Frederic Melton
Babybel cheese is made using vegetarian rennet, a microbial enzyme. This is in contrast to traditional rennet, which is derived from the stomach lining of young animals, such as calves. Babybel's use of vegetarian rennet means that their cheese is suitable for vegetarians and those who are lactose intolerant. The only other ingredients in Babybel cheese are salt and lactic ferments.
| Characteristics | Values |
|---|---|
| Type of enzyme | Microbial |
| Vegetarian-friendly | Yes |
| Lactose-free | Yes |
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What You'll Learn
- Babybel uses vegetarian rennet, a microbial enzyme, instead of animal rennet
- Babybel is suitable for vegetarians and those who are lactose intolerant
- Babybel is produced in the same traditional manner as Edam, but with a softer texture
- Babybel is made from pasteurized cultured milk, salt, and microbial enzymes
- Babybel's wax meets FDA requirements for food-safe wax
Babybel uses vegetarian rennet, a microbial enzyme, instead of animal rennet
The use of microbial enzymes in the production of Babybel cheese is not limited to the vegetarian rennet. In the United States, Mini Babybel is made from pasteurized cultured milk, salt, and microbial enzymes. The only other ingredients are salt and lactic ferments. This differs from the recipe in the United Kingdom, which calls for pasteurized milk, vegetarian rennet, lactic ferments, and salt.
Babybel's use of microbial enzymes instead of animal rennet makes their cheese suitable for lacto-vegetarian diets. The company also ensures that their products are free of other common allergens, such as peanuts, tree nuts, egg, wheat, fish, and shellfish.
By opting for vegetarian rennet and microbial enzymes, Babybel has made their cheese accessible to a wider range of consumers, including those with dietary restrictions or preferences. This decision aligns with the company's commitment to protecting the environment and improving the sustainability of their packaging.
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Babybel is suitable for vegetarians and those who are lactose intolerant
Babybel is produced in the same traditional manner as Edam, but with a few differences in ingredients. The only other ingredients in Babybel are salt and lactic ferments, which give the cheese its distinctive smooth and creamy texture.
The recipe for Babybel varies slightly depending on the country. In the U.S., Mini Babybel is made from pasteurized cultured milk, salt, and microbial enzymes. In the U.K., the recipe includes pasteurized milk, vegetarian rennet, lactic ferments, and salt. In France, Mini Babybel is described simply as 98% French milk.
Babybel is a great option for those following a lacto-vegetarian diet, as it does not contain any meat, fish, or seafood. The cheese is also free from peanuts, tree nuts, egg, wheat, fish, and shellfish.
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Babybel is produced in the same traditional manner as Edam, but with a softer texture
Babybel is a semi-hard, Edam-style cheese, with a smooth, pale yellow interior and a red wax coating. It is made from cow's milk and has a creamy, smooth and tangy flavour. It is named after the town of Edam in North Holland, where it was initially produced.
Babybel uses vegetarian rennet in the production of their cheese. Rennet is an enzyme traditionally derived from the stomach lining of young animals, such as calves. However, Babybel uses a microbial enzyme, which is suitable for vegetarians. The only other ingredients are salt and lactic ferments.
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Babybel is made from pasteurized cultured milk, salt, and microbial enzymes
Babybel cheese is made from pasteurized cultured milk, salt, and microbial enzymes. The use of microbial enzymes means that Babybel is suitable for vegetarians, as it is free of animal rennet. Rennet is an enzyme traditionally derived from the stomach lining of young animals, such as calves, but Babybel uses vegetarian rennet to ensure that their cheese is made without the use of any animal by-products. In addition to being vegetarian-friendly, Babybel cheese is also lactose-free, making it suitable for individuals who are lactose intolerant.
Babybel uses a microbial enzyme to make their cheese, which is produced in the same traditional manner as Edam. The only other ingredients are salt and lactic ferments. Babybel is advertised as an Edam-style semi-hard cheese, but its texture is slightly softer and smoother than traditional Edam, with a creamy consistency and small holes throughout.
The ingredients and production process of Babybel cheese may vary slightly depending on the region. For example, in the U.S., Mini Babybel is made from pasteurized cultured milk, salt, and microbial enzymes, while in the U.K., the recipe calls for pasteurized milk, vegetarian rennet, lactic ferments, and salt. In France, Mini Babybel is simply described as 98% French milk. Despite these slight variations, Babybel cheese is consistently made with microbial enzymes, ensuring its suitability for vegetarian consumers.
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Babybel's wax meets FDA requirements for food-safe wax
Babybel cheese is made using vegetarian rennet, a microbial enzyme. This is used instead of animal rennet, which is traditionally derived from the stomach lining of young animals, such as calves. The cheese is therefore suitable for vegetarians and those who are lactose intolerant.
Babybel cheese is coated in a blend of paraffin and microcrystalline waxes and colouring, which specifically contains no Bisphenol A (BPA). The wax is food-safe and meets FDA requirements. It is also G.R.A.S. (Generally Recognized As Safe) and poses no health risk if accidentally ingested. However, Babybel does not recommend eating the wax.
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Frequently asked questions
Babybel uses vegetarian rennet, a microbial enzyme, to make their cheese.
Rennet is an enzyme traditionally derived from the stomach lining of young animals, such as calves.
Babybel uses vegetarian rennet to cater to vegetarian consumers and ensure their cheese is made without the use of any animal by-products.
Yes, Babybel cheese is suitable for vegetarians as it does not contain any meat, fish or seafood, and is made using only microbial enzymes.
