Recently, I’ve been part of some discussions relating to the use of enzymes derived from genetically modified organisms (GMOs) in organic cheese production. The concern, or the assumption, is that they are employing the same GMO-derived chymosin (known less precisely as “rennet”) as about 70% of the cheese on the market today. That didn’t sound quite right to me, so rather than accept rumour and speculation, I decided to do a little research, looking at organic certification regimes from around the world. Here are the results of my work:
United Kingdom
The Soil Association is the United Kingdom’s largest organic certification body, verifying the organic status of over 70% of the organic products sold there. Their website explains: “All organic products must not use GM organisms or their derivatives. This includes enzymes which must be from non GM organisms. To ensure that this is the case every cheese manufacturer must submit a GM declaration from their ‘rennet’ supplier that the material is not derived from a GM organism.”
That’s pretty clear: No GMOs used to make organic cheese in the UK.
United States
An excellent background document on the history of cheese enzymes and the development of chymosin derived from genetically modified organisms can be found on the Vegetarian Resource Group Blog (because probably the only people who care more about the provenance of their cheese enzymes than organic consumers are vegetarians!). They report on extensive communications with enzyme manufacturers, including the world-wide company Chr. Hansen. On the topic of organic cheese, they state quite clearly that GMO-derived enzymes cannot be used in USDA Organic cheese. Chr. Hansen’s website offers this explanation (emphasis is theirs) before listing several non-GMO alternative that are permitted for organic use:
Organic products are products which exclude the use of inputs such as pesticides, chemical fertilizers and food additives. Although organic certification varies according to jurisdiction, organic products produced with the aid of GM technology may not be certified Organic. Thus, products such as Fermentation-Produced Chymosin and YieldMAX®may not be used in organic end-products.
A 2011 USDA AMS Technical Evaluation Report on Enzymes in organic products clearly states:
Genetically modified rennet (fermentation produced chymosin) is prohibited for use in organic agriculture 355 under 7 CFR 205.105(e) and 7 CFR 205.301(f).
The same report goes on to provide an international perspective by stating (emphasis is mine):
The Codex Alimentarius Commission organic food guidelines allow preparations of micro-organisms and enzymes, specifically, “any preparations of micro-organisms and enzymes normally used in food processing, with the exception of micro-organisms genetically engineered/modified or enzymes derived from genetic engineering” (Codex Alimentarius Commission, 1999; USDA, 2000).
The most recent edition of the International Federation of Organic Agriculture Movements (IFOAM) Basic Standards considers enzymes acceptable for use in organic food processing provided they are based on the established Procedure to Evaluate Additives and Processing Aids for Organic Food Products (IFOAM, 2005; USDA, 2003). These standards are generally parallel to the OFPA criteria. [i.e. no GMOs or derivatives permitted]
Again, quite clear: No GMOs used to make organic cheese in the US (and probably the rest of the world!)
Canada
Canada’s organic regime features a Permitted Substances List (PSL) which includes all of the products that are permitted for use in organic agriculture in Canada. Section 6.4 of this list includes Dairy Cultures, with the specific annotation:
May not be products of recombinant DNA technology.
A little further down in the same section it also lists Micro-organisms, with an even more detailed explanation (emphasis is mine):
Including any preparations of micro-organisms normally used in product processing,
excepting micro-organisms from genetic engineering or enzymes derived from
genetic engineering, with no added chemosynthetic substance.
Just to be extra sure, I contacted Pro-Cert Organic Systems, Canada’s largest certification body, and asked two questions: “Can organic cheesemakers use rennet/chymosin derived from genetically modified organisms, or is it prohibited as per 1.4.1a” [the section of the Canadian Organic Standard the prohibits GMOs] and, “Does Pro-Cert verify the non-GMO status of enzymes used in organic cheese production? This is the response I received (quoted with their permission):
GMO enzymes would not be permitted. This would be covered under 1.4.1.a and in the PSL 6.4.
Pro-Cert does verify the GMO status of enzymes and the other requirements of enzymes in PSL 6.4
For the third time: No GMOs used to make organic cheese in Canada!
What’s Used in Organic Cheese
Since first posting this, a number of people have assumed that because organic cheese doesn’t use GMO enzymes, it must use calf rennet. There is, however, the third option of microbial rennet produced using a few different organisms first discovered in soil. “Hannilase” appears to be one of the most popular of these products. It’s very common to see references to this type of microbial rennet note that the resulting cheese often has a bitter aftertaste. But if appears that a purification process can eliminate the enzymes that cause this secondary reaction. Based on my experiences eating organic cheeses made using “vegetarian rennet” the end results can be pretty delicious!
Conclusion
Everyone is entitled to their own opinion on the importance or relevance of the use of enzymes derived from GMOs in cheese production. But one fact is very clear: these GMO-derived enzymes are NOT used in organic cheese.
Jo
June 7, 2013
“Organic products are products which exclude the use of inputs such as pesticides, chemical fertilizers and food additives.” Now, that’s interesting:
1) When googling for “organic pesticides” one can easily find pages such as
http://www.epa.gov/pesticides/food/organics.htm or http://www.npr.org/blogs/health/2011/06/18/137249264/organic-pesticides-not-an-oxymoron or http://www.motherearthnews.com/organic-gardening/organic-pesticides-zmaz94fmzraw.aspx?ViewAll=True Not to mention that in the side bar Google’s “shopping” search immediately proposes all sorts of products in neat plastic(!) cans.
