhibitingat shows be sure to displayyour "We Are Proud to Be anOU Company" sign. Your marketing people and showorganizers ought to alwayshave the signs in their showkits. They are sure to attractthe kosher buyers to yourbooth If you need morecopies of the sign, we will beglad to supply them. [email protected] for your copies.

OU-P: The Letters That Lead to Higher Sales

MAKING THECASE FOR KOSHER

Rabbi Avram Ossey

Rabbi Avram Ossey joined the Orthodox Union’s Kashrut Division in 1997,and has specialized in the dairy industry and in the certification of vitamins. Inaddition to his certification responsibilities, Rabbi Ossey has been involved inthe development of the OU’s kosher website and the increased participation ofthe OU at industry trade shows.

Born and raised in Chicago. Rabbi Ossey was educated at the BriskYeshiva in that city, where he received rabbinic ordination from the famedsage Rabbi Aharon Soloveitchik. Subsequently he continued his rabbinicstudies at the Ohr HaChaim and Mir yeshivot in New York. Rabbi Ossey ismarried and is the father of five girls and two boys; the Ossey family residesin Flatbush, Brooklyn. During his years of study in Chicago, Rabbi Ossey alsocompleted his undergraduate studies at Northeastern Illinois University,majoring in accounting.

OU

pro

file

CASE CONTINUED FROM PAGE 5

kosher edible acid casein. Many plants carry bothedible and technical grade casein. In light ofthis very real concern, proper maintenance ofkosher programs at certified casein plantsnecessitates (a) barring of non-kosher technicalgrade casein from the plant or (b) the develop-ment of elaborate systems to track its use andassure segregation.

It may be that few people know the where andwhy of casein production, but its increasing presencein a wide array of products is making it a more famil-iar ingredient. As the marketplace continues to growmore nutrition-conscious, casein and caseinates aresure to fortify the sales of food manufacturers thatuse them. Joining them together with the OU sim-plifies making the casein for kosher usage.

www.oukosher.org 21

AN AMERICAN (DAIRY) REVOLUTION?AS WE GO TO PRINT, we note the imminent opening

of the first casein plant on these shores in nearly one

hundred years.

Bluegrass Dairy & Food Co. of Glasgow, KY has

just opened a fully-integrated casein operation. The

plant produces OU-certified acid casein and

caseinates, plus rennet casein (kosher and non-

kosher). Bluegrass’ management team has pulled

together prominent dairy and casein specialists from

all sides of the globe in an effort to establish the first

American casein operation in recent history.

The impact of Bluegrass’ initiative verges on the

revolutionary, as it breaks through dairy market

gates in an effort to make casein an American prod-

uct once again. Whereas American caseinate firms

presently suffer from a scarcity of raw acid casein,

and domestic plants which use rennet casein cannot

be supplied with cost-effective material, the Bluegrass

casein initiative is likely to change the entire picture

and place the United States back on the map as a

prime casein and caseinate manufacturer. Bluegrass is

hoping to supply raw casein to firms which are in

need of it, and the company will also spray-dry

casein into caseinates.

Revolutionary ideas – and possibly salvation for an

important facet of the domestic dairy industry.

Bluegrass Dairy & Food. Co. is a fully-integrated

dairy and spray-dry operation which caters to the

general and kosher marketplace. Its offerings include

all standard bulk dairy liquids (cream, whey, milk

blends, buttermilk), specialty dairy materials (includ-

ing over 200 kosher cheese, sour cream, shortening,

yogurt, creamer and butter powder products), as

well as a complete line of non-dairy spray-dried com-

modities (including emulsifiers, soy, honey, molasses,

orange and lemon concentrates). Bluegrass Dairy &

Food is under full-time OU supervision and is the

largest kosher dairy and drying operation in the US.


Since 1938, Erie Casein Dryers has changed from a domestic producer ofindustrial casein in western Illinois to Erie Foods International, a companywith both domestic and international operations. We have joint venturesand suppliers throughout the world, as well as an office in Paris, Francefocusing on the African and Middle East markets. Since the company’sexpansion from the industrial casein markets in the 60's and 70's, theOrthodox Union has been part of our growth. To maintain our growth, wefeel we must partner with our suppliers, customers and we must have theproper kosher certification...and that means the Orthodox Union.

Glenn Motsinger is Vice President for International Development/Purchasing at ErieFoods.

Rabbi Avraham Ossey serves as the Orthodox Union rabbinic coordinator for Erie Foods.

Several successful overseas facilities have beencertified kosher through the efforts of AMCOand the Orthodox Union working together tomeet these high standards.

Stateside, AMCO and the Orthodox Unionworked diligently to meet these certificationrequirements at its spray drying facility in

Burlington, NJ and blending facility in Delmar, Maryland. Today, AMCOoffers a full line of kosher certified casein, caseinate and other milk proteinssuch as milk protein concentrate, milk protein isolate, and hydrolyzed pro-teins, as well as dairy blends.

AMCO brand kosher dairy ingredients are used in formulations forhealth and nutritional products, beverages, bakery applications, food andpharmaceutical applications for protein enrichment, and in a variety ofproducts for their functional properties such as binding and emulsification.AMCO manufactures spray dried sodium caseinate, calcium caseinate,potassium caseinate, and milk protein isolate, all high quality dairy ingre-dients bearing the OU emblem.

