Baking&Snack - May 2013 - 42

SPECIALTY CERTIFICATIONS

Inherently kosher
When kosher certifiers take an inventory of a bakery’s ingredients, they
will sort those ingredients into three categories: inherently kosher, nonkosher and kosher-certified. Inherently kosher ingredients are those
that are kosher without any extra processing and include ingredients
such as flour, water and whole fruit. Non-kosher items, such as pork or
swordfish, can never be kosher. Kosher-certified ingredients are those
that suppliers have created with a kosher protocol. Bakers can use
these to replace non-kosher ingredients and not lose any functionality.

“Bakers invest a few thousand
dollars and get a completely new
segment of the market that was not
buying their product before,” Rabbi
Fogelman said. “I would find it hard
to believe that there are more than a
handful of companies that have not
benefitted from going kosher. Very
rarely do we have a company that
says, ‘It wasn’t worth it for us.’ ”
Many bakeries may not have a
large, concentrated Jewish population in its immediate market. If a
company hopes to reach a nationwide audience, not being koshercertified can keep it out of regions
with heavy Jewish populations. Big
chain stores often expect food companies to be kosher-certified so they
can offer the same products in all
their outlets regardless of location.
This has given the kosher community more clout, according to Dr.
Pollak. “The honest truth is that the
kosher consumer represents a very
small percentage of the consumer
base in this country,” he said. “The

See us at IBIE
booth #2407

reason so many products today are
kosher-certified is really because the
kosher consumer has an influence
on the marketplace that goes further
than their numbers.”
Muslim consumers represent a
growing population segment, with
about 9 million now living in North
America. By 2025, Halal Product
Development Services (HPDS),
Oakville, ON, estimates that 30% of
world population will be halal consumers. “The bakery sector has a
great opportunity to capture a slice
of the untapped and underserved
halal market,” said Ehsan Sairally,
HPDS director. “Companies that
will go the extra mile will reap the
benefits of the potential growth of
the halal market.” Companies selling
products internationally can benefit
from a halal certification by opening
up a market of 1.5 billion Muslims.
The reasons to stamp a specialty
certification onto a package do not

Alpha Baking pursued kosher certification
after developing its Jewish Rye bread. Company
officials said it only made sense that such a product
should be kosher-certified, and certifying the rest of
the company’s bakeries came soon after.
Alpha Baking Co.

