As the hemp industry continues to become transparent, the number of Kosher certified hemp products is growing.
Kosher certification for hemp products such as extract, tinctures and capsules is a relatively simple, affordable and straightforward process.
Visit kush.com to continue reading this article by Rabbi Yehuda Goldman.>>
The Story of Food from the Tree
Many Jewish laws pertain to the Kosher status of the fruit of the tree. However, the tree itself also provides us with several useful food products with interesting Kosher certification implications; these products are the subject of this discussion.
Maple Syrup
Perhaps the most powerful symbol of a non-fruit food derived directly from a tree is maple syrup. Aside from using the maple leaf to declare its own national identity, Canada manufactures a great deal of maple syrup derived from the sap of the sugar of maple tree. Although tree sap poses no particular Kosher certification concern, the method by which it is processed may.
Maple tree sap contains sugar and other chemicals that contribute to its unique flavor. However, their concentration is too low for it to be useful as a sweetener. The sap is therefore concentrated to produce syrup, a process that involves boiling the sap for the time necessary to allow much of the water to evaporate.
However, as the water is heated, small pockets of steam are created and the sticky syrup forms a coating around the pockets of vapor bubbles because of the surface tension of the syrup constituents. This undesirable side effect is called “foam,” and although these bubbles eventually break and release the vapor, the thicker the syrup, the greater the surface tension—and more the foam that is produced.
Historically, this problem was addressed by hanging a piece of pork fatback over the boiling kettle. The heat from the steam slowly melted the lard and allowed it to drip into the syrup. Just as the old adage recommends pouring oil on water to calm it, this small amount of fat is sufficient to reduce the surface tension of the syrup and thus allow the bubbles to break more quickly, solving the foaming problem but creating a Kosher certification concern.
Maple syrup processors today have generally sworn off pork, replacing it with modern antifoam agents. Antifoams are essentially mixtures of different types of silicon, glycerin, and, possibly, fatty acids (emulsifiers), and pose their own set of Kosher certification concerns. Both glycerin and fatty acids can be made from animal fats, and although antifoams are used in very small amounts, ensuring that only Kosher certified ingredients are used is important.
Turpentine and Oleic Acid
Other food products from the forest had more direct Kosher certification—and historical—ramifications. Colonization of the new world required a strong, well-equipped navy, and until modern times the fleet was made of wood. An adequate supply of naval stores—those products needed to keep the ships of a navy well maintained—was critical to the erstwhile projection of military superiority by the British Empire, and the pine forests of North America proved to be a treasure trove of wood rosins to make turpentine and pitch.
Although the supply of rosin may no longer herald the underpinnings of world military superiority, it does supply several interesting Kosher products. A fatty acid called oleic acid is used in many food products, including flavors and emulsifiers, and is usually derived from animal fat. Some companies now process a derivative of pine trees called tall oil (from the Old Norse thöll—young pine tree) into oleic acid, creating a Kosher source for this important raw material.
Wood Rosin and CMC
A chemical called glycerol ester of wood rosin is used in many soft drinks to allow the flavors to remain in suspension and not settle. The glycerin used in making this product may come from animal, vegetable, or petroleum sources and is therefore another wood product that requires a reliable Kosher certification. Even the wood fiber itself is processed into CMC (carboxymethylcellulose) and is used as a thickener in many food products, including ice cream, dressings, sauces, and puddings.
Sugarcane
Wood is also a major source of sucrose (table sugar) and has played a role in both international intrigue and Jewish law discourse. Sucrose is a naturally occurring sugar found in dates, sugar beets, and sugarcane. Commercial large-scale production of sugar began in the seventeenth century with sugarcane, which became the primary crop in the Caribbean colonies of the European powers. The control of sugarcane production—and the islands that produced it—became part of the strategic balance of power among the world powers of the time, but sugar also posed a Halachic question as to its appropriate B’rachah (blessing). (Tosafos (B’rachos 36b) considers sugarcane to be a tree, reasoning that it is the subject of the phrase Ya’ari im Divshi (“… my forest with my honey”) in Song of Songs (5:1); thus, the proper B’rachah for sugar is Bo’rei P’ri ha’Etz. However, the Rambam (Hilchos B’rachos VIII:5) discusses the process for making sugar from cane and concludes that because it is made from a juice extracted from the cane, the proper B’rachah is she’Hakol. On the other hand, Rabbeinu Yonah rules that it is Bo’rei P’ri ha’Adamah. The Shulchan Aruch rules according to the Rambam, but many people consider the B’rachah for sugar to be less than a settled issue and eat it only together with other items whose B’rachah is clear.)
Xylose and Xylitol
Wood is also the source of a nonsugar sweetener that is used in many candies and chewing gum. When hydrogen is attached to a molecule of sugar (hydrogenation), a sugar alcohol is created. (The suffix for an alcohol is –ol.) Sugar alcohols have properties that differ significantly from those of the sugars from which they are derived.
For example, when glucose is hydrogenated, it is converted into sorbitol, a sweetener that has fewer available calories than glucose, is safer for diabetics, and does not promote tooth decay. When xylose (wood sugar) is hydrogenated, a refreshing, low-calorie sweetener called xylitol is created. The Kosher certification concern with these products stems from the fact that lactose (milk sugar) can be processed into lactitol using the same equipment, which can compromise the Kosher and/or Pareve status of the xylitol and sorbitol.
Torula Yeast
Wood also serves to resolve one of the basic concerns with respect to Passover ingredients. Yeasts are microorganisms that are traditionally grown on Chometz (fermented grain), and such yeasts are prohibited on Passover.
However, yeast and yeast extract (the material found within the cell walls of yeast) are used as a nutrient in the growth of cheese cultures and as a flavoring, both of which are useful in the production of Passover foods.
The search for a Kosher for Passover yeast finally ended with the help of the timber industry. A great deal of water is used in processing wood and paper, and much of the xylose is washed out of the wood into the processing water. A specific type of yeast called torula grows on xylose, and companies have developed yeast products and yeast extracts from torula yeast that are completely Kosher for Passover.
