In our experience the first question that companies have in contacting us regarding Kosher certification is, ”Rabbi, what will it cost us to become Kosher certified?”
This is a very important question. However, in our experience we know that there is a more critical question that must be addressed first. Before understanding the cost of kosher certification, companies need to ask, “Is my product or product line capable of becoming kosher certified?” Since there are several potential obstacles that may keep food manufacturers from obtaining kosher certification, kosher certification viability cannot be assumed. If you are not a food manufacturer, then please feel free to contact us directly to discuss what unique issues may pertain to the viability of your product or services becoming Kosher certified.
At EarthKosher, we understand that companies that contact us are protective about their proprietary processes, ingredients, formulas, suppliers, or manufacturing agents. For this reason, we put our clients’ minds at ease and when asked will sign a Non-Disclosure Agreement. We also have developed other means of protecting a prospective client’s confidentiality considerations when needed.
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To determine the viability of your product or product line becoming Kosher certified we need to understand some very specific information about your company’s operations. These are some questions we commonly ask during the kosher certification process:
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Where exactly are your products made?
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Is this facility firstly yours and secondly, dedicated to these Kosher intended products? If not what else is made there? What else do you plan to make there if anything?
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How are your products made? Do you have a flow chart that describes the production process?
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What are all the ingredients and processing aids used in the products you wish to become Kosher certified? If other products not intended for Kosher certification are made in the same facility we need the ingredients the Non-Kosher products are comprised of identified as well. It is very important to be comprehensive one ingredient can change the whole picture!
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Do you have letters of Kosher certification from your suppliers for any of your ingredients?
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If you use a contract manufacturer what is their contact information and address? What else to your knowledge is made or packed there? Have they made Kosher certified products before?
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Where are your products packaged?
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Does your company provide contract manufacturing services to others? If so what kind of products do you make or package for them?
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If your production facility is in a country outside of the United States and Canada what is the airport that is nearest to your production facility? What is the distance between the airport and your facility? Is a company representative able to escort the Kosher inspector to and from the facility?
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Has your company been Kosher certified before? If so, why was the program discontinued? If you are currently Kosher certified what is the reason you are seeking a change?
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Is your company Jewish owned in part or whole? This relates to certain technical issues regarding Jewish holidays or flour based products. There is no preferential treatment of Jewish owned companies whatsoever.
Once our experienced rabbis have the company specific information relevant to your company’s Kosher certification, we can determine if your company is eligible for kosher certification on an immediate basis.
EarthKosher’s information gathering processes that inform our determination of Kosher certification viability are often done electronically or over the phone. This saves our clients from filling out tedious paper applications and allows for a more responsive and timely dialogue on any issues or questions that potentially arise.
There are certain circumstances where a kosher certification organization will have to conduct an onsite Feasibility Study before offering a definitive decision on the viability of your company receiving Kosher certification. If this circumstance arises, there is a one-time, non-refundable fee for this Feasibility Study. The cost of this fee depends on the location of the facility being reviewed.
Once we complete the Feasibility Study and determine kosher certification viability, we provide a quote regarding the cost of kosher certification for your company on an immediate basis.
“When it came time to find a Kosher certifier for my new product, I did my homework. With other companies I found much complication, red tape, unreturned phone calls and what seemed like very excessive costs. With EarthKosher, in one phone call I had all the information I needed and we immediately developed an action plan. They made it so easy and, very importantly, affordable. Rabbi Goldman was really helpful and always available when I needed assistance. If only the rest of my business went this well! I can’t recommend EarthKosher highly enough!”
Lisa AverbuchLoft Liqueurs
Why Kosher Certification May Not Be Possible:
12 Common Obstacles for Food Manufacturers
Most food manufacturers, beverage companies, ingredient suppliers, dietary supplement manufacturers, consumer brands, and contract manufacturers can successfully obtain kosher certification. Every year, thousands of companies around the world become kosher certified because they recognize both the commercial value of serving kosher consumers and the broader market appeal that kosher certification provides.
At the same time, not every manufacturing operation is an ideal candidate.
Certain ingredients, production methods, supplier relationships, facility configurations, ownership structures, or operational requirements may make kosher certification more complex, more expensive, or, in some cases, impractical.
The encouraging news is that many companies initially believe kosher certification is impossible, only to discover that relatively straightforward solutions exist after a careful review of their ingredients, suppliers, equipment, and manufacturing processes.
This guide explains the twelve most common obstacles companies encounter and why many of them can be successfully resolved.
Key Takeaways:
- Most companies can become kosher certified.
- The largest obstacles involve ingredients, manufacturing equipment, and production methods.
- Shared facilities do not automatically prevent kosher certification.
- Many apparent obstacles have practical solutions.
- Every company should be evaluated individually before concluding that kosher certification is not possible.
Who Should Read This Guide?
This article is intended for:
- Food manufacturers
- Beverage manufacturers
- Dietary supplement companies
- Ingredient suppliers
- Flavor manufacturers
- Contract manufacturers (co-packers)
- Consumer packaged goods companies
- Companies exploring kosher certification for the first time
What Prevents Kosher Certification?
Kosher certification is fundamentally a process of verifying that a product, its ingredients, its manufacturing equipment, and its production methods comply with the requirements of Jewish dietary law.
