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Kosher Near Me

Posted on: February 4th, 2024 by Kosher Michigan

KosherNearMe, globally acclaimed as the premier kosher mobile app with over 500,000 downloads, announced its rebranding and relaunch as YeahThat’sKosherNearMe. This enhanced app is not just a directory; it’s a dynamic portal to find kosher restaurants and shops across the globe. Bolstered by content from YeahThatsKosher, the new YeahThatsKosherNearMe app offers an unparalleled, robust experience for users, featuring expanded, up-to-date information and resources. The app is available for download at www.YeahThatsKosher.com/app

Kosher-Near-Me

Complementing the already popular content on YeahThatsKosher.com and its extensive presence across social media platforms and WhatsApp groups, the integration of these two entities will significantly enhance the app experience for kosher consumers globally.

“The launch of the new YeahThatsKosherNearMe directory marks a revolutionary step in the kosher industry,” stated founder Dani Klein. “By merging the rich content of YeahThatsKosher.com with the comprehensive directory of YeahThatsKosherNearMe, we are creating an unprecedented tool for discovering exciting kosher dining options, irrespective of the country.”

Founded in 2008 by Klein, YeahThatsKosher began as an online resource for kosher-observant travelers, offering insights into kosher restaurants and Jewish travel experiences worldwide. Over its 15-year journey, the website has published more than 3,000 articles, attracts approximately 100,000 monthly visitors, and boasts nearly 60,000 Instagram followers.

Similarly, KosherNearMe, conceived by Jonathan Myron in 2010, has become a cornerstone in the kosher community, garnering over half a million downloads across iOS (with a 4.9-star rating) and Android devices (with a 4.7-star rating).

The YeahThatsKosherNearMe app is readily available for download for all iOS and Android devices at YeahThatsKosher.com/app and at https://YeahThatsKosher.com/app.

Explaining kosher certification to non-Jewish customers

Posted on: May 24th, 2023 by Kosher Michigan

By Jonathan Deutsch, Ph.D.

Question:
How do I explain kosher certification to non-Jewish customers? I own and operate a kosher restaurant. Operating a kosher restaurant is extremely challenging because we have to make sure that every morsel of food that comes into the restaurant is kosher. Recently, a customer pointed out to me that another family was feeding their baby food that was not from the restaurant. I approached the guests and politely told them about our outside food policy, and requested they put the food away to eat later.

– Josh Katz, Owner, Ben Yehuda Cafe & Pizzeria, Silver Spring, MD

Answer:
Kosher establishments that appeal to both Jews and non-Jews face particular challenges. A restaurant can lose its certification not just by flouting religious law, but based on the behavior of employees and guests with regard to the law, as you experienced. The importance of obeying the rules to maintain certification cannot be overstated.

If there is a theme to this column over the years it is that clear communication can prevent many problems before they occur. At this point, after explaining the situation to the guest, there’s nothing more to do besides focusing on preventing similar misunderstandings in the future. Rachel Saks, cofounder of TableHealth and author of Jewish American Food Culture says, “I think that there are a few ways to approach it. If it’s a casual place…it would be good to hang up signs that say something like, ‘Because of the dietary laws we adhere to as a kosher business, please refrain from bringing in your own food and drinks.’ I also think that if it becomes an issue with a particular person, as in this case, its best to approach them assuming that they know very little about kashrut [kosher law], while also not talking down to them…I think it’s important to say something like, ‘Because of our religious observances all of our food needs to be checked and watched. The restaurant is a sectioned-off space in which all food that goes in and out and all food that is prepared needs to be checked for certain standards. No one, even the people who make sure our food is held to the proper kashrut standard, may bring in food. If you have questions about what it means for food to be kosher, or how we ensure that our establishment stays kosher, I’m happy to answer them.’”

In addition, try some FAQs targeting non-Jewish guests on your menu. The guests’ dissatisfaction may have as much to do with the embarrassment of not knowing the rules and being called out on it, more than any specific service failure on your part.

A useful primer on kosher law here.

Kosher certification Started a Century Ago

Posted on: April 27th, 2023 by Kosher Michigan

 

By JUSTIN VELLUCCI (from the Pittsburgh Jewish Chronicle)

Frank Butler, the grandfather of Squirrel Hill-based Magisterial District Judge Dan Butler, was a Ukrainian man drafted into the Russian army to fight in the Russo-Japanese War around 1905.

