The Good Food Institute prepared this guide to help plant-based food manufacturers understand the process of kosher certification in order to capitalize on a global kosher food market projected to reach $60 billion by 2025.   This guide is intended to provide an overview of kosher requirements and kosher-certifying agencies. We have summarized information provided by original sources, but you should consult those original sources for more details and the most up-to-date information. The information presented in this guide is not, and is not intended to be, legal advice or regulatory advisory services.  We welcome feedback on the information in this guide. Please tell us if you have additional information that might be helpful to GFI or other plant-based meat manufacturers.  Note: Unless otherwise cited, all information comes from kosher-certification agency websites, as well as interviews with representatives from the following kosher-certification agencies: Orthodox Union Kosher, OK Kosher, Kof-K, Star-K, and Chicago Rabbinical Council.   Acknowledgments  We would like to thank Rabbi Yehuda Rosenbaum from Kof-K and Rabbi Eli Lando from OK Kosher for reviewing this guide for accuracy and Brooke Mays for her detailed edits.  This guide is possible thanks to the generosity of EJF Philanthropies. Philanthropic support is vital to our mission. To discuss how you can be part of this transformative work with your gift or grant, please contact Victoria Wheeler at philanthropy@gfi.org or 866.849.4457.      

 

 

Table of Contents  What Is Kosher? 3 

Kosher and Plant-Based Foods 5 

Overview of the Kosher Food Market 5 

Kosher-Certification Agencies 6 

The Kosher-Certification Process 8 

FAQ Section 10 

   

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What Is Kosher?  Kosher is a term that describes food that has been sourced and prepared in accordance with Jewish biblical law as interpreted by rabbinic authorities. Kosher law dictates the types of foods that Jewish people are allowed to eat and the ways in which that food must be prepared. Kosher food is not restricted to traditional Jewish cuisine. In fact, any type of cuisine can be kosher as long as it abides by kosher law. However, one should note that kosher is distinct from halal . Halal refers to food that is permissible to eat under Islamic law, and the requirements under Islamic law differ from the requirements under Jewish law.   The types of food that are considered kosher can be divided into three categories: meat, dairy,  and pareve.  

Meat: Kosher law dictates that only certain animals be eaten. Land animals are kosher if they have cloven hooves and chew cud. Animals who fit these requirements include cows, sheep, lambs, and goats. Pigs do not chew cud and thus are not considered kosher. Kosher law does not have a general rule regarding birds, but it does identify birds such as geese, ducks, chickens, and turkeys as kosher and birds such as eagles, vultures, and owls as non-kosher.  Kosher law also dictates how animals must be slaughtered. It prohibits causing pain to animals, so animals must immediately be rendered unconscious and be instantaneously killed. Once an animal is dead, forbidden fat, blood, and veins must be removed from the carcass.   Dairy: For dairy products to be kosher, they must come from kosher animals, such as cows or goats. Additionally, kosher dairy products cannot contain any non-kosher additives or meat derivatives. An exception to this rule is cheese made with rennet derived from a kosher-slaughtered animal.  Pareve: Pareve describes any kosher food that is not meat or dairy. Examples of pareve are eggs, water, and any plant-based food (e.g., unprocessed vegetables, nuts, fruits).   Pareve is somewhat nuanced. Eggs must come from kosher birds and be free of blood. While all plants are pareve, insects are not. Thus, fruits and vegetables must be carefully examined to ensure all insects are removed. Fish are considered pareve, but only fish with fins and scales are considered kosher. Because of this, shellfish are not considered kosher and cannot be eaten.  

 These distinctions exist because kosher law dictates that meat and dairy not be produced, cooked, or eaten together. This means that steps must be taken to keep meat and dairy separate in manufacturing facilities to prevent cross contamination. For example, equipment used to produce a meat product and then a dairy product must be properly sanitized between batches for those products to remain kosher. This prohibition on combining meat and dairy applies in the home as well. Jewish people who keep kosher have separate sets of dishes and cooking utensils for meat and dairy products, and some even have a separate set of cooking utensils for pareve. Additionally, Jewish people who keep kosher traditionally wait six hours after eating meat or dairy to eat the other category of food.  

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While consuming or preparing meat and dairy together is prohibited, pareve can be eaten alongside either meat or dairy (as long as crossover between the meat and dairy is avoided). In other words, beef and cheese lasagna is not considered kosher, but mushroom and cheese lasagna would be. Similarly, corn on the cob with butter served alongside steak would not be kosher. But if the corn were served without butter, the meal would be kosher. In order to help consumers prepare meals in accordance with kosher law, many kosher-certification agencies indicate whether a product is kosher pareve or kosher dairy by adding an additional disclaimer next to their product seals.  

