It technically meets all the criteria for kashruth certification, but Impossible Foods' new "Impossible Pork" product will not be labeled kosher, JTA reported this week.

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The company's meatless pork substitute is made from plant-based ingredients such as coconut oil, sunflower oil, and soy protein. The resulting quasi-pork product does not include hormones or antibiotics, and is advertised as being low in cholesterol.

The US Orthodox Union, however, has withheld kosher certification – not because the product is not kosher, explained OU head Rabbi Menachem Genack, but because of the need to take "consumer sensitivities" into account."

According to Genack, observant Jewish customers would find it "difficult" to accept even a meatless "pork" product being labeled kosher.

"We're still getting calls about a previous attempt to certify a meat similar to bacon. Customers simply don't accept it, and are uncomfortable with it," the rabbi explained.

Genack pointed out that the OU's decision did not pertain to all offerings from Impossible Foods, and had certified the company's version of a hamburger, which was a commercial success.

Impossible Foods said it planned to market the new product, with or without a stamp of kashruth.

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Israeli food-tech startup ChickP Protein has begun full commercial production of its 90% chickpea isolate protein, the company announced Tuesday.

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ChickP was founded in 2016 by Ram Reifen, a pediatric gastroenterologist and professor of human nutrition, based a patented technology developed after two years of research at the Hebrew University of Jerusalem.

In a press release, ChickP said it is now producing its allergen-free protein isolate at a stable rate of 20 metric tons per day.

ChickP said its ingredient is designed to provide protein-infused functionality and a nutritional boost to an array of food and supplements, including dairy alternatives, baked products, and gluten-free foods. The company also is actively seeking new opportunities in the plant-based alternatives industry.

CEO of ChickP Ron Klein said, "We have established a modern, BRC certified food facility, where we have applied proprietary technology for the production of high-value, clean-label chickpea protein."

"We've already attracted considerable interest from major food brands, and this month alone welcomed a number of production commitments from several new customers," Klein added.

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ChickP, based in Rehovot, is also expanding its global activities, having signed a joint market development agreement with Socius Ingredients, Inc.

Klein noted that ChickP was partnering with several food companies on specialized projects to develop the North American market for plant-based innovations.

"Socius has exemplary protein application expertise and, with a state-of-the-art technical center in Chicago, boasts strong connections to manufacturers of plant-based products," he explained.  "We're strategizing with Socius to explore the many creative possibilities for producing chickpea protein-based prototypes," he said.

Conor Buckley, vice president of Socius, called ChickP's product "a new standard for pure protein solutions through multiple beneficial attributes, including a dense nutritional profile, neutral flavor, and distinguished functional properties."

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Now available to all US foodservice operators and food manufacturers, Zero Egg offers two products, "EGG Basics," crafted to rival ordinary eggs in traditional egg entrees and breakfast dishes, and "BAKE Basics," developed for specialty baking. Both products come in powder form with high yields that offer efficient, safe handling and storage, and a reliable and cost-effective solution.

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"Zero Egg is a game-changer because we are working with major foodservice players and food manufacturers to transform the industry by not only making plant-based food more accessible, but the norm," said Zero Egg co-founder and CEO Liron Nimrodi.

Nimrodi co-founded the company in 2018 in The Kitchen FoodTech Hub, a food tech seed investor and tech incubator in Israel.

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