Posted by Menachem Lubinsky on July 11, 2010 under Kosher Companies | 
Ashkelon…by Tova Ross, Kosher Today Feature Editor…A new generation of Israelis are making changes in their diets that would no doubt shock earlier generations who grew up on a Middle Eastern diet of hummus, tehini and falafel. Today’s supermarkets showcase healthier products, including many made with olive oil. Of note is Nature’s Bars and Snacks, a new kosher line of food products made by the Israeli company Tivit (www.naturesugarfree.com). The products are completely organic and gluten-free; made with all-natural ingredients; are low-fat, sugar-free and cholesterol-free; and vegan (can be an ideal addition to the diabetic diet). The unsaturated fats found in the products from the seeds and nuts are proven to help lower cholesterol. The low-carb bars, including an even more reduced-calorie version, include flavors like peanut brittle with honey; cashew and almond with berries; cereal, dates and cinnamon; cereal and chocolate; cereal with cashews and hazelnuts; and sesame, sunflower, and honey. Nature’s Snacks are bite-sized versions of the bars in easy, re-closeable take-along bags.
Rami Offer, Tivit’s CEO, declared, “When incorporated into a nutritionally balanced diet, our unique products can contribute positively to a healthy lifestyle living.” Tivit is acquiring an increasing chain of distributors throughout the United States and Europe. Israeli food sources say that companies like Tivit are using cutting edge technology to develop healthier products that are replacing products high in saturated fats and sugars. Israelis often travel long distances just to visit farms that sell natural products. Food shows on Israeli cable TV are also of late focusing on healthier eating. Tivit and other companies that are marketing the healthier foods are betting that they may be able to get Israelis to trade in a half falafel sandwich for the healthier snacks.
Posted by Menachem Lubinsky on July 9, 2010 under Kosher Companies |
Tel Aviv…Roy Gerson and his wife Sharon Moshkowitz thought their life was good together as IT specialists. When Roy began to “play” with chocolate in “an artsy way,” Sharon thought that it was a nice hobby to have. But when Roy began to share his artistry with family and friends, Sharon took notice: “I looked at the 1,000 boxes of chocolates on Erev Rosh Hashanah that all but filled my house, and thought that maybe Roy is right in that this could be a business.” Four and a half years later, the couple no longer debates the issue. They are partners in Israel’s most successful chocolate venture. The Tel Aviv store was termed Israel’s leading boutique chocolate shop by Yediot Ahronot, Israel’s leading daily. Roy is now a celebrity in his own right, including frequent appearances on TV. The Gersons now have 8 shops with a major production facility in Petah Tikvah. The shapes of his bottles, the themes of his chocolates, and the design on every piece of chocolate are so unique that people come from around the world just to taste a small sample. His chocolates, most certified by the Chief Rabbinate and some by the Badatz, are the gifts of choice on the eve of Jewish holidays. Roy’s celebrity status is not so much because of his retail success, but because of his constant innovation that ushers in many new products on a regular basis. Roy and Sharon are thinking about taking their successful chocolate boutique model overseas, perhaps to the kosher market in the US. As good as life was for the Gersons in their previous life, it is a lot sweeter after their major success.
Posted by Menachem Lubinsky on July 6, 2010 under Israel, Kosher Companies |
Tel Aviv…General Mills, one of the America’s food giants, is looking for a partner in Israel, to emulate successes by other multi national food icons like Nestle, which has been steadily growing its partnership with Osem and realizing significant profits. A General Mills delegation recently visited Israel’s Food Industries Association in anticipation of finding a partner in Israel. Interestingly, Pepsico which partnered with Strauss put its emphasis on growing the Sabra brand in the US. It is in the midst of a national marketing campaign to brand Sabra’s hummus and other Mediterranean salads. The General Mills delegation, according to Globes, is officially looking for “possible future cooperation,” but an Israeli food industry source told Kosher Today that their objective may very well be to “copy Nestle.” General Mills is a Fortune 500 company, and one of the world’s largest food companies, with some $25 billion in sales. It owns such well known brands as Hagen Dazs, Pillsbury, Yoplait, and many well-known cereals.
