What governs whether an enzyme is kosher or not?
The primary restriction is on whether it is an animal-derived ingredient. There are certain animals that have to be kosher when they’re slaughtered. If you have animal-derived ingredients, that’s the biggest thing. Since we derive for the majority of our products from microbial fermentations, it then becomes, “What do we use as a medium component to grow those micro organisms? Do we use brain heart infusion agar to grow up our first plate to make the large scale growth?” That’s the primary concern. They’re always looking at the ingredients that we use to make our enzymes – from the medium components to the anti-foam used to reduce foaming that occurs during the growth of large volumes of bacteria or fungi. Do your enzymes sell themselves? And if they don’t, do you have sales people? If you do have sales people, are they from a business background or a biology background? Of course, our enzymes sell themselves! (Laughter) No, as a matter of fact, I’m almost certain everybody from Denmar
