Facts on Wax: Are Vegetables and Fruit Waxes Kosher?

By: Rabbi Dovid Heber

August 2013 | Updated May 2024

You may notice at your favorite supermarket the following statement next to the prominent “Summer Fruits from California” banner: “Coated with food grade vegetable, petroleum, and/or shellac-based wax or resin to maintain freshness” on their favorite fruits and vegetables. What are waxes? Are there any kashrus concerns? Let us examine some of the kosher facts on wax.

Waxes are not a new phenomenon, as they have been used domestically for over sixty years on a wide variety of fruits and vegetables (see list below). Waxes are derived from a variety of sources and are a cross combination of natural and synthetic ingredients. The most common primary wax ingredients are shellac, carnauba wax or petroleum-based wax. Less frequently used and more costly wax bases include beeswax and candelilla wax.

Shellac (Lac Resin)

Shellac or lac resin is a product that is imported from India and used in waxes for citrus […]

Can it be Kosher

By: Rabbi Tzvi Rosen

How often have we heard the query, “What’s the problem with plain canned vegetables? It’s only vegetables, water and salt in a can!” True. It’s also true that today you can buy vegetables with a hechsher, salt with a hechsher, water with a hechsher even cans with a hechsher! But does 1 + 1 + 1 + 1 = 4? Can a kosher consumer buy canned corn off the shelf or should the kosher consumer beware?

Hydroponics

By: Rabbi Zvi Goldberg

The AeroGarden is a unique hydroponic system, enabling home-growing of vegetables. ( Note: STAR-K no longer certifies The Aerogarden) The entrance of this system into the marketplace presents an opportunity to discuss the history and halachos of hydroponics.

All Washed Up

By: Rabbi Tzvi Rosen

In the health conscious world of the new millennium, healthful fine dining and garden fresh vegetables have taken an honorable position of prominence. Salad bars are in vogue. A colorful salad helps dress up the bland dinner plate. Fresh vegetables are healthy and wholesome. Unfortunately, it also causes havoc with the G-d fearing housewife, or the caterer’s mashgiach, who want to make sure that the vegetables served are not only clean and fresh, but insect-free, as well. Oftentimes, this task is tedious, time consuming, and frustrating. This is particularly true when dealing with large quantities of exotic, leafy vegetables that have to be inspected in a relatively short amount of time. What is the answer?

The Tell Tail Sign

By: Rabbi Moshe Heinemann

Our Rabbis in their sage understanding of human nature tell us, “Al tistakel b’kankan elah b’mah sheyaish bo.” Do not look at the outer receptacle, look at its inner contents. This adage has often been loosely translated into the famous American adage, “Don’t judge a book by its cover.” In the case of kosher fish supervision, in order to determine whether the fish is, indeed, kosher it has to be judged by its cover.

The Torah states clearly how one is to determine whether or not a fish is kosher. If the fish has ‘snapir v’kaskeses’, fins and scales, the fish is kosher. Fish that have only fins, such as catfish, or totally smooth skin, such as eel, or crustaceans, such as lobster, are non-kosher.

Fish production is an active global enterprise. Nile perch from Nairobi, tuna from Fiji, farm-raised salmon from Chile and flounder from China arrive daily to fish companies […]

Wheying the Kosher Possibilities

By: Rabbi Tzvi Rosen

Food technology has made enormous strides since Miss Muffet sat down to her feast of curds and whey. Today whey has emerged as one of the most versatile food components with many new and exciting food applications. Typically, whey cream can be churned into butter or be converted into ricotta cheese. Whey can be dried into a powder and be used as a basic ingredient in cereals, baked beans, hot cocoa, and seasonings. Whey protein concentrate is a fundamental ingredient in infant formula and bakery products. Lactose, the milk sugar found in whey, is used as a flavor enhancer or a carrier in pharmaceuticals. In addition, whey is converted into alcohol and used in alcoholic beverages. Clearly the industry continues to discover whey’s versatility. Where does whey come from and what, if any, are the kashrus issues relating to whey in general, and cholov yisroel in […]

The Sweetest Fruit of Them All

By: Rabbi Tzvi Rosen

Unbelievable but true.

Overheard conversation between Mother and a precocious seven year old at a typical supper table…

“Now dear you must eat your fruits and vegetables!”

“I just finished a delicious double portion.”

“Great what did you eat?”

“A yummy chocolate bar.”

