Abstract
SOME CHEMICAL COMPANIES ANSWER to a higher authority. When they prepare food ingredients such as vitamins, enzymes, and glycerin, religious certification can ensure wider market acceptance and sometimes better prices, four rabbis and a muslim authority tell C&EN. Ingredient makers follow any number of technical specifications and guidelines. Food & Drug Administration rules, industry standards, and internal procedures govern production. However, kosher preparation according to Jewish dietary law, or halal certification according to Muslim precepts, is also an important element of the food market. And given the variety of processed ingredients and foods sold, a knowledge of chemistry often helps religious authorities determine whether a product will pass muster. According to the Kosher Information Bureau, one-third of the foods on U.S. supermarket shelves are kosher certified, putting the annual value of such foods at $30 billion. People pay a premium for kosher certification, says Rabbi Avrom Pollak, pr...
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