The widespread use of genetically modified organisms (GMOs) in cheese production has sparked concern among consumers. One specific GMO ingredient, chymosin, has become a staple in the industry, yet its presence is largely unknown to the public.
GMO Chymosin in Cheese Production
Chymosin is an enzyme essential for cheese production, facilitating the separation of curds from whey. Traditionally, cheesemakers obtained chymosin from the stomach lining of young calves. However, the introduction of microbial and genetically engineered rennet has revolutionized the industry. Since the 1990s, scientists have been using genetically modified bacteria, fungi, and yeast to produce chymosin, which has become the dominant source of this enzyme in the cheese industry.
The Rise of GMO Chymosin
The shift to GMO chymosin was driven by several factors:
• Cost efficiency: Lab-produced chymosin is significantly cheaper than traditional animal rennet.
• Vegetarian appeal: Some consumers prefer cheese made without animal-derived rennet, even if it means consuming a GMO ingredient.
• Scalability: Large-scale cheese production benefits from the predictability and efficiency of lab-produced chymosin.
Pfizer's Involvement in GMO Chymosin Production
Pfizer, a pharmaceutical giant, played a significant role in the development and commercialization of GMO chymosin through its subsidiary, Gist-Brocades. Although Pfizer is no longer directly involved in chymosin production, its legacy in the industry remains.
Lack of Transparency in GMO Labeling
The FDA does not require GMO chymosin to be labeled as such, as it is considered a processing aid rather than a whole-food ingredient. This lack of transparency has raised concerns among consumers who wish to avoid GMOs.
Avoiding GMO Cheese
To avoid GMO cheese, consumers can:
• Choose organic cheese: Organic certification prohibits the use of genetically engineered ingredients, including chymosin.
• Look for cheese made with animal rennet: Traditional cheese made with calf rennet does not contain GMO chymosin.
• Find cheese made with non-GMO microbial rennet: Some cheesemakers use microbial rennet that is not genetically modified.
• Support artisanal cheesemakers: Many small-scale, traditional cheesemakers use non-GMO rennet and are transparent about their processes.
Demanding Transparency in Food Production
The issue of GMO chymosin in cheese production highlights the need for transparency in food labeling. Consumers have the right to know what they are eating, and manufacturers should prioritize honesty and quality over hidden ingredients.
References:
1. Nicosia, Fabrizio Domenico, et al. “Plant Milk-Clotting Enzymes for Cheesemaking.” Foods, vol. 11, no. 6, Mar. 2022, p. 871.
2. “History of Cheese.” NHCC Museum and Green County Welcome Center, https://nhccmuseum.org/history-of-cheese/.
3. “Genetic Engineering Has Been Applied to Cheese Making: No Reason to Be Cheesed Off.” Office for Science and Society, https://www.mcgill.ca/oss/article/health-and-nutrition-technology/genetic-engineering-has-been-applied-cheese-making-no-reason-be-cheesed.