The growing demand for natural, organic, vegetarian, fiber and gluten-free alternatives among kosher consumers was apparent at Kosherfest 2013, the annual trade show of the kosher food industry held last month in Secaucus, N.J.
“We are constantly looking to find ways to be innovative with modern health trends,” said Avital Pessar, the assistant brand manager for Manischewitz. Indeed, the company’s new “L’Chaim, To Life” insignia applies to its natural products, for example, broths without MSG. Its “Season” brand indicates that the fish used in a product are sustainably harvested and wild caught.
Many companies at Koshefest — a huge, two-day event held at the Meadowlands Exposition Center — showcased products catering to customers who need to be gluten-free.
Vegetarian alternatives were also represented. A newcomer to the kosher market, Atlantic Natural Foods from Nashville, N.C., showcased its Meatless Select brand, which includes a five-bean chili, fishless tuna and vegetarian taco filling.
Gezunt Gourmet, which uses natural ingredients, is working on organic certification, said owner Louis Agrosa. One of his products at Kosherfest was a non-dairy lasagna that tastes like typical vegetarian lasagna, but uses Tofutti instead of cheese.
Schulz Catering’s Gourmet to Go brand of self-heating products — all non-GMO (genetically modified organisms) and without preservatives — include a lot of vegetarian and vegan foods that are shelf stable for three years.
“It was very important for us to go with the vegan and vegetarian market in order to meet the new culinary trend of less carbs and less gluten,” Schulz’s Eyal Ben David said.
Several companies, such as Organic Traditions, offered unusual herbal products, vitamins and nutrient-rich “superfoods.” Hindy Steg-man, a company vice president, said the newfound focus on healthy options in the kosher community is a great development.
“We are supposed to be a light unto the nations, but it seems our light is not so bright,” she said, pointing to hot dogs, cakes and other unhealthy options at other booths. “We are here to let people know other choices are available to them.”
In some of its products, Organic Traditions uses Yacon, a sweetener made from a tuber from the Amazon. Stegman says it doesn’t spike one’s blood-sugar level like agave and is tastier than Stevia.
Another exhibitor, Sherrie’s Specialties, uses the sweetener Zylotol, an all-natural sweetener from birch bark and corn cobs.
Galilee Tisanes, an Israeli family business, produces a range of herbal teas and also markets Nufar fibers, which use quinoa for protein. The herbs are grown on the family farm in the Upper Galilee, and according to the company’s literature, the farm “uses 100 percent natural production, free of artificial flavors, colorants, essential oils, preservatives or chemical and GMO ingredients.”