An Update on Gelatin Top Restaurant Chains for Vegetarians

Gelatin: Sometimes KosherBut Still Not Typically Vegetarian<strong>An</strong> <strong>Update</strong> by Jeanne Yacoubou, MS, VRG’s Research DirectorGELATIN IS A COMMON INGREDIENT IN MANYdifferent food products, such as desserts, candy,and yogurt. It also has many pharmaceuticalapplications, including being a major component inmany capsules and vitamins. To date, food technologistshaven’t been able to synthesize gelatin in a lab or finda vegetable equivalent that has all of gelatin’s uniqueproperties—such as its ability to make water bind toother ingredients, giving foods consistency; to stabilizefoams and gels; and to impart a smooth taste to certainfoods—all at the same time. For vegetarians, gelatinpresents problems because it is derived from collagen,a component of the skins and bones of animals.In 2007, the writer noticed the use of the phrase‘kosher gelatin’ on some ingredient statements, includingthe one for McDonald’s yogurt. When asked aboutthe source of the ‘kosher gelatin,’ McDonald’s informedthe writer that it was “from an animal source.” Nofurther information was given. After further researchfor this report, we discovered that there is no uniformmeaning to the term ‘kosher gelatin.’The VRG contacted four major kosher certifyingagencies that certify kosher food products in the UnitedStates today—Star-K, OK, the Orthodox Union (OU),and KOF-K—to clarify the meaning of kosher gelatin.These four agencies are considered “normative mainstream”by J.M. Regenstein, a Jewish food technologistwho has published extensively on kosher food laws.Star-K said, “Kosher gelatin is derived from kosheranimal sources. Gelatin derived from pig would notbe considered kosher. Kosher gelatin is derived fromkosher slaughtered and processed bovine sources orfrom kosher species of fish. Gelatin derived from fishis permitted in yogurt or other dairy foods accordingto most opinions.”Star-K also told us their position on the use ofgelatin (a meat product) in yogurt (a dairy product).“There is debate among authorities if bovine gelatin,which is derived from animal skins or bones, can beeaten with dairy. Star-K would not allow for use ofkosher bovine gelatin in yogurt or other dairy foods.”These facts may present technical difficulties for yogurtmakers who wish to attain kosher certification for theirgelatin-containing yogurt. Fish gelatin does not havethe gelling strength needed in yogurt.In e-mail correspondence, Miriam Wudowsky ofthe OK kosher certifying agency said, “Kosher gelatinis made from kosher fish and/or agar agar. The OKnever uses anything made from pig or other nonkosheranimals.”“For vegetarians, gelatinpresents problems becauseit is derived from collagen,a component of the skinsand bones of animals.”The OU does certify as kosher the bovine gelatinderived from cattle slaughtered in kosher fashion. Tothe best of our knowledge, there are two companiesthat produce gelatin certifiable according to OU standards.One of them is Glatech Productions, a NewJersey-based company that produces Kolatin ® brandkosher gelatin. <strong>An</strong> officer at Glatech told us thatKolatin ® is derived from the hides of glatt (a Jewishterm referring to an animal whose internal organsare adhesion-free) kosher cattle raised in the U.S.and slaughtered in kosher fashion.There are other kosher-certifying agencies that willcertify as kosher food products containing pig-derivedgelatin. Ko Kosher of Philadelphia is one such agency.They certify products from more than 200 companies,including General Mills, Hershey Foods, Jelly Belly,and GNC. According to Rabbi Novoseller of Ko Kosher,28 Issue Four 2008 VEGETARIAN JOURNAL