Vanillin
Another commonly used wood product is vanillin or imitation vanilla flavor. Natural vanilla is produced from the unripe fruit of one of several types of tropical climbing orchids of the genus Vanilla. The fresh fruit has no flavor or aroma. However, as the fruit is cured and dried, an enzymatic process coverts some of the natural chemicals in the fruit into vanillin.
Although very popular as a flavoring agent, vanilla beans are quite expensive, and alternative sources for the active flavoring component—vanillin—have been developed. At first, synthetic vanillin was produced by the oxidation of a chemical called eugenol, extracted from cloves purchased from the sultan of Zanzibar. With the development of the paper industry, however, scientists noted that vanillin could be produced from the eugenol and other chemicals found in the lignin, the waste material from wood pulp production. However, although wood was indeed the main source of vanillin for many years, most vanillin manufactured today is made from eugenol derived from clove oil and cinnamon leaf.
Rubber
One more strategic resource from the forest also plays an interesting role in food products. Latex (or sap) from specific trees has certain desirable properties, yielding the product to which we refer as rubber. When Santa Anna invaded Mexico in his attempt to defeat the Republic of Texas, his troops enjoyed chewing chicle, the latex of the South American sapodilla tree.
We might remember the Alamo for many reasons, but one might be the introduction of chewing gum to this country. Although the Kosher status of the natural rubber poses no Kosher certification concerns, the glycerin, fats, and emulsifiers used in the manufacture of chewing gum certainly do. Thus, chewing gum and bubble gum require Kosher certification from a reliable agency.
Heart of Palm
Although this text has been discussing the use of wood derivatives as foods, wood has managed to become a food itself. The Talmud (Sukkah 45b) notes a homiletic relationship between the palm tree and the Jewish people. The palm has a straight trunk without branches—figuratively configured with one “heart.” Just as it has but one “heart” so, too, do the Jewish people have but one heart for their Heavenly Father.
This heart of palm, however, has been co-opted as a specialty food that was the subject of a discussion in the Talmud itself (B’rachos 36a). The tender center of the palm trunk is harvested and eaten as a vegetable, and the question involved is the blessing appropriate to it. The Shulchan Aruch, following the conclusion of the Talmudic discussion, rules that the appropriate blessing is she’Hakol because palm trees are generally not planted with the intention of harvesting the wood food. Owing to the modern environmentalist movement, however, this position can now be questioned. Great concern has been created over deforestation and the loss of the rainforest where these trees are grown. Consequently, producers of hearts of palm now plant and cultivate special species of palm that are particularly suited for this product and that are a renewable resource just as any other crop is. One can therefore argue that the ecological movement has succeeded in changing the B’rachah that we make for this product.
The Bottom Line
Maple syrup is produced by boiling the sap from the maple tree to evaporate much of the water and produce concentrated syrup.
Antifoams are typically used to reduce the frothing during this process, and may contain non-Kosher fats.
Kosher oleic acid may be obtained through the fractionation of tall oil from pine trees.
Glycerol ester of wood rosin is based on wood rosin and glycerin.
The glycerin component requires reliable Kosher certification.
CMC (carboxymethylcellulose) poses little Kosher certification concern.
Sugarcane is a primary source of sucrose. Xylose—wood sugar—is also used as a sweetener and may be hydrogenated into xylitol.
Torula yeast is often grown on wood liquor rich in xylose and may be Kosher for Passover.
Vanillin (imitation vanilla flavor) was traditionally produced from wood as a byproduct of the paper industry. Today, most vanillin is produced from other sources.
The original “gum” base used in chewing gum was derived from the latex sap of the chicle tree. Today, most gum base is made from synthetic rubber.
The Story of Emulsifiers in Kosher Food
One of the most commonly asked questions in the Kosher world is “Why can’t I look at the ingredient list of a food to determine whether it is Kosher?”
Because most modern processed foods bear an “ingredient statement,” a legally mandated list of the ingredients used in its production, one may often wonder whether this information is sufficient in making a Kosher determination.
In truth, many reasons make the true Kosher certified status of a product impossible to be divined from reading the ingredient list. First, although many ingredients may be derived from both Kosher and non-Kosher sources, their sources are not obvious from the legal name of the ingredient.
Second, the Kosher certified status of a food depends not only on the ingredients but also on the equipment on which it is produced. A third reason is that certain “minor” ingredients need not be listed at all, even if their use would indeed compromise the Kosher certified status of a product. And fourth, the nomenclature used in ingredient declarations often obscures the true nature of an ingredient and its potential Kashrus implications.
Generic names such as “emulsifiers” and “stabilizers” may sound innocuous, but their Kosher certification implications are far from harmless. The purpose of this article is to offer the reader an understanding of some of the Kosher certification issues relating to these hidden ingredients that blend so seamlessly into the foods we eat.
Emulsification
Many of the foods we eat contain mixtures of different types of liquids, such as water and oil. Often, these liquids tend to separate even after they have been mixed well, such as when blending vinegar and oil to make salad dressing.
Under certain circumstances, however, the repulsion of such liquids from each other may be overcome. Milk contains a certain amount of fat and, indeed, that fat did at one time tend to separate after a while. Those who remember milk before the days of homogenization can recall that when a bottle of milk was delivered to the home, a layer of cream had floated to the top. However, the milk and cream were originally mixed together when the milk came out of the cow and by simple mixing they could be recombined, albeit not permanently.
The term emulsion, from the Latin emulgere (milk), was coined to describe this phenomenon. It was later understood that milk contains a number of natural emulsifying agents, and as science began to understand the nature of these chemicals, many types of emulsifiers were developed to address a varied list of food and chemical requirements. Today, we augment these natural emulsifiers by homogenizing milk, which involves breaking the oil droplets into such small particles that they can remain suspended much longer in the milk without separating.
The problem with mixing oil and water is that each liquid tends to attract molecules that are similar to it and repel those that are different. Fats are part of a category of chemicals called esters, complex chemicals produced by the reaction of an acid and an alcohol. (The term was coined by the German chemist Gmelin as a contraction of the German Essig (vinegar) and Äther (ether).) In the case of a fat, the major ester is composed of three fatty acids and glycerol (glycerin), and is known as a triglyceride.
