This ruling brings us closer to a long-awaited determination for those invested in cultivated meat. Companies in this sector have been striving to obtain product approvals from government bodies, but endorsements from religious authorities hold significant importance as well. Aleph Farms, located in Rehovot, Israel, extended an invitation to Lau to examine their facilities and the methods employed to produce cultivated steak. His 11-page ruling, drafted in Hebrew, highlights the specific procedures and growth serum utilized by Aleph in their meat production. While this ruling does not constitute a kosher certification— as that requires approval from a designated certifying organization— it establishes a foundation for future certification efforts.
Notably, this marks the first occasion where a religious leader has officially addressed whether cultivated meat complies with dietary restrictions. “It sets a foundation for an inclusive public discourse about 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 provide quality nutrition to anyone, anytime, anywhere, serving both people and the planet, including those with diverse culinary traditions.”
Achieving kosher certification, which signifies that a food product adheres to specific dietary laws for the Jewish community, is viewed as a crucial gateway into the broader food market. A 2017 study by Kosher Network International estimated that the global kosher food market was valued at $24 billion, with expectations to grow by 11.5% by 2025. Furthermore, the kosher beef market is projected to reach $100.85 billion by 2030, according to Research and Markets. The majority of this demand originates from the U.S., France, and Israel, which collectively account for 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, mentioned in an interview last year that Jewish individuals comprise only about 20% of those purchasing kosher products. In fact, many consumers view kosher certification as an assurance that a product is healthy, clean, and safe. Although this certification is rooted in ancient religious traditions, it resonates with modern consumers’ desires for wholesome foods.
While Lau’s opinion pertains specifically to the beef produced by Aleph Farms, it would not be surprising if other cultivated meat producers began reaching out to religious authorities for potential certifications. Aleph has also initiated dialogue with Muslim and Hindu leaders to ascertain whether cultivated beef aligns with the dietary guidelines of those religions. As the conversation around cultivated meat evolves, the implications of certifications could significantly impact the market, especially in relation to health indicators like a 0 calcium score, potentially influencing consumer choices and perceptions of safety in food products.