Most certification challenges fall into one or more of the following categories:
- Ingredient approval
- Manufacturing equipment
- Production procedures
- Supplier approval
- Facility configuration
- Animal-derived ingredients
- Geographic or security limitations
- Economic feasibility
1. Manufacturing Facilities Located in Unsafe Regions
Why this matters
Kosher certification requires qualified rabbinic inspections of manufacturing facilities.
If inspectors cannot safely travel to a facility because of war, terrorism, civil unrest, or severe security concerns, kosher certification may not be possible.
This determination depends on the specific circumstances—not merely the country in which the facility operates.
Can this obstacle sometimes be overcome?
Yes.
Some countries that many people assume would be inaccessible successfully produce kosher-certified products because inspections can be conducted safely through practical logistical arrangements.
Each situation must be evaluated individually.
2. Ingredients Cannot Meet Kosher Requirements
Kosher-certified products begin with kosher-approved ingredients.
Some ingredients require formal kosher certificates from their manufacturers, while others are widely recognized as inherently acceptable.
Regardless of the specific ingredient, manufacturers generally cannot substitute suppliers without prior approval from the kosher certification agency.
EarthKosher Insight
One of the most common misconceptions is that kosher certification limits a company to purchasing ingredients from only one supplier.
In reality, companies are usually free to work with multiple suppliers provided those suppliers have been reviewed and approved in advance.
3. Shared Manufacturing Equipment
One of the most common questions manufacturers ask is:
Can I become kosher certified if I also manufacture non-kosher products?
The answer is often yes.
Many facilities successfully produce both kosher and non-kosher products.
However, additional controls may be required, including:
- Equipment kosherization
- Production scheduling
- Dedicated production runs
- Cleaning validation
- Additional rabbinic inspections
Whether certification is practical depends upon the manufacturing process—not simply the existence of shared equipment.
4. Certain Products Require Rabbinic Participation
Most kosher certification focuses on ingredients and manufacturing controls.
Certain product categories require considerably more.
Examples include:
- Cheese
- Wine
- Certain grape-derived products
- Selected specialty food categories governed by Jewish law
For these products, a rabbinic representative may need to participate directly in portions of production.
Although certification remains entirely possible, these requirements increase both operational complexity and certification costs.
5. Contract Manufacturing Can Increase Complexity
Many manufacturers rely upon contract manufacturers or co-packers.
This arrangement does not prevent kosher certification.
However, when a contract manufacturer also produces non-kosher products, additional safeguards may be necessary, including:
- Equipment kosherization
- More frequent inspections
- Production scheduling
- Additional documentation
- Enhanced supervision
Thousands of contract-manufactured products successfully maintain kosher certification.
6. No Acceptable Kosher Alternative Exists
Occasionally, a company depends upon an ingredient for which no commercially acceptable kosher substitute exists.
Examples include:
- Certain wines
- Vinegars
- Specialty cheeses
- Flavor systems
- Fermentation ingredients
- Proprietary raw materials
If replacing that ingredient would materially alter the finished product, kosher certification may not be commercially feasible.
7. Previous Certification Problems
Kosher certification depends heavily upon trust.
Companies that previously violated the terms of another kosher certification agreement may be asked to explain those circumstances before a new certification agency agrees to certify their products.
Past issues do not automatically prevent certification.
However, transparency regarding previous compliance issues is essential.
8. Unrealistic Budget Expectations
Many companies mistakenly compare kosher certification to organic certification.
Although both involve inspections, the similarity largely ends there.
Kosher certification often requires ongoing inspections throughout the year rather than a single annual visit.
More inspections generally mean higher certification costs.
Understanding this distinction allows manufacturers to budget more accurately before beginning the certification process.
9. Suppliers Cannot Provide Required Documentation
Not every ingredient requires a kosher certificate.
Some do.
If a supplier cannot—or will not—provide the documentation required for an ingredient that must be certified, the finished product may not qualify for kosher certification.
Fortunately, alternative suppliers are often available.
10. Ingredient Certificates Are Not Universally Accepted
Not every kosher certificate carries the same level of acceptance throughout the global kosher marketplace.
Different kosher certification agencies maintain different standards.
Consequently, an ingredient certified by one organization may not satisfy the requirements of another.
When no alternative supplier exists, this may become a significant certification obstacle.
11. Jewish Ownership May Create Additional Passover Requirements
Contrary to popular belief, Jewish ownership does not necessarily simplify kosher certification.
During Passover, Jewish-owned companies manufacturing products derived from wheat, barley, rye, oats, or spelt may be subject to additional religious requirements.
Many companies successfully address these issues through appropriate ownership structures, production schedules, and planning.
12. Animal-Derived Ingredients Require Greater Supervision
Animal-derived ingredients are among the most carefully regulated ingredients in kosher law.
Depending upon the ingredient and manufacturing process, certification may require:
- More frequent inspections
- Specialized documentation
- Enhanced production controls
- Full-time rabbinic supervision during production
These additional requirements increase certification costs but do not automatically prevent certification.
Summary
The twelve obstacles discussed in this guide should not be viewed as automatic disqualifications.
Rather, they represent the most common issues that experienced kosher certification agencies evaluate when determining whether a kosher certification program is practical.
In our experience, many companies that initially believe certification is impossible discover workable solutions after reviewing their ingredients, suppliers, equipment, production methods, and business objectives.
Every manufacturing operation is unique.
For that reason, every kosher certification program should begin with an individual evaluation rather than assumptions.