The Spice of Life: A Kashrus Overview of Salt & Pepper

By: Rabbi Zushe Yosef Blech

The use of spices in preparing food has played a role in history disproportionate to their nutritional value. A ransom paid by Alaric the Goth that included three thousand pounds of pepper delayed the attack of Rome for two years. The discovery of the New World was due, in great measure to the search for such spices; that was the main objective of the early trans-Atlantic explorers. Our Rabbis tell us1 that the Torah is compared to salt and the Mishna to pepper. Indeed, the kashrus issues related to salt and pepper give us sufficient reason to analyze these primary food ingredients.

Olive Oil: The Contemporary Industry of Antiquity

By: Rabbi Tzvi Rosen

Olive oil, the liquid gold of the ancients was touted for its nutritional, medicinal, and cosmetic value. As a fuel it illuminated the home. As a food ingredient it was a feast to the palate. Olive oil production is one of the world’s oldest industries. Interestingly, much of this ancient industry has not changed over the millennia.

Kashrus in Good Taste: Kosher Certifying the Flavor Industry

By: Rabbi Dovid Heber

You may not realize it, but flavor ingredients are found in some shape or form in practically every aisle of your favorite supermarket. The ketchup in Aisle 1 uses a Tomato Flavor to enhance its taste; the cake mixes in Aisle 5 use Artificial Vanilla Flavor to give it taste; for that matter Vanilla Flavor is even added to the pack of cigarettes that are purchased at the check-out counter. Indeed, products from soup to soap use an array of flavors and fragrances to enhance their products.

Kashrus Goes Crunch

By: Rabbi Tzvi Rosen

Everyone wants to emulate a winner. The world of food manufacturing and marketing is no exception. Whenever a new product reaches the marketplace, or a new business venture is successfully launched, rest assured that product or venture will be duplicated, cloned, or modified immediately. One only needs to travel north of Baltimore to Pennsylvania Dutch country to see this in reality. Southern Pennsylvania is home to tens of snack food manufacturers, and is aptly dubbed “the snack food capital of the United States.”

The Importance of Accurate Kashrus Information

By: Dr. Avrom Pollak

As Bnai Torah we tend to consider ourselves sophisticated and knowledgeable regarding matters that we deem important. We are not easily swayed by glitzy advertising, nor are we apt to blindly follow recommendations from others unless we are convinced that the proffered advice is sound and based on actual knowledge. When making a major purchase such as an automobile, or deciding which yeshiva or seminary is the right choice for our son or daughter, we make a decision after deliberate and careful investigation of the facts. Of course, we do accept the opinion of others, but only after we are convinced that the one dispensing advice has factual knowledge of the issue at hand.

Money-Saving Tips and Strategies for Passover and Year-Round

When we prepare to celebrate our freedom from Egyptian slavery on Pesach, the last thing we want to do is enslave ourselves to debt in paying for that eight-day celebration! Although the Gemorah states that when Hashem assigns a person’s livelihood on Rosh Hashanah for the coming year, He does not deduct Shabbos and Yom Tov expenses from the sum allocated, it is no mitzvah to spend money for those expenses, needlessly. With a little forethought and planning, you can implement some helpful money saving tips, year-round, in anticipation of Pesach.

Optimally, it would be wise to budget for Pesach, well in advance. Decide how much you will have to spend, and what you might need to cut from your budget to achieve that figure, by asking yourself: How much do I typically spend on groceries, monthly? How much did I spend on Pesach, last year? What are the specifics of […]

Kosher Chickens: From Coop to Soup

By: Rabbi Moshe Heinemann

Published Spring 2007

There is a strange but true phenomenon that has resulted in our society’s technologically
motivated, highly competitive marketplace. If a manufacturer or producer desires to remain viable and competitive, he never loses sight of the fact that successful business demands innovation, creativity and growth. Status quo in the manufacturer’s lexicon often means stagnation, and no company wants to stagnate. In turn, the manufacturer on the move continues to innovate in an environment that encourages survival of the fittest. This presents additional challenges for products requiring kosher supervision from a kashrus agency. These axioms are very keenly felt in the production of kosher poultry, where halachic ingenuity and technological advances converge. The average kosher consumer rarely, if ever, has the opportunity to see a large or small slaughterhouse in action. Therefore, Kashrus Kurrents offers its readers an inside look at the policies and procedures of […]

