05 Aug KASHRUS QUESTIONS OF THE WEEK WITH RABBI MOSHE ELEFANT

How might the upcoming regulatory changes
and volatile trade policies impact the
ingredients used in kosher-certified foods?
Proposed bans on certain synthetic food additives and rising
tariffs on plant-based ingredients may create challenges for food manufacturers
striving to maintain kosher certification.
Among the most pressing concerns is the potential ban on FD&C Red 40, a widely
used synthetic dye. While intended to improve food safety, a ban on Red 40 could
lead manufacturers to switch to natural alternatives such as E120, a red dye derived
from cochineal insects like beetles. Because insect-based ingredients are not
kosher—and are also unacceptable to vegetarians and vegans—this shift could
limit options for kosher food production.
Other synthetic food dyes used to create blue, yellow, and green colors are also
under review by the FDA and several U.S. states, compounding the issue for food
companies. Most natural dye substitutes on the market are either animal-derived
or may require new sourcing arrangements, which could impact a product’s kosher
status.
The challenge is not limited to food coloring. The OU is closely monitoring the
availability of vegetable-based glycerin, a key ingredient used to retain moisture and
texture in processed foods. Tariffs on countries that supply plant-based glycerin—
including Mexico—have led to price increases and a growing shift toward cheaper,
animal fat–based alternatives. These alternatives are not viable for kosher products
unless they come from kosher animals and are processed according to halachic
standards.

Food manufacturers need to
prepare now by considering
alternative ingredients and
sourcing options. Kosher
certifiers are well-positioned
to help, offering ingredient
databases and rabbinic
oversight to navigate both
religious requirements and
changing regulations.
The OU supervises the
production of millions of
food products globally. OU Kosher, for example, maintains a database of millions of
approved ingredients and suppliers, including plant-based alternatives to synthetic
dyes and glycerin. Mashgichim often work directly with manufacturers to identify
and evaluate new suppliers and help bring alternative ingredients into kosher
compliance if they are not already certified.
Kosher supervision has long been attuned to trace ingredients and manufacturing
processes that might involve animal byproducts—and this experience could be an
asset for companies adapting to new regulations or facing supply chain disruptions.
While food companies are still awaiting final decisions on the proposed bans and
tariff policies, the OU encourages them to act now to ensure continued compliance
and to meet the growing demand for kosher-certified and plant-based products.