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Kosher

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The word kosher means proper or acceptable, and it has informally entered the English language with that meaning. But kosher laws have their origin in the Bible, and are detailed in the Talmud and the other codes of Jewish traditions. They have been applied through the centuries to ever-changing situations, and these rulings, both ancient and modern, govern OU kosher certification.

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What foods are not kosher?

The Bible lists the basic categories of food items which are not kosher. These include certain animals, fowl and fish (such as pork and rabbit, eagle and owl, catfish and sturgeon), most insects, and any shellfish or reptile. In addition, kosher species of meat and fowl must be slaughtered in a prescribed manner, and meat and dairy products may not be manufactured or consumed together.

Why kosher supervision?

Why so many foods need kosher supervision? Not all products made from kosher ingredients are inherently kosher. For example, cereals with non-kosher-coated raisins or potato chips fried in equipment used for non-kosher products can be non-kosher. Kosher production requires all units and subunits to be kosher, and equipment used for non-kosher products needs kosherization.

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What does kosher certified mean?

Kosher Certification is the stamp of kosher approval by a rabbinic Agency verifying they have checked the products ingredients, production facility and actual production to ensure all ingredients, derivatives, tools and machinery have no trace of non kosher substances. The Kosher Certified symbol assures consumers that both the actual product and its production adhere to all Kosher Law requirements.

Kosher dietary categories

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Meat (Fleishig)

Foods derived from certain animals that meet specific slaughtering and preparation requirements.

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Dairy (Milchig)

Foods containing dairy ingredients, prepared using kosher utensils designated for dairy.

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Parve (or Pareve)

Foods that are neither meat nor dairy. This category includes fruits, vegetables, grains, and certain types of fish.

Key points about Kosher certification

 

Kashrut laws 
 Kashrut laws originate from the Torah, the central reference of the religious Judaic tradition. These laws dictate what foods can and cannot be eaten, how they should be slaughtered, and how they should be prepared and processed.
Certification agencies
 Various kosher certification agencies exist worldwide, and they are responsible for inspecting and certifying food products as kosher. These agencies may have different standards, but they generally follow the same basic principles of kashrut.
Koshering process
 Certain non-kosher items or utensils can be made kosher through a process known as "koshering" or "kashering." For example, utensils used for non-kosher foods may need to be immersed in boiling water or subjected to other purification methods.
Kosher for passover

During the Jewish holiday of Passover, additional dietary restrictions apply. Foods that are "kosher for Passover" must adhere to a more rigorous set of guidelines, avoiding certain grains and their derivatives.
Economic significance

Obtaining kosher certification can be economically advantageous for food manufacturers, as it opens up their products to a broader consumer base, including Jewish consumers and those who seek products with the added assurance of kosher standards.

 

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Nedstar compliance

Nedstar can supply your product with Kosher certification from a recognised certification agency, ensuring full compliance with orthodox Jewish dietary laws in both ingredients and production processes.

If you would like to discuss certified sourcing or receive a tailored offer, speak with one of our experts or request a quote today.

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