Patrick Oconnell
The use of genetically modified organisms (GMOs) in food production is a controversial topic, with many consumers expressing concerns about potential health risks. The presence of GMOs in cheese is a particular area of concern for some, especially those who wish to avoid consuming animal products. While vegetarian cheeses are often assumed to be free from GMOs, this is not always the case. The use of microbial rennet, derived from a specific type of mold, fungus, or yeast organism, is common in vegetarian cheese production. While the microorganisms themselves are not genetically modified, their food source often is, leading some to question the true vegetarian status of these cheeses.
Are vegetarian cheeses made with GMOs?
| Characteristics | Values |
|---|---|
| Percentage of hard cheese in the US made with recombinant chymosin | 80-90% |
| Source of rennet | Lining of calf stomachs |
| Alternative sources of rennet | Rhizomucor miehei (a type of fungus) |
| Alternative to animal and GM rennet | Microbial rennet |
| Microbial rennet | Produced by mold, fungus, or yeast grown and fermented in a lab setting |
| Concerns about GMOs in cheese | Health and well-being, negative impact on health |
| Non-GMO cheese manufacturers | Saputo |
| Organic cheese | Free from GMOs |
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What You'll Learn
GMO-free vegetarian cheese does exist, but it is uncommon
However, there are now non-animal sources of proteases that are similar to chymosin and can be used to make vegetarian-friendly rennet. These include plant-based ingredients like thistle and fig sap, as well as microbial rennet, where the coagulating enzymes are produced by a specific type of mold, fungus, or yeast organism grown and fermented in a lab setting. These non-animal sources of rennet allow vegetarians to enjoy cheese without compromising their ethical beliefs.
Despite the availability of these alternatives, it is uncommon to find them in commercial cheese production. Most non-organic cheese produced in the US is made from the milk of cows fed GM feed, and between 80-90% of hard cheese in the US is made with recombinant chymosin, a GMO-derived enzyme. This makes it challenging for consumers who wish to avoid GMOs to find suitable cheese options.
Some companies, like Whole Foods, are moving towards labeling their products that contain GMOs, and states are also passing laws to mandate GMO labeling. This increasing transparency will empower consumers to make informed choices about the food they purchase. Additionally, companies like Saputo offer a variety of organic and non-GMO cheeses, catering to health-focused and sustainability-minded consumers.
While GMO-free vegetarian cheese may be harder to find, it is not impossible to source. Consumers concerned about the potential health and environmental impacts of GMOs can seek out organic options, buy from local farmers who do not use GMOs, or choose companies that prioritize non-GMO ingredients, ensuring they can enjoy their cheese without worry.
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Rennet, a key ingredient in cheese, is often genetically modified
Rennet is a key ingredient in cheese, and it is often genetically modified. Rennet is a substance that causes milk to coagulate, allowing the curd (mostly fats and hydrophobic proteins) to be separated from the whey (water and soluble substances). Traditionally, rennet was obtained from the lining of calf stomachs, but today, there are several alternative sources of rennet used in the cheese-making industry.
The four main types of rennet used in cheese-making are animal rennet, vegetable rennet, microbial rennet, and FPC (fermentation-produced chymosin). Animal rennet is the most natural and oldest form of rennet, containing a complex set of enzymes that produce an enhanced flavour. However, it requires the slaughter of animals, which is problematic for vegetarians and a concern for animal welfare.
Vegetable rennet and microbial rennet are often labelled as "vegetarian", but this does not necessarily mean they are non-GMO. While the microorganisms in these types of rennet are not genetically modified, their food source often is. For example, they may be fed GM soy. Additionally, cheese made with microbial rennet may have a bitter taste, which is a concern for large-scale cheese producers.
FPC, on the other hand, is a GMO-derived enzyme that has revolutionized the cheese industry. It is produced by injecting animal genes into a bacterial host, which then produces the desired rennet, chymosin. FPC has made cheese production more efficient, environmentally friendly, and less dependent on animals. However, some vegetarians consider FPC to be derived from animals since it is made using bovine genetic material. It is important to note that FPC is not permitted in organic cheese and is considered a GMO by the Non-GMO Project.
The use of genetically modified rennet in cheese is a concern for some consumers, particularly those who oppose GMOs. However, it is difficult to avoid GMO cheese, as between 80-90% of hard cheese produced in the US is made with recombinant chymosin. Additionally, there is no regulation on the terms used for rennet in cheese labelling, and FPC is often listed simply as "microbial rennet" or "vegetable rennet", without indicating its GMO status.
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FPC, a GMO, is used in 90% of US-made cheese
In the United States, 90% of cheese is made with a genetically modified ingredient. This is due to the use of FPC (fermentation-produced chymosin) rennet, a GMO version of the enzyme rennet, which is used in the cheese-making process. FPC is a bacterial product, created when animal genes are injected into a bacterial host, which then produces the desired rennet, chymosin. This process allows cheese companies to market their products to vegetarians, as animal rennet is derived from the stomach of a ruminant animal.