The structure of the three ester bonds is nonpolar, which means that electrical charges are evenly distributed. Water, on the other hand, is polar, which means that some positive and negative charge are always found separated, with the positive at the two ends (hydrogen molecules) and the negative in the “middle” (oxygen molecule) of the molecule (of H2O). Therefore, when triglycerides and water are mixed, they quickly separate.
A long-recognized fact, however, is that triglycerides can be treated with chemicals to allow them to mix with water; this is the process used to make soap, a classic emulsifier. In this process, lye (sodium hydroxide) creates a mixture that is predominantly sodium stearate (soap) and glycerin. One end of the soap molecule is attracted to water (hydrophilic, water loving) whereas the other end is attracted to oil (lypophilic, fat loving, or hydrophobic, water hating). By providing a bridge between the two materials, both the oil and the water can remain mixed together. Food emulsifiers function in essentially the same way.
Eggs—Cholesterol and Lecithin
The French arguably gave us one of the earliest applications of the use of natural food emulsifiers. Mayonnaise is a blend of vinegar (acetic acid and water) and oil, a trick that seems to defy the conventional rules regarding the mixing of oil and water. However, necessity is the mother of invention—in this case, the use of lecithin (and cholesterol) as an emulsifier.
The story is told that, in 1756, the French chef of the Duke of Richelieu was preparing a victory feast to celebrate his master’s defeat of the British at Port Mahon. His creation called for a sauce made of cream and eggs, but realizing that he had no cream in the kitchen, he improvised, substituting olive oil for the cream.
A new culinary masterpiece was born and the chef named it “Mahonnaise” in honor of the duke’s victory. Although he succeeded in keeping the vinegar and oil mixed together, he probably did not realize that it was the lecithin and cholesterol in the eggs that allowed this feat to be accomplished. Lecithin is an ester of glycerol with one of the fatty acids ending with a phosphoric acid derivative that can attract water, while the rest of the molecule can attract fat. Cholesterol is a complex molecule that has both hydrophilic and lypophilic regions.
Both attract both fat and water; that is, they function as emulsifiers. Although mayonnaise continues to be made with egg yolks, virtually all the lecithin used as a food emulsifier in other food products comes from soybeans. Soybeans are inherently Kosher. However, fatty acids are often added to lecithin to improve its consistency, so the source of these fatty acids is a major Kosher certification concern.
Lecithin can also be treated with certain enzymes to enhance some of its properties, and such enzymes are often derived from non-Kosher animal tissue. An additional concern relates to Passover. Many foods, notably chocolate and margarine, use lecithin as an emulsifier, so such products must be reformulated for Passover use.
Monoglycerides
Another major category of emulsifiers is called monoglycerides. Fat molecules (triglycerides) are composed of three fatty acids connected to one molecule of glycerin. A monoglyceride is produced by splitting off one of these fatty acids and combining it with another molecule of glycerin, or by splitting off two fatty acids.
Monoglycerides are excellent emulsifiers and may be used alone, further reacted with other chemicals, or used in combination with other emulsifiers to achieve the desired results. (The diglycerides that are a by-product of this process have no active emulsification properties and may be left in the product, creating a product called mono– or diglyceride, or removed to leave purified distilled monoglycerides.)
In addition to emulsifying oil and water, mono- and diglycerides offer an additional advantage to the food industry. Although these products are derived from fat, a quirk in labeling law makes them no longer considered fats and foods that contain them may be labeled “fat free.”
The production of this type of emulsifier poses a number of Kashrus concerns. First, the source of the original fat must be Kosher. Unfortunately, animal fat is often significantly less expensive than vegetable fat, and both produce an equally functional monoglyceride.
An economic incentive therefore exists to use animal-based monoglycerides, especially because the animal-based version may be added to a “vegetable oil” product without being declared an animal derived. (These emulsifiers are permitted in 100 percent vegetable oil without further labeling.) In addition, even if all the ingredients of a given emulsifier are vegetable based, many emulsifier manufacturers produce both animal- and vegetable-based versions on the same equipment.
These facilities therefore require careful cleaning and Kashering to produce Kosher products. An additional concern stems from the glycerin that is added to produce such emulsifiers. Synthetic glycerin is produced from petroleum and poses no inherent Kashrus concern. However, as noted in the description of the production of soap, the splitting of a triglyceride results in the production of glycerin, and commercial glycerin is produced from both animal and vegetable fat sources. Care must therefore be taken that the glycerin used in the production of Kosher emulsifiers come from Kosher sources.
Tartrates
Certain emulsifiers have properties in food production in addition to allowing the mixing of oil and water. Monoglycerides can be reacted (esterified) with tartaric acid to produce a chemical called DATEM (diacetyl tartaric ester of monoglyceride) that reacts with both starch and protein and is especially useful in the production of bread.
By binding with these components of flour, it allows for easier processing of the dough and makes the dough rise better. In addition to the Kosher certification concerns raised with the monoglyceride component, tartaric acid poses another area of potential concern. Tartaric acid has historically been derived from the sediment that crystallizes in wine casks in the form of argol, which remains the major commercial source for this chemical. Virtually all such tartaric acid is produced from non-Kosher wine and grape juice, raising a question as to its Kosher status.
SSL
Another emulsifier commonly used in the baking industry is called SSL, sodium stearyl lactylate, which is produced from lactic and stearic acids plus other chemicals. By binding to starch, it has the ability to retard the staling process in baked goods, thus increasing their shelf life.
Although the lactic acid poses no dairy concerns (it is produced through the fermentation of various types of sugars and should not be confused with its linguistic cousin “lactose”), the source of the stearic acid is a significant issue. Stearic acid is a fatty acid produced by splitting fat molecules, and even if the fat itself is Kosher, if the facility also processes animal fats, care must be taken that the equipment on which it is produced is properly Kosherized from non-Kosher fatty acid production.
Polysorbates
Another common class of emulsifiers is called polysorbates, which is produced by the esterification of sorbitol and a fatty acid. In addition to the Kosher certification concerns regarding the status of the fatty acids, the use of sorbitol opens new vistas in the Kosher certification concerns regarding emulsifiers. Sorbitol is produced by the hydrogenation of glucose and usually poses no year-round Kosher concerns.
