Kosher Living

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April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review Nov. 4, 2003 / 9 Mar-Cheshvan, 5764

Kosher foods gaining weight

By Susan Lerner

http://www.jewishworldreview.com | (KRT) Kosher food — it's not just for Jews anymore.


In fact, most consumers would probably be shocked to know that a good number of the products already in their pantries and refrigerators are actually certified kosher.


From Pepperidge Farms and Oreo cookies to Heinz baked beans, Lipton Soup mixes and Wonder Bread, the variety of products certified for use by the kosher consumer is expanding at a pretty torrid pace to address the needs of a growing market.

All kosher. An overwhelming number of America's finest foods are these days

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"There has been over the last two decades an explosion in terms of interest in kosher. We've grown in 20 years by a factor of about 20," said Rabbi Menachem Genack, head of the Kashruth Division of the Orthodox Union, the largest and most well known of the nearly 600 agencies and individuals stamping their approval on kosher products.


Just look at Kosherfest.


Now in its 15th year, the show, held last week at New York's Jacob K. Javits Convention Center, has grown from 59 booths with less than 900 visitors to nearly 500 booths and more than 12,000 visitors with 30 countries represented at Kosherfest 2003.


According to Menachem Lubinsky, co-producer of Kosherfest and president and CEO of Integrated Marketing & Communications in New York, the U.S. produces about $500 billion worth of packaged foods of which $170 billion is certified kosher. On the ingredient side, there's also about $500 billion of which $300 billion is certified kosher.

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"The industry itself, we believe, is at least a $7.5 billion market that has been growing at a rate of 15 percent a year," he said.


The word kosher itself means fit and proper, meaning that the food has been prepared or is in consonance with Jewish law related to kosher. "The thing that generally makes a product kosher is the ingredients that are used — that the ingredients are proper and they've been prepared on equipment that is segregated only for kosher use," said the Orthodox Union's Genack.


Yet, many interpret the kosher seal as meaning healthy and quality. Bruce Mills, vice president of operations and marketing for My Grandma's of New England, which displayed an assortment of coffee cakes at the show, said he saw the value of making his product kosher when he and his partners took the company over from its founder about 11 years ago.


"It's been our experience that people associate the word kosher with quality and purity so it helps us sell our product even to the nonkosher, non-Jewish community," said Mills, who noted that 95 percent of his customers were not kosher or even Jewish.


Another reason for the increase in demand for kosher products is the "pareve" designation received by many items. "Pareve" the Hebrew word for "neutral," tells customers that the product contains no meat or dairy byproducts, making the item acceptable to vegetarians and the lactose intolerant.


Those who adhere to kosher biblical laws do not eat meat and dairy together.


Comedian Jackie Mason is even getting into the act.


The Broadway performer has put his face on a "pareve" lactose free, gluten free, cholesterol free cheesecake manufactured by Rhoda's Best, which was introduced last week at Kosherfest.


But it's not just smaller companies that are addressing the trend.


Major manufacturers such as H.J. Heinz and Coca-Cola have offered kosher products for years.


And now Campbell Soup Co., which has already turned the heads of kosher consumer in recent years by certifying its Pepperidge Farms cookies and Godiva chocolates as kosher, has finally taken the plunge with its benchmark product. Just this fall, the Camden, N.J.-based company introduced its first kosher soup when the "vegetarian vegetable" variety received the Orthodox Union's seal of approval.


"The initial reaction from consumers has been very, very positive," said Jeremy Fingerman, president of U.S. Soup for Campbell's.


Paperwork and getting the equipment ready for kosher production took about a year but Campbell said it made no changes to the actual soup to receive the certification. "You have to be very careful when you make changes to some of these top selling items that you don't affect the taste or quality delivered," Fingerman said.


Though the first, Fingerman said the vegetarian vegetable was "by no means the last" soup the company would be making kosher. He said Campbell would see how the product goes and continue to look for opportunities to address different niche segments within the market place.


"We see the growth in the kosher consumer base and the amount of kosher products that are out there," said Fingerman. "We're seeing data of about 5 million households with kosher seeking consumers and that's a big number. We want to make sure we're not missing opportunities."


While the kosher consumer once had to rely heavily on specialty grocers for their purchases, they can now find just about everything they're looking for at the major supermarket chains — and not just in major Jewish population centers like New York.


"Someone woke up and realized it's a lucrative market," said Sheila Guyer of Farmington Hills, Mich., who said that she can now find about 99 percent of what she needs among three local major supermarkets.


You'll get no argument from Andrew Kramer. The director of ethnic marketing and specialty foods at Albertson's said sales of kosher foods at Albertson's stores were seeing double-digit gains.


"We're just responding to the customer trends and the customer needs," said Kramer who noted that kosher food sales were growing throughout the country.


Those trends and needs required major changes to Albertson's thinking about kosher products.


"Our kosher food sections are definitely changing — major changes. We're taking the old matzah ball, gefilte fish, borscht section and really integrating a lot more upscale gourmet products that just happen to be kosher and that's really responding to our customers," said Kramer. "Our customers are looking for how can they incorporate kosher products into an everyday lifestyle and frankly most people who are eating kosher don't want to eat those types of items on a regular basis so we're getting gourmet soups and marinades and candies and snacks and things like that.


"We're putting a new face on kosher."

Every weekday JewishWorldReview.com publishes what many in Washington and in the media consider "must reading." Sign up for the daily JWR update. It's free. Just click here.

Susan Lerner is a reporter for CBS MarketWatch. Comment by clicking here.

© 2003, MarketWatch.com Inc. Distributed by Knight Ridder/Tribune Information Services.