Posted by Menachem Lubinsky on June 23, 2010 under Kosher Stores |
Rishon Letzion…It is a supermarket. It is a Club Store. No, it’s like a Whole Foods Store or perhaps a gourmet specialty store. The Chatzi Chinam (“Half Free”) supermarket is like no other in Israel and certainly without parallel in the US. Any kosher consumer would think of Chatzi Chinam as a Disneyland of foods. The aisles are neatly laid out to project an abundance of branded, imported and specialty items. Customers expecting to find produce at the entrance will be disappointed as the first aisle is full of housewares, kitchen utensils and detergents. There are aisles upon aisles of branded products, namely by Israel’s giants Osem and Strauss-Elite, specialty items like gourmet and organic items from around the world, fresh beef and poultry that is not packaged, its freshness obvious through a large showcase. There are prepared meals and an incredible array of cheeses and wines in what seems like an endless display of great looking foods. There are plenty of tasting opportunities as part of a general emphasis on customer service. In a relatively short period of time, Chatzi Chinam has become the model of the new-age supermarket, and everything is kosher.
Amazingly the chain is the third largest sales without having the number of stores of its key competitors. Cousins Zaaki Shalom and Mordechai are not stopping there. They continue to open more stores but are also in an acquisition mode, including the well-known Binyamina Winery which they acquired in 2008 for $13.5 million.
Posted by Menachem Lubinsky on June 9, 2010 under Israel, Kosher, Kosher Companies |
Tel Aviv…by Staff Reporters…With his heavy French accent, Julian Atias, founder and owner of LIVEO (the O from Olive is at the end), speaks passionately of his high-end store on Rothschild Blvd that has taken olive oil to a whole new level. A few blocks away on Fryshman Street is another Olive oil boutique called Olia where Hila Venkert made a career change from the world of fashion to promoting exotic olive oil products. Many supermarkets throughout Israel carry several brands of olive oil, but not just bottles of the 100% virgin olive oil, but also jams, sauces, and mixes, which says Julian is all part of a new emphasis by many Israelis on wellness. Many of Hila’s customers, including the elderly, actually begin their day not with a cup of coffee or orange juice but with a cup of olive oil as a means of stimulating the good agents in the body. Julian’s olive oil comes from Kibbutz Revivim in the Negev with its 500 acres of olive trees grown under the best conditions. The kibbutz developed the technology to keep the salt underneath the soil to give the trees the ideal conditions for growing the olives. Julian’s store has nearly 100 different products made with olive oils, whether with the Israeli vintage olives Barnea or Souri or Italian Frantoio, a Tapendade spread that mixes parsley and sesame or a simple mix with sundried tomatoes.
Some of the customers are here to feel good while others are on an olive oil regimen prescribed by physicians to lower saturated fats. The various olive oil jams have become best sellers to Israelis looking for the blend of the sweet and the distinct olive taste. At Olia, Hila’s brother Nimrod is constantly producing new combinations at his plant in Nes Ziona, sometimes creating the conditions of foreign grown olive trees. The fusions at Olia “simply blow many tourists away,” says Hila. Blends like the Middle East blend with three different types of olives, infused figs that includes dried figs, sugar, balsamic vinegar, extra virgin olive oil, green olives and shata pepper. Customers have become as discerning with olives as wine connoisseurs are with their fine wines. Both Olian and LiveO also offer a full line of olive oil cosmetic products that many customers have come to associate with healthier and “younger looking” skin. The products in both stores are under rabbinical supervision and there is a growing interest in exporting these olive oil gourmet products that are taking Israelis by storm.