The Bottom Line
Certain liquids tend to repel one another and do not naturally remain together as a mixture. Emulsifiers are chemicals that allow for the mixture of certain liquids that would otherwise separate.
Many foods depend on the emulsification of their ingredients to make a stable product. Mayonnaise, for example, relies on the natural emulsifiers in egg yolk to prevent the oil and vinegar from separating.
Chocolate uses lecithin derived from soybeans for the same purpose. Egg yolks and lecithin are readily available as Kosher certified products.
As a soybean derivative, lecithin is considered Kitniyos and generally not approved for Passover use.
Monoglycerides are esters produced from fat when the fat triglyceride is reacted with additional glycerin or two of the fatty acids are removed. Kosher certification is critical for this product because animal fats are the traditional, and less expensive, sources of both triglycerides and glycerin.
Even “100 percent pure” vegetable shortening may contain emulsifiers of non-Kosher animal origin.
Monoglycerides may be reacted with tartaric acid. Although many Kosher certification agencies accept tartaric acid derived from non-Kosher grape juice, this position is not universally accepted.
Sodium stearyl lactylate (SSL) is produced from lactic and stearic acids. Stearic acid may be derived from non-Kosher animal fat and must be certified to be of Kosher vegetable origin. (The product is Pareve (dairy free); the term lactylate is unrelated to lactose.)
Polysorbates are produced through the reaction of sorbitol and a fatty acid. The fatty acid requires a reliable Kosher certification.
EarthKosher Kosher Certification Agency is proud to have it’s Kosher certification logo on organic and family run businesses such as LAUGHING GIRAFFE ORGANICS.
The LAUGHING GIRAFFE ORGANICS Mission is to provide quality nutritional snack foods that actually taste great. In doing so, we use only the purest organic ingredients that are nutrient dense and minimally processed. We make foods that we believe will both satisfy your hunger without detracting from the quality of your life. We want you to EAT WELL and LIVE BETTER!
LAUGHING GIRAFFE ORGANICS is a family run business that is owned by the Gilmour family, who live in the San Francisco Bay Area. They entered the health food business out of a desire to learn about healthy eating and how it might improve their own well-being.
Chelsea Marshall – President: Chelsea is the daughter of the Gilmour’s. She is married and has 4 children in grade school. She is an outdoor enthusiast, loves music and is never without her yellow lab. Chelsea, who works closely with our broker and retail partners, is located at the company’s Lafayette, CA headquarters.
LAUGHING GIRAFFE ORGANICS was originally founded in 2006 by Justin Baumgartner, who remains the Chief Chef and General Manager of our production facility in Phoenix, AZ. Justin learned his craft primarily from working as a chef in vegan restaurants in New York, NY. He started the business in his home in Phoenix and soon attracted venture funding from Whole Foods Markets, and with its help, was able to develop national distribution.
LAUGHING GIRAFFE ORGANICS has created so many delightful products that are satisfying to your senses as well as your soul. One of our favorite LAUGHING GIRAFFE ORGANICS treats are the Snakaroons! They come in so many flavors- It will be impossible to have just one favorite: Vanilla, Chocolate, Lemon, Aztec Chocolate, Salted Caramel. Matcha, Coffee Bean, Banana, and Goji Maca. These EarthKosher Kosher certified organic treats come in the regular 6 oz bag, 10 oz Family Packs as well as packs of 8- 1.25 oz Snack Packs Snakaroons.
Snakarola is another scrumptious snack choice from LAUGHING GIRAFFE ORGANICS. LAUGHING GIRAFFE ORGANICS has created three delightfully different varieties of Snakarola, using only the finest and most inspiring flavor combinations: Cranberry Orange, Curry Cashew, Cherry Ginger!
Snakarola is our take on the classic granola besides serving as food for breakfast and/or snacks, granola is also often eaten by those who are hiking, camping, or backpacking because it is lightweight, high in calories, and very easy to store. Our Snakarola is easy to take with you in our convenient resalable package and is easy to take with you for a healthy snack anytime.
LAUGHING GIRAFFE ORGANICS products are raw & vegan, Non-GMO Project Verified, Gluten Free, USDA Organic and have Kosher certification from EarthKosher.
Happy snacking with EarthKosher!
EarthKosher Kosher Certification Agency provides Kosher certification for many companies that believe in good healthy food, family oriented business practices and environmental awareness. One of those companies is Beaujolais Granola.
With all great companies, comes beautiful stories of small, but grand beginnings. The original flavor of Granola- Cashew & Coconut- was served at Café Beaujolais in the small coastal town of Mendocino, California. The granola became a favourite with the diners and the rest is history.
David LaMonica acquired the restaurant and inherited this much loved granola recipe along with its devoted following. David, an accomplished chef, perfected the recipe to make it his own. Followers conveyed that this honeyed granola was the real deal and requested that David create more flavors. His delicious new flavor combinations inspired us to build a commercial kitchen from the ground up in Sonoma wine country.
Inspired by your desire for variety and quality, Beaujolais Granola was born. We granted your wishes and made you happy, our intention the start. Our purpose is to connect with others like you who share our passion for quality. We promise to deliver exceptional handcrafted products and pledge transparency in our ingredients and process. We’re devoted to our craft and to you.
David & Diane LaMonica and Tony Murphy are the proud family of Beaujolais Granola. David, our CEO, is an amazing chef and perfectionist with limitless creativity and energy. Diane, our director of sales and customer relations, forever in the restaurant and hospitality business, equally values great food and great people. Tony, our CFO, experienced in the field of marketing, loves healthy food and family.
Beaujolais Granola not only has Kosher certification from EarthKosher, but they are Non-GMO Project Verified and worthy of the Whole Grain Council Stamp. Their granola is low sodium, high in protein and fiber and dairy free.
Beaujolais Granola uses only the finest quality natural ingredients – chosen with you in mind – for their health benefits. Warmed organic wildflower honey, whole grains, seeds, nuts, and luscious fruits are brought together by hand to create our delicious offerings. Perfectly toasted, never overly sweet and always wonderfully satisfying.