After he deserted the army and fled Europe, the Kyiv native settled in Squirrel Hill — in the house where five generations of Butlers have since lived — and, as an observant Jew, entered the world of regulating kosher food.

A mashgiach, or Jew who supervises the status of kosher foods, working on foods produced by the H.J. Heinz Co. in Pittsburgh, Frank Butler helped develop the national Orthodox Union’s familiar logo — a “U” in a circle — in 1923, exactly 100 years ago.

“It was an obvious idea to create a national entity that would supervise kosher foods — at the time, there was nothing like that,” Dan Butler told the Chronicle. “And, as the Jewish community expanded around the country, they realized they needed unified standards.”

“We have deep roots in Pittsburgh, particularly in the Orthodox institutions,” Butler added. “The things my grandfather did and said are still things we teach our children. I got it all from my parents, who got it with their mother’s milk.”

The Orthodox Union has grown immensely in its 100-year history — today it certifies the products of 7,000 companies and 14,000 facilities in all 50 U.S. states and 105 countries, said Rabbi Moshe Elefant, its chief operating officer and executive rabbinic coordinator.

“We’ve been certifying food around the country and around the world,” Elefant said.

The Orthodox Union, though it is based in New York City, started its history with a single account in Pittsburgh, that of the H.J. Heinz Co.

Heinz started using the OU symbol in 1927. (Image courtesy of the Rauh Jewish Archives)
“Heinz was the first major Orthodox Union account,” Elefant said. “Heinz was the first packaged food that was OU-certified.”
Packaged items certified kosher for Heinz in the 1920s included, famously, its baked beans, as well as lesser-known items like its chili sauce.

Kraft Heinz, the parent company of H.J. Heinz Co., did not respond to multiple calls and emails seeking comment.

Heinz first displayed the OU symbol on its goods around 1927, according to Eric Lidji, director of the Rauh Jewish History Program & Archives at the Sen. John Heinz History Center.

Heinz was “all about cleanliness and safety” in the 1920s, packaging its horseradish in clear bottles so people could see the ingredients, Lidji said. Before that, people relied on fresh, locally made and purchased foods.

“When you start to get packaged foods, it just got hard to know what the ingredients were,” Lidji said. “And the OU started to work and talk about ways to address this.”

There also were economic benefits to the drive to certify packaged goods as kosher, Lidji said. A huge immigration wave crested in the United States around 1924, and many companies, like Heinz, were looking for ways to gain the trust — and dollars — of that population.

“This was the largest this immigrant market was and companies wanted to target it,” he said. “Heinz just did it in an innovative way.” PJC

Justin Vellucci is a freelance writer living in Pittsburgh.

Kosher foods market to grow by USD 12.78 billion

Posted on: February 15th, 2023 by Kosher Michigan

Technavio has announced its latest market research report titled Global Kosher Foods Market 2023-2027

Kosher foods market insights –

In 2017, the kosher foods market was valued at USD 28.99 billion. From a regional perspective, North America held the largest market share, valued at USD 16.02 million. The kosher foods market size is estimated to grow by USD 12.78 billion from 2022 to 2027 at a CAGR of 6.36% according to Technavio.

Kosher foods market – Vendor Insights

The growing competition in the market is compelling vendors to adopt various growth strategies such as promotional activities and spending on advertisements to improve the visibility of their services. Technavio report analyzes the market’s competitive landscape and offers information on several market vendors.

St. Julian Winery Brings Back Sholom Concord Kosher Wine (Detroit News)

Posted on: January 24th, 2023 by Kosher Michigan

St. Julian’s brings Sholom kosher wine back
Greg Tasker
Special to The Detroit News

St. Julian’s kosher wine — Sholom — is back on store shelves across Michigan after a two-year hiatus.

St. Julian has partnered with Rabbi Jason Miller and Kosher Michigan to resume the production of Sholom Concord wine.First introduced in the mid-1940s, Sholom has long been a popular offering from St. Julian Winery but has not been available since 2020. The long-time friend and rabbi the winery had worked with for years died. To be deemed kosher, wine must be made under the supervision of a rabbi, include only kosher ingredients and must be processed using equipment rabbinically certified to make kosher wines.

