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Relevant bibliographies by topics / Kosher food industry

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Academic literature on the topic 'Kosher food industry'

Author: Grafiati

Published: 4 June 2021

Last updated: 30 July 2024

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Journal articles on the topic "Kosher food industry"

1

yoskowitz, jeffrey. "American Processed Kosher." Gastronomica 12, no. 2 (2012): 72–76. http://dx.doi.org/10.1525/gfc.2012.12.2.72.

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As America's food system became increasingly industrialized in the twentieth century, it became increasingly difficult for the Jewish community to regulate the foods it ate to comply with kosher law. As American Jews strayed from religious lives, major Orthodox Jewish organizations sought to win back adherents by adapting the ancient ritual of Jewish dietary law to the most complex, modern processing techniques. The result was an elaborate third-party certification system, the first of its kind, which is now the backbone of a billion-dollar industry that thrives today. Within a short span of time, major food corporations were printing kosher certification labels on their packages. Today, two-fifths of food sold in the supermarket come kosher certified. How Jews eat—purchasing packaged products with kosher seals of approval—has fundamentally transformed from the immigrant days on the Lower East Side and the shtetls of Eastern Europe. Consequently, kosher food has become overly reliant on large-scale food production. Small efforts to further adapt the kosher industry to small-scale production and fair-labor rights are underway, though a long way off.

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Lascu, Dana-Nicoleta, Christopher Cotter, Mari Sato, and Timothy Wing. "Indicators of product quality: faith labels as branding tools." Innovative Marketing 12, no. 2 (September 14, 2016): 28–31. http://dx.doi.org/10.21511/im.12(2).2016.04.

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Halal and kosher foods are a growing sector in the food processing industry (Maddock, 2014). While halal and kosher labels primarily target Muslim and Jewish consumers adhering to laws that govern the production of “pure, safe, acceptable foods, consumers who do not follow either religion are increasingly showing a preference for foods with a halal or kosher label” (Maddock, 2014). This study attempts to assess whether consumers in the United States who do not follow either religion may perceive halal or kosher labels to signal a higher quality product. The study explores consumers’ understanding of the halal and kosher process, and attempts to identify the determinants of their assessments. Keywords: faith branding, kosher, halal, Islamic law, Jewish law, food marketing. JEL Classification: M31, K00

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Tieman, Marco, and Faridah Hj Hassan. "Convergence of food systems: Kosher, Christian and Halal." British Food Journal 117, no. 9 (September 7, 2015): 2313–27. http://dx.doi.org/10.1108/bfj-02-2015-0058.

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Purpose – The purpose of this paper is to investigate if religious food laws can provide answers to current issues with the food systems. Design/methodology/approach – This paper provides a discussion of the dietary and food system principles from a Judaism, Christianity and Islamic perspective for the design of a more sustainable and healthy food system. Findings – The commercialisation of the natural resources, industrial food production approach and consumerism is endangering the food security, health and environment. Current industry practices are not sustainable and do not comply with Jewish, Christian and Islamic scriptures. Kosher, Christian and halal food laws share common principles in prohibition of certain animals (like pig), prohibition of blood, role of fasting and animal welfare. As a change in the diet is the solution, there is a key role for the food industry to comply and for religious leaders to radically reduce meat consumption and food waste of its followers. Research limitations/implications – This viewpoint paper shows that religious food laws provide answers to current problems with the industrialised food production approach and consumerism. Practical implications – New food industry directives should convert meat-based to plant-based ingredients and additives; replace porcine by bovine sources; and emphasise on animal welfare to better serve the Jewish, Christian and Muslim consumer. Religious logos (kosher and halal) should incorporate nutrient profiling through a traffic light system to promote healthy food choice. Originality/value – Religious food laws are important for a big part of the world population (Jews, Christians and Muslims), which share many common principles. This study contributes to a better understanding of the commonalities and differences in these religious food laws.

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HEFLE, SUSAN L., and DEBRA M. LAMBRECHT. "Validated Sandwich Enzyme-Linked Immunosorbent Assay for Casein and Its Application to Retail and Milk-Allergic Complaint Foods." Journal of Food Protection 67, no. 9 (September 1, 2004): 1933–38. http://dx.doi.org/10.4315/0362-028x-67.9.1933.

