Posted by Menachem Lubinsky on January 12, 2011 under Kashrus Organization | 
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New York…The suit by the Orthodox Union (OU) against Western Edge “for trademark infringement and deceptive trade practice” raised the issue of the need for kosher certification for repackaged foods. In Western Edge’s case, they imported tilapia fish from a Chinese company that represented itself as kosher and was not. The suit alleges that Western Edge produced a fraudulent OU letter when asked by a Brooklyn food company about the kosher status of its tilapia fillets. But kashrus officials say that Western Edge would have needed kosher certification even if the Chinese company was certified because it was processing and repackaging the tilapia. Interestingly enough, the requirement for kosher certification for repackaged foods is not one of the universal policies adopted by such umbrella kashrus groups as the Association of Kashrus Organizations (AKO). While there may not be an official policy, “the standard is that if it is opened up at the repackaging company then some level of rabbinic oversight is needed if they want to use a kosher logo there as well,” said Rabbi Sholem Fishbane, Executive Director of AKO. Most kashrus officials agreed that a brand could not rely on the kosher certification of the manufacturer if the product is repackaged. “The minute the box is opened at a repackaging plant, that’s when our certification ends,” said Rabbi Moshe Elefant, COO of the Orthodox Union. The officials say that they often have to “chase down” companies that don’t bother to apply for kosher certification because they are convinced that they are automatically covered by the manufacturer’s certification. They make the distinction between kosher manufacturers that do private labeling and manufacturers that ship products to be repackaged by a distributor, wholesaler or retailer. In the earlier case, kashrus officials who are on site or do periodic inspections are aware of the label on the package while in the latter case they are not which is why they require a new application for certification.
Posted by Menachem Lubinsky on January 7, 2011 under Kosher Catering |
New York…In a frantic effort to restock empty shelves during the recent blizzard in the Northeast, distributors of kosher foods overcame some major obstacles, including unplowed streets and little parking or standing space. Shelves in many areas of New Jersey were left empty by customers hording foods on Sunday in anticipation of the blizzard that virtually left the region, including New York City, paralyzed. Retailers say that deliveries on Monday were extremely spotty but that miraculously trucks were able to resume their normal deliveries as early as Tuesday. Some retailers said that they had a sufficient “reserve” (including frozen poultry) to replenish shelves on Monday. Dairy and poultry distributors, say the retailers, “came through big time.” Jewish social service agencies also beat the odds, according to William Rapfogel, Executive Vice President of the Metropolitan Coordinating Council on Jewish Poverty. He noted that many volunteers made sure that the elderly received food from the organization’s food pantries and soup kitchens (Masbia). Through volunteers that braved the inclement weather, Masbia served hot meals during the blizzard. A Meals-on-Wheels program by the Jewish Community Council of Greater Coney Island was one of the very few such programs which functioned despite the emergency snow conditions (meals were delivered on-foot by extraordinary staff who walked long distances to prepare and deliver the meals).
Posted by Menachem Lubinsky on under Kosher Travel |
North Miami Beach…In the 1970’s kosher vacationers relied on a number of kosher hotels in Miami Beach or apartment rentals that included inexpensive rates in the decaying South Beach area. By the late ‘90’s most of the hotels were gone, victim of a new surge of condo sales. In 2011, a growing number of vacationers are opting for villas in such areas as Hallandale, Hollywood and North Miami Beach, courtesy of Shifra Weinberger of Florida Kosher Villas (floridakoshervillas@gmail.com). Mrs. Weinberger expects that many of her villas will also be in demand for Passover. The “villas” include several exquisite mansions. Travel agents say that similar options were available last summer in Orlando, the Berkshires and Cape Cod (at least one was a Bed and Breakfast). One travel agent said that the villa concept is particularly appealing to customers looking for the hotel experience but who desire privacy (including private pool) and for larger families. Kosher Villas offers concierge service, which includes making arrangements for kosher meals in the villas.
Posted by Menachem Lubinsky on January 6, 2011 under Kosher Catering |
Jerusalem…by Idele Ross, KT Israel Bureau Chief…Israelis take their breakfast very seriously, as anyone who has stayed at an Israeli hotel knows. So it should come as no surprise that El Al Israel Airlines has launched an all kosher new in-flight breakfast menu created by restaurateur and television chef Moshe Segev who was recently hired to take over and redesign the airline’s menu and cuisine. It took Segev six months to learn the world of dining in the air during which time he also developed his working relationship with Tamam, El Al’s catering company. The emphasis of the new breakfast line is on fresh, healthy foods such as yogurts, fresh vegetables, whole grain breads and omelets. In addition, the trays have been updated with new dishes and silverware.
El Al’s four million scheduled passengers for 2011 will enjoy the new meals being served in all classes from tourist to first class on incoming and outgoing flights.
At a press conference last month, Segev said that the Israeli breakfast is known throughout the world for its variety and abundance. This is the concept of the new menu and the foods are those comfort foods familiar to Israelis. El Al supplied five million meals to passengers during 2010. 1.2 million breakfasts were served in tourist class on departing flights from Tel Aviv and 450,000 were served in business and platinum classes. El Al offers 22 kinds of special meals. Some 16 percent of the passengers ordered the special meals; 6 percent of them ordering glatt kosher. The airline’s budget for catering is $40 million. It has 11 kitchens operating abroad and three in Israel. In related news, a new study indicates that most Jewish tourists to Israel prefer to dine at kosher restaurants, according to Israel’s largest internet restaurant website 2eat.co.il. The study found that the tourists have the most choice in Jerusalem where 38 percent of the restaurants are kosher. In Rehovot, the rate is 37 percent, in Tel Aviv 16 percent and in Haifa 12 percent.
