Kosher food is growing in popularity because it’s perceived as safer.
Consumers looking for safe foods to eat are increasingly passing by “organic” and “no additives or preservatives” in the grocery aisle and heading straight to “kosher.” According to a Chicago-based market research firm, Mintel, the number of new foods bearing the “kosher” label — 4719 — is over twice those with the second-place label, “all natural.”
Sales of kosher foods have risen 15 percent per year for the past decade to the point where Jews comprise only twenty percent of the kosher market, according to an article in U.S. News and World Report.
Though it is safer, kosher food isn’t necessarily completely safe, according to health experts. Even though kosher produce gets a thorough washing and debugging, that process could still leave bacteria. Likewise, beef and poultry could still have E. coli.
Mazel Tov!
