![]() Q: Most of your gelatin and collagen now is from cows. Q: Do you use enzymes in any of your processes?Ī: The gelatin itself is done without enzymes but when we convert the gelatin and have break it down further to a powder enzyme are used. Hydroxyproline is what makes it possible for the joints to absorb the collagen you ingest. Hydroxyproline is a key element in gelatin or collagen and is one of the key amino acids that the body uses to build and create collagen. The levels of hydroxyproline will usually determine the quality of the gelatin. You have to know what type of fish you’re using. Q: When you came up with your idea for kosher gelatin from fish didn’t you at some point have to understand the chemical processes? You had no formal education in this area?Ī: I understood the basic concepts. Since then, we’ve worked with several processors in other countries but have maintained our role as a central player in the kosher gelatin industry. If the process wasn’t completed within the right time, you could end up with just soup instead of just gelatin. They didn’t have the ability to stay within a very strict production schedule. Unfortunately, the manufacturer we started with in Costa Rica could not one keep up with the demand. That’s when I brought in OU Kosher.Įver since then we’ve had a consistent supply of gelatin, but with different manufacturers around the world. We started the first commercial production of kosher fish gelatin. Then we treated the first skins in New York and I’d bring them down to Costa Rica to the plant and have them analyze the gelatin based on the treatment that we had given them.Īnd in 1993, after working with them for several months, we developed a methodology and had the patent. So for a while Costa Rica was shipping us the fish skins by air. Initially it was not easy because I didn’t want to spend the time away from my family to do the experimentation in Costa Rica. I then began looking for raw materials and found a Tilapia farm and a gelatin producer in costa Rica who agreed to produce the gelatin. at the Coopemontecillos plant.īut there was no technology available to process the fish and make kosher gelatin. Rabbi Pessach Weitz the OU mashgiach for the first ever OU kosher fish gelatin productions from 1995, in Alajuela, Costa Rica. At that time fish was an excellent choice for an alternative to cows because once you have the raw material source, kosher skins or kosher scales, there’s no limitation on capacity. ![]() I began working with a kosher slaughterhouse where I could get Kosher animal bones and skins but the process was very complicated, and it would have been difficult to find the kosher raw materials at scale. Gelatin is a key ingredient in many products but kosher gelatin wasn’t commonly available then. I knew that kosher gelatin was in limited supply and that there was a demand for it which wasn’t being filled. ![]() As my family grew, I wanted to increase my income, I have 9 children and 30 grandchildren now. So all I know about the science is self-taught. ![]() ![]() I was in education I ran a seminary in Israel and I taught and administered here in the US. What brought you to this area?Ī: My actual background is rabbinics. OU Kosher: David, you went to school and became a Rabbi. In addition to founding FIT Gelatins, David Holzer also founded Fiber Gourmet, which produces products using RS4, a fiber-boosting starch that has significantly fewer calories than regular flour starch and promotes gut health. Their products derived from kosher fish and the hides of kosher cows are kosher pareve and are accepted by Halal observers. In addition to kosher gelatin FIT Gelatins also produces OU Kosher certified collagen powder which is produced using enzymes. FIT (Food Industry Technology) Gelatins, founded by David Holzer, is North America’s largest supplier of verifiable kosher gelatin and has been OU Kosher certified since 1993. ![]()
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