Beware: Glatt May Not Always Mean Kosher

By: Rabbi Moshe Heinemann

Published Summer 2008

It is written in our Torah, “Ubosor basodeh treifa lo socheilu” (Shmos 22:30), it is forbidden to eat treif meat. While the expression “treif” has become the universal connotation for food that is not kosher, in truth, the word treif specifically refers to an animal whose flesh was torn or ripped. Technically speaking, if a kosher species of animal or fowl was attacked by a predator, the meat of the victim may be deemed treif, non-kosher. However, the meat of an animal improperly kosher slaughtered is not treifa, it is called a neveila. Technically, meat of a non-kosher animal species is the meat of a temeiah. Yet, the term “treif” has found its way through the portals of the slaughterhouse, as well as the aisles of the non-kosher meat section of the supermarkets. No matter what the name, all of these categories of meat […]

Creating a Round Cake Decorated as a Sun | Doing Dental Work on a Parent

By: Rabbi Mordechai Frankel

Kashrus Kurrents Summer 2008

Inaugural Issue: Shailos From The Institute Of Halacha
Kashrus Kurrents is proud to launch a new column, “Insights from the Institute”. In this regular feature, Rabbi Mordechai Frankel will share with our readership intriguing shailos from his email inbox. The following is a sampling of the types of interesting questions that will be addressed in future columns.

Does Bishul Akum Apply to Foods Cooked in a Microwave | Does a Bike Shed Need a Mezuzah

By: Rabbi Mordechai Frankel

Kashrus Kurrents Fall 2008

Q: Does bishul akum apply to food cooked in a microwave?

Heating & Cooling – Using Ice from an Ice Maker on Shabbos | Using an Electric Hot Water Heater on Yom Tov

By: Rabbi Mordechai Frankel

Kashrus Kurrents Winter 2008

Q: My freezer has an ice making machine, which has an arm that rises as ice is produced and lowers when ice is removed. I generally turn the machine off before Shabbos by lifting the arm until it is fully raised. If I forget to do this, can I remove ice on Shabbos from the ice maker?

A: There are various types of ice maker machines available, and they do not all work in the same way. However, many of the commonly available models employ the following mechanism. The ice making process begins when the ice maker signals the water valve to open, and a specified amount of […]

Maris Ayin When Entering Non-Kosher Venues

By: Rabbi Mordechai Frankel

Kashrus Kurrents Summer 2009

Q: May one enter a non‐kosher restaurant to get a drink of water, use the restroom or attend a business luncheon? If a person does enter such an establishment, may he eat kosher items such as whole fruit? May one buy a cup of coffee at a non‐kosher facility, such as a highway rest stop or Starbucks?

The Drinks of a New Generation

By: Rabbi Tzvi Rosen

Published Summer 2009

Those of us who remember the famous marketing jingles of years past certainly recall the memorable multitudes of people locking their arms together while singing the praises of a soft drink, “What the world wants is the real thing!” Today, that exclamation resounds throughout the beverage industry while most of the world is looking for the healthy, natural, nothing artificial, real thing … others just want something yummy.

When Non-Mevushal Wine Becomes Stam Yeinom | Shipping Packages for Shabbos Delivery

By: Rabbi Mordechai Frankel

Kashrus Kurrents Fall 2009

Q: I had a bottle of wine stored in the shelving unit on the door of my refrigerator. I was in the kitchen, and I saw my non-Jewish hired help open the refrigerator. She knows that she is not allowed to touch my wine, but did not pay attention to the fact that opening the refrigerator moves the wine on the door. Can I still drink the wine?

Drinking Responsibly: Taking stock of the Star-K Liquor List

By: Rabbi Tzvi Rosen

Published Fall 2009

Introduction:
Since the appearance of the first Star-K approved liquor list over 12 years ago, the liquor industry has become visibly spirited, sophisticated and very high profile. As society moves in that direction, so has the kosher consumer. Whether or not this is meritorious is not for us to editorialize. However, baruch Hashem, life cycle simchos continue to abound, and a hearty l’chaim is still an integral part of sharing in one’s simchos. Briefly, Kashrus Kurrents wants to update its readership concerning the past and current trends that have taken place, as well as how we arrived at our conclusions, under the direction of our esteemed Rav Hamachshir, Harav Moshe Heinemann, shlita.

Using a Warming Tray on Shabbos

By: Rabbi Mordechai Frankel

Kashrus Kurrents Winter 2009

Q: I would like to buy a warming tray that has been manufactured for the Shomer Shabbos community. It is a glass covered warming tray and has a variable temperature dial with a removable knob. It can be set at a minimum temperature of 110 0F and a maximum temperature of 230 0F. It has a sticker on it stating that it is intended solely for the reheating of cooked foods and is not intended to be used for cooking. How may this tray be used on Shabbos?