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Cows' milk is a commonly allergenic food. Cross-contamination of milk proteins into nondairy, kosher-pareve foods prepared on shared processing equipment can cause severe, life-threatening reactions in milk-allergic individuals. A sandwich-type enzyme-linked immunosorbent assay (ELISA; 96-well plate format) was developed for the detection of undeclared casein in foods. Rabbit anti-casein antibodies were used as the capture reagent. Food samples and standards were ground, extracted in 0.01 M phosphate-buffered saline, clarified by centrifugation, and added to the wells. Goat anti-casein antibodies were employed as the detector antibody, and the amount of antibody bound was determined with a commercial rabbit anti-goat immunoglobulin conjugated to alkaline phosphatase, with subsequent substrate reaction. Antibodies developed were specific to casein, with no cross-reaction observed with 30 foods and food ingredients. Non–milk-containing products such as fruit juices, fruit juice bars, sorbets, and dark and pareve-labeled chocolate were purchased from June 2002 through June 2003. In addition, samples allegedly causing eight milk-allergic consumer complaints were analyzed. The ELISA had a detection limit of less than 0.5 ppm of casein. The casein content in the analyzed foods ranged from less than 0.5 ppm to more than 40,000 ppm casein; undeclared casein residues were found in all of the samples implicated in allergic reactions. The levels of milk contamination in some of the other surveyed products could also be hazardous for milk-allergic consumers. This ELISA method provides a useful quality control tool for the food industry and could also be used as a validation of kosher-pareve status.

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Tarahi, Mohammad, Sima Tahmouzi, Mohammad Reza Kianiani, Shiva Ezzati, Sara Hedayati, and Mehrdad Niakousari. "Current Innovations in the Development of Functional Gummy Candies." Foods 13, no. 1 (December 25, 2023): 76. http://dx.doi.org/10.3390/foods13010076.

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Nowadays, consumers are aware of the necessity of following a healthy diet and there is demand for natural and nutritious food products, especially for children. Consequently, new trends in the food industry are focused on the development of foods with low levels of sucrose and artificial additives (e.g., flavors and colorants), as well as high antioxidant, protein, and fiber content. On the other hand, some consumers demand vegan, halal, and kosher-certified food products. In this regard, conventional confectionary products such as gummy candies (GCs) are increasingly losing their popularity. Therefore, the development of plant-based and functional GCs has gained the attention of researchers and manufacturers. This review highlights recent innovations in the development of GCs with alternative gelling agents and sweeteners, natural flavors and colorants, and the incorporation of medicines, fiber, protein and antioxidants into GCs. Additionally, it summarizes their effects on the techno-functional, sensory, and nutritional properties of GCs.

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Kumar, Pavan, Ahmed Abubakar Abubakar, Jurhamid Columbres Imlan, Muideen Adewale Ahmed, Yong-Meng Goh, Ubedullah Kaka, Zulkifli Idrus, and Awis Qurni Sazili. "Importance of Knife Sharpness during Slaughter: Shariah and Kosher Perspective and Scientific Validation." Animals 13, no. 11 (May 25, 2023): 1751. http://dx.doi.org/10.3390/ani13111751.

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Halal and kosher slaughter have given the utmost importance to the sharpness of knives during the slaughter of animals. A sharp knife of appropriate dimension (blade length) makes slaughter less painful during neck severance and facilitates desirable bleeding. The role of knife sharpness has not been given due credit from an animal welfare perspective and is likely ignored by the people involved in slaughterhouses. A neat, clean, and efficient neck cut by an extremely sharp knife reduces the pain. It improves the bleeding out, thus making animals unconscious early without undergoing unnecessary pain and stress. It also helps in improving meat quality and food safety. A slight incremental improvement in knife sharpness could significantly improve the animal welfare, productivity, efficiency, and safety of meat plant workers. The present review critically analyzed the significance of knife sharpness in religious slaughter by reducing stress and pain and improving meat quality and food safety. The objective quantification of knife sharpness, proper regular training of slaughterers, and slow slaughter rate are the challenges faced by the meat industry.

