Is It Kosher?

There was once a time when the kashrus status of candy was very simple and could be determined very quickly. Today, we are faced with a candy industry that is the ninth largest food producer in the U.S., with over 1,200 modern-day candy companies producing nearly 2,000 varieties of confections. Considering the fact that over 73 million pounds of eggs and an incredible array of flavorings are used, it behooves the kosher consumer to learn the facts about the candies on the market today.

Some of the Problems

In order to extend the shelf life of candies, ingredients such as hydrogenated shortenings, emulsifiers and anti-oxidants are added, which commonly include mono- and di-glycerides (sometimes processed from animal fat), propylene glycol, egg yolk, and gelatin. Some specific problems:

• Marshmallows: Gelatin (very little kosher-slaughtered gelatin is available anywhere in the world).
• Hard Candies: Oils, flavorings (can be a grape derivative, among other problems).
• Creme Candies: Glycerin (to retain moisture).
• Chocolates: Monostearate (often animal derivative), emulsifiers, shortenings, oil.
• Jelly Candy: Flavorings, gelatin, anti-oxidants.
• Whipped Candies, Nougats, Frappes: Albumen (sometimes from non-kosher eggs); gelatin.

However, with so many companies vying for a larger share of the market, many companies have sought and obtained reliable kosher certification for their products.