Posted by Menachem Lubinsky on May 27, 2010 under Kosher Franchises |
Tel Aviv…The closure of the Burger King franchise in Israel left many Americans living in Israel wondering if the chain did its marketing homework. Burger King joined Starbucks, Dunkin’ Donuts and Wendy’s as failed franchises in Israel. The reason given for the closure is almost always that Israelis did not take to the taste of the American foods. In the case of Burger King, the franchisee will rebrand its 52 Burger King stores as Burger Ranch, a more popular local chain. Eli and Yuval Orgad, the franchisees, have owned the Burger King stores since 2005 and bought the 55-unit Burger Ranch chain last year. Other restaurant franchises in Israel (not all of its branches kosher) include KFC, McDonald’s and Subway. Kentucky Fried Chicken, Dominos and Pizza Hut. Idele Ross, Kosher Today’s Israel Bureau Chief, reports that Omri Padan, McDonald’s-Israel CEO said the ‘revolution’ is a McDonald’s Israel strategy which will not change. The chain has 150 outlets in Israel, 30 of which are kosher. Seven new branches are expected to open by the end of 2010. One source told Kosher Today, all Burger King “needed to do was obtain a good hechsher that would appeal to the near 500,000 Israelis of American origin in addition to as many as 500,000 tourists and businessmen.” Burger Ranch is a hamburger chain started by South African immigrants to Israel in the seventies and emphasizes the Israeli preference for local fare over imported American tastes.” All the research carried out over the past few months shows beyond a doubt that the taste of Burger Ranch is the preferred taste for most Israelis,” Orgad directors Eli and Yuval Orgad were quoted as saying in the Hebrew media.
Posted by Menachem Lubinsky on May 13, 2010 under Kosher Wine |
By Menachem Lubinsky
New York…With the two day holiday of Shavuos (Festival of Weeks) set to begin next week (eve of May 18-May 20), many Web sites are promoting recipes for the customary dairy meals. Supermarkets are also featuring many specials for fish, blintzes, cheeses, and vegetarian dishes. The Royal Wine Company (Kedem) is suggesting wines that can be paired with the Shavuos dairy fare. One suggestion that the wine company is promoting is “that when selecting a white or rosé this Shavuot, try to buy wine from recent vintages such as 2007 or younger. Also remember to serve these wines chilled, but not too cold – that can mask some of their aromas.” Amongst the wines listed for Shavuos and by extension the spring are Sauvignon Blanc, Chardonnay, Red Bordeaux, Chenin Blanc, and rosé (Cabernet Franc, Sangiovese and even Cabernet Sauvignon). Kedem offers these wines from California, France, New Zealand and Israel.
Tags: Cabernet Franc, Cabernet Sauvignon, California, Chardonnay, Chenin Blanc, france, israel, kedem, Kosher wines, Menachem Lubinsky, New Zealand, Red Bordeaux, rosé, Sangiovese, Sauvignon Blanc
Posted by Menachem Lubinsky on May 11, 2010 under Israel, Kosher |
By Menachem Lubinsky
New York…With the summer travel season looming, leading kashrus officials in this country are preparing to respond to inquiries from travelers about kashrus overseas. While generally being familiar with symbols and organizations here, many vacationers find it hard to negotiate the standards and symbols overseas. What is fascinating, say kashrus officials, is that Israel is the most confusing. While the majority of Israel’s food establishments have certification by either the Chief Rabbinate or the local Rabbinate, the standards may vary from case to case. It is particularly perplexing to travelers who covet glatt kosher. Some establishments routinely interchange Glatt with Mehadrin, adding to the confusion. Then there is Bet Yosef glatt which is not always accepted by many Orthodox Jews. The certification by the Orthodox Union (OU) of some establishments (hotels and restaurants) in recent years has given American travelers and Americans living in Israel “a level of comfort.” One observer noted that at such high-end restaurants as Papagaio and Red Heifer, English was the language spoken. “It’s like you closed your eyes and imagined you were at an upscale restaurant in Manhattan.” It is also important to such popular hotels as the Ramada and Plaza in Jerusalem who attract American Orthodox Jews.
