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Demystifying Kosher: Using Kosher Food Production to Enhance Your Business

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Synopsis: Whether you are considering becoming kosher, or already are kosher and looking to optimize your operation, this course will clearly explain the benefits of kosher, what being kosher means to your facility (and your bottom line!), and how it can drive your marketing objectives.
Start Time: Monday, October 24, 2011 8:30 AM
End Time: Monday, October 24, 2011 4:30 PM
Location: New Brunswick Campus Wide
Address: No Street Address
Campus: College Avenue
City, State, Country: New Brunswick, NJ US
Fee: See website
Sponsor: Rutgers Office of Continuing Professional Education
Category: Workshop, Course
Web Site: http://www.cpe.rutgers.edu/courses/current/lf0401cb.html
Contact Name: Dalynn Knigge
Contact Email: knigge@njaes.rutgers.edu
Contact Phone: (732) 932-9271 ext. 622
Additional Information:

Capitalize on the exponentially expanding kosher market by understanding both the opportunities and obligations of kosher food processing.

The kosher food market - from manufacture, to sale, to marketing has grown 12-fold in the last 50 years. Currently, over 50% of all food products on the supermarket shelf are kosher, and sales are projected to exceed $17 billion by 2013. Whether you are considering becoming kosher, or already are kosher and looking to optimize your operation, this course will clearly explain the benefits of kosher, what being kosher means to your facility (and your bottom line!), and how it can drive your marketing objectives.

Key Topics:

  • Why Kosher?
  • The Kosher and Jewish Marketplace
  • Implications of Becoming Kosher
    • Contractual Obligations
    • Financial Matters
    • Ingredient management
  • Kosher Certification
    • Inspection
    • Ingredients
    • Marketing Plans
    • Labeling and Packaging

Who Should Attend?

  • Research and Development
  • Manufacturing
  • Quality Assurance/Quality Control
Target Audience: General Public