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Rejeb, Abderahman, John G. Keogh, Suhaiza Zailani, Horst Treiblmaier, and Karim Rejeb. "Blockchain Technology in the Food Industry: A Review of Potentials, Challenges and Future Research Directions." Logistics 4, no. 4 (October 26, 2020): 27. http://dx.doi.org/10.3390/logistics4040027.

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Blockchain technology has emerged as a promising technology with far-reaching implications for the food industry. The combination of immutability, enhanced visibility, transparency and data integrity provides numerous benefits that improve trust in extended food supply chains (FSCs). Blockchain can enhance traceability, enable more efficient recall and aids in risk reduction of counterfeits and other forms of illicit trade. Moreover, blockchain can enhance the integrity of credence claims such as sustainably sourced, organic or faith-based claims such as kosher or halal by integrating the authoritative source of the claim (e.g., the certification body or certification owner) into the blockchain to verify the claim integrity and reassure business customers and end consumers. Despite the promises and market hype, a comprehensive overview of the potential benefits and challenges of blockchain in FSCs is still missing. To bridge this knowledge gap, we present the findings from a systematic review and bibliometric analysis of sixty-one (61) journal articles and synthesize existing research. The main benefits of blockchain technology in FCSs are improved food traceability, enhanced collaboration, operational efficiencies and streamlined food trading processes. Potential challenges include technical, organizational and regulatory issues. We discuss the theoretical and practical implications of our research and present several ideas for future research.

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Dadon, Kotel. "Lab-grown meat: A modern challenge in food production from the Jewish aspect." Ekonomski izazovi 11, no. 22 (2022): 46–59. http://dx.doi.org/10.5937/ekoizazov2222046d.

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The modern food industry is increasingly using the tools of genetic engineering in the production and sale of food products. One of the most important recent technological innovations is lab-grown meat (or "synthetic" meat). The lab-grown meat industry is based on the genetic duplication of animal cells under laboratory conditions in order to attempt to produce a product with the nutritional and culinary value of animal meat. Some predict that this industry will play an important role in the human diet of the future. The beginning of this process is based on cells taken from live animals. In recent years, new methods of laboratory meat production based on non-meat cells have begun to develop. For example, in one of them, the cells are taken from a pre-embryo found in a fertilized egg (blastula). Otherwise, the cells are taken from a pre-embryo taken from a cow (blastocyst). This topic raises various questions and many challenges in the fields of health, ecology, ethics and, of course, religion. How should we treat such meat? Is meat produced in a laboratory kosher? Is it Halal? Is the product meaty or synthetic? Do the initial stem cells determine the definition of the final product, and, further on, what is the status of such a product when it is produced from pig stem cells? On the ethical level, a general question is posed on the subject of genetic engineering. Is it permissible to intervene so blatantly in the nature that God created? This article will focus on the various challenges that this industry raises from the Jewish ethical and kashrut aspects, and address some questions.

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Čapla, Jozef, Peter Zajác, Jozef Čurlej, Ľubomír Belej, Miroslav Kročko, Marek Bobko, Lucia Benešová, Silvia Jakabová, and Tomáš Vlčko. "Procedures for the identification and detection of adulteration of fish and meat products." Potravinarstvo Slovak Journal of Food Sciences 14 (October 28, 2020): 978–94. http://dx.doi.org/10.5219/1474.

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The addition or exchange of cheaper fish species instead of more expensive fish species is a known form of fraud in the food industry. This can take place accidentally due to the lack of expertise or act as a fraud. The interest in detecting animal species in meat products is based on religious demands (halal and kosher) as well as on product adulterations. Authentication of fish and meat products is critical in the food industry. Meat and fish adulteration, mainly for economic pursuit, is widespread and leads to serious public health risks, religious violations, and moral loss. Economically motivated adulteration of food is estimated to create damage of around € 8 to 12 billion per year. Rapid, effective, accurate, and reliable detection technologies are keys to effectively supervising meat and fish adulteration. Various analytical methods often based on protein or DNA measurements are utilized to identify fish and meat species. Although many strategies have been adopted to assure the authenticity of fish and meat and meat a fish products, such as the protected designation of origin, protected geographical indication, certificate of specific characteristics, and so on, the coverage is too small, and it is unrealistic to certify all meat products for protection from adulteration. Therefore, effective supervision is very important for ensuring the suitable development of the meat industry, and rapid, effective, accurate, and reliable detection technologies are fundamental technical support for this goal. Recently, several methods, including DNA analysis, protein analysis, and fat-based analysis, have been effectively employed for the identification of meat and fish species.

