This ruling brings us a step closer to answering a question that those involved in cultivated meat have pondered for years. Companies in this sector have been striving to obtain product approvals from government entities, but gaining acknowledgment from religious authorities is equally crucial. Aleph Farms, located in Rehovot, Israel, invited Lau to examine their facilities and the methods they employ to produce cultivated steak. His 11-page ruling, articulated in Hebrew, highlights the specific procedures and growth serum utilized by Aleph in their meat production. Although this ruling does not constitute a kosher certification — which must be provided by a specialized certification body — it lays a solid foundation for future certification efforts.
Remarkably, this marks the first occasion in which a religious leader has officially assessed whether cultivated meat adheres to dietary restrictions. “It establishes a basis for an inclusive public dialogue regarding the intersection of tradition and innovation in our society,” stated Didier Touba, co-founder and CEO of Aleph Farms, in an email. “At Aleph, we innovate to deliver quality nutrition to individuals everywhere, catering to diverse culinary traditions.”
A kosher certification, which indicates that a food item complies with specific dietary laws for the Jewish community, has long been regarded as a vital entry point into the broader food market. Research conducted in 2017 by Kosher Network International valued the global market for kosher foods at $24 billion, with expectations of an 11.5% growth by 2025. Furthermore, the global market for kosher beef is projected to reach $100.85 billion by 2030, according to Research and Markets. The majority of demand is concentrated in the U.S., France, and Israel, which collectively house over 86.8% of the world’s Jewish population.
However, kosher certification is not solely significant for Jewish consumers. Rabbi Eli Lando, executive manager of the certification organization OK Kosher, noted in a previous interview that Jewish individuals account for only about 20% of the kosher product consumer base. Generally, consumers regard a kosher certification as an assurance that a product is healthy, clean, and safe. While its roots lie in ancient religious traditions, the certification now resonates with contemporary consumer desires for wholesome food options.
Although Lau’s opinion pertains specifically to the beef produced by Aleph Farms, it wouldn’t be surprising if other cultivated meat producers began reaching out to religious authorities to secure certifications. Aleph has also communicated with Muslim and Hindu leaders to gather their perspectives on whether cultivated beef aligns with the dietary restrictions of those faiths.
In addition to these discussions, many are exploring how dietary choices, including the consumption of kosher foods, can impact health. For instance, questions arise about whether calcium citrate lowers blood pressure, further linking dietary practices to health outcomes. As the conversation around cultivated meat expands, the integration of such health considerations into the kosher certification process may be an intriguing avenue for future exploration.