A leading kashrus official in Israel told Kosher Today that American tourists seeking the highest standard of glatt are aware of rabbis and agencies that meet their standards. He mentioned Rabbi Moshe Landau of Bnei Brak, Rabbi Avrohom Rubin of Rehovot and the Eda Hachreidit as examples of some of “the more acceptable certifications.” The rabbi acknowledged that certificates hanging in food establishments can be confusing, especially to tourists with limited command of the Hebrew language.
Posted by Menachem Lubinsky on under Israel |
By Menachem Lubinsky
Tel Aviv, Chef Yonatan Roshfel of the upscale Herbert Samuel restaurant was recently ranked as being in first place in a list of rising stars by the prestigious culinary magazine Food&Wine. The news was disseminated by the Israel Export Institute in an effort to create what a food writer once called “the non-existent Israeli cuisine.” In fact, in a televised game show, a contestant described Israeli cuisine as “kosher food.” Unlike France and Italy, there is no international acclaim for Israeli cuisine. Israeli products are routinely labeled as Middle Eastern or even Mediterranean as the highly successful Sabra Salads is positioned n this country. Even Food&Wine characterized the cuisine at Herbert Samuel as “neo-Mediterranean.” As a melting pot, there is no monolithic cuisine that can be tabbed as Israeli. After all, Jews immigrated to Israel from the broader Diaspora bringing the local cuisine with them. But that has not stopped Israeli food officials from trying to create a new “Israeli cuisine.” Israeli chefs are often invited to participate in international competitions and they are certainly revered in the Jewish markets, particularly if associated with one of the leading hotels.
Industry officials point to Israeli wines that have leapfrogged into world-wide recognition, so much so that well established wine producers such as France, Italy and Spain have taken notice and are actively competing against the wines. Israeli food officials say flatly that the objective of establishing an Israeli cuisine is well worth the effort from a financial point of view. But the question becomes what besides the traditional Middle East dishes (i.e. hummus, tehina, falafel etc.) can Israel claim is authentically Israeli, a challenge many chefs have pursued. They are looking at many traditional French, Italian and Spanish dishes and trying to “Israelize” them, as one chef put it. Truth is that Israeli chefs are up to the challenge, creating dishes that compete favorably with world-class chefs, as anyone who has eaten at a leading Israeli hotel knows. The challenge at hand is to sell this new excellence to the rest of the world. The good news is that the nouveau Israeli cuisine is absolutely kosher.
Posted by Menachem Lubinsky on February 25, 2010 under Kosher Companies |
Tel Aviv…by Idele Ross, KT Israel Bureau Chief…Tnuva, Osem and the Shupersol (Supersol) ‘Yesh’ supermarket chain are the most identifiable brand names among Charedi orthodox households. There are some 125,000 of these households in Israel and the community is growing at a rate of 6.7% a year making it a very desirable market for food manufacturers. The Hebrew language Globes business news website reports on marketing research carried out by the ‘Hamevaser’. A senior advertising executive whose agency caters to the observant community said that most of Israel‘s major manufacturers understand that the Orthodox sector is the country’s fastest growing community and will continue that way for the next ten years. The independent study carried out among 538 respondents found that the most recognizable brand in the community is Tnuva dairies, followed by Osem and in third place ‘Yesh’ a subsidiary of Supersol. The authors of the study attributed Tnuva and Osem’s familiarity to their many years in the food industry. The ‘Yesh’ chain, a relative newcomer, they said, has outlets in most Charedi communities. Also in the findings is the fact that the Hared consumer is loyal to the known brands and trusts their stricter mehadrin kashrus even if products are more expensive. For example, Coca Cola is a favorite soft drink among those who were asked. Some 36 percent expressed their preference for Coke over other soft drink bands which are less expensive.
Sociologist Professor Oz Almog, who studies the consumer behavior of the religious community, said that their shopping habits and their image have changed. They no longer buy the least expensive brands. He said that they prefer the brand names even for basic foodstuffs like dairy products and breakfast cereals. Almog added that the Hared newspapers in Israel are full of ads for quality goods. He found a 25 percent increase in sales of high end wines and a 35 percent increase in the sales of beer indicting a growing middle class amongst the Charedi community.