Fresh from the oven and left to cool, honeyed aromas evoke memories from our childhoods, arriving home to the comfort and delight of freshly baked goods from those who nurtured us. Our baking satisfies your nostalgic yearning for traditionally prepared granola. It’s our pleasure. We’re honored to be in your home, to nurture your body and your life, to be shared and enjoyed with those you love. Beaujolais Granola – Handmade in beautiful California wine country.
All five delightful and decadent recipes of all natural Beaujolais Granola boast the EarthKosher, Kosher certification logo. Each recipe with tantalize your taste buds with different textures and flavors, be sure to try them all!
Cherry and Cacao Nib Granola
Tart whole cherries paired with superfood cacao nibs and toasted wide flake coconut are a delectable and irresistible combination.
Ingredients: Rolled Oats, Organic Honey, Expeller Pressed Canola Oil, Dried Tart Cherries (Cherries, Sugar, Sunflower Oil), Wheat Germ, Sesame Seeds, Sunflower Seeds, Coconut, Cacao Nibs, Pure Vanilla Extract (Water, Alcohol, Vanilla Bean Extractives), Sea Salt.
Wildflower Honey & Hazelnut Granola
Wildflower honey and toasty hazelnuts joined together to create clusters of crunchy indulgence fit for a king (or queen!).
Ingredients: Rolled Oats, Organic Honey, Hazelnuts, Wheat Germ, Expeller Pressed Canola Oil, Sesame Seeds, Sunflower Seeds, Pure Vanilla Extract (Water, Alcohol, Vanilla Bean Extractives), Sea Salt.
Cashew & Coconut Granola
A winning combination of whole toasted cashews along with toasted wide flake coconut makes this granola a favorite among those looking for a taste of paradise.
Ingredients: Organic Oats, Expeller Pressed Canola Oil, Organic Honey, Organic Wheat Germ, Raw Cashews, Organic Sunflower Seeds, Organic Sesame Seeds, Coconut, Vanilla Extract, Sea Salt.
Apricot & Almond Granola
Whole toasted California almonds providing energy paired with bits of tart apricot are proof that no matter what the season, it’s always sunny in California!
Ingredients: Rolled Oats, Organic Honey, Almonds, Expeller Pressed Canola Oil, Wheat Germ, Freeze Dried Apricots, Sesame Seeds, Sunflower Seeds, Pure Vanilla Extract (Water, Alcohol, Vanilla Bean Extractives), Sea Salt.
Six Seed Sensation Granola
A blend of toasted pumpkin, sunflower, chia, flax, hemp, & sesame make our six seed blend the perfect combination of healthy, toasty, creamy and crunchy all-in-one amazing granola.
Ingredients: Rolled Oats, Organic Honey, Expeller Pressed Canola Oil, Wheat Germ, Pumpkin Seed, Sesame Seed, Sunflower Seed, Flax Seed, Hemp Seed, Chia Seed, Pure Vanilla Extract (Water, Alcohol, Vanilla Bean Extractives), Sea Salt.
Food with good intentions. Food with nothing to hide. It’s our goal at Beaujolais Granola to help you to take care of yourselves so that you may in turn take care of others. Eat well to live well!
Enjoy life with EarthKosher, L’chaim!
EarthKosher now offers joint Kosher + Paleo certification.
What further distinguishes the EarthKosher Paleo certified symbol, is that EarthKosher actually inspects certified companies on an ongoing basis to insure that they strictly comply with Paleo standards.
This approach exceeds the standards of other forms of Paleo Certification, which simply ask for a list of ingredients,and based on this alone, provide Paleo Certification.
EarthKosher brings the same integrity and commitment to its Paleo certification program as it does to its’ affordable, and accepted Kosher certification program.
EarthKosher is committed to responsive customer service. Companies certified under this program will have their certifications renewed in a timely manner, and ongoing support.
If you are interested in applying for joint Kosher + Paleo certification, please contact us at 818-312-3559 or by clicking here.
Wilderness Family Naturals
Wilderness Family Naturals is here to serve you from the pristine wilderness of Northeastern Minnesota. We are located on the North Shore of Lake Superior at the edge of the Superior National Forest, in an untouched, unpolluted land teeming with wolves, moose, beaver and bald eagles. This area of the United States has some of the purest water and freshest air in the entire country and the soil here has never been depleted by farming or contaminated by industry. For over 20 years Ken and Annette have purposed to live clean healthy lives, believing that a diet with nutrient dense foods is key.
Initially, Wilderness Family Naturals began in the home of Ken and Annette Fischer, 20 miles from phone lines, electric lines, septic systems, indoor plumbing or plowed roads. In 2000, from the peace and quiet of the wilderness and with the help of their children, they began supplying healthy, nutrient dense foods over the internet. For the first 3 years WFN, which began as a simple family business, grew substantially as they worked to bless people with healthy foods. Soon, they were forced to move to a small town about 20 miles away where they could have UPS and US mail service and the ability to hire employees. Today, Wilderness Family Naturals is in the neighboring town of Silver Bay, MN, and employs close to 30 people.
Chris Toal was one of those dedicated employees of Wilderness Family Naturals . When Ken and Annette decided to retire and sell the business, they worked together with Chris and on December 1, 2015, sold him Wilderness Family Naturals. Ken and Annette have been immeasurable in support during this smooth transition.
Chris Toal has worked in the food business for nearly 25 years and has been involved with conventional, natural and organic food and beverages as well as Fair Trade certified and Rainforest Alliance food and beverages.
“My inspiration in buying Wilderness Family Naturals was its outstanding selection of the highest quality organic and natural foods. I believe that we’re in the midst of a revolution in the food industry and I can’t imagine a better place to be. Our goal as a company is to sell products that help people to live healthier and happier lives.” – Chris Toal
Wilderness Family Naturals is proudly Kosher certified by EarthKosher, kosher certification agency, and has created so many wholesome and amazing products. One of our favorites this cool season, are the Organic Cereals.
These cereals are made from Organic Chia Seeds, Organic Hemp Hearts and Organic Buckwheat with the addition of powdered organic coconut milk and freeze dried fruit. One cereal even has raw cacao and maca root! You will be surprised at how much fruit and flavor each bag contains as well as how convenient it is to make a bowl. Just add water and wait a few minutes.
