Brewers can use kosher certifications to win vegan, vegetarian consumers

Food Dive reported the development on 2026-01-08. Labeling items for kosher standards, such as avoiding shellfish and dairy, could also benefit those with dietary restrictions and allergies, writes Moshe Elefant, rabbi and chief operating officer of OU Kosher.

The report places the news in a wider commercial context. The market for flavored beer made with ingredients beyond the traditional malted grain, hops, yeast and water, has been growing quickly. Data shows that sales of flavored beers have been climbing over the past several years. Market analysts expect that trend to continue.

For the food sector, the practical implications extend beyond the immediate announcement. One example of the nontraditional ingredients now being added to beer is clamato, a drink made from dried clam broth and tomato juice concentrate. Mexican-inspired drinks known as micheladas or cheladas may include clamato to give the beer a savory or spicy flavor, which may also be enhanced by lime juice or hot sauce.

Attention now turns to how companies, customers and regulators respond. Aware of the growing number of unexpected ingredients in beer, consumers are increasingly concerned and more discerning when choosing a beer. One approach that can help beer manufacturers, breweries and brands appeal to this growing audience of vegans, vegetarians and those with food allergies or sensitives is kosher certification.