Sholom, a sweet concord wine, is made in Michigan at St. Julian Winery.
“Kosher certification is something we take very seriously. We want to be respectful of different communities and know that we are providing a legitimate option for those looking for kosher qualification,” said Apollo Braganini II, who is president of the family-owned winery, one of Michigan’s largest.

Thankfully, Rabbi Jason Miller, founder and director of Kosher Michigan, a kosher certification agency in West Bloomfield Township, approached St. Julian.

“Over the past few years, many people — including a local Michigan rabbi and his wife, David and Alicia Nelson — reached out to me about Sholom wine, telling me that they love the product but that it wasn’t available anymore,” said Rabbi Miller, who lives in Metro Detroit and started the kosher certification agency in 2008. “I reached out to the team at St. Julian and they also said they’ve heard from many fans of Sholom who miss it and want it back. We began discussing whether it would be possible for me to certify the wine as kosher.”

After visiting the Paw Paw winery and meeting with the team this past summer, Rabbi Miller agreed to a partnership to assist St. Julian in the production of Sholom.

St. Julian has partnered with Rabbi Jason Miller and Kosher Michigan to resume the production of Sholom Concord wine.

Sholom is made from Concord grapes grown in southwestern Michigan. Braganini describes Sholom as a sweet red wine, reminiscent of the company’s Sweet Revenge. The company describes Sholom as having a bright bluish-purple hue with vibrant grape aromas. The wine is 10% ABV.

“A lot of people were bummed when we didn’t have it. We’re very excited to have this product again,” said Braganini, noting the company produces about 5,000 cases of Sholom in a typical year. “It’s been a very popular product in Jewish communities. We haven’t changed anything.”

Working with St. Julian, Kosher Michigan is following the exact same kosher supervision procedures as the rabbis who previously certified Sholom wine for decades. Rabbi Miller oversees the entire process, from the harvest in September to the crushing and fermentation process. St. Julian has designated a single tank in its operations for Sholom. Miller returns later to oversee the bottling.

His goal is to make sure no additives, coloring, “or something that would make the wine not natural” are added, he said. Its kosher designation means the wine has been supervised as a kosher production. Wine is used for blessings, blessings on the Jewish Sabbath and major Jewish events like Passover and Rosh Hashanah.

“While this is the first wine that (Kosher Michigan) has certified in its 15 years of existence, it just feels like this is the right one to start with. There’s such a rich history of Sholom, a huge following, and a local Michigan connection,” Rabbi Miller said.

St. Julian has partnered with Rabbi Jason Miller and Kosher Michigan to resume the production of Sholom Concord wine.Kosher Michigan certifies thousands of products throughout North America, India and the Middle East. Kosher Michigan’s hekhsher (seal of approval) can be found on food products on supermarket shelves throughout North America.

Rabbi Miller believes Sholom is the only kosher wine produced in Michigan.

Sholom wine is part of St. Julian’s long history, though it’s uncertain how its production initially came about. The company, however, has been producing altar wine since its founding in Canada in 1921 during Prohibition. The company relocated to Detroit after Prohibition and eventually moved to southwestern Michigan to be closer to the source of grapes. St. Julian still produces altar wine, once famously served when Pope John Paul II held mass at the Pontiac Silverdome during a visit in the late 1980s.

Today, St. Julian is the oldest continuously operating winery in Michigan, now home to about 170 wineries across the state.

For Rabbi Miller, certifying Sholom as a kosher wine was something of a coincidence. Earlier in his vocation as a rabbi, someone gave him a metal sign advertising Sholom wine and Paw Paw. “I’ve had it all these years,” he said. “I built a bar in my basement and hung it on the wall. I never thought it would be my signature on those bottles of wine one day.”

The Sholom label includes his signature and the Kosher Michigan symbol, certifying that it is kosher.

Kosher Certification Has Gone Mainstream

Posted on: April 14th, 2022 by Kosher Michigan

Republished from Food Safety News

By Cookson Beecher on April 19, 2022

For the approximately 15.2 million Jewish people in the world, this is a time to celebrate Passover — the festival commemorating the exodus of the Israelites from Egyptian slavery in the 1200s BC. This year the holiday runs from April 15 through April 22.

As with other holidays, food is an important part of this annual celebration, with the main observances centering around a special home service called the seder, which includes a festive meal. The foods served must all be kosher.

