Posted by admin on November 23, 2010 under Kosher Market | 
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Secaucus, NJ…Kosher food marketers that put in the effort to educate customers how to use their products fare considerably better than those who do not, a Kosher Today study found. Suzie Fishbein, the award-winning author of a series of kosher cookbooks helped Chez Eider of Kolatin educate trade buyers at Kosherfest on how to use the fish-based gelatin. Ms. Fishbein said that she is convinced that such education would help sell many more kosher food products. Gitel Liebler of Quality Foods, a Brooklyn based distributor, stocks ingredients that are included in books like Fishbein’s Kosher by Design and also believes that “dumping products on shelves” is no longer a good strategy. Many of the kosher food sources interviewed for this article were convinced that one of the reasons so many new kosher food products fail is because they simply “do not take the time to invest in consumer education.” A prominent chef said that he finds that certain products will not succeed unless there is “some kind of education.” He mentioned sauces as one of those items, adding: “Sauce in a bottle doesn’t look like much until it becomes part of a recipe.” Many Israeli supermarkets invest far more than their American counterparts in educating consumers. An important feature in most Israeli supermarkets is tastings and demos throughout the store, which are used a lot less frequently by US kosher grocers.
The education of kosher cooks is what is said to behind Kosher Inspired, a new magazine launched by Mishpacha, a popular weekly magazine. Competitors like Binah also devote considerable space to recipes, further stimulating demand for kosher ingredients. Kashrus Magazine, a kosher periodical that highlights kosher alerts and features an annual survey of kosher certifications has added New York Kosher News. Both Kosher Inspired and Kosher News were introduced at Kosherfest. The new publications are in addition to many on-line sources.
Posted by Menachem Lubinsky on October 18, 2010 under Kosherfest |
Secaucus, NJ…The popularity of kosher cookbooks is seen by experts as one of the major factors in the continued growth of kosher. At this year’s Kosherfest, which opens at the Meadowlands Exposition Center on October 26th for two days, at least five new important kosher books on cooking kosher will be introduced and profiled. Noted author Gil Marks will introduce “The History of Jewish Food.” In a presentation at the show, Marks will cover some stories of the early days of kosher. Kosher supervision began in 1870 when, under the counsel of a Lithuanian rabbi, Israel Rokeach created kosher soap and later brought his soap to New York. In 1923 the H. J. Heinz Company began offering a kosher pickle, and by the 1980s manufacturers were using kosher tanker trucks to haul oils and corn syrup for prepared foods which meant that almost any product could be easily converted to kosher. After Entenmann’s placed its entire line of baked goods under kosher supervision, many other major American food manufacturers followed. Joan Nathan’s who is a pioneer in melding Jewish culture with Jewish cooking is out with “Quiches, Kugels and Couscous, My Search for Jewish Cooking in France.” Ms. Nathan is a frequent contributor to The New York Times and other publications. She is the author of numerous books including Jewish Cooking in America and The New American Cooking, both of which won the James Beard Award and the IACP Award. She was the host of the nationally syndicated PBS television series Jewish Cooking in America with Joan Nathan, based on the book. Paula Shoyer’s “A New Era in Pareve Desserts: Introducing The Kosher Baker: 160 dairy-free desserts from traditional to trendy” is expected to be a big hit. Ms. Shoyer will be discussing her book at Kosherfest and explain why she wrote The Kosher Baker. She teaches classes in Jewish cooking and baking and French pastry in the Washington, DC area and around the United States. She has appeared on NBC Washington’s “Quick Bites”, WGN Chicago’s “Lunchbreak,” Martha Stewart Living Radio and The Kosher Baker has been profiled in newspapers, magazines and websites from coast to coast. Suzie Fishbein, the award-winning author of the Kosher by Design series is out with her newest book “Kosher by Design: Teens and 20-Somethings. Susie’s wildly successful series has already sold over 400,000 copies worldwide and has led to hundreds of appearances by Susie from coast-to-coast and Canada. She has been the featured celebrity guest on cruise ships as well as at a week-long culinary adventure in the Galil in Israel. Profiled in the New York Times and on CNN, Susie has been named one of the 50 most influential Jews by the Forward.
