The Fresser
Twiglets approved by Sephardi Kashrut Authority
The very English stick-like snack has made it to the kosher menu
August 1, 2024 15:11
The very English stick-like snack has made it to the kosher menu
August 1, 2024 15:11The Sephardi Kashrut Authority — SKA — has today announced that they have given kosher approval to Twiglets.
“We have carried out extensive research into this product and are delighted that we can give our approval” said Rabbi David Neifeld, SKA’s Director of Operations.
The stick-like treats, which are appoved as parev, are a very Marmite snack. Both include brewer’s yeast as a main ingredient, so it’s no surprise that depending on your view of the dark and sticky spread, you’ll love or hate them.
For me they conjure up children’s parties where my younger brother would shove them in everyone’s drinks. Clearly not a fan.
I, on the other hand, adore the knobbly nuggets which are approaching their centenary, having been invented in 1929 by French biscuit maker, J. Rondalin. Monsieur Rondalin was a technical manager at Peek Frean’s Bermondsey factory. He added brewer’s yeast to a leftover batch of Vitawheat dough and a star of snacks was born, although they weren’t officially launched until 1932.
Rabbi Neifeld confirmed that approval is this is not same as full certification but that he and his team were happy, after correspondence with the manufacturing company covering ingredients, processing aids and shared manufacturing equipment.
But, as this is the first time they’ve been approved as kosher by any authority Marmite fans may want to rush out to try them.
Marmite itself has been on and off the KLBD’s list over the years — and is currently only heschered in a huge 600g tub or tiny 8g mini portions. received kashrut certification.
However, it’s too late to taste the recipe my brother was dunking in paper cups full of orange squash, because that was reformulated in 2022 in an attempt to try and make them less unhealthy. The new version is baked rather than fried and contain 60% less salt plus higher levels of wholegrain and fibre. I probably still wouldn’t class it as a health food but it’s nice to know everyone can join the party — whether they eat them or plonk them in their drinks.