Not only does EarthKosher provide Kosher certification to so many of Wilderness Family Naturals products, but they also provide the Vegan Verified Logo, to many others as well. They have captured the natural essence of raw nuts in a flavour pack of pure healthy goodness with both the Wilderness Family Naturals Raw Cashews, as well as their Raw almonds. Simply said, they pack a different kind of snack, the difference is in the quality and the health benefits it provides for you and the earth.
It would be impossible to list and share the goodness of every product created and available form Wilderness Family Naturals. So many Wilderness Family Naturals product boast the EarthKosher, kosher certification logo, as well as our trusted joint Vegan Verification Logo.
One more Wilderness Family Naturals product that needs attention, due to so many of our clientele and greater community members who are inclined to experiment with different eating habits, and who live with dietary food restrictions, is the variety of and high quality of gluten- free, organic, and of course EarthKosher Kosher certified flours.
Wilderness Family Naturals has four Organic, Kosher, Gluten-free flours for you to choose from. All are Certified Gluten-Free. While there are many gluten-free options to choose from, a lot of gluten free products contain flours with high starch content with low amounts of fiber, minerals and vitamins. To make gluten-free foods taste good manufacturers frequently add lots of sugar and sweet syrups as ingredients. This also cuts the manufacturer’s costs create larger profits. That is why most people serious about their health, make their own foods.
The flours and flour blends sold by Wilderness Family Naturals will allow you to create delicious, moist, baked goods that are much higher in fiber and nutrients. Coconut Flour and Almond Flour are the flours most widely recommended for people who want to cut gluten out of their diet. Gluten-Free Flour Blend is simply a combination of these two flour with a touch of tapioca root and sorghum flour. Tapioca Flour is a perfect gluten-free thickener and the flour has a neutral taste and color that makes it perfect for all kinds of recipes.
www.wildernessfamilynaturals.com/recipes/
Be sure to check out all of Wilderness Family Naturals, EarthKosher Kosher certified products. Enjoy a healthy life, with EarthKosher!
The Story of Olives and Olive Oil
Styles and tastes seem to come in cycles. Foods that have been with us for centuries wax and wane in their popularity, emerging from relative obscurity of yesterday to become the epicurean’s delight of today. Olives were once the food for all seasons, serving as source of food, cooking fat, illumination—even as a depilatory . The olive is deeply rooted in history.
However, just as ancient foods reappear on the gastronomic forefront, new Kosher certification issues that relate to them can be similarly intriguing. The purpose of this article is to explore the Kosher certification concerns this age-old food can present.
Types of Olives
Olives are sold in many forms—green, black, stuffed with pimento, and pickled in vinegar. Each can pose distinct Kosher certification concerns. However, to understand these issues, we must first understand something about the olive itself. Both green and black olives are the same fruit; the difference is based on their level of ripeness when they are picked. Green olives are essentially unripe fruit, their higher acidity giving them their characteristic piquant flavor. Black olives are allowed to mature on the tree and have a more mellow flavor. Green olives are grown in many parts of the world, such as California, Greece, Italy, or Israel.
Olives from Israel pose special concerns of T’rumos u’Ma’asros (tithes) and Sh’mitah (the Sabbatical Year). However, even olives from other countries can raise Kosher certification concerns. Olives are generally not eaten as a fresh fruit; they are usually sold in jars or cans.
Brining
To preserve the fruit until eaten, various chemicals are added to the olives. Green olives are usually packed in brine, which can be made with salt, acetic acid, or vinegar. Vinegar has historically been made from non-Kosher wine and is sometimes used in the production of olives to impart a specific flavor.
In some countries, low-grade wine vinegar is preferred because it is far cheaper than other chemicals. In addition, a number of specialty olives have recently gained popularity, generally known by the locale from whence they hail. Kalamata olives, for example, come from a particular area in Greece and are often packed in vinegar. Unfortunately, much of the vinegar used in Greece is wine vinegar, and even white vinegar may be produced from wine alcohol, creating significant Kosher certification concerns.
Even white vinegar can pose a problem because in many parts of the world the ethanol from which the vinegar is produced can be derived from wine (not Kosher) or, in more recent years, lactose (dairy). Acetic acid may also suffer from the same concern. Although acetic acid is the active component in vinegar (vinegar is defined as acetic acid derived through fermentation), when acetic acid is used as an ingredient it generally refers to glacial acetic acid that is derived from petroleum. This distinction is not universal, however, and an ingredient declaration of acetic acid does not guarantee that it is actually not vinegar.
To compound the concern, olives imported from other countries are shipped in brine blended overseas, which is then replaced with different brine when subsequently packaged. Ensuring that the initial brine, not just the brine to make the finished product, is Kosher is critical.
Additives
Several other ingredients may also be used in the processing of olives. Lactic acid is often added to green olives. Etymological connotations notwithstanding, this ingredient is produced through the fermentation of sugar or corn syrup and is generally of concern only for Pesach (Passover). (One commercial attempt in the United States to produce lactic acid from lactose was a technological success but failed in the marketplace, in no small measure because of the fact that the food industry did not need a dairy lactic acid!)
Ferrous gluconate is an iron salt of gluconic acid and is added to black olives to maintain their firmness and color. Gluconic acid is produced by the fermentation of sugars and requires a Kosher certification.
Stuffed Olives
Olives, however, are not just “green” and “black.” Green olives are often stuffed with pimento. The word pimento is Spanish for pepper and was generally a small piece of a particular type of red pepper. Today, this condiment is often prepared from minced pimento, to which a gelling agent is added to form a solid stuffing. Although this ingredient may be an alginate derived from sea-weed, it may also be non-Kosher gelatin.
Olive Oil
The versatility of olives is not limited to the fruit itself. Indeed, its use to produce olive oil has historically been one of its most important applications. In the era before today’s common vegetable oils (such as soybean, canola, and corn) were available, olive oil served as the primary Kosher oil. Olive oil, however, differs significantly from other cooking oils. Although other cooking oils are designed to have as little flavor as possible, high-quality olive oil is prized for a particular flavor. In that respect, olive oil is treated somewhat as a fruit juice instead of a source of fat, which is why olive oil is divided into three major grades—extra virgin, virgin, and pomace.
