NEWS Peptones & Hydrolysates
Continuous Kosher certification at SolabiaSent: 27/12/2016
Kosher Certification at Solabia on a continuous basis
Solabia has a vast experience in the koshering of its products ; indeed we have been certified Kosher on a continuous basis since 2007 and the entire plant peptone line and 2 casein peptones are now certified Kosher by a recognized specialist in the field of biotechnology and Kosher : Rabbi Zushe BLECH of Kehillas Bais Ben Zion, located in Monsey, NY (USA).
Kosher lexicon for peptones and hydrolysates in fermentation
Kosher : a hebrew word meaning “fit” or “proper”. The term has come to describe the purity of food, a drink or of a utensil or cooking tool, as it pertains to Jewish law.
In the context of microbial fermentation, the Kosher status of a starter culture, a probiotic or any other industrially-used strain depends entirely on the ingredients that compose the fermentative media from which it is grown. A microorganism assumes the same Kosher status of the material that is used to cultivate it. The use of a non-Kosher ingredient in any step of the production or propagation of a microorganism (stock strains, purification steps, shared production or sterilization equipment…) will definitively render the strain, and subsequent generations, non-Kosher. Any industrial fermentation undertaken with prohibited or tainted starters compromises the entire cycle of production. The significance of the specific Kosher status of individual ingredients entering into fermentative media therefore becomes very clear.
What does Kosher Pareve signify ?
Pareve (or Parve, Parva) = a hebrew word signifying “neutral”. By extension, under Kashrus (or the concept of Kosher) any food or product that is not considered neither meat nor dairy.
A peptone considered Kosher Pareve is manufactured on a production line that is totally exempt of animal or dairy elements. The Pareve characteristic is considered to be a higher level of Kosher status, in direct relation to the quality of the raw materials used and the increased level of surveillance as regards to the production line. If any dairy products are produced on the same manufacturing line, (i.e. a casein peptone), the entire production unit must be re-Koshered ; meaning re-establishing a suitable or fit status by applying a complete heat treatment after a period of inactivity. At this point, any product produced on this newly Koshered line will have a Kosher Pareve status provided that the raw materials themselves meet the requirement and no other non-Kosher, animal or dairy product comes into contact with the manufacturing unit.
For more information : www.kosherfoodproduction.com