Kosher at your service

Gaines points out that the foodservice industry serves consumers who don’t have the opportunity to check labeling. “When we began presenting to entities such as hotels and universities, we found the demand was very high for organic and even more so for kosher foods,” she says. “Being kosher, we can serve a wider variety of foodservice consumers.”

The biggest challenge for Soul Vegetarian was sourcing ingredients and manufacturers willing to comply with the rigorous requirements to produce organic and kosher foods. “We are constantly challenged to source ingredients that meet our high standards,” Gaines says.

The effort paid off. ”Our initial forays into foodservice have enabled us to serve senior living centers, long-term care facilities, hospitality venues, employee dining facilities, restaurants, event catering and other institutional  and foodservice categories. We are presently being distributed in a few key markets. As we expand, we are continually seeking new foodservice opportunities and distribution.”

“The certification was well worth it,” Gaines says. “It allows us to tout our products as the purest quality available. Health-conscious consumers are seeking foods that are nutritious and prepared in a safe manner. Kosher represents that, even to non-Jewish consumers. The kosher certification has expanded our market.”

Rabbi Flamer says processors should not be discouraged. “A company shouldn’t think that going kosher is insurmountable — thousands of companies are doing it. And it can be a lucrative market. It’s definitely worth looking into.”