Kosher Food Industry

FEATURE: New York’s Kosher Restaurants Vow to Adjust to Trans Fats Restrictions (New York) Kosher restaurants say that they will adjust their menus to meet proposed restrictions on the use of trans fats, although some were clearly unhappy. The New York City Board of Health last week unveiled a proposal that would sharply limit the use of ingredients that contain the artery-clogging substance, commonly listed on food labels as partially hydrogenated oil. If the ban goes into effect, offenders could face fines of up to $2,000 for each violation. A similar plan to restrict trans fats in restaurant food has been proposed in Chicago and is still under consideration, although it has been ridiculed by some as unnecessary government meddling. The latest version of the Chicago plan would only apply to companies with annual revenues of more than $20 million, a provision aimed exclusively at fast-food giants. New York's health department had asked restaurants to impose a voluntary ban last year but found use of trans fats unchanged in recent surveys. Under the New York proposal, restaurants would need to remove artificial trans fats from cooking oils, margarine and shortening by July 1, 2007, and all other foodstuffs by July 1, 2008. It would not affect grocery stores. It also would not apply to naturally occurring trans fats, which are found in some meats and dairy.

Elan Kornblum, publisher of Great Kosher Restaurant Magazine commented, “if all (kosher) restaurants have to do it, they will all be on same playing field.” He added: “Chefs will have to be creative in order to provide the same great taste as before. This ban would be healthier for consumers and therefore it’s a good idea.” Hyam Maryles, the Food and Beverage Director of the Prime Grill Restaurant, located in Midtown Manhattan, said that his restaurant has always focused on providing clients with a healthier menu while acknowledging that it also included fatty foods. “If the ban were to be instituted it would not pose a great problem for us. We have talented chefs who are able to change recipes on a whim.” Brocha Landau, Manager of Dougies in Brooklyn, felt the ban “would have a negative impact on kosher restaurants, especially the franchise restaurants.” She added: “A lot of restaurants have items on the menu with trans fats. We would have to change our recipes, change the way our foods are prepared and change how we buy our foods.” Michael Weltz, General Manager Park East Grill & Park East Caterers, said: “I think the proposed ban on trans fats ingredients is a step in the right direction. Even though it is more expensive to do without them, we stopped using trans fats months ago.” Yuliya Mazur, owner of Grill de Paris, told KosherToday correspondent Sarah Cohen, “We are no longer using trans fats at all in our restaurant and therefore this proposed ban poses no problem to our restaurant.” Scott Magram, CEO of My Most Favorite Dessert in Midtown Manhattan, was concerned whether certain products could be made for Passover. “If the ban becomes a reality and there is not a Passover product available, it will impact us tremendously.” Author, Chef and restaurateur Jeff Nathan was also amongst the group of restaurants who thought the proposal was “absolutely ridiculous.” He noted “We're permitted to buy cigarettes, cigars and alcohol, but not trans fat?” Nathan said that he rarely uses trans fats. “By chance, we use very little of it...it's part of the margarine spread offered before every meal, and as a part of ingredients like Crisco shortening to be used in our baked products. After all, as a meat restaurant, we often substitute shortening and margarine for butter.” Nathan felt that the ban would have a very detrimental effect on desserts.

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