Kosher 101
A quick introduction to the core concepts of kosher—what it means, how it works in food production, and why global consumers actively look for reliable kosher symbols on products.
Definitions
The Jewish religion incorporates within its tenets a regimen of dietary laws. These laws determine which food is acceptable and in conformity with Jewish Law. The word kosher is an adaptation of the Hebrew word meaning fit or proper. It refers to foodstuffs that meet the dietary requirements of Jewish Law.
There is a prevalent misconception that kosher reflects the conferring of a blessing on food by a Rabbi. There is no truth to this whatsoever. Jewish ritual does require the recitation of a blessing prior to the consumption of food as a gesture of appreciation and acknowledgment of the Divine source of sustenance. However, this requirement applies to everyone, not just a Rabbi. This has no connection with kosher requirements or status.
Ingredients and Equipment
A food’s kosher status starts with two things: what goes into it, and the equipment it is made on. Certification verifies both, and keeps verifying them.
Sources
The guidelines for the sources of kosher and non-kosher materials originate in the Bible. The interpretations and decisions of the Rabbis of the post-Biblical era have added detail, organization, and explanation to these dietary laws.
Meat and Poultry
Prohibited sources include all animals that lack split hooves or do not chew the cud, which includes pork. Permitted meat and poultry must be slaughtered by humane methods set by Jewish Law, by specially trained ritual slaughterers.
Fish
The only types of fish permitted are those that have both fins and scales. This requirement would exclude seafood such as shrimp and lobster.
Grape Products
Since wine has sacramental significance in Jewish ritual, the Rabbis enacted laws regarding its acceptability and use. All natural grape products must come from grape juice that has been supervised from start to finish.
Cheese
Cheese manufacturers commonly use rennet derived from non-kosher sources as a coagulant. Kosher cheese must be produced with kosher microbial coagulants, under constant supervision.
Fruit and Vegetables
Products of fruit and vegetable derivation are approved for kosher use, providing there is no insect infestation. Agricultural products coming from Israel have unique kosher requirements and are only acceptable when under Rabbinical supervision.
Equipment
Equipment used to manufacture products containing non-kosher ingredients may acquire non-kosher status. Thus, production that takes place after non-kosher production is completed can be rendered non-kosher by virtue of the equipment used, even if the ingredients are kosher.
Non-kosher equipment can be restored to a kosher mode by a variety of ways, usually depending upon the way in which the non-kosher product was produced. This process is referred to as Kosherization.
Boiling Water
Usage of a non-kosher product in conjunction with liquid, e.g. a non-kosher soup, requires treating the kettle with boiling water to restore its kosher status.
High Heat
Non-kosher products that were produced where there is no liquid cooking medium, i.e. an oven band, require a different technique. This equipment must be treated by high heat in order to restore its kosher status.
Parve and Dairy
These terms relate to the status of kosher food. They rest on one of the central pillars of the dietary laws: meat and milk are never combined.
Pareve
A Hebrew word meaning neutral: no meat, poultry or dairy derivatives, so it can be eaten with any meal. From a kosher marketing point of view, pareve products are the most marketable.
Dairy
May not be included in a meat or poultry meal. Products that must bear the Dairy designation include:
- Ice cream
- Cookies or crackers containing whey or milk powder
- Products with no dairy ingredients that are heat-processed on equipment used for dairy products
Meat
Contains meat or poultry derivatives. Because meat and milk are never combined, a meat product cannot be part of a dairy meal.
The dairy and parve designations appear in conjunction with the STAR-K emblem of kosher certification on products that are used throughout the food industry.
The purpose of this primer is to give a basic introduction to the details and systems of Kosher Certification. There is, of course, much more to it than the primer contains. The process of Kosher Certification is a dynamic one, with much to be learned and shared between the company and STAR-K.
Ready to Go Beyond Kosher 101?
Talk to the STAR-K team about how kosher principles apply to your products and what you need to prepare for certification.