Kosher Certification Agency Near Me - Kosher Supervision

Derived from Hebrew, kosher means to be “pure, proper or suitable for consumption.” It’s a term that describes foods that comply with dietary guidelines set by traditional Jewish law. Not only do these laws set forth which foods may be consumed, but also how they must be produced, processed and prepared. And which foods should not be eaten.

With the extra supervision required to be accepted as kosher, with oversight by rabbis for example, kosher food is perceived by many people — Jewish and non-Jewish alike — as being healthier and cleaner.

No wonder then that a kosher label on food attracts shoppers of all kinds. In fact, according to research in 2017 by Kosher Network International, the global market for kosher foods was worth $24 billion, with growth expected to hit 11.5 percent by 2025.

OK Kosher, one of the largest kosher certification organizations in the world, has certified about 700,000 products made by 4,000 manufacturers, which include Kraft, Heinz, Kellogg and General Mills. Even Coca Cola has gone Kosher.

Rabbi Eli Lando, executive manager of OK Kosher, said that by and large, “consumers see a kosher certification as a verification that a product is healthy, clean and safe. And while the certification has roots in religious traditions that are thousands of years old, it now speaks directly to the modern consumer’s demand for wholesome foods.”

Although there are 6 million Jews in the United States, according to World Population Review, Lando said Jewish people represent only 20 percent of the kosher product consumer base.

In other words, kosher has gone mainstream, with social media helping to boost people’s awareness of it.

Roger Horowitz, author of “Kosher USA,” describes a Kosher seal as a “silent salesman.

“It may seem ancient,” he said, but the people doing it are modern and in the modern marketplace.”

What’s kosher and what isn’t
Food that is kosher must adhere to specific Biblical-based dietary laws. Some of these rules require only eating animals that are kosher — cloven (split) hooved mammals that chew cud. These include cows, sheep, goats, lambs, oxen and deer. Cuts of beef from the hindquarters of the animal, such as flank, short loin, sirloin, round and shank, are not considered kosher.

Some meats, such as meat from pigs, rabbits, squirrels, camels, kangaroos and horses are not considered kosher.

Pigs? Pigs can transmit trichinellosis, or trichinosis, a disease transmitted by eating raw or undercooked pork contaminated with the parasite Trichinella, which is not visible to the naked eye. Symptoms range from nausea to heart and breathing problems. In the past, trichinosis was fairly common and can still be a problem in rural areas.

The best way to prevent trichinellosis is to cook meat to a temperature of 71 degrees C (160 degrees F). Freezing, curing or salting, drying, smoking, or microwaving meat may not kill infective parasites. Of course, In the case of kosher, you can prevent infections by not eating pork altogether. In Biblical days, this was a practical safeguard against it.

Certain domesticated fowl, such as chicken, geese, quail, dove and turkey may be eaten. But predator birds such as eagles and hawks may not.

Fish is considered kosher only if the fish has fins and scales. This would include tuna, salmon, halibut and pickerel. But shrimp, crab, oysters, lobster and other types of shellfish are not permitted. That’s because they have spread typhoid and are also a source of a type of hives.

Meanwhile fish and eggs and plant-based meats are classified as “neutral,” meaning they don’t contain milk or fish.

Fruits in their unprocessed forms are kosher but they can’t contain insects, which means they must be inspected to make sure no insects or larvae are present before being sold or eaten. Specially trained rabbis do the inspections.

Nuts and seeds and the oils from them are kosher, although sometimes the processing of these foods can make them non-kosher because of possible cross-contamination from equipment that was used for meat or dairy products.

Also, under kosher rules, meat and dairy may not be made or eaten together. In other words, it’s one or the other at mealtime. This is based on the belief that dairy foods and meat digest at unequal rates, which is hard on the body.

Grains for the most part are fine. But during Passover, all leavened grain products — those made with yeast or a leavening substance — are forbidden. But unleavened breads such as matzo are allowed.

Kosher slaughtering . . . and after
Kosher requires that an animal or bird be slaughtered by a trained kosher slaughterer. The process involves severing the trachea and esophagus with a special razor-sharp knife. This also severs the jugular vein, which kills the animal or bird instantaneously and is said to cause a minimal amount of pain to the animal or bird.

After the animal has been slaughtered, the internal organs are inspected for any abnormalities that would make the animal non-kosher. The lungs are also checked for abscesses and other health problems.

The blood, which is a medium for the growth of bacteria, is drained. Meat must be “koshered” within 72 hours after slaughter so that the blood won’t congeal. Eating the blood of an animal or bird is forbidden.