Extra-virgin olive oil comes from the first pressing of the olive, contains the lowest level of free fatty acids, and has the lightest color and flavor. Virgin oil comes from additional pressings of the olives but has a higher level of free fatty acids and thus a stronger taste. Both of these types of oil are generally not refined. Pomace oil is extracted from the olive “cake” that is left after the initial pressings. The oil is removed from the cake by pressing or with petroleum solvents, and is the lowest quality olive oil.
Because of the impurities and flavors inherent in this grade, it is generally refined. Refining, a process used in the production of most vegetable, marine, and animal oils, involves heating and filtering the oil to purify and standardize it. Unfortunately, vegetable oils (including olive oil) are often refined in the same equipment as non-Kosher animal and marine oils, rendering otherwise Kosher vegetable oils to be non-Kosher.
Today, olive oil has enjoyed a resurgence in the market, owing both to its perceived health value as a highly monounsaturated oil and to its unique flavor profile. This newfound popularity—and higher price— has not been without its pitfalls. Although it had been assumed that all extra-virgin olive oil was free of refining and contamination concerns, recent research has indicated that olive oil—including extra-virgin—is susceptible to adulteration. The outlying areas in the many countries where it is produced further complicates our ability to monitor the purity of the product. Extreme vigilance is therefore required of the Kosher certification agencies to ensure that Kosher olive oil is indeed exactly that.
Passover
Olive oil has always enjoyed a special place in Pesach foods. It has historically been the vegetable oil universally accepted as being free of any concerns of Kitniyos. (Many otherwise Kosher oils, such as soy, canola, and corn, are avoided by Ashkenazic Jews during Passover.) In addition to concerns of possible adulteration with less expensive non-Passover oils, modern technology has created complications for this erstwhile paradigm of Kosher for Passover oils.
Olives (as do many fruit) yield the greatest amount of juice when they overripe. During the ripening process, certain enzymes are produced naturally that break down the pulp of the olive, allowing the oil that is entrapped to come out more easily during pressing.
Today, these enzymes (cellulases and pectinases) are produced commercially and added to ground olives, allowing olives to be pressed without such a delay. Many of these enzymes may be considered Chometz (leaven). Verifying that any enzymes used are indeed Kosher for Passover is therefore important.
Another Pesach concern involves the use of citric acid. Minute amounts of metal ions occur naturally in all vegetable oils, which can affect the color and flavor of the oil. Citric acid is often added to bind to these ions and render them harmless (chelation), and the Passover status of the citric acid must be verified if it is used. It has also been reported that chlorophyll preparations have been added to fortify an “olive green” color, the Kosher status of which should also be verified.
Advances in food technology are an ever-present challenge to Kosher food. Even products that have been with us for thousands of years can and do change.
The Bottom Line
– Black and green olives are essentially the same fruit, differing only in their level of ripeness.
– Olives, as well as all other produce, grown in Israel are subject to special laws unique to the Holy Land. Unprocessed olives from all other countries are inherently Kosher.
– Most olives, however, are soaked in a brine to preserve them. This brine may contain vinegar or acetic acid. Vinegar may be produced from non-Kosher wine and must therefore be carefully monitored.
– Even if a product lists acetic acid as an ingredient, it may first be soaked in non-Kosher vinegar and then in acetic acid. Lactic acid is often added to green olives, and may pose a Passover concern. Ferrous gluconate is often added to black olives to maintain their firmness.
– As with all fermentation products, the gluconic acid used in its production requires a reliable Kosher certification.
– Green olives are often stuffed with pimento. Although the original version of this material was a strip of red pepper, this product is now generally prepared from minced pimento and a gelling agent.
Although this gelling agent often used is carrageenan, it may also be non-Kosher gelatin.
– Olives are also the source of olive oil, one of the most ancient sources of oil for both food and fuel. Olive oil is prized for its flavor and is graded for quality according to the freshness of its taste. Extra-virgin and virgin oil refer to oil that is squeezed from ripe fruit. This grade of olive oil is typically processed without refining or other heat treatment, and many authorities permit its use without Kosher certification.
– However, concerns of adulteration or storage with non-Kosher oils remain a concern. Pomace grade refers to oil that is extracted from squeezed olives, in much the same manner as oil is extracted from soybeans. Such oil is typically refined and may be processed on equipment that is also used for non-Kosher oils. Kosher certification of this grade of oil is certainly required.
– Olive oil is acceptable for use on Passover according to all opinions.
However, Chometz pectinase and cellulase enzymes are often added to increase the yield during pressing. Citric acid may also be added to olive, all of which may pose a Passover concern.
As the food industry continues to become ever transparent, the number of certifications appearing on product labels is growing by leaps and bounds.
Just about everything we now buy has one form of certification or another. One such certification that has been growing at a double digit rate year over year is Kosher.
While millions of consumers around the world—of all backgrounds—seek out Kosher products, many may not know what the word means, or how a product can become certified Kosher.
Kosher, from the Hebrew root Kasher, means pure, conforming with Kosher dietary laws. This can include no mixing of meat and milk, ritual slaughter and no consumption of insects.
To determine the feasibility of product obtaining certification, these are the questions that would need to be addressed:
1. Are the products produced at an exclusive facility or at a co-packer?
2. Where is the production facility (or facilities) located?
3. Is any other production/R&D taking place at the facility?
4. Is the product processed in anyway; baked, carbonated, extruded, pasteurized, hot/cold fill?
5. Are the ingredients used Kosher certified or from natural sources?
Typically, a Kosher certification agency will request this information and review it along with both an ingredient list, and a flow chart. This analysis will allow them to gain understanding on what, and how exactly it is taking place.
While using exclusively Kosher certified/compliant ingredients does not necessarily guarantee a products Kosher status, it certainly is a big step forward. Supervision and monitoring the ingredients, is what completes the process.
At times, an initial inspection will be required to further determine the possibility of certification. Otherwise, an annual (or more frequent) inspection would take place to monitor the facility production. The interval would generally depend on the complexity of the facility, ingredients used as well as the product type.