A: In order to answer this question, one must have an understanding of the Rabbinic prohibitions of shehiyah and chazarah. The parameters of these two prohibitions differ for Ashkenazim and Sefardim. This response will explain the halachah as it applies to Ashkenazim.

Shehiyah: Shehiyah is the act of placing food on an open flame before the onset of Shabbos […]

Relying on a Koton to do Mitzvos | Bishul Akum Question

By: Rabbi Mordechai Frankel

Kashrus Kurrents Spring 2010

Q: Can a child who is under bar mitzvah or bas mitzvah check eggs for blood spots or check lettuce for insects?

Eating in a Canvas Sukkah that Sways in the Wind

By: Rabbi Mordechai Frankel

Kashrus Kurrents Fall 2010

Q: I have been invited to eat out on Sukkos. The sukkah has canvas walls which shake in the wind. Is this a problem?

A: The Mishna1 states that a person can use the trunks of trees as a sukkah wall. This Mishna is referring to a scenario where the tree trunks are very close to one another, or the space between them has been filled with some other material, and the overhang of the tree branches will not invalidate the schach. The Gemara2 states that this is true only if the tree trunks do not sway. If the tree trunks are supple and sway in a normal wind, the sukkah wall is not valid. The Shulchan Aruch3 codifies this halacha, and adds that if the tree trunks are supple one can tie them to each other in such […]

Starting the New Year Right: A Guide to the Simanim on Rosh HaShana

By: Rabbi Moshe T. Schuchman

Published Fall 2010

Introduction
On Rosh HaShana, everything we do is imbued with extreme significance. We stand in judgment before the Heavenly Court while each of our actions, words, and thoughts are scrutinized. To assist our efforts in currying Divine mercy, we employ various customs transmitted by our ancient mesorah. Among them is the regimen of the simanim, literally signs or omens. These are the foods that we bring to the table at the beginning of the evening meal as auspicious indications of a propitious year to come. What are the origins of this unusual custom? How can we be meticulous in its performance? How do we harness its power to usher in a year of prosperity?

Do Bee Don’t Bee: A Halachic Guide to Honey and Bee Derivatives

By: Rabbi Dovid Heber

Fall 2010

As we look toward the beginning of the new year, we turn our thoughts to teshuva, and the hope that our tefillos will be answered for a sweet new year. This request has been symbolized for hundreds of years on Rosh Hashana by eating challah and apples dipped in honey.1

The question regarding the kosher status of honey is older than the custom of dipping an apple on Rosh Hashana. There is a well known halacha that states that derivatives of non-kosher species are not kosher;2 this would include camel’s milk and ostrich eggs. Since a bee is a non-kosher insect, how can honey which comes from a bee be permissible to eat? Furthermore, if honey is kosher, are all products manufactured by the bee, e.g. royal jelly, beeswax, bee venom, and propolis (described below) also kosher?

The Kashrus of Honey

A brief entomological review of this remarkable insect is necessary in […]

Using a CPAP Machine on Shabbos

By: Rabbi Mordechai Frankel

Kashrus Kurrents Winter 2010

Q: My doctor has told me that I have sleep apnea, and advised me to use a sleep apnea machine. Can this device be used on Shabbos?

A: Sleep apnea is a disorder characterized by abnormal pauses in breathing or instances of abnormally low breathing during sleep. Obstructive sleep apnea, the most common form of the disorder, is caused by the relaxation of the walls of soft tissue in the airway of the throat during sleep. Common symptoms include loud snoring, restless sleep, and daytime sleepiness. Sleep-disordered breathing is associated with an increased risk of cardiovascular disease, stroke, high blood pressure,arrhythmias, diabetes, and sleep deprived driving accidents.1 Recent studies have shown that sleep apnea affects about 16% of men and 5% of women between 30 and 65 years of age.[...] Read More

Eating Her Curds? No Way

By: Rabbi Tzvi Rosen

Published Spring 2011

If Miss Muffet was a conscientious seminary girl, sitting down to a meal of curds and whey would not be so simple. There is much to consider. Was the milk Cholov Yisroel? Does the milk have to be Cholov Yisroel? Was the starter culture Cholov Yisroel? What rennet was used to coagulate the milk? Did the mashgiach add the coagulants to make the curds and whey? Are all curds and whey created equal?

Can a Kohain Visit a Science Museum

By: Rabbi Mordechai Frankel

Kashrus Kurrents Summer 2011

Q: Can a Kohain enter the Maryland Science Center, located in downtown Baltimore?

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