Labeling is important
Because foods nowadays can contain so many different ingredients and also because of the complexities of modern food processing, it would be hard for a consumer to know if a product is kosher or not. That’s where labeling comes in. A kosher label on the packaging indicates that the product has met all of the necessary requirements. For those who want to adhere to kosher dietary guidelines, the advice is to choose only foods with these labels as a way to avoid accidentally eating something that isn’t kosher.

In North America, kosher certification ranges from around $5,000 to $15,000 for annual certification. As well as regular inspections, unannounced inspections are also part of the certification process. Rabbis are involved throughout the certification process. This gives consumers added trust in kosher products because an extra set of eyes are involved.

According to the JIFA, the Jewish Initiative for Animals 74 percent of Americans chooses kosher based on concerns for food safety. In fact, of the people who buy kosher products, the majority point to food safety as their key concern. And previous research has shown that American shoppers believe that kosher food is safer.

Washington state dairyman Dick Klein, who isn’t Jewish, is one of them. He said he always buys kosher, if it’s on sale, because “it’s healthier and safer.”

Some problems
Meanwhile, JIFA, says that despite the fact that people think kosher food is inherently better, this is despite the fact that almost all kosher and non-kosher meat, poultry, dairy and eggs come from animals raised on factory farms, which raises concerns about the overuse of antibiotics.

When it comes to how kosher animals are bred and raised, JIFA says that kosher certification has no relationship to antibiotic use, health genetics, confinement, or access to pasture.

Food safety enters the picture
Although many people consider kosher foods to be safe when it comes to standard food-safety requirements, that isn’t necessarily the case.

Kosher Check, a Canadian certifying company, is a full-service certification agency — but one with an important difference, according to its website. While kosher agencies worldwide aim to certify that the ingredients and manufacturing processes of their clients follow the Jewish laws of kosher as set out in the Torah (the Jewish Bible) Kosher Check goes further.

Formerly BC Kosher, it was the only agency in the world that required its clients to be in good standing with all applicable food safety rules as a condition of kosher certification.

Now Kosher Check certification has been introduced for those manufacturers that want to promote not only their kosher compliance but their commitment to food safety as well.

The company says that certification of a company’s products and manufacturing processes by Kosher Check is a mark that “not only guarantees your ingredients and products kosher status, it also acts as a mark of assurance that food safety laws have been strictly followed to a minimum level of HACCP compliance.”

Hazard Analysis Critical Control Point (HACCP) compliance requires businesses to identify potential food safety issues and review their entire food storage and handling processes and procedures. The goal of using HACCP is to ensure a business is HACCP compliant. Compliance implies all aspects of food storage and handling are conducted in a safe manner.

Kosher Check says it can work with companies that don’t meet this standard to achieve it.

The company’s website also says that this double-layered guarantee formalizes and reinforces the widely-held belief among consumers that Kosher products are safer to consume. Besides attracting Jewish shoppers, the Kosher Check label will attract “the throngs of shoppers concerned about food safety issues,” thus greatly expanding the market for a company’s kosher products.

Kosher Foods Industry Grows in U.S. and Globally

Posted on: January 17th, 2022 by Kosher Michigan

The awareness regarding health and wellness is rising rapidly. This trend has caused the demand and availability for various types of kosher food to grow speedily in the past several decades. This growth is expected to continue to rise over the next decade and beyond.

The global kosher food market is expected to reach a market size of $28.85 billion by 2028, and project a CAGR of 4.16% during the forecast period, 2019-2028. The base year considered for the market study is 2018, and the forecast period is between 2019 and 2028.

Key factors fuelling the global kosher food market growth: High prevalence of lactose intolerance, the demand for kosher food products among non-Jewish consumers, and an increase in the number of health-conscious consumers.

Rabbi Jason Miller of Kosher Michigan Kosher Certification Agency

 

In the 1990s, only 18 kosher certification agencies were functional across the world. With the expansion of the global kosher certification industry, the current number is estimated to be over 1,600 kosher certification agencies led by rabbis. Of this number, approximately 600 are found in the United States. Of the 600 kosher certification agencies in the U.S., the vast majority are run by Orthodox rabbis. Since the mid-2000s, a small number of U.S.-based kosher certification agencies have been started by non-Orthodox rabbis, including Rabbi Jason Miller of Michigan, the founder and kosher director of Kosher Michigan — KM Kosher Certification Agency, based in West Bloomfield, Michigan. Rabbi Miller’s kosher organization now boasts hundreds of clients around North America plus dozens more in India. While Miller faced much pessimism when he launched KM back in 2008, he was determined to grow his kosher agency, which is now the largest non-Orthodox kosher certification agency in the world.