Once a company has successfully completed their certification, they receive a Kosher certificate that lists their products as well as symbol that can be used on the label and website.
While there can be variations, several common forms of Kosher certification include:
Pareve—This product is 100% dairy free and is suitable for lactose intolerant.
Dairy—Often marked with a “D” or the word Dairy alongside the symbol.
Dairy Equipment or DE—Does not contain Dairy, but is produced on shared equipment.
Many companies now choose to secure certification from an agency that offers multiple certifications such as Vegan, Paleo or even Organic/non-GMO. These certifications add value and provide products with a marketing advantage over non-certified brands.
Joint certification also streamlines the process, as many of the steps required are often identical or similar. By doing so, companies can quickly move forward and focus on what matters most – taking their company and products to the next level.
This article originally appeared at: http://www.wholefoodsmagazine.com/blog/kosher-certification-101
EarthKosher Kosher Certification Agency prides itself on providing kosher certification to food companies that grow from the ground up, providing naturally healthy, Kosher certified options, while sustaining the earth. Wonderfully Raw is one of these dynamic companies!
Starting out with a passion for pure ingredients and a healthy way of living, we sourced our ingredients from around the world supporting the wild, organic and sustainable movement.
Sequoia Cheney, CEO & Macaroon Maven
Sequoia spent most of her life giving service to others in one way or another. First, at Camarillo State Mental Hospital along with her husband Jack, they ran the Art Therapy Fine Arts Discovery Program working with the mentally ill and developmentally challenged. Then, Sequoia started the Arts in Corrections Program at Salinas Valley State Prison. After leaving the prison, Jack and Sequoia started Three Trees Retreat Center in Watsonville, CA – a holistic healing center, where people come to heal their bodies, minds and spirits.
Sequoia always had a passion for good food that wasn’t always good for her. When life threw her a curve ball and she was diagnosed with Type 2 diabetes, she knew something had to change if she wanted to heal herself. That began her road to good health.
Sequoia always loved to eat, but not necessarily to cook. She turned to her son, Eric, for inspiration. Eric Hara, a renowned chef in New York City, encouraged his mom to be creative. Sequoia knew in her heart there was a way to create delicious food that was also good for her. She found her way to Living Light Culinary Institute in Mendocino, California, where she trained with the best raw food chefs in the business, gaining the knowledge of how to prepare food that could support and heal the body. She was ready to embark on this journey. She sparked that passion inside of herself and was amazed how she could create food that not only tasted delicious, but could heal. Sequoia is now medication-free, and her blood sugar is normal.
After teaching raw food classes and selling her food to the local community, Sequoia was encouraged to get her food to the market. Hence the beginning of Wonderfully Raw Gourmet Delights! Now this dynamic duo mother and son team have come together to create the amazingly delicious “Coco-Roons”, using only the finest organic ingredients. Join us on the journey to good health with our great tasting treats!
Eric Hara, President and Creative Madman
Eric Hara has reinvented classic American cuisine in New York City for the past eight years, bringing his dedication to modern, fresh, seasonal ingredients to an up-and-coming neighborhood. Since first stepping behind the stove at the age of 16, Hara has displayed the kind of innate understanding of flavor that distinguishes the nation’s best chefs. He began his culinary career when he left Los Angeles for the hills of Santa Barbara, where he attended a local hotel and restaurant school.
After graduating, Hara went on to work with such celebrated chefs as Michel Richard at his flagship eatery Citronelle, and Christian Rassinoux at the Ritz Carlton Laguna Niguel.
At the age of 26, having already amassed nearly a decade of culinary experience, Hara moved to New York and became executive chef of New York Times’ two-star restaurant Chez Josephine. Rounding out a career marked by a series of gifted tutors, Hara sharpened his skills alongside Rick Laakkonen before joining David Burke as executive chef at one of New York’s hottest restaurants – davidburke & donatella.
Hara was awarded Star Chef’s “Rising Star Chef” for New York City for his continued innovations in the culinary world. He launched David Burke’s restaurant Fishtail by David Burke in 2009, where he showcased his new American cuisine and refined hand at seafood. After that venture, he re-opened the legendary Oak Room at The Plaza Hotel as Executive Chef and was the named “one of the finest chefs worldwide” by the American Academy of Hospitality Sciences. He left in late 2010 to start his own restaurants, 9 Restaurant and Pier 9.
With a new outlook on health and the kinds of things we put into our bodies, Hara along with his sidekick mom have launched a new product called Coco-Roons. They are made with the finest organic ingredients from around the globe, are gluten-free, and are dehydrated to keep the nutrients at their peak.
Wonderfully Raw is famous for their Coco-Roons! It’s no surprise as these tasty treats come in seven scrumptiously natural flavours: Brownie, Apple Pie, Lemon Pie, Almond Strawberry, Vanilla Maple, Cacao Nib and Orange Dreamsickle.
Wonderfully Raw didn’t stop there! They created three flavors of Brussel Bytes: Cheesy Herb, Chili Pumpkin Seed Crunch and Tamarind Apple.
Move over Kale! Brussel-Bytes are Here! Brussel-Bytes by Wonderfully-Raw are crazy good. In fact, they might just be the tastiest vegetable you ever had. Organic Brussel Sprouts, Organic Coconut and Organic Pumpkin Seeds tossed in a tasty coating of goodness.
These nutrient packed bytes of goodness are taking healthy snacks to the next level. Raw, Gluten Free and Vegan! What is even more satisfying is that they taste wonderfully delicious.
Then, Wonderfully Raw went for the parsnip, with three flavours of Snip Chips: Cheesy Herb Truffle, Chipotle Lime Cilantro and Dill Pickle.
We are proud to announce our newest product line. Dipperz, dehydrated Broccoli, Cauliflower and Carrots in 3 amazing flavors. Ranch, Cheezy and Lemon Grass Chili. You get a full pound of vegetables in every bag.
Wow, a Kosher certified snack sensation for every occasion! EarthKosher Kosher Certification Agency is putting the earth back into Kosher, one snack at a time. Feel good with EarthKosher.
EarthKosher is a proud and committed member of the Better Business Bureau committed to transparent and ethical business practices.