Welcome Back!
Welcome back to Kashrut Chronicles! I’m excited to continue our journey into the world of Kashrut. In the last two episodes, we laid the groundwork for understanding the basic principles of kosher laws. Today, we’re diving into the art of reading ingredients on packaged foods. This episode is all about empowering you to assess kosher status independently.
A Little Background
When I grew up in the seventies, reliable Kashrut certification companies were rare. We relied on reading the ingredients ourselves. If we were unsure about a specific ingredient, we’d ask our local Rabbi. Without the internet, Rabbis would often research the question further. Kashrut certifications are a relatively new concept—Jews kept kosher for thousands of years before certifications existed. While certifications can be convenient, they’ve also become monopolistic and sometimes distort the essence of the religion.
Can You Trust the Listed Ingredients?
Rav Moshe Feinstein addressed this question in a Teshuva (Responsa).1 He explained that companies can be trusted when they provide written ingredient lists.
1 Igrot Moshe Yoreh Deah-1 Siman 55 Page 94
Today, with the rise of allergies and lawsuits, companies have an even greater
incentive to be honest about what’s in their products.
Some may mistakenly believe that relying on ingredient labels is a leniency, but
that’s not the case. The laws of kashrut, derived from the Talmud, Rishonim, and
the Shulchan Aruch, outline clear guidelines for what is trustworthy. Avoiding a
trustworthy source does not add extra piety; it’s actually against the principles of
Judaism to add to the established laws.
The Myth of the “Less than 2%” Rule
A common misconception is that ingredients making up less than 2% of a product
don’t need to be listed on the label. This is false. According to the FDA,2 any
ingredient deliberately added to a product must be listed, regardless of its amount.
The “2% rule” only affects the order in which ingredients are listed. Ingredients
making up less than 2% can appear in any order, but they still must be listed.
[Code of Federal Regulations] [Title 21, Volume 2] [CITE: 21CFR101.4]
https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=101.4%20#:~:text=
(2)%20The%20descending%20order%20of%20predominance%20requirements,an%20appropria
te%20quantifying%20statement%2C%20e.g.%2C%20%22Contains%20__
Trace Ingredients
Trace ingredients, which are incidental additives, do not need to be listed if they
are smaller than ten parts per million (10 ppm). Halachically, such items are
considered *batel* (nullified) and therefore irrelevant. The FDA explains:3
> “If an ingredient is present at an incidental level and has no functional or
technical effect in the finished product, then it need not be declared on the label.
However, major food allergens must always be declared, regardless of the amount.
Sulfites present at less than 10 ppm are also considered incidental.” [21 CFR
101.100(a)(3) & (4)]
How to Identify Ingredients
Most ingredients are straightforward—such as rice, eggs, wheat, or milk. But
some, like lecithin, maltodextrin, alcohol, and vinegar, can be derived from various
sources. When faced with these, a little research goes a long way. Just as you
would research a new medication prescribed by a doctor, you can do the same for
ingredients.
There are countless resources online where people discuss product ingredients.
Often, you’ll find that the ingredients are simple and shouldn’t be a cause for
concern. It’s important to recognize that being overly reliant on Rabbinical
3 https://www.fda.gov/media/81606/download
approval for basic ingredients is unnecessary. If you can verify that a product
contains no non-kosher components, you don’t need a Rabbi’s blessing.
Sample Ingredients and Research
For chemicals, like sodium phosphate, there’s no need to worry—they’re not an
issue for kosher concerns. Additionally, natural and artificial flavors are always
fine.
Let’s consider ingredients that might raise actual concerns:
– Whey: Though it comes from milk, it is not considered dairy. For another
example, Coffeemate’s “non-dairy” creamer contains sodium caseinate, a milk
derivative. These ingredients are inedible in their final form and thus not classified
as dairy.
– Gelatin: Similarly, gelatin is not a problem, as it is rendered inedible.
If an ingredient like lecithin comes up, Google it to find out what it’s made from.
Thousands of people have successfully learned to assess their own ingredients,
only returning with questions about more complex cases. You don’t need
Rabbinical approval for every item—just the ability to confirm that the ingredients
are kosher.
Grape Juice & Wine
Packaged grape juice is kosher because it’s cooked. The same goes for red wine
vinegar and balsamic vinegar— they cannot be touched until they become vinegar.
Once wine is turned into vinegar, it cannot become non-kosher. Furthermore, wine
is considered *batel* in a ratio of 1:6, not 1:60.
Conclusion
The key takeaway is that 90% of products can be confirmed as kosher without
Rabbinical supervision, often within ten minutes of online research. For more
complicated cases, you can reach out to the company and ask simple questions,
like whether the product is vegetarian. Don’t abandon critical thinking—faith is not
about following blindly. It’s about understanding and making informed choices.
Thank You for Listening!
Thank you for tuning into Kashrut Chronicles. I’m grateful to have you on this
journey with me. Wishing you a fulfilling Jewish experience, and I look forward to
continuing to explore our heritage together in future episodes.