Kosher Meets Industrial Food at Enzymes, Acids


rabbi-pinchas-hermanRabbi Pinchas Herman’s duties have him rappelling inside a two-story-tall stainless steel tank at a factory that makes enzymes for food products.

For 10 minutes, the 47-year-old from Raleigh runs his thumb along corners of the stainless steel tank and scans screens with his flashlight. He’s checking whether the equipment is clean enough to make a product for sweeteners that can be declared kosher for Passover.

“Just checking for any possible residue from the prior product. The thing it comes to with various raw materials, it is difficult to get it fully removed,” he said. Later, he’ll stand in the control room watching the rising temperature of water being circulated through the equipment to clean it.

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