For over forty-five years, American Casein Company has provided pow-dered protein ingredients to Fortune 500 companies in the health & nutri-tional, beverage, food and bakery industries. The company is based inBurlington, New Jersey.

Jane Macey is Advertising Manager for American Casein Company and was KosherCoordinator for five years.

Rabbi Abraham Gordimer serves as the Orthodox Union’s rabbinic coordinator for AmericanCasein Company.

can be added to the cooker water ata low level properly treating thewater to make it acceptable toprocess both kosher and non-kosher containers together. Thisgives the water an essence thatwould make the food unpalatableshould retort water bearing non-kosher material seep into the con-tainers. This allows plants enteringthe kosher market to make shortprocessing runs allowing smallerdemand product campaigns to berun without requiring interruptionsfor special preparations. They can,then, allow the demand for the newproducts to ramp up over time.Dedicated lines or schedules can beallowed for the new product onceproduction of the new product jus-tifies it.

BUSINESS IMPACT

It has been most gratifying to me asthe Food Industry Director for awater treatment company todevelop ways to help businessesreap the rewards of the kosherfoods market. All parties have bene-fited. A more diverse product line isnow being offered to those whoseek OU standards either for reli-gious or quality reasons. Manymore businesses are finding theprofitable rewards of an expandingdemand for specialty food prod-ucts. ChemTreat, Inc. has also ben-efited by becoming an informedadvisor to our client accounts whowish to expand their product linesinto this lucrative market. This hasincreased our client base to includecompanies that previously wereunaware of our dedication to thefood industry.

For further information on theBittrex product, contact DennisMartin at ChemTreat, Inc.804.935.2125.

ERIE CONTINUED FROM PAGE 6

CASEIN CONTINUED FROM PAGE 7

CHEMTREAT CONTINUED FROM PAGE 11

www.oukosher.org 23

Pictured at the summer Fancy Food Show held this past July in New York, is RabbiAvram Ossey responding to one of many visitors at the Orthodox Union's booth. Joiningwith Rabbi Ossey from the Orthodox Union's New York headquarters were also RabbiMichael Morris and Rabbi Yonatan Kaganoff.

MARKETINGTIPSIf You’ve Got It—Flaunt It.

FLetting your customersknow that you are OUcertified should be asmuch a part of yourmarketing strategy asany other significantbenefit your productoffers.

FBe sure the OU logo isclearly visible in youradvertising—either onthe product label orelsewhere in the ad.

FFeature OU certifica-tion on your website

FAsk our marketingdepartment how bestto reach the kosherconsumer—thousandsof them contact usevery day about foodproducts they canbuy, places they canshop and eat, andinformation aboutkosher in general.

FPlan special promo-tions around Jewishholidays: Passover(March/April), RoshHashanah (Septem-ber) and Chanukah(December) are themost widely observed.

QUEST CONTINUED FROM PAGE 19

Rabbi Levy and team members spent a great deal of time sharing concerns,perspectives and knowledge – all in an attempt to make the first actualkosher production run successful. Aware of the complexity of this facility,Rabbi Levy clearly stated that Morgan Foods had clearly demonstrated itscommitment to assuring the integrity of kosher and of Jewish law.

In a very short time, Rabbi Levy and many members of the Morgan Foods,Inc. manufacturing team have developed a solid relationship resulting in asuccessful first production run of condensed cream of mushroom soup andof tomato soup. Morgan Foods, Inc. will soon be offering other kosher prod-ucts including ready-to-serve chunky soups, condensed soups, vegetarianbean products and others.

On behalf of the employees of Morgan Foods, Inc. and the kosher imple-mentation team, a sincere thanks is extended to Rabbis Safran, Juravel, Ele-fant, Coleman and Levy for their patience and assistance, with specialthanks to Rabbi Goldzweig for his candor that galvanized the team’s resolve.It is only through the joint efforts of the OU and of Morgan Foods that thisnew partnership was forged. The OU has made it clear that it is willingto work right along with companies to resolve all the issues — nomatter how complex — to make products kosher. That sums up therelationship of Morgan Foods and the OU. This commitment of bothof our organizations will allow high quality kosher products to bemore broadly available through the many private-label customers ofthe company.

James M. Koeppel Donald J. WeirRRRRRRV.P., Manufacturing Process Quality Authority

FFANCY THAANCY THAT!T!

NON–PROF IT ORG .U .S . POSTAGE

P A I DSTATEN I SLAND , NY

PERMIT NO . 301

ORTHODOX UNIONEleven Broadway, New York, NY 10004

WWW.OUKOSHER.ORG

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

Officials of the OU and Campbell’s Soupraise a toast at Campbell’s headquarters inCamden, NJ following the signing of thecontract between the two organizations.

Eating Their WheatiesFrom the EditorMaking the Case for KosherKosher Casein in the Former USSROU Profile-GordimerErie Food InternationalAmerican Casein CompanyFrom Alaska-The Call of the WildCannery RowSpecialty Needs for Kosher ProcessingThat Stuff Tastes AwfulThe Wondrous World of New JerseyTanks Very MuchJewish Pastry Thrives Under Muslim OwnerThe Quest: Morgan FoodsOU-PThe American Dairy RevolutionOU Profile-OsseyFancy Food ShowCampbell's Soup

u behind the nionssymbolymbol - orthodox union kosher · 2013. 1. 22. · tured casein:acid casein...

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