What has fueled the growth in the kosher market?

This growth is primarily attributed to customer demands for allergen-free, clean labels, organic, and vegan foods. As companies are continually adapting to kosher certification, it has become mandatory for raw material suppliers to be kosher certified. This upsurge in demand for kosher food products around the world has renewed prospects for enterprises, including raw material suppliers and kosher food manufacturers.

The consumption of kosher food by non-Jewish consumers is also propelling market growth in the kosher segment. The snacks and savory, bakery, and confectionery product segments, under the product category, are estimated to witness a significant compound annual growth rate (CAGR) during the forecast period. Snacks and savory items comprise rolls, wraps, sandwiches, bread, nachos, crackers, chips, gushers, and peanut butter, among several others. Bakery and confectionary products like cookies, pies, pastries, and muffins are usually prepared using flour. The growth of these segments is driven by emerging and new market players, and assorted food items.

The North American region is estimated to be the major contributor to the global market in terms of market share. The United States is second to Israel in terms of Jews and is one of the most lucrative markets for kosher food manufacturers. Therefore, the presence of Jews in the United States and Canada bolsters the kosher food market growth in the North American region. Furthermore, the adoption of kosher food by the non-Jewish community, owing to its benefits, is anticipated to offer potential expansion opportunities for the market players in the region.

The global market is witnessing potential lucrative opportunities, owing to the rising presence of varied kosher food products. The professional culinary sector has emerged as a positive trend, increasing the popularity of kosher food. Chefs are the key cuisine trend drivers. Online shopping is one of the leading distribution channels for kosher food products as a result of consumer behavior, availability, and variety.

Kosher Food Industry Set to Expand Greatly

Posted on: November 12th, 2021 by Kosher Michigan

Kosher Foods Market to See a Big Increase in 2023 and Beyond

“There’s no question that the kosher food industry has already grown significantly and is on a path toward historic expansion,” said Rabbi Jason Miller, a Conservative rabbi and the founder of Kosher Michigan. Kosher Michigan is a kosher certification agency based in Rabbi Miller’s hometown of Metro Detroit, Michigan. Launched in 2008, Kosher Michigan (KM) has seen immense year-over-year growth in both the number of kosher clients as well as the shear number of food products KM has certified as kosher. An expansion to India and some Far East countries in 2015 has led KM’s advancement in the spice and dry foods industry.

Rabbi Miller, the kosher director of Kosher Michigan Kosher Certification Agency, referenced a recent competitive landscape summary of the “Kosher Foods Market” report that detailed the essence of what is driving the record numbers of growth in the kosher food industry. The report Rabbi Miller referred to evaluates historical data on the kosher foods market growth and compares it with current market situations.

Rabbi Jason Miller of Kosher Michigan Kosher Certification Agency

 

Further information about the Kosher Food Industry report also focuses on market share, the highest growth rate of emerging players, business strategies, production, and prospects. The report provides data to the customers that are of historical & statistical significance informative. It helps to enable readers to have a detailed analysis of the development of the market.

The Kosher Foods market report provides a detailed analysis of the major market players with the overall market overview of their business, recent developments, expansion plans, gross margin, profit status, and strategies. Additionally, this report includes the current market opportunity of the market. The research report contains development restraints and challenges faced which can control the market growth and risk. The company profile discovers a business overview and financial information include economic growth and recovery during the Covid-19 pandemic.

Kosher Foods Market Segment and Scope:

The Kosher Foods market report growth depends on product application, type, technology, and region. This report covers a comprehensive outlook on market size, regional sales, growth rate, global opportunities, and manufacturing costs in the respective regions. It provides detailed information on emerging trends, leading competitors based on the technology-oriented innovations to demonstrate the Kosher Foods market growth and portfolio strategies. Each market segmentation allows readers to grasp the difficulties of the current market situations. Our report provides insights into the financial fluctuations of all the major players, along with its product benchmarking and SWOT analysis. The competitive landscape includes development strategies, market share, and market ranking analysis globally.