  

Examples of kosher pareve and kosher dairy seals  One should also note that some kosher requirements must be adhered to during Passover, the eight-day Jewish holiday that occurs each spring. During Passover, kosher law requires that Jewish people avoid any food that contains grain (wheat, barley, rye, oats, or spelt) that is leavened. Any of these grains not supervised or verified to be unleavened are forbidden during Passover. This leavened grain is referred to as chametz . A special kosher certification for Passover indicates that the certified product does not contain any chametz ingredients and did not come into contact with any chametz ingredients during processing.   

  

A product that is certified kosher for Passover  

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Kosher and Plant-Based Foods  Kosher certification presents both opportunities and challenges for plant-based food companies. Kosher plant-based foods are generally pareve, which means plant-based meat and plant-based dairy companies can circumvent the prohibition on combining meat and dairy and create food combinations that would normally not be kosher. For example, a ricotta with plant-based chicken or a burger with plant-based cheese could be considered kosher. Plant-based meat and plant-based dairy companies should acquire kosher pareve certification to take advantage of this opportunity.   Heavily processed plant-based products with numerous ingredients can be challenging to certify. This is because each ingredient must be individually certified, and high levels of processing create more opportunities for cross contaminating pareve ingredients with meat or dairy. Plant-based food companies that use co-manufacturing facilities are especially at risk of cross contamination from equipment used for both plant-based and animal-based products. A piece of equipment used to make plant-based and animal-based products must be properly cleaned and sanitized between batches to ensure kosher status. This process, referred to as kashering , can be time-consuming and expensive and often requires a representative from a kosher-certification agency to be present to supervise equipment sanitization. That said, many companies worldwide have successfully implemented kashering.  The easiest solution for a plant-based food company is to operate its own manufacturing facility to ensure that equipment is used to produce only plant-based products. However, this is not always possible, and companies may rely on co-manufacturers that are already kosher-certified to save time and money. These co-manufacturing facilities already have appropriate processes in place that could be acceptable for the kosher-certifying agency your brand decides to engage.   

Overview of the Kosher Food Market  The global market for kosher food was estimated to be $24 billion in 2017. It is projected to grow at an 11.6% CAGR from 2017 to 2025, reaching nearly $60 billion by 2025. The Middle East and Africa is the fastest-growing region, projected to reach almost $25 billion by 2025. North America’s projected CAGR is 11.3% from 2017 to 2025. The kosher food market can be 1

segmented by food type – specifically, kosher pareve, meat, and dairy. Kosher pareve made up the largest segment of the global kosher food market in 2017 at an estimated 41.8% of the market. Kosher meat and dairy made up an estimated 34.7% and 23.5%, respectively.  2

 

1 Persistence Market Research, “Global Kosher Food Market Pegged to Reach US$ 24,148 Mn in 2017,” news release, June 22, 2017, https://www.persistencemarketresearch.com/mediarelease/kosher-food-market . 2 Technavio, “Kosher Foods Market - Global Forecast and Opportunity Assessment,” news release, June 15, 2017, https://www.businesswire.com/news/home/20170615006341/en/Kosher-Foods-Market---Global-Forecast-Opportunity .  VISIT US AT GFI.ORG  5 

 

  Companies wishing to maximize their investment in kosher certification should consider distribution and merchandising within traditional Jewish grocery stores. These kosher-only grocery stores provide an efficient and effective means of reaching kosher consumers. That said, an estimated 80% of kosher food sales occur outside the traditional Jewish market, and more than 12 million Americans purchase kosher food. Non-Jewish consumers buy kosher for perceived health reasons, animal welfare concerns, vegetarianism, food safety, or dietary restrictions. In an 3

interview with Food Business News , Rabbi Menachem Genack, CEO of the Orthodox Union’s Kosher Division, stated:  

Consumers include Muslims, Seventh Day Adventists and vegetarians who purchase kosher products for religious or moral reasons. Additionally, those with milk related allergies, health-conscious individuals and discerning consumers often view reliable kosher symbols as signs of health, quality and integrity. 

 Companies are becoming kosher-certified not only in response to this growing consumer demand but in an effort to keep up with kosher-certified competitors. Kosher certifications are viewed as a marketing advantage that may influence decisions of both consumers and retailers. This push by companies creates a domino effect by which their suppliers must also become kosher-certified. This effect further increases the number of kosher-certified products.  

