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Frequently Asked Questions
The word "kosher" in it of itself means "fit".
To explain: In the Torah (Bible/ Old Testament), G-d prescribes the Jewish people with a certain diet, one that is tailor made to allow a Jew's soul to properly express itself.
The food itself is either Kosher or it isn't. The "Mashgiach" (Kosher Supervisor) just verifies that the rules of Kosher are being adhered to.
The short answer; not necessarily.
Whilst Kosher supervision does mean a certain level of Rabbinic care, it is only according to those rules which fall are set out by the Torah (Bible/Old Testament).
So, while for a Jew, it is spiritually healthy to exclusively adhere to foods "fit" for him/her; for the nations of the world, not necessarily so.
The universal benefit however, IS the high standard and clear distinctions it brings to any facility. (Cross contamination prevention, proper sanitation & cleaning processes, and the like.)
Most Americans eat some kosher food every day, but chances are they're not aware of it. Take a walk down the aisles of any supermarket and you will see that certification appears on over 60% of America’s produced foods that are certified kosher, from the coveted Oreo to the thirst-quenching Coca-Cola. Over $150 billion of kosher certified products are consumed annually, and spending continues to rise dramatically.
Contrary to popular misconception, rabbis do not "bless" food to make it kosher. The process of certification does not involve "religious blessing" of the food. Rather, it involves examining the ingredients used to make the food, examining the process by which the food is prepared, and periodically inspecting the processing facilities to make sure that kosher standards are maintained. One could say we are " The Kosher FDA".
Why do so many foods require kosher supervision? The answer is that all units and sub-units in a food item must be kosher as well. Thus, for example, a cereal may be non-kosher because it has raisins which are coated with a non-Kosher, animal-based glycerin. Potato chips can be non-kosher if the vegetable oil used in the fryer has been pasteurized and deodorized on equipment used for tallow production. In fact, equipment used for hot production of non-kosher products may not be used for kosher production without kosherization (a hot purging procedure). Although specially trained Rabbis are involved with the kosher certification of food, some of the basic policies are outlined below:
Rabbi Ben's "10 Commandments of Kosher":
1.Everything in kosher food must be kosher, from the equipment to each and every ingredient.
2.Equipment must be kosher, but can be “kosherized” using specially detailed guidelines.
3.Certain animals, fish, and fowl are permitted and certain are forbidden.
4.Slaughtering of animals and fowl must be done in a prescribed way.
5.Blood must be drained from an animal before it is eaten.
6.Meat cannot be mixed with milk.
7.Foods that are neither meat nor milk are categorized as “Pareve” (“Neutral”) and therefore are allowed to be used with either meat or milk separately
8.Produce has to be checked for insect infestation.
9. Wine and grape products, cheese, and Passover foods have special requirements.
10.Cooking, baking, and other processing may require special arrangements.
Why GO KOSHER?
Gone are the days when food was purchased indiscriminately, merely on the basis of taste or eye appeal. Consumers examine the ingredient panel of products, as well as the nutritional information prominently displayed on the label. They are extremely concerned about the food they eat, questioning manufacturing procedures, as well as the choice of ingredients used. The kosher symbol, with the monitoring and care it represents, ensures the highest quality standards to the largest and most diverse consumer audience.
Specifically, the kosher market has been growing at an annual rate of 15% for the past several years. In order to meet this demand, companies throughout the world are seeking kosher certification in order to expand their existing market and enhance sales strategies. Many of these companies have chosen the SUN-K kosher certification and are enjoying the marketing privileges this certification offers. The SUNRISE KOSHER symbol can open new marketing avenues and lead to new branding strategies.
Who BUYS KOSHER?
The Kosher consumer fueling the Kosher product market is made up of millions of people all over the world. It includes: Jews, Muslims, Seventh Day Adventists as well as Vegetarians, Vegans and people who are lactose intolerant (Kosher products that contain dairy or meat or processed on equipment that processes dairy or meat are clearly labeled as such).
Most Kosher product consumers perceive Kosher as higher-quality, safer or more reliable.Besides for the demand for Kosher certified products dramatically increasing, there is a secondary effect of Kosher certified products throughout the global marketplace. Many companies are often met with the demand that what they produce or sell be Kosher certified. This demand can come from a broker, distributor, chain store buyer, food service establishment, another manufacturer or the Kosher consumer. It is at times a quite sudden surprise to a company that there is this Kosher certification requirement. This in part is why at Sunrise Kosher we focus on rapid Kosher certification services, so that companies need not risk the loss of a potential sale contingent on Kosher certification.
Bear in mind that Kosher certification only makes sense if it increases a company’s bottom line. At Sunrise Kosher, we strive to make Kosher certification affordable and thus make it more profitable for companies to become Kosher certified.
What's the RESEARCH ON KOSHER?
According to data compiled by Integrated Marketing Communications, Inc.:
• Consumers may choose from 75,000 different kosher food products.
• Nearly 10,000 companies produce products for the kosher market.
• Approximately, 3,000 new products are introduced into the kosher market annually.
• Consumers spend approximately $165 billion on kosher products, as compared to $250 million almost 25 years ago.
• According to John McMillan, a food analyst at Prudential Bache Securities, the “kosher seal “is equivalent to what the Good Housekeeping Seal meant in the 1950's.
• The Wall Street Journal quoted consultant Stephen Hall who said that health conscious folks see “benefits in the quality control and lack of additives” in kosher foods.
According to a Penn State University College of Agricultural Sciences study
only 20% of Kosher consumers in the United States are Jewish!
(see Value Added Marketing by Jeffrey Hyde Associate Professor of Agricultural Economics)