What does “kosher” mean?
Kosher means that a food is “fit or proper” according to Jewish dietary laws. These laws specify the types of food and meat that may be eaten, and provide strict guidelines for preparing, processing and inspecting these foods.
Are kosher foods only for persons observing Jewish food laws?
No. In fact, approximately 80 percent of kosher consumers are people who are not observing Jewish dietary laws. And kosher foods are becoming more popular. Kosher food sales jumped 64 percent between 2003 and 2008, to a record $12.5 billion, according to the marketing research firm, Mintel.
How do I know if a food is Kosher?
There are six major kosher certification symbols in the U.S. The word “pareve” or the letter “p” adjacent to a kosher certification symbol further specifies that the product contains no meat or dairy. The “D” means it does have dairy.
What are the benefits of kosher food?
Many consumers purchase kosher foods because they appreciate the strict food preparation and inspection guidelines and the clarity in food ingredients. For example, meat and dairy are never prepared or packaged together in kosher-certified foods. A pareve kosher food has no meat or dairy Kosher products labeled for Passover may contain matzos (baked wheat flour) but no other hidden forms of wheat, oats, rye, spelt, and barley. They generally also do not contain any ingredients derived from corn, soy, rice, peanuts or legumes. These guidelines can be beneficial to consumers with food allergies or intolerances, or those adhering to a vegetarian or vegan diet.
Are kosher foods easy to find?
Approximately 40 percent of the packaged goods in the supermarket are certified kosher. Kosher-certified foods are readily available throughout the U.S. and world.
Are kosher foods better and/or safer for you?
Almost all foods can be found as kosher. The key difference is the auditing of kosher foods on a quite regular basis by the religious authorities that requires companies to have better control of their operations.
The microbiome is the genetic material of all our microbes—bacteria, fungi, protozoa and viruses - that live on and inside the human body. Microbes outnumber our human cells ten to one.
Have you been looking for a way to up your dinner party game? IFT Food Facts compiled results from some recent peer-reviewed studies to help you do just that – by incorporating science into your meal.
The new Nutrition Facts Label is based on updated food consumption data, nutrient recommendations, the 2015 - 2020 Dietary Guidelines for Americans, and consumer behavior trends. These updates are reflected in the changes required in the label design, nutrient list, and serving size.
Research has examined several health markers for edible insects, including gut microbiota and antioxidant activity.
Leading food science researchers discuss advances in lactic acid bacteria, probiotics, fermentation, and CRISPR genome editing that have transformed the fermented foods industry.
Food and beverage companies are expanding their plant-based product portfolios as more and more consumers eliminate or reduce consumption of animal-based fare.
Research indicates that smoking marijuana may increase the risk of heart attack and stroke. A recent study has determined that a compound in soybeans may mitigate that risk.
The ketogenic diet, a high-fat, low-carbohydrate, and protein-restricted diet, has been recognized as an effective treatment for intractable epilepsy.
In the most comprehensive observational study of its kind to date, researchers at Lund University in Sweden have confirmed that the risk of developing celiac disease is connected to the amount of gluten children consume.