Randy Chandler
Cheese is a beloved food worldwide, but many consumers are unaware that it may contain genetically modified organisms (GMOs). In the United States, it is estimated that 80-90% of cheese is made using genetically engineered chymosin, a type of microbial rennet derived from GMOs. This shift from traditional animal rennet to GMO-derived chymosin began in the 1990s due to limited supply and has raised concerns about transparency in food production. While some consumers dispute the integrity of organic labels, organic cheese is generally assured to be non-GMO. To avoid GMOs in cheese, consumers are advised to know their farmer, buy local and sustainable products, and choose certified organic options.
| Characteristics | Values |
|---|---|
| Percentage of GMO cheese in the US | 70%-90% |
| GMO ingredient | Fermentation-Produced Chymosin (FPC) |
| FPC ingredient | Genetically modified version of animal rennet |
| FPC production | Inserting animal-derived chymosin gene into microorganisms like bacteria or yeast |
| FPC function | Separate curds from whey during the cheesemaking process |
| FPC approval | Approved by the FDA in 1990 |
| FPC labelling | Not required to be identified as a GMO ingredient |
| GMO-free cheese | Organic cheese |
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GMO-derived chymosin
The use of GMO-derived chymosin in cheese production has raised concerns about transparency in food manufacturing. While organic cheese is required to be free from GMOs, labelling laws in the United States do not mandate the disclosure of GMOs in processing enzymes like chymosin. This has led to consumer worries about the potential unknown effects of GMOs on the environment and their health.
To avoid GMO-derived chymosin in cheese, consumers can choose organic options, research brands, and support cheesemakers who employ traditional or non-GMO methods. Additionally, buying local and knowing the farmer can help ensure the cheese is produced without GMOs.
It is worth noting that GMO-derived chymosin does not remain in the final cheese product, and the microorganisms are removed after production. However, the presence of GMO byproducts in the cheese, such as whey, is a concern for those seeking to avoid GMOs entirely.
While GMO-derived chymosin plays a significant role in modern industrial cheesemaking, there is a growing demand for transparency and sustainability in food production, with non-GMO labels becoming increasingly important to environmentally conscious consumers.
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Animal rennet
In the 1980s, Pfizer developed Fermentation-Produced Chymosin (FPC), a genetically engineered version of animal rennet. FPC is produced by inserting the animal-derived chymosin gene into microorganisms like bacteria or yeast, which then synthesize the enzyme. FPC was approved by the FDA in 1990 as the first bioengineered food ingredient. Since then, the use of FPC has significantly increased in industrial cheesemaking due to its higher production yield, better curd texture, reduced bitterness, and lower cost compared to animal rennet.
Today, animal rennet is still used in some cheeses, particularly traditional European varieties. Geographical indicators legally protect the use of animal rennet in certain European cheeses, such as Parmigiano Reggiano and Gorgonzola. Additionally, some artisan cheesemakers continue to use animal rennet, although they represent a small fraction of the market. The use of animal rennet in cheese production may be viewed as a way to preserve the authenticity and tradition of European cheesemaking.
However, there are also concerns about the use of animal rennet. Animal rennet may be associated with the inhumane veal industry, posing ethical concerns for some consumers. Additionally, the use of animal rennet can be an obstacle for vegetarians who prefer dairy products that do not contain animal parts. As a result, some cheesemakers have switched to vegetarian rennet, which is developed using enzymes found in plants or microbial sources.
To summarize, animal rennet has been traditionally used in cheese production to coagulate milk into curds. While its use has decreased due to the development of FPC and vegetarian rennet, it still plays a role in traditional European cheeses and among some artisan cheesemakers. The use of animal rennet raises ethical and dietary considerations for some consumers, contributing to the ongoing debate surrounding GMOs in the food industry.
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Microbial rennet
Rennet is a coagulant that thickens milk and helps turn it into cheese. It contains the enzyme rennin, also known as chymosin. The most common form of rennet traditionally used in cheesemaking is animal rennet, derived from the lining of the fourth stomach of a young ruminant, generally a calf. However, microbial rennet, derived from moulds, fungi, or yeast organisms, has emerged as a popular alternative to animal rennet.
The use of microbial rennet in cheese production offers several advantages. Firstly, it provides a vegetarian-friendly option for cheese consumption. Unlike animal rennet, microbial rennet is not derived from animals, making it suitable for vegetarians. This aspect is particularly relevant as some animal rennet is derived from the veal industry, raising concerns about animal welfare.
Secondly, microbial rennet offers a more cost-effective solution for cheese producers. Compared to animal rennet, microbial rennet is less expensive to produce, resulting in lower production costs for cheeses made with this method. Additionally, microbial rennet has an extended shelf life compared to animal rennet. While animal rennet typically has a shelf life of 2-3 months, microbial rennet can last up to 24 months, reducing waste and improving the overall efficiency of the cheese production process.
However, it is important to note that some consumers have expressed concerns about the potential use of genetically modified organisms (GMOs) in microbial rennet. While the microorganisms themselves are not genetically modified, their food source, such as soy, may be. This has sparked debates about transparency in food production and labelling laws, particularly in the United States, where the majority of cheese contains a GMO ingredient. To address these concerns, consumers who wish to avoid GMOs can opt for organic cheese, research brands, and support cheesemakers who use traditional or non-GMO methods.
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Organic cheese
Organic Valley, for example, crafts five varieties of semi-hard and semi-soft cheese from organic, non-homogenized, non-pasteurized milk. Their Grassmilk® cheeses are made from the milk of 100% grass-fed cows. This milk is also free from grain rations. Their Raw Sharp Cheddar, for instance, is a semi-hard white cheddar with notes of grass, flower petal, and roasted pecans. It is aged for a minimum of 6 months.
Honey Brook Farms is another producer of organic cheese. They are a second-generation family-run dairy farm with an onsite creamery. They have full control over their cows' diet, the milking process, and the making and selling of the cheese. Their cows feed on organic grass, grass hay, and grass haylage, with a small supplement of minerals.
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GMO concerns
The lack of transparency surrounding the use of GMOs in cheese production has raised concerns among consumers who want to avoid GMOs or simply desire more information about their food. The fact that GMOs are not always disclosed on food labels leads to questions about what else might be hidden in the food supply. This issue is not limited to the United States, as even imported European cheeses, where GMOs are limited, may contain GM rennet due to different regulations for exported items.
To address these concerns, consumers who wish to avoid GMOs are advised to choose organic products, research brands, and support cheesemakers who use traditional or non-GMO methods. By demanding transparency in food production, consumers can encourage companies to prioritize honesty and quality over hidden ingredients.
Additionally, there are concerns about the use of GMO feed for cows that produce milk for cheese. To avoid this, consumers are advised to know their farm and farmer or choose organic options, as organic products are non-GMO.
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Frequently asked questions
GMOs are genetically modified organisms, which are used in cheese production to separate curds from whey.
Fermentation-Produced Chymosin (FPC) is a genetically modified version of animal rennet, made by inserting the animal-derived chymosin gene into microorganisms like bacteria or yeast, which then synthesize the enzyme.
In the 1980s, the supply of traditional calf rennet became limited. One solution was to produce calf chymosin—the main active enzyme in such rennets—by fermentation in GMOs.
To avoid consuming GMOs in cheese, you can choose organic, research brands, and support cheesemakers who use traditional or non-GMO methods. Look for cheeses that list animal or microbial rennet, and buy from local and sustainable sources.
