Join The Conversation With Mishpacha's Weekly Newsletter



Kosher, Natural... Delicious?

Rafael Medoff

As the natural foods market expands, manufacturers are capitalizing on kosher consumers who see what growing numbers have already accepted: Natural food is better for you and tastes good too.

Wednesday, May 21, 2014

Ever tasted a kosher vegan crab cake? Or sprinkled kosher New Zealand sea salt on your Shabbos challah? Or sampled strawberry purple raw carrot juice? These and other exotic-sounding foods may not be part of your bubbe’s repertoire, but some manufacturers of natural foods see signs of a growing interest in health foods among kosher consumers — and are investing accordingly. At the four-day Natural Products Expo in Anaheim, California this spring, a surprising number of the more than 3,000 exhibitors showcased kosher products.Brad’s Raw Crunchy Kale, a snack resembling a cross between potato chips and popcorn, bore an OU (Orthodox Union) stamp. A line of organic salad dressings made by RawFoodz sported the COR (Kashruth Council of Canada) symbol.Caroline’s Vegetarian Five-Bean Chili, produced by Atlantic Natural Foods, is supervised by OK Labs. Tens of thousands of health food industry professionals filled the enormous Anaheim Convention Center, many of them buyers looking for the next product to bring back home to their customers. Exhibitors ranged from small mom-and-pop booths showcasing a particular new granola bar or all-natural seasoning, to a line of intensely focused Asian chefs preparing organic stir-fry, whole wheat egg rolls, and other Oriental treats in a row of sizzling woks. Kosher attendees missed out on such sampling opportunities, of course, but there were plenty of uncooked and sealed products to choose from. Rabbi Reuven Flamer of Monsey, founder of Natural Food Certifiers, has been attending natural foods gatherings for the past 15 years, but this year’s Anaheim expo was the first one at which he took an exhibitor’s booth — a reflection, he says, of the growing interest among natural foods manufacturers in kosher supervision.

To read the rest of this story, please buy this issue of Mishpacha or sign up for a weekly subscription

Share this page with a friend. Fill in the information below, and we'll email your friend a link to this page on your behalf.

Your name
Your email address
You friend's name
Your friend's email address
Please type the characters you see in the image into the box provided.
CAPTCHA
Message


MM217
 
Evolution vs. Revolution
Shoshana Friedman I call it the “what happened to my magazine?” response
Up, Up, and Away
Rabbi Moshe Grylak What a fraught subject Eretz Yisrael is, to this day
Where Do You Come From?
Yonoson Rosenblum Could they be IDF officers with no Jewish knowledge?
Heaven Help Us
Eytan Kobre Writing about anti-Semitism should rouse, not soothe
Work/Life Solutions with Chedva Kleinhandler
Moe Mernick “Failures are our compass to success”
An Un-Scientific Survey
Rabbi Emanuel Feldman Are Jerusalemites unfriendly? Not necessarily
Out of Anger
Jacob L. Freedman How Angry Lawyer was finally able to calm down
5 Things You Didn’t Know about…Yitzy Bald
Riki Goldstein He composed his first melody at eight years old
When the Floodgates of Song Open, You’re Never Too Old
Riki Goldstein Chazzan Pinchas Wolf was unknown until three years ago
Who Helped Advance These Popular Entertainers?
Riki Goldstein Unsung deeds that boosted performers into the limelight
Your Task? Ask
Faigy Peritzman A tangible legacy I want to pass on to my children
Are You There?
Sarah Chana Radcliffe Emotional withdrawal makes others feel lonely, abandoned
A Peace of a Whole
Rebbetzin Debbie Greenblatt Love shalom more than you love being right
Seminary Applications
Rabbi Zecharya Greenwald, as told to Ariella Schiller It’s just as hard for seminaries to reject you