2) I’ll skip splitting hairs about what’s “chemical” and how there can be fertilizer that’s not chemical…
3) No food additives in organic products? Really?! No salt, no herbs, no vinegar, no spices?! http://www.nlm.nih.gov/medlineplus/ency/article/002435.htm
I’m not a lawyer, but I’d say that goes beyond marketing and looks more as if Chr. Hansen makes false statements (that are picked up in this blog and perpetuated).
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songberryfarm
June 18, 2013
Thanks for your comment. You are absolutely correct in pointing out that organic producers can utilize a limited number of “natural” pesticides, fertilizers, and food additives (and I recognize the problematic nature of trying to draw a strict line between what is “natural” and “synthetic” as well as making blanket statements about which is better than the other). Without getting into too much detail (I sense another blog post in the making!) there is a well-defined, open, transparent, and quite comprehensive review process for any substances which are to be considered for use in organic production, and lists of approved and prohibited products are readily available. As well, the use of any substance has to fit into an integrated management plan that is designed to reduce reliance on these types of inputs.
Statements like the one I quoted from Chr. Hansen are usually qualified with the descriptor “synthetic chemical…” which, although still not perfect, is a convenient shorthand reference. I agree that this statement could be more accurate, and it certainly wasn’t my intention to perpetuate any inaccurate information in this post (or anywhere else on my blog, for that matter!). Thanks again for bringing it to my attention.
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argylesock
June 8, 2013
Reblogged this on Science on the Land and commented:
argylesock says… Here’s some info about the enzymes used to make cheese. It sounds clear that if cheese is labelled ‘organic’, that includes a ban on anything made using GMOs. So what other kind of rennet is used? Rennet from calves’ stomachs? If so, organic cheese isn’t suitable for vegetarians. Is that so? It makes me laugh gently. I’ll point out that I’m proud to be part of the meat industry (they funded my PhD) and I like its products, esp if Freedom Food certified.
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songberryfarm
June 18, 2013
Thanks for the comment and re-blog. The alternatives to GE-derived rennet include animal rennet and microbial rennet. Organic cheeses can use either of these sources. So yes, some organic cheese would not be suitable for strict vegetarians – you would need to contact the processor to be sure – some brands appear to rely exclusively on the vegetarian-friendly microbial rennet, while others use microbial rennet in some of their products and animal rennet in others. Caveat emptor!
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argylesock
June 18, 2013
What’s ‘microbial rennet’? In the labs I’m familiar with, that would be taken to mean ‘recombinant rennet’. In other words, a protein (rennet) made in a GM bacterium.
I’m all for GM when it’s used in a contained way, such as to produce recombinant proteins. That’s very different from releasing GMOs onto the land or sea.
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songberryfarm
June 18, 2013
If you follow the link to the Vegetarian Group Resource Blog in the post, you’ll find a very detailed explanation of the origin, development, and usage of the various types of rennet, including an account of the difference between organically-accepted microbial rennet and GE-derived FPC (fermentation produced chymosin).
I think that many people would share your perspective on GMOs – I think this attitude also explains why a lot of people who oppose GMO crops are comfortable with GMO technology when its applied in a medical setting.
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Cami Ryan
June 18, 2013
Very thorough, Rob. I actually thought the opposite; that GE rennet *could* be used in making organic cheeses. Granted, I have much to learn about organic production/methods. But I thought that this was one of the reasons why diary (among other things) was exempt from the Prop 37 proposed list of exemptions. Because producers *did* use GE rennet to make cheese.
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songberryfarm
June 18, 2013
Thanks, Cami. There does seem to be a lot of confusion around this issue, and it took a fair bit of digging to come up with the references I’ve used. We need to keep in mind that labeling regulations and initiatives can be (and usually are) quite different from organic certification standards. My understanding is that Prop 37 exempted ALL livestock products because no livestock are themselves genetically modified (with the obvious possible eventual exception of salmon). Organic livestock products, of course, need to meet a number of standards, including organic (and therefore non-GMO) feed.
Outside of organic standards, things get even murkier when you start looking at enzymes and other “processing aids” – they’re often not even considered “ingredients” and therefore fall outside of the scope of some regulations (again, organic standards make specific references to what is allowed or not allowed in this category as well). And then there’s the issue of whether a substance is itself genetically modified, or simply derived from a GMO – many labeling regimes give a “free pass” to products derived from a GMO (again, organic standards do not). Fermentation produced chymosin (FPC), which is the common term for GE-derived rennet, fits into both of these categories. In fact, Chr. Hansen declares that their FPC is “GMO-free” since it does not technically contain any genetically-modified material, and this is actually acceptable under European GMO labeling regulations (but not organic standards).
Clear as mud? 🙂
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Cami Ryan
June 18, 2013
Yes, clear as mud! Oy.
Actually, I think that meat for human consumption was exempt but pet food wasn’t. That confused me a little as well.
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songberryfarm
June 18, 2013
Well, most (cheaper) brands of pet food are primarily corn and soy, mixed with some meat and various other ingredients. I doubt that there are many truly carnivorous dogs and cats out there anymore!
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Ward
April 16, 2014
What about France?
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songberryfarm
April 28, 2014
Good question. I can’t say for certain, but given the unanimity of the organic standards I’ve reviewed, and the availability of alternatives, I can’t imagine why organic standards in France would differ on this issue.
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protein shakes for diabetics
April 26, 2016
Good post. I will be facing a few of these issues as well..
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