The global Kosher Foods market report provides a holistic evaluation of the market for the forecast period (2021–2027). The report comprises of various segments as well an analysis of the trends and factors that are playing a substantial role in the market. These factors; the market dynamics, involves the drivers, restraints, opportunities and challenges through which the impact of these factors in the market are outlined. An extended view of regional analysis aims to bring readers closer to market opportunities and risks. It also examines the economic scenarios with the impact of Covid-19 analysis is expected to grow the market on a large and small scale.

Geographical Analysis:

The global Kosher Foods Market research report provides compressive data of the current market, geographical regions, and sub-regions are worldwide. This report gives market size estimates and forecasts in different countries. The report focuses on quantitative records with applicable qualitative insights. The report highlights the significant regions are North America, Europe, Asia-Pacific, Middle East, and Africa, South America.

Some of the key questions answered in this report:

What will the market growth rate, growth momentum or acceleration market carries during the forecast period?
Which are the key factors driving the Kosher Foods market?
What was the size of the emerging Kosher Foods market by value in 2021?
What will be the size of the emerging Kosher Foods market in 2027?
Which region is expected to hold the highest market share in the Kosher Foods market?
What trends, challenges and barriers will impact the development and sizing of the global Kosher Foods market?

Jewish Prisoners Win Right to Kosher Meals in Michigan

Posted on: February 1st, 2020 by Kosher Michigan

Kosher Meals in Michigan Prisons

From the Detroit Jewish News

A proposed settlement reached Oct. 12 grants Michigan’s Jewish prisoners the ability to have Kosher meals.
Jewish inmates in Michigan prisons will start receiving kosher meals under a proposed settlement reached Oct. 12 in a class-action lawsuit handled by the Civil Rights Clinic at Michigan State University, led by Professor Daniel Manville. “We got the entry for preliminary approval and the notices will begin going up in the 16 Michigan prisons that house Jewish inmates,” Manville said.

Manville, an ex-offender who spent four years in prison in the 1970s, is an advocate for prisoners’ rights who likes to take on cases “that make an impact,” he says. He’s been working on this case since 2013.

Kosher Food in Michigan Prisons

“It stemmed from a lawsuit by Muslim prisoners who wanted a halal diet,” he explains. “The Michigan Department of Corrections (MDOC) agreed to provide those prisoners with a vegan diet to settle the claim. They then extended that vegan diet to Jewish prisoners who wanted kosher meals — kind of a one-size-fits-all religious meal solution.”

Former prisoner Michael Arnold filed suit after that decision because, he said, a vegan diet lacks kosher meat and dairy and, most importantly, doesn’t adhere to kosher principles of preparation, such as proscriptions against contamination with non-kosher utensils and prep areas. Arnold, who told the Detroit Free Press, “The policy of enforced vegetarianism was targeted” at Jewish prisoners, was dropped from the suit when he was released from prison.

Arnold’s original lawsuit eventually became “Gerald Ackerman and Mark Shaykin v. Heidi Washington,” the suit that was just settled, which resolves prisoners’ claims to kosher meals.

Currently, inmates have the option of purchasing kosher meals and products at the prison commissary twice a month, but, Manville says, the cost is prohibitive for most inmates. “Each meal costs around $5-$6, which is hard to afford when you’re earning $30 a month in your prison job and need to buy shampoo and other incidentals.”

Under the proposed settlement, which is subject to a fairness hearing Dec. 11 in front of U.S. District Judge Linda Parker in Detroit, Jewish inmates who keep kosher will be entitled to meals prepared in a certified kosher kitchen within the facility or certified kosher meals from a third-party vendor. Facilities that produce kosher meals onsite must submit to inspections to maintain kosher certification.

MDOC has cited the cost of creating kosher kitchens at $100,000 for each of the 16 facilities holding Jewish prisoners, or $1.6 million. “Which seems a little high,” Manville said.

According to MDOC, there are about 600 Jewish prisoners in Michigan’s 33,000 prison population. Of those 600, Manville said, between 85 and 193 are approved for kosher meals. “The discrepancy in the numbers likely stems from the 2013 settlement that forced those requesting kosher meals to eat the vegan meals,” Manville said. “Many Jewish prisoners dropped their requests for kosher and opted for the general menu.”

