By Jeanne Yacoubou, MS

The VRG received an inquiry about pig-derived kosher gelatin. Our reader wondered if there were any updates to our 2008 article titled Gelatin: Sometimes Kosher But Still not Typically Vegetarian.

At that time we interviewed several leading kosher certifying agencies who unequivocally stated that pig-derived gelatin could never be kosher. In April 2021, we contacted two leading kosher certifying agencies, Star-K and the Orthodox Union, to see if their positions had changed. Again, representatives on both of their consumer telephone lines said without any hesitation that “gelatin from pigs is never kosher.” For more, see:

https://oukosher.org/blog/consumer-kosher/gelatin-revisited/

www.star-k.org/articles/kashrus-kurrents/1404/getting-into-continued-on-page-4-the-thick-of-things-gelatin/

Rabbi Amiel Novoseller of the kosher certifying agency, Ko Kosher Service , did not agree with that stance in 2008 when we last spoke with him. In his opinion, porcine gelatin is kosher.

We caught up with him in 2021 to see if there were any updates to his viewpoint. Rabbi Novoseller told us that his stance “has not changed at all.” Here is his justification (reprinted from our 2008 article):

“…gelatin is not a food. At one time during its processing, when the bones and hides of animals are treated with acid during the gelatin extraction process, gelatin was not a food. In fact, it was “inedible even to a dog,” referring to a commonly known Jewish test of what is or is not a food. According to Jewish dietary laws, “If something is not a food, it cannot be non-kosher.” Therefore, according to Rabbi Novoseller, gelatin is kosher, regardless of animal species and slaughter method.”

Gelatin used as a processing aid in food and beverage products and in pharmaceuticals

During our discussion in April 2021, Rabbi Novoseller provided added insight to the issue of gelatin in food products. He stated that sometimes gelatin may be used during the processing of a food because it performs well during certain filtration or suspension stages, unlike other substances. In these cases, gelatin is not in the final food, and, so, would not appear on the label.

Vegetarians and vegans, in these cases, could not know if gelatin were used as a processing aid unless they contacted the food product company directly about unlabeled processing aids. For tips on how to get ingredient information from food companies, readers may find our article on this topic helpful.

Rabbi Novoseller also pointed out that gelatin of any source, used for medicinal purposes, could be considered permissible for consumption under Jewish law on the basis of “preservation of life” whether the gelatin had been certified kosher or not. This includes porcine gelatin in pharmaceuticals used during manufacture or in the final product. He noted, however, that kosher alternatives, if they exist, are always preferred.

If consumers are unsure of what to ask companies specifically about gelatin used as a processing aid in food or beverage products or in pharmaceuticals that they wish to consume, they should consult with the kosher agency that certified the product in question for more information.

Rabbi Novoseller declined to provide names of specific products or companies using porcine gelatin that he certifies. He noted that there are at least 4-5 other rabbis/kosher certifiers who consider porcine gelatin as kosher.

He also pointed out that since several of these certifiers as well as pig gelatin manufacturing plants exist, we can conclude that kosher and non-kosher porcine gelatin are currently in many food and beverage products and pharmaceuticals.

Rabbi Sheldon Goldsmith on porcine gelatin

Another kosher certifier of porcine gelatin is Rabbi Sheldon Goldsmith who spoke with The Vegetarian Resource Group in May 2021. Rabbi Goldsmith’s position is that pig-derived gelatin is not a meat byproduct, and, so, can be considered both kosher and pareve.

He later wrote to us:

“The production of the gelatin starts with the refinement of collagen-bearing tissues of any animal that has been raised and slaughtered for food purposes. The principal collagen-bearing tissue used is hide trimmings. These materials are carefully soaked in alkalis and/or acids and washed in clean water to remove almost all non-collagen constituents, including meat. During this soaking period the collagen is converted to gelatin. The treated materials are then cooked gently in pure water to extract the gelatin, which is further refined by filtration. The gelatin extract is then evaporated and dried to produce gelatin of the highest grade. (Contrary to common belief, gelatin is not manufactured from horns or hooves or meat of animals, for these do not contain the necessary collagen.)

It is interesting to note that during manufacture of gelatin, chemical changes take place so that, in the final gelatin product, the composition and identity of the original material is completely eliminated. Because of this, gelatin is not considered a meat food product by the United States government. The [manufacturing] plant is under supervision of the U.S. Food and Drug Administration. If the government considered gelatin a meat food product, the plant would operate under the Meat Inspection Branch of the Department of Agriculture.”

Rabbi Goldsmith provided a summary of the Halachic principles used to justify his view:

“…When by chemical processes, the elements are separated and a new substance is produced… since it cannot be attained unless the original material is dried and spoiled, even if later, by chemical processes, it is given a good taste, it is considered a new substance…Kosher and Pareve. Thus, by all standards Gelatin may be classified as a new substance regardless of its origin prior to the various chemical treatments and processes preceding the product called gelatin.” [Note: Bold accent added by The VRG.]

NOTE FROM THE EDITOR: When relying on kosher, vegetarian, vegan, animal welfare, organic, or any other certification on a label, you should investigate the criteria of the certification and how it matches your needs. Each certification most likely will have somewhat different approaches and interpretations. 

The contents of this posting, our website, and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.