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10

Khalighi, Sanaz, Ralf G. Berger, and Franziska Ersoy. "Cross-Linking of Fibrex Gel by Fungal Laccase: Gel Rheological and Structural Characteristics." Processes 8, no. 1 (December 20, 2019): 16. http://dx.doi.org/10.3390/pr8010016.

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Sugar beet fibre (fibrex) is an abundant side-stream from the sugar refining industry. A self-produced laccase from Funalia trogii (LccFtr) (0.05 U/µg FA) successfully cross-linked fibrex to an edible gel. Dynamic oscillation measurements of the 10% fibrex gels showed a storage modulus of 5.52 kPa and loss factors ≤ 0.36 in the range from 20 to 80 Hz. Comparing storage stability of sweetened 10% fibrex gels with sweetened commercial 6% gelatin gels (10% and 30% d-sucrose) indicated a constant storage modulus and loss factors ≤ 0.7 during four weeks of storage in fibrex gels. Loss factors of sweetened gelatin gels were ≤0.2, and their storage modulus decreased from 9 to 7 kPa after adding d-sucrose and remained steady for four weeks of storage. Fibrex gel characteristics, including high water holding capacity, swelling ratio in saliva, and heat resistance are attributed to a covalently cross-linked network. Vanillin, as a mediator, and citrus pectin did not enhance covalent cross-links and elastic properties of the fibrex gels. Thus, laccase as an oxidative agent provided gels with a solid and stable texture. Fibrex gels may find uses in pharmaceutical and other industrial applications, which require a heat-resistant gel that forms easily at room temperature. They also represent an ethical alternative for manufacturing vegan, halal, and kosher food.

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Books on the topic "Kosher food industry"

1

Governor's, Conference on the Kosher Food Industry (1988 New York N. Y. ). Governor's Conference on the Kosher Food Industry. Albany, N.Y: State of New York, Dept. of Agriculture and Markets, 1988.

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2

Regenstein, J. M. A shopping guide for the Kosher consumer. 2nd ed. Albany, N.Y: New York State Consumer Protection Board, 1989.

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(Firm), Packaged Facts, ed. The Kosher foods market. New York, N.Y: Packaged Facts, 1988.

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4

Shimshon, Katz Akiva ben. ʻErkhe kashrut: Entsiḳlopedyah le-taʻaśiyat ha-mazon ha-kasher. Yerushalayim: Ariʾel, 1997.

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Shimshon, Katz Akiva ben. ʻErkhe kashrut: Entsiḳlopedyah le-taʻaśiyat ha-mazon ha-kasher. Yerushalayim: Ariʼel, 1997.

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6

Melcer, Michael. Milch & Hering: Jewish foodshops in New York. Bonn: Weidle, 2002.

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7

Bloomfield, Brynna C. Traveling Jewish in America: The complete guide for business & pleasure. 2nd ed. Lodi, N.J: Wandering You Press, 1987.

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Bloomfield, Brynna C. Traveling Jewish in America: The complete guide for 1986 for business and pleasure. Lodi, New Jersey (P.O. Box 20, Lodi 07644-0020): Wandering You Press, 1986.

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9

OK Kosher Certification (Firm : Brooklyn, New York, N.Y.). OK manual for manufacturing facilities: A primer for kosher production. Brooklyn, NY: OK Kosher Certification, 2002.

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Ṿaiṭman, Zeʼev. בנתיב החלב: Sugyot hilkhatiyot be-taʻasiyat he-ḥalav. Ramat ha-Sharon: Tenuvah, 2002.

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Book chapters on the topic "Kosher food industry"

1

"Kosher Program." In Food Industry Quality Control Systems, 447–52. CRC Press, 2008. http://dx.doi.org/10.1201/9780849380297-30.

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"Kosher Program." In Food Industry Quality Control Systems, 425–29. CRC Press, 2008. http://dx.doi.org/10.1201/9780849380297.ch27.

