It became a public corporation in 1923 but remained under family control until January 1991,[2] when it was bought out by a private equity firm.

Manischewitz designed a machine that could cut and bake matzo in a form that was easily packaged and shipped, which made producing it less expensive and so more available to most US Jews.

[6][7][8] By 1926, the Cuvier Press Club described it as the largest firm of matzo bakers in the world, and the first American exporter of the flatbread.

In 1990, a $1 million fine was levied against the company for price fixing with its two main competitors at the time, Streit's and Horowitz-Margareten.

[6] On June 14, 2011, a new 200,000-square-foot (19,000 m2) facility opened at 80 Avenue K in the East Ward of Newark, New Jersey, serving as both a plant and corporate headquarters for the company.

[15] Manischewitz's main innovation - making matzos with machines instead of by hand - aroused some initial controversy.

Some rabbis of the era claimed that in order to be acceptable for religious use, the matzo had to have been made by a man and not a machine.

[6][16] Manischewitz was ultimately able to overcome these concerns, in part by demonstrating meticulous adherence to the halakha (religious rules).

Manischewitz produces special Kosher for Passover bottling of its wines, which are sweetened with cane sugar as opposed to the corn syrup that is used throughout the year.

One of the reasons for the prevalence of sweet kosher wine in the U.S., and in the Americas generally, dates back to the early days of Jews in America, when they needed to locally produce kosher wine for the Kiddush ritual that is performed on the Shabbat and holidays.

The combination of a limited choice of grape varieties that could grow in the areas where Jews had settled, along with the limited amount of time that was available to produce the wine and a market that was dominated by hard cider, yielded a bitter wine that had to be sweetened in order to make it palatable.