New flavours in favour

The Jewish Chronicle - - KOSHER - BY VIC­TO­RIA PREVER

THE GROWTH in the kosher mar­ket i s mostly from niche p r o d u c t s . “S mall pro­duc­ers who are al­ready sell­ing to a niche mar­ket, like g l ut e n- f r e e or ve­gan cus­tomers, are then try­ing to grow in a man­age­able way by adding kosher,” says He­len Gol­drein, who writes the kosher food blog Food, Fam­ily and Friends. “It’s not too big a step for them to add an­other small­ish mar­ket.”

Among th­ese pro­duc­ers are Sta­ple­ton’s yo­ghurts, made at a fam­ily farm in Devon. They con­tain Jersey milk, un­re­fined cane sugar and 25 per cent fruit in the form of chunks. Flavours in­clude sweet and sour cherry, goose­berry, mango and rasp­berry, as well as nat­u­ral and vanilla. There’s also a yo­ghurt with dried fruits, grains, seeds and ce­re­als. All are KLBD cer­ti­fied.

An­other newly hechsh­ered prod­uct is Booja Booja ice cream — parev and made with only cashew nuts, wa­ter, agave syrup and a flavour­ing agent (co­coa for the Hunky Punky Choco­late or maple syrup and pecan nuts for the Pom­pom­dous Maple Pecan).

Sharon Feld­man at the Lon­don Beth Din says: “We are still see­ing the trend for healthy foods.” Rude Health, which makes gluten-free snacks, has two new gluten-free mues­lis with a hechsher and also has the seal of ap­proval for its Ul­ti­mate Al­mond, “an al­mond milk made with just wa­ter and al­monds”.

The KLBD has re­cently cer­ti­fied “fruit jerky” from Sn­act — pieces of dried pure fruits in ap­ple and mango or ap­ple and rasp­berry flavours. The prod­uct is made from fruits that would oth­er­wise have been thrown away for be­ing too big, too small, too ugly (sob) or sim­ply too abun­dant.

More fruit snacks un­der the KLBD hechsher are chil­dren’s favourites Bear Claws, which join Bear Paws and Bear Yoyos in the Bear Nib­bles range. The Claws will ex­cite cru­dité­tot­ing mums as they are made from veg­eta­bles as well as fruit. They come in straw­berry and but­ter­nut; mango and car­rot; black­cur­rant and beetroot and ap­ple, pear and pump­kin. A hit in the mini-Pre­vers’ lunch­boxes. The beau­ti­fully pack­aged Emily fruit crisps are chunky and crunchy, as op­posed to chewy, and are now sold in smaller packs for lunch­boxes.

Also ap­proved by the KLBD are Eat Real quinoa chips, in flavours such as hot and spicy, sun-dried tomato and roasted gar­lic; chilli and fresh lime and sour cream and chive.

If you pre­fer fash­ion­able pop­corn, Prop­er­corn’s hechsher for its lightly salted and sweet and salty ranges will be good news. Also ap­proved are the nut but­ters from Pip & Nut. They

( Below) Posh parev ice by Booja Booja in­clude smooth peanut but­ter, co­conut and al­mond but­ter, honey cin­na­mon cashew but­ter and a plain al­mond ver­sion. No added sugar in any of them, just sea salt.

Prov­i­dence Deli’s in­gre­di­ents and condi­ments in­clude dairy-free pesto and black olive paste — both per­fect for dol­lop­ing over hot pasta or on a pasta salad. There is also onion rel­ish — yummy with cold meats or cheese or in a sand­wich. The sun-dried toma­toes are sweet and juicy enough to eat on their own but are also good in sal­ads or choppedand­stirredthrough­cous­cous. And the fiery harissa adds in­stant zip to a sauce (see recipe below) or, mixed with sweet pome­gran­ate mo­lasses and olive oil, makes a fan­tas­tic paste to rub over chicken be­fore roast­ing.

Daniella and Ariel Ka­mara, of KamAlive, make “nu­tri­tious” choco­late from raw ca­cao beans, date nec­tar, lu­cuma (a Peru­vian anti-ox­i­dantrich fruit) and Hi­malayan rock salt. Vari­a­tions in­cor­po­rate fruits, nuts and seeds. It’s dairy-free, re­fined sugar-free, gluten-free and ve­gan and is sold at Mr Baker in Bore­ham­wood, Health Mat­ters in Bar­net and on­line at

which also lists more stock­ists. At New York’s Kosher Fest, Gol­drein was im­pressed by the sup­ply of or­ganic kosher chicken, duck, turkey, beef, lamb and pi­geon. Fake ba­con is huge there, too, made from duck, lamb or beef and pulled meat is a grow­ing trend — you can buy kosher meat ready­pulled — cooked slowly for so long it can be pulled apart.”

An­other prod­uct that caught her eye was shak­shuka in a jar. “I don’t know why no one has thought of it be­fore — you just add eggs,” she says and her fi­nal favourite was a hechsh­ered Parmi­giano Reg­giano. “The real deal. They had a whole wheel of it that you could take a chunk out of — it was de­li­cious.”

For kosher toasties

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