@hempresshighness: 90% of American cheese is reportedly made using an enzyme produced through genetic engineering. But how many people actually know about it? For decades, cheesemakers traditionally relied on animal rennet, which contains an enzyme called chymosin that helps milk coagulate and form cheese. Today, much of the commercial cheese industry uses something called fermentation-produced chymosin (FPC). And the process behind it might surprise you. Scientists take the gene responsible for producing chymosin in cows and introduce it into microorganisms such as yeast, fungi, or bacteria. These genetically engineered microorganisms are then grown in controlled fermentation tanks, where they produce the enzyme used in cheesemaking. The enzyme is purified and added to milk to help turn it into cheese. This technology has an interesting history involving Pfizer, which helped pioneer the commercial development of fermentation-produced chymosin. But here's something most consumers don't realize... Because FPC is generally considered a processing aid, cheese manufacturers aren't required to put a prominent "bioengineered" disclosure on the package simply because this enzyme was used. Instead, ingredient labels may use broad terms such as: • Enzymes • Microbial enzymes • Non-animal rennet That means two packages of cheese can look nearly identical while using different methods of production. If you prefer cheese made without fermentation-produced chymosin, look for products that specifically identify their rennet source. Traditional animal rennet and certain microbial or plant-based coagulants are alternatives worth exploring. You can also contact manufacturers directly to ask which enzymes they use. The bigger question is about transparency. When genetic engineering plays a role in producing ingredients used in everyday foods, shouldn't consumers have access to clear information about how those foods are made? #SayNoToGMO

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Saturday 31 October 2026 17:58:38 GMT