SAAFFI’s recent online PSTC training, held on the 28th of July, was an informative and engaging event, on the topic of “The Ins & Outs of Kosher: Producing Kosher foods and other FMCG products”.
Sharon Bolel, Assistant Executive Director of SAAFFI & Professional Food Scientist, presented an overview of “The rules of kosher”. Kosher means that a food is “fit or proper” according to Jewish dietary laws, and for companies producing kosher-certified foodstuffs, these rules must be clearly understood by development and production personnel. They can be viewed as additional technical requirements to be added to the production protocols, schedules and QA procedures.
Rabbi Dovi Goldstein, Managing Director, Kosher SA, Union of Orthodox Synagogues, spoke about the process of kosher certification, what is kosher, who eats kosher, why do people buy kosher and the driving factors influencing the requests for and purchase of kosher-certified foods.
According to the latest report by IMARC Group, titled “Kosher Food Market: Global Industry Trends, Share, Size, Growth, Opportunity and Forecast 2021-2026”, the global kosher food market is expected to grow at a CAGR of around 4% during 2021-2026. Industrialization presents marvelous opportunities, but the steady pace of change in industrial procedures and the complexity of foodstuffs and ingredients also present significant challenges for the kosher certification process.
Kosher products are labelled with additional information pertaining to the kosher status, but this information has become a valuable source of assistance to those with allergies, vegetarians, vegans, and other religious groups.
According to a 2014 study by the international research organisation, Mintel 62% of kosher consumers see the kosher mark as a sign of quality, 51% believe that the kosher mark indicates that the products are “healthier” and 34% consider kosher foods “safer”.
SAAFFI, in collaboration with SANHA, has scheduled similar training on the topic of “Halaal” for 26th of October.
Clearly the decision of certain companies to consider the importance of these religious sensitivities, offer unexpected benefits with other segments of the market using the additional information for medical or other reasons.
In the words of the entrepreneur, Bishesh Devkota, the best way to collaborate is to create a situation where both of you win. The goodwill generated by the food industry in considering consumer sensitivities, needs and preferences, can only lead to a win-win situation for all! Perhaps our politicians can take a lesson from our industry!!
For more information about SAAFFI training, contact:
Sharon Bolel
Assistant Executive Director
South African Association of the Flavour & Fragrance Industry
Tel: +27 (0)11 786 2585
Cell: +27 (0)83 449 269
Email: sharon@saaffi.co.za
www.saaffi.co.za
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