For more information, see Page 121

42

/ Baking & Snack / May 2013

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Baking&Snack - May 2013

Table of Contents for the Digital Edition of Baking&Snack - May 2013

Baking&Snack - May 2013
Table of Contents
Table of Contents
Editorial - New Age for Snacks
Newsfront - WFC takes action against ‘Gut Reactions’
Our reaction on ‘Gut Reactions’
Beefsteak bolsters Bimbo’s rye portfolio
News - Rudolph Foods founder passes away
In Brief
Correction
People
In Memoriam
Special Report - Solving the Commodity Conundrum
Too many audits? Tough!
Operations - In Service to the Sandwich
Immediate feedback
A ‘be prepared’ attitude
Trends - Symbols of Quality
Inherently kosher
Polarizing kosher labels
Formulation - Bridging the Dietary Deficit Gap
Invisible fibers for baked foods
Solving for solubility
Formulation - Beyond BLV and BBQ
Enhancing whole grains
Formulation - Why Swap Honey for Sugar
Q&A: Financial Investment
Equipment - Finishing Flourishes Add Value
Dusting product with fines like flour
Dazzling with drizzles
Operations - Seeking the Sweet Spot
Keeping it together without gluten
New frontiers for making sweet goods
Equipment - Ensuring Accurate Deliveries
Using robotics in distribution
Q&A: Sustainable Sanitation
Q&A: Prison Bakeries
IBIE 2013 - Center Stage
SFA - A Snacking-good Time
Events
Innovations
Ingredient News
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - May 2013 - Baking&Snack - May 2013
Baking&Snack - May 2013 - 2
Baking&Snack - May 2013 - 3
Baking&Snack - May 2013 - 4
Baking&Snack - May 2013 - 5
Baking&Snack - May 2013 - 6
Baking&Snack - May 2013 - 7
Baking&Snack - May 2013 - 8
Baking&Snack - May 2013 - Table of Contents
Baking&Snack - May 2013 - 10
Baking&Snack - May 2013 - Table of Contents
Baking&Snack - May 2013 - Editorial - New Age for Snacks
Baking&Snack - May 2013 - 13
Baking&Snack - May 2013 - Beefsteak bolsters Bimbo’s rye portfolio
Baking&Snack - May 2013 - 15
Baking&Snack - May 2013 - Correction
Baking&Snack - May 2013 - 17
Baking&Snack - May 2013 - 18
Baking&Snack - May 2013 - 19
Baking&Snack - May 2013 - 20
Baking&Snack - May 2013 - In Memoriam
Baking&Snack - May 2013 - 22
Baking&Snack - May 2013 - Special Report - Solving the Commodity Conundrum
Baking&Snack - May 2013 - 24
Baking&Snack - May 2013 - Too many audits? Tough!
Baking&Snack - May 2013 - 26
Baking&Snack - May 2013 - 27
Baking&Snack - May 2013 - 28
Baking&Snack - May 2013 - 29
Baking&Snack - May 2013 - Operations - In Service to the Sandwich
Baking&Snack - May 2013 - 31
Baking&Snack - May 2013 - Immediate feedback
Baking&Snack - May 2013 - 33
Baking&Snack - May 2013 - 34
Baking&Snack - May 2013 - A ‘be prepared’ attitude
Baking&Snack - May 2013 - 36
Baking&Snack - May 2013 - 37
Baking&Snack - May 2013 - 38
Baking&Snack - May 2013 - 39
Baking&Snack - May 2013 - 40
Baking&Snack - May 2013 - Trends - Symbols of Quality
Baking&Snack - May 2013 - Inherently kosher
Baking&Snack - May 2013 - 43
Baking&Snack - May 2013 - 44
Baking&Snack - May 2013 - 45
Baking&Snack - May 2013 - Polarizing kosher labels
Baking&Snack - May 2013 - 47
Baking&Snack - May 2013 - 48
Baking&Snack - May 2013 - Formulation - Bridging the Dietary Deficit Gap
Baking&Snack - May 2013 - 50
Baking&Snack - May 2013 - 51
Baking&Snack - May 2013 - Invisible fibers for baked foods
Baking&Snack - May 2013 - 53
Baking&Snack - May 2013 - Solving for solubility
Baking&Snack - May 2013 - 55
Baking&Snack - May 2013 - 56
Baking&Snack - May 2013 - Formulation - Beyond BLV and BBQ
Baking&Snack - May 2013 - 58
Baking&Snack - May 2013 - 59
Baking&Snack - May 2013 - 60
Baking&Snack - May 2013 - 61
Baking&Snack - May 2013 - Enhancing whole grains
Baking&Snack - May 2013 - 63
Baking&Snack - May 2013 - 64
Baking&Snack - May 2013 - Formulation - Why Swap Honey for Sugar
Baking&Snack - May 2013 - Q&A: Financial Investment
Baking&Snack - May 2013 - 67
Baking&Snack - May 2013 - 68
Baking&Snack - May 2013 - Equipment - Finishing Flourishes Add Value
Baking&Snack - May 2013 - Dusting product with fines like flour
Baking&Snack - May 2013 - 71
Baking&Snack - May 2013 - 72
Baking&Snack - May 2013 - 73
Baking&Snack - May 2013 - Dazzling with drizzles
Baking&Snack - May 2013 - 75
Baking&Snack - May 2013 - 76
Baking&Snack - May 2013 - Operations - Seeking the Sweet Spot
Baking&Snack - May 2013 - 78
Baking&Snack - May 2013 - 79
Baking&Snack - May 2013 - Keeping it together without gluten
Baking&Snack - May 2013 - 81
Baking&Snack - May 2013 - New frontiers for making sweet goods
Baking&Snack - May 2013 - 83
Baking&Snack - May 2013 - 84
Baking&Snack - May 2013 - Equipment - Ensuring Accurate Deliveries
Baking&Snack - May 2013 - Using robotics in distribution
Baking&Snack - May 2013 - 87
Baking&Snack - May 2013 - 88
Baking&Snack - May 2013 - 89
Baking&Snack - May 2013 - 90
Baking&Snack - May 2013 - Q&A: Sustainable Sanitation
Baking&Snack - May 2013 - 92
Baking&Snack - May 2013 - 93
Baking&Snack - May 2013 - 94
Baking&Snack - May 2013 - 95
Baking&Snack - May 2013 - 96
Baking&Snack - May 2013 - Q&A: Prison Bakeries
Baking&Snack - May 2013 - 98
Baking&Snack - May 2013 - 99
Baking&Snack - May 2013 - IBIE 2013 - Center Stage
Baking&Snack - May 2013 - 101
Baking&Snack - May 2013 - SFA - A Snacking-good Time
Baking&Snack - May 2013 - 103
Baking&Snack - May 2013 - 104
Baking&Snack - May 2013 - Events
Baking&Snack - May 2013 - Innovations
Baking&Snack - May 2013 - Ingredient News
Baking&Snack - May 2013 - Products & Packaging
Baking&Snack - May 2013 - 109
Baking&Snack - May 2013 - 110
Baking&Snack - May 2013 - Patents
Baking&Snack - May 2013 - New on the Shelf
Baking&Snack - May 2013 - 113
Baking&Snack - May 2013 - Marketplace
Baking&Snack - May 2013 - 115
Baking&Snack - May 2013 - 116
Baking&Snack - May 2013 - 117
Baking&Snack - May 2013 - 118
Baking&Snack - May 2013 - 119
Baking&Snack - May 2013 - 120
Baking&Snack - May 2013 - Ad Index
Baking&Snack - May 2013 - New Product Spotlight
Baking&Snack - May 2013 - 123
Baking&Snack - May 2013 - 124
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