Kosher-Certification Agencies  Historically, Jewish consumers ensured their meals were kosher through home preparation, self-sourcing of raw ingredients, and supervision from local rabbis. The turn of the 20th century brought about increased industrialization in food processing. This resulted in a loss of local supervision and necessitated the creation of kosher-certification agencies to guarantee Jewish consumers that their food was indeed kosher. The New York State Legislature enacted the United States’ first kosher-food legislation in 1915, and the Orthodox Union founded the first official kosher-certification agency in 1924. The globalization of supply chains and increased use of 4

preprocessed ingredients have broadened the scope of kosher-certification agencies. Today, 

3 Donna Berry, “The Trends Fueling Kosher Certification,” Food Business News , March 7, 2017. 4 “Timeline of Kosher,” OK, accessed March 16, 2019, http://www.ok.org/about/our-ongoing-story/a-timeline-of-kosher/ .  VISIT US AT GFI.ORG  6 

 

agencies send representatives to suppliers and factories all over the world to ensure ingredients and processing techniques are in line with kosher requirements.   Kosher-certification agencies offer a wide variety of kosher-related services. Many have extensive product databases that manufacturers can run their ingredients through to ensure their ingredients are kosher. Production supervision and check-ins on manufacturing facilities are standard services to ensure suppliers adhere to kosher requirements. Some agencies even offer kashering services by which manufacturing equipment and shipping containers are cleaned and sterilized according to kosher law.  More than 1,400 kosher-certification agencies operate globally, some on an international scale 5

and others on a regional or local level. This diversity of kosher-certification agencies is a response to the needs of local communities and differing interpretations of kosher law. This guide will focus on several of the largest kosher-certification agencies: Orthodox Union (OU), OK Kosher (OK), Kof-K, Star-K, and Chicago Rabbinical Council (cRc).   Kosher-Certification Agencies 

Agency  Seal  Notes 

Orthodox  Union Kosher 

(OU)  

● Founded in 1924 ● Certifies over 1 million products in more than 8,500 plants 

globally ● Certifies plant-based brands such as Impossible Foods, Daiya, 

JUST, So Delicious, Yves Veggie Cuisine, Silk, Blue Diamond, Dream, Smart Balance, Earth Balance, Oatly, Califia Farms, and El Burrito 

OK Kosher (OK) 

 

● Founded in 1935 ● Certifies over 750,000 products for more than 5,500 

manufacturers globally ● Certifies plant-based brands such as Beyond Meat, Bob’s Red 

Mill, Lightlife Foods, Ocean Hugger Foods, and Morningstar Farms 

Kof-K 

 

● Founded in 1967 ● Certifies over 270,000 products for more than 1,800 companies 

globally ● Certifies plant-based brands such as Tofutti, Follow Your Heart, 

Kite Hill, Treeline, Heritage Health Foods, and WestSoy 

Star-K 

 

● Founded in 1947 ● Certifies over 200,000 products for more than 1,300 companies 

worldwide ● Certifies plant-based brands such as Hilary’s and Edward & 

Sons 

Chicago Rabbinical 

Council (cRc)  

● Founded in 1935 ● Certifies over 120,000 products for almost 2,000 companies 

worldwide ● Certifies plant-based brands such as Upton’s Naturals, Enjoy 

Life Foods, and GoMacro 

5 “Kosher Supervision Guide Online,” Kashrus Magazine, accessed March 16, 2019, http://www.kashrusmagazine.com/ .  VISIT US AT GFI.ORG  7 

 

The five agencies outlined above certify more than 70% of the entire kosher food market. This market dominance is due to these agencies’ reputations and provision of a greater number of services. Kosher consumers have to trust the kosher-certified seal when buying products, so an agency’s reputation and recognition play a huge role in purchasing decisions. Many food companies choose to work with the largest kosher-certification agencies to ensure their products have the most reputable seals, which only increases these agencies’ share of the kosher food market.  In addition to reputation, major kosher-certification agencies confer advantages of scale and expertise. Their global reach means they can more easily approve ingredients in source countries, monitor production facilities around the world, and connect food companies with approved co-manufacturing facilities. Smaller agencies with smaller staffs and reach may struggle to approve ingredients and monitor facilities outside their local reach. Additionally, the largest agencies’ considerable institutional knowledge helps certify companies more quickly, as the agencies have expertise across most food types and extensive ingredient databases for cross-checking product ingredients. Smaller agencies may have less in-house knowledge and experience and thus may need more time to approve ingredients.  While working with larger kosher-certification agencies has advantages, some food companies choose to be certified by one of the hundreds of smaller agencies on the market. Common reasons food companies choose a smaller agency include local reputation, lower certification prices, and different standards. In some cases, a company’s consumer base is localized, so a seal from a small local agency that people in the local market recognize and respect may be the best choice. The overall price of certification with a smaller agency is generally lower, so companies may work with a smaller agency to save money until their distribution grows to the national or international level. Further, smaller agencies sometimes have less rigorous certification standards, so companies will work with them to save time and energy.   As stated previously, the reputation of a kosher-certification agency is an important factor in purchasing decisions for kosher consumers. Plant-based food companies considering obtaining kosher certification through a smaller agency must understand that the potential benefits of doing so may come at the cost of a less recognizable and less reputable certification. A company planning to expand nationally or even globally may find that its kosher certification from a local agency means nothing to consumers outside the company’s local market. Finally, before they can carry the kosher claim, products sold in Israel must be accepted by the Chief Rabbinate of Israel. Plant-based food companies trying to enter the Israeli market should verify that the kosher-certifying agency they have engaged is an accepted agency.  