Prisoners not already approved for kosher meals can become eligible for kosher meals by living kosher for 60 days, which means that prisoners must use only the religious diet line for meals and may not “purchase, receive, possess or consume” any non-kosher item from the commissary, visitors or another prisoner. If at any time they are found to have consumed something non-kosher they have to restart the 60-day process.

“That provision was added to the settlement to ensure Michigan didn’t have 32,000 prisoners decide they were Jewish once they read the notice,” Manville said.

The settlement does not resolve plaintiffs’ meat and dairy consumption claims, Manville adds. The issue of whether Jewish prisoners will receive kosher meat and dairy meals 56 days a year (each Shabbat, Rosh Hashanah, Yom Kippur, Sukkot and Shavuot) is still in dispute and was just litigated early this month, “although all parties have agreed to at least one cheesecake per year,” Manville said. “We expect a ruling on that early next year.”

Manville said MDOC has claimed in court that it is reluctant to provide meat and dairy meals to kosher-observant prisoners 56 times a year because of the cost, which, according to Manville, would add $10,000-$20,000 per year in expenses for MDOC.

Why is 41% of America’s Packaged Food Kosher

Posted on: March 9th, 2018 by Kosher Michigan

Less than 2% of the US population is Jewish. So why is 41% of the country’s packaged food kosher?

By Deena Shanker

Considering how few people keep kosher in the US—Jews make up less than 2% of the American population, and only a portion of them follow Jewish dietary laws—it’s fairly astounding that more than 40% of the country’s new packaged food and beverage products in 2014 are labeled as being kosher. That makes it the top label claim on food and beverages, according to market research firm Mintel, beating out the ever-present “gluten-free” label and even allergen claims.

“Kosher” food meets the broad range of requirements of Jewish dietary laws. The laws define, for example, which animals are and are not allowed to be eaten (cows and chickens are ok, pigs and shellfish are not), as well as how the animals are slaughtered, and how their meat is prepared; the laws also lay out which foods can and cannot be mixed (no meat with dairy, for example), and even, when it comes to wine, who is allowed to touch it.

To be certified as kosher, food companies must work with certification bodies like the Orthodox Union (“OU”), which says it certifies an estimated 65% to 71% of kosher foods, an endeavor that involves both paperwork, on-site supervision, and payment to the certifying bodies.

In 2009, market research firm Packaged Facts estimated the kosher industry to be worth as much as $17 billion. And the label’s relative popularity seems to be growing: While it was on only 27% of packaged foods in 2009, in 2014 it appeared on 41%. New business for OU certifications grows by about 10% each year, according to Phyllis Koegel, the group’s marketing director.

But if less than 2% of Americans are Jewish, and not all Jews even keep kosher (an estimated 80% to 85% don’t), then who is buying all of this kosher food?

“[T]here are other consumer groups that buy these foods,” Amanda Topper, a food analyst at Mintel, tells Quartz.

Muslims are one such group, she says. While there are even fewer Muslims than Jews in the US, their numbers are growing. They now account for 0.9% of the US population, according to the Pew Research Center, up from 0.4% in 2007. Muslims have their own set of dietary laws, called halal. But “if they’re not able to find halal, they rely on kosher,” says Koegel.

However, there are differences between kosher and halal, and not everyone agrees with OU and Mintel’s assessment: “We have no statistics to indicate any appreciable number of Muslims seek kosher products,” says Roger Othman, CEO of the Islamic Food and Nutrition Council of America.

Many consumers go for kosher foods for completely non-religious reasons. Some “gravitate toward kosher products for positive health or taste perceptions, or for vegetarian reasons,” says Topper. Others buy kosher to avoid certain allergens, like shellfish. But not all of these reasons are based on a correct understanding of what “kosher” actually means.

The word “kosher,” says Koegel, has connotations of healthfulness and cleanliness. But as she points out, plenty of kosher foods, like OU-certified candy, are decidedly unhealthy. As for cleanliness, she says, the OU does provide an extra set of eyes on a facility and wouldn’t certify a company that wasn’t meeting its standards. (But whether it upholds its own standards has been questioned.)

Some of the kosher market’s expansion has come from already popular, non-kosher foods making the switch, like when Oreos removed lard and got certified in the late 1990s. And now and then the kosher aisle will have a cross-over hit, like when Lil’ Kim rapped about Moscato wine in 2005, and Bartenura, a kosher wine company, became an unexpected favorite for hip-hop musicians and their fans.