FPC is also a cheaper alternative to animal rennet, speeding up the aging process and bringing cheese to market faster, resulting in greater profits. However, there is no regulation on the terms used for what rennet is used in cheese labelling, and FPC is exempt from labelling requirements. This means that ingredient labels do not distinguish between bioengineered rennet and the original animal-based type, leaving consumers in the dark about what they are eating.
While FPC is considered safe for consumption, there is little study into the long-term health effects of GMOs. Some consumers may also have ethical concerns about the use of GMOs in their food. To avoid cheese made with FPC, consumers can look for organic options, or cheese made in France and Austria, which have stricter labelling and exclusion of GM foods.
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GMO-free cheese may become a selling point for manufacturers
In the context of cheese, the discussion around GMOs centres on the enzymes used to coagulate milk, specifically rennet and chymosin. Traditional rennet is derived from the lining of calf stomachs, which is problematic for vegetarians and requires the slaughter of animals. To address this issue, biotechnology has been used to develop fermentation-produced chymosin (FPC), which is now considered the ideal milk-clotting enzyme. FPC is produced with the aid of transgenic bacteria or microorganisms, specifically species of E. coli or Aspergillus niger, that have been genetically modified to express the production of chymosin. This process allows for the synthesis of the enzyme without the need for animal slaughter.
While FPC has been hailed as a success in biotechnology, providing a more efficient, environmentally friendly, and animal-welfare-conscious approach to cheese production, it has also raised concerns among some consumers about the presence of GMOs in their cheese. The use of FPC in cheese production is prevalent, with estimates suggesting that 80-90% of the cheese consumed in the United States is made using this genetically modified rennet.
However, it is important to note that FPC itself is not a GMO but rather a product of GMOs. The actual GMO does not leave the enzyme factory, and the coagulant is tested to ensure no modified DNA is present in the enzyme preparation used to make cheese. Additionally, FPC is considered suitable for meeting vegetarian, kosher, and halal requirements. Nonetheless, some vegetarians may still object to FPC due to the use of bovine genetic material in the modification process.
As consumers become more aware of the presence of GMOs in their food, manufacturers may find that promoting the GMO-free status of their cheese becomes a valuable selling point. By focusing their promotional plans and messaging around the perceived benefits of non-GMO ingredients, such as health, sustainability, and environmental advocacy, manufacturers can attract consumers who prefer to purchase foods produced without genetically modified components. This strategy can help manufacturers distinguish themselves in the market and cater to the growing consumer demand for transparency and sustainability.
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GMO labelling laws vary across the world
While vegetarian cheese is often made with genetically modified ingredients, it is not always labelled as such. This is because vegetarian rennet, or fermentation-produced chymosin (FPC), is considered a bacterial product, and microbes, rather than the final product, are usually labelled as GMO. GMO labelling laws vary across the world, with some countries and regions adopting comprehensive labelling programs, and others having no laws requiring labelling of genetically modified foods.
In 2023, the United States became the 65th country to implement a mandatory GMO labelling policy. However, prior to this, the US had no laws requiring the labelling of genetically modified foods, and individual states had passed their own laws, such as Vermont's mandatory GMO labelling bill in 2016, which notably exempted Vermont cheese from carrying a GMO label.
Other regions with comprehensive labelling programs include Australia, Russia, Saudi Arabia, and the European Union, which consists of 28 nations. These regions also limit the cultivation of GMOs within their borders. For example, while the EU allows only 1 or 2 GMO crops, Russia does not allow any. Australia banned most domestic cultivation of GMOs in 2002, though some states have recently overturned these bans. While Saudi Arabia technically allows some GMO cultivation, farmers have opted out of planting them.
In addition to these regions, 64 countries, including member nations of the European Union, Russia, China, Brazil, Australia, Turkey, and South Africa, require standards of mandatory GE food labelling. However, the specifics of these standards vary, and not all labelling programs meet the public's needs. For example, the law's scope, the terms used to identify GMO products, and the label's design can all impact its efficacy.
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Frequently asked questions
Yes, some vegetarian cheeses are made with GMOs. Fermentation-produced chymosin (FPC) is a GMO version of rennet, a milk-clotting enzyme used in cheese-making. FPC is considered vegetarian-friendly as it is not derived from animals. However, it is produced with the aid of transgenic bacteria, specifically species of E. coli or Aspergillus niger, that have been genetically modified with bovine genetic material.
FPC was introduced to the cheese-making process in 1990 as an alternative to traditional rennet, which is obtained from the stomachs of ruminant animals. FPC is up to two times cheaper than animal rennet, and it speeds up the aging process, making it more cost-effective for cheese manufacturers.
To avoid cheese made with GMOs, look for organic, non-GMO, or vegetarian cheeses. According to USDA regulations, certified organic cheeses are not permitted to contain enzymes produced with genetic engineering. You can also try buying locally made cheese or knowing your farmer to understand how the cheese is produced.