The Kosher-Certification Process  The kosher-certification process is largely the same across all agencies, although each agency’s implementation may differ slightly. The general process is as follows:  

1. Application: Most kosher-certification agencies require companies to complete an application outlining the products they want certified and any other logistical or contextual information. This step allows kosher-certification agencies to determine which representatives to assign to each project, pricing, and other arrangements. Signing of nondisclosure agreements is also part of this step, as agency representatives must examine not only all of a product’s ingredients but the production process itself. 

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2. Ingredients check: A manufacturer provides the kosher-certification agency with the full list of ingredients for its product. Agencies run the ingredients through their existing-ingredient databases. In cases in which an ingredient does not exist in their database, agency representatives research the ingredient or track down and visit the location in which it is sourced in order to determine whether it is kosher. In the event they determine an ingredient is not kosher, agencies often recommend an already-approved ingredient as a replacement.  

3. Production facilities check: Representatives from the kosher-certification agency visit the manufacturing facilities to ensure the production process itself adheres to kosher requirements. This involves checks on the production line to ensure there is no cross contamination of kosher and non-kosher foods. Equipment may have to be rearranged or moved to a separate and secure portion of the facility. In the event the manufacturer plans to produce kosher and non-kosher food on the same equipment, agency representatives ensure procedures are in place for properly sanitizing equipment between batches. 

4. Signing of contract: Contracts are signed once a manufacturer has aligned its product’s ingredients and production process with the agency’s stipulations. The manufacturer is then allowed to print packaging with the kosher-certification agency’s seal, with the understanding that failure to adhere to kosher requirements will result in a loss of this privilege and a recall of the product. 

5. Ongoing supervision: Kosher-certification agency inspectors regularly visit manufacturing facilities to ensure manufacturers adhere to kosher production requirements. Visits are unannounced, and their frequency depends on the complexity of the product being made. 

 Pricing plans vary widely among agencies and often depend on factors such as the company’s size, number of products the company wants certified, and complexity of the production process. Product certification may require a representative of the kosher-certification agency to travel all over the world to approve ingredients, and the client company generally covers the costs of this travel. Other products may require an agency representative to be on-site at a production facility for ongoing supervision of the production process.  While no average certification price can be quoted, plant-based food companies should expect to pay at least in the thousands of dollars for a reputable certification. The best way for a plant-based food company to determine pricing is to submit an initial application for certification with a kosher-certification agency. Initial applications are generally free, and the kosher-certification agency will work with the company to provide a price quote based on the product’s production needs. Some kosher-certification agencies may charge a fee to process the application, but the fee can often be negotiated. The more reputable agencies generally do not tie their fees to sales volume or company size.          

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FAQ Section  Is there any reason to get a product certified by multiple agencies?   While certification by multiple agencies is possible, there is not much reason for it. Certification by multiple agencies is more expensive and creates logistical challenges as multiple agencies attempt to supervise and approve ingredients and production facilities. Plant-based companies are better off choosing and sticking with one agency with sufficient reputation and reach.  Are there any kosher-certification agencies not discussed in the guide that certify plant-based meat and plant-based dairy products?  Yes. Some examples are BC Kosher, which certifies Gardein products; Manchester Beth Din, which certifies Quorn products; and KSA Kosher, which certifies Tofurky products.  Would plant-based dairy be certified as kosher pareve or kosher dairy?  In theory, plant-based dairy is kosher pareve, as plant-based dairy products should not contain animal-based milk or meat products. However, some plant-based dairy products are certified as kosher dairy because they are made on equipment that also processes animal-based milk, and the equipment is not sanitized between batches. It is up to the plant-based food company to decide how strict their kosher standards should be. Of course, kosher pareve is less restrictive and allows certified products to be consumed with meat, which is not allowed of kosher dairy products.   If a product is kosher pareve, does this mean the product is vegan?  No. Eggs, fish, and honey are considered pareve, so a product can contain these foods and still be certified as pareve.  I have other questions – who can I reach out to?  Feel free to direct any additional questions regarding kosher certification to GFI research analyst Kyle Gaan at kyleg@gfi.org .     

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About the Author  Kyle Gaan Research Analyst, The Good Food Institute 

kyleg@gfi.org Kyle at Linkedin  Kyle is a Research Analyst at the Good Food Institute. He analyzes data and market research to identify meaningful insights and trends within the plant-based food industry, helping to pave the way for the development and sale of more plant-based food. Kyle previously worked as an associate at EY-Parthenon, a global strategy consulting firm. He received his B.S. in Business Administration and B.A. in Social Welfare from the University of California, Berkeley.                          

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