Posted by Menachem Lubinsky on January 5, 2011 under Wine |
Tel Aviv…In the first 10 months of 2010, Israel exported $18 million worth of wines, according to an extensive report released by Israel’s Foreign Ministry. The fact that such a report was released by the Foreign Ministry is an indication of just how important Israel’s surging wine business has become to Israel. Adam Montefiore, Director of Wine Development at Carmel Winery, confirms that “Israel has joined the world of quality wine producers” and believes that the time is right for Israeli wines to serve as “good ambassadors.” “Once it was the Jaffa orange and the kibbutz that symbolized Israel, now it’s quality wine and high-tech,” Montefiore summed up. Israel’s mostly-cooperative climate; new, quality grape varieties; and the expertise of young winemakers who’ve studied abroad, add up to up to a wine revolution.
Daniel Rogov, the highly-respected resident wine and restaurant critic at the Hebrew-language Ha’aretz daily, says of the industry today: “We have a retinue of winemakers who are internationally trained and internationally experienced, some Israeli-born, some not. We have world class winemakers and that’s very important. The wineries have gone really state-of-the-art. The big and medium wineries all have very modern facilities, and all the techniques for making very fine wine. Most important, we are learning more and more and developing our vineyards better in terms of technology.” Still, despite the awards and expansion of Israel’s wine scene in recent years, all is not rosy, with the industry struggling with the issue of export vs. local consumption. While Israelis consume between five and seven liters annually, “that’s simply not enough” to maintain the industry, which must count on local sales to survive, says Rogov, noting similar problems in vineyard-saturated California and Australia. “Twenty years ago, everyone was uprooting apple orchards to plant vineyards; now they’re uprooting vineyards to plant apple trees, and we may face a situation like that in the end.” Too much expansion is to blame, he says, predicting that as many as half of those passion-driven boutique wineries may close. The other problem is the lack of an Israeli wine culture, he says. “When Israelis started traveling abroad, they began to realize that wine is a part of the cultured place in life, and you would’ve thought that it would have increased local consumption. It hasn’t. What it has done is that people who really understand wine are drinking better and better wine, but overall, not more people are drinking wine.
Rogov’s best 10 Israeli wines for 2010 include Clos de Gat, Cabernet Sauvignon, Har’El, 2008; Clos de Gat, Merlot, Har’El, 2008; Clos de Gat, Ayalon Valley, 2006; Golan Heights Winery, Chardonnay, Odem Organic Vineyard, Yarden, 2008; Golan Heights Winery, Syrah, Ortal Vineyard, Yarden, 2004;Golan Heights Winery, Syrah, Yonatan Vineyard, Yarden, 2007; Golan Heights Winery, Cabernet Sauvignon, El Rom Vineyard, Yarden, 2004; Margalit, Enigma, Special Reserve, 2007; Margalit, Cabernet Franc, 2008; and Carmel, Shiraz, Single Vineyard, Kayoumi, Upper Galilee, 2008.
In the US, the Kedem Wine Group (Royal Wine Company), based in Bayonne NJ, is the largest importer of Israeli wines.
Posted by Menachem Lubinsky on under Kosher Products, Sixth Sense |
In one of my visits to an upscale kosher supermarket, I picked up a product which promised to give color and taste to a number of traditional Shabbat foods, such as cholent and kugel. A low-fat product, it would seem that it would be an interesting and exciting addition; yet the display seemed undisturbed, which the manager said was due “to typical dumping of new products on the shelf without proper marketing.” What a shame. In due time, the manager will remove the product from the shelf with the item never getting a chance to prove itself. This is fairly common for many new kosher products that despite having much promise are simply not given the proper introduction to customers. In various studies that I conducted, not being aware of new products was one of the major complaints of kosher consumers.
A major kosher distributor guessed that only 1 of 10 new products ever make it, either because it is an extension of an existing product or “it is marketed to death.” Retailers will often cave-in to a sales pitch by a distributor and make room on crowded shelves, but if the product doesn’t move they ultimately “pack it in,” said the distributor. The right way to introduce a new product is to invest in a full court press that includes advertising, press releases, recipes, promotions, tastings, and coupons. I am always puzzled when I see companies invest in the development of a new product, only to let it flounder on the shelf. I know that for many it is a question of chicken and the egg. How do they get the capital to invest in marketing if they haven’t sold even one product? Unfortunately, they may find out that the money they invested to develop the product was also spent in vain.
Posted by Menachem Lubinsky on January 4, 2011 under New Product Showcase |
By Eda Kram
Pretzel Crisps has released its all natural White Chocolate Flavor & Peppermint Pretzel Crisps. Pretzel Crisps has dipped their all natural, thin and irresistibly crunchy Pretzel Crisps in a rich, creamy, white chocolate flavored coating and then sprinkled each one with a delicate burst of refreshing peppermint candy pieces. The perfect combination of sweet indulgence and salty crunch, Pretzel Crisps can also be eaten frozen for an extra special treat. White Chocolate Flavor & Peppermint Pretzel Crisps are certified OU dairy. For more information visit: Pretzel Crisps
