Kashrut.Com Information

Kashrut.com is a kosher-food-information website, established in May 1996. Since then, Kashrut.com has been providing information, alerts, and recipes, and we also serve as a clearinghouse for all of the Passover information on the web. Passover 2014 Season: March 9, 2014 to April 23rd, 2014, the site had over 267,106 page downloads to 89,952 distinct hosts. The Passover index page itself had almost 35,000 visitors. The website transferred over 127.84 gigabytes of information. We have found a few interesting things this Passover: Healthy Ingredients: People are looking for healthy products that are usable for Passover. We got quite a few questions from people looking for the following products to be used for Passover. These products conceivably be usable for Passover, but were not certified: Coconut Oil: People are on the lookout for healthier oils. Coconut oil is a solid at room temperature and is a great substitute for shortening or margarine. Coconut Milk: The second most popular question was about coconut milk. Coconut Flour: This has become a popular ingredient in gluten-free baking. Stevia: People are looking for healthier non-nutrative sweeteners particularly Stevia. In most cases, I found that the kashrus agencies do not say that a product is usable for Passover unless it is certified as such. Both the manufacturers and the kashrus agencies are failing to address the healthy-food-for-Passover market, which is surprising, since many of these manufacturers are already careful with their processing or are aiming for the "free-from" allergen market, making them ideal for the gluten-free (non-gebruckts), soy-free and corn-free market of Pesach. The OU has had no new products listed on the "gray pages" (products usable for Passover without Passover certification) in many years. However, they have looked at the usability of soy milk, almond milk, rice milk and baby formula because of the great demand for these products, and have listed these elsewhere on their Passover website.1 Even though the OU is now ...