New flavours in favour
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