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Lever, John, and Johan Fischer. "The food service industry and public institutions." In Kosher and Halal Business Compliance, 76–79. Routledge, 2018. http://dx.doi.org/10.4324/9781315159874-16.

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Pava, Moses. "Jewish Ethics, the Kosher Industry, and the Fall of Agriprocessors." In Feasting and Fasting, 317–29. NYU Press, 2020. http://dx.doi.org/10.18574/nyu/9781479899333.003.0019.

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Where kosher goods and services were once a local business, kosher food is now a multibillion-dollar industry with a massive international infrastructure. The process of kashrut’s industrialization over the course of the twentieth century has created new ethical challenges that invite us to ask again about the meaning of long-held Jewish values. This chapter considers how the mitzvah (commandment) of loving the neighbor might be expressed and how it failed to be enacted in the high-profile scandals at Agriprocessors kosher slaughter plant in Postville, Iowa, the largest glatt kosher slaughter facility in North America. Going beyond describing the problem, this chapter argues for an extension of traditional Jewish understandings of loving the neighbor and asks what the kosher industry might be like if it followed the lead of ethical business leaders like Aaron Feuerstein instead of taking the destructive path that Agriprocessors followed ultimately to its bankruptcy.

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A, Vyshnavi, Udaykumar Nidoni, Roopa Bai R S, Sharanagouda H, and Pramod Katti. "LEGAL COMPLIANCES TO START FOOD INDUSTRY." In Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 15, 324–47. Iterative International Publisher, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bcag15p3ch5.

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Ensuring food safety is vital for the advancement and economic prosperity of a nation. India has made considerable strides in guaranteeing food security for its people and has achieved a commendable level of self-sufficiency in agriculture over the years. The food industry is subject to various legal compliances to ensure the safety, quality, and transparency of food products. These legal requirements encompass a wide range of regulations and standards that food businesses must adhere to quality and food safety standards. Key areas of legal compliance in the food industry include: Food safety regulations, licensing and registration, quality standards, import and export regulations. Starting a food business requires obtaining various licenses and permits to comply with legal and regulatory requirements. One of the license is FSSAI license, serves as a regulatory tool that ensures food safety, hygiene and quality standards are upheld by all food businesses across India. India is currently emerging as a significant hub for organic food products. The FSSAI has made it mandatory for businesses dealing with organic food to obtain a license. Food certifications play a crucial role in assuring consumers about the safety, quality, and sustainability of food products. These certifications assure consumers that the food has been produced, processed, and labelled in accordance with rigorous standards. Food certifications cover a wide range of aspects, including AGMARK, BIS, ISO, HACCP, GMP, halal and kosher certification. Each certification addresses specific attributes of food products, catering to diverse consumer preferences and dietary needs. This chapter discusses various legal compliances regarding food business.

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Kalra, Bhawna, Prayag Dutt Juyal, and Ashok Kumar. "COW DUNG BASED ECONOMY: THE FUTURE TECHNOLOGICAL PROSPECTS." In Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 20, 75–83. Iterative International Publisher, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bcag20p4ch1.

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Cow dung and urine are readily available and reasonably priced renewable bio-resource. Indian farmers rely heavily on cattle’s and agriculture for their survival. It’s been traditionally used as a mosquito repellent and in fuel. To improve the economic situation of farmers, several items and technologies can be used with cow products. Vermi-compost, bio-fertilizers, and bio-pesticides, among other products that can be made from cow dung and urine, are all very important in agriculture. Cow dung contains variety of microorganism including C. koseri, K. pneumonia, E. aerogenes, E. coli, K. oxytoca, Kluyvera spp. and M. morganii which provides it antifungal, antimicrobial and anti-cancerous properties. In cowpathy, these microbiological characteristics can be used. Additionally, distillate produced from cow urine serve as a bio-enhancer for numerous drugs. The energy needed for microbial growth is provided by cow dung, aiding in the bioremediation of contaminants. Cow urine is a highly effective bio-pesticide that along with neem oil. The future of the cow dung industry is in AI-based contemporary technologies, vermin-composting technology, biogas, compressed biogas, energy production, and smart automation technology for panchgavya production. Thus, farmers must be educated about the advantages of products made from cows apart from only dependency on milk in order to improve their economic situation.

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