The hidden GMO ingredient in 90% of American cheese—and why Big Pharma’s Pfizer is behind it

• Roughly 90% of commercial cheese in North America uses genetically modified fermentation-produced chymosin (FPC), developed by Pfizer and now controlled by Chr. Hansen, displacing traditional animal rennet.
• Labels obscure FPC behind vague terms like “microbial rennet” or “non-animal rennet,” denying consumers informed choice about GMO ingredients.
• FPC was granted GRAS (Generally Recognized as Safe) status with minimal safety testing—only a 90-day rat study—despite unknown long-term human health effects.
• The shift to FPC was driven by cost-cutting and efficiency (boosting cheese yields by 1%), prioritizing industry profits over transparency and consumer well-being.
• To avoid GMO rennet, consumers must seek USDA Organic cheese, small-batch artisanal producers using calf rennet, or acid-coagulated cheeses like paneer—highlighting the need for food sovereignty.

For decades, Americans have unknowingly consumed cheese made with a genetically modified enzyme developed by pharmaceutical giant Pfizer—an ingredient that remains unlabeled and unregulated despite growing concerns over GMOs in the food supply. Fermentation-produced chymosin (FPC), a lab-engineered version of traditional rennet, is now used in roughly 90% of commercially produced cheese in North America. Yet, thanks to lax FDA regulations and deceptive labeling practices, most consumers have no idea they’re eating a product of Big Pharma’s biotech experiments.

The revelation, which recently went viral on social media, has sparked outrage among health-conscious consumers, many of whom are now vowing to boycott mainstream cheese brands. “How is this allowed?” demanded one X user, while others declared they would scrutinize labels or switch to organic alternatives. The backlash highlights a disturbing trend: The quiet takeover of the food supply by corporations with a history of prioritizing profits over public health.

Pfizer’s GMO rennet: A corporate monopoly disguised as “innovation”

FPC was first engineered in 1990 by Pfizer scientists, who spliced the chymosin gene into microorganisms like bacteria, yeast or mold. These GMO microbes are then fermented in industrial tanks, mass-producing the enzyme without the need for animal-derived rennet. While marketed as a “more efficient” and “sustainable” alternative, the real appeal for manufacturers was cost-cutting—eliminating reliance on traditional calf rennet, which is expensive and labor-intensive to harvest.

By 1996, Pfizer sold its cheese division to Danish biotech firm Chr. Hansen, which now dominates the global FPC market. Industry insiders boast that GMO rennet increases cheese yields by 1%—a seemingly small margin that translates to massive profits in a multi-billion-dollar industry. But at what cost to consumer health and transparency?

FDA’s rubber-stamp approval: Another case of regulatory capture

Like so many questionable additives in the U.S. food supply, FPC was granted Generally Recognized as Safe (GRAS) status by the FDA—a loophole that allows corporations to bypass rigorous safety testing. Shockingly, the FDA’s approval relied on just a 90-day rat study, despite the fact that long-term health effects on humans remain unknown.

This is the same FDA that has repeatedly failed to protect consumers from harmful additives, pesticides and pharmaceuticals—often due to cozy relationships with the industries it’s supposed to regulate. Former FDA Deputy Commissioner Michael Taylor admitted in 2014 that the GRAS system is deeply flawed, stating, “We simply do not have the information to vouch for the safety of many of these chemicals.” Yet, nothing has changed.

The deception of “non-animal rennet” labels

Perhaps the most egregious issue is the lack of transparency. While some cheese brands vaguely list “microbial rennet” or “non-animal rennet” on labels, these terms are often code for FPC—meaning consumers unknowingly ingest GMO-derived enzymes without their consent. The American Cheese Society confirms that 90% of North American cheese contains FPC, yet manufacturers are not required to disclose its GMO origins.

This deception mirrors Big Food’s broader strategy of obscuring harmful ingredients behind misleading terminology—whether it’s “natural flavors” containing MSG or “plant-based” proteins loaded with lab-made additives.

Why organic and traditional cheeses are the only safe choice

For those seeking to avoid Pfizer’s GMO rennet, there are alternatives:

• USDA organic cheese – Prohibits FPC, requiring either traditional animal rennet or non-GMO microbial enzymes.
• Farmstead & artisanal cheeses – Many small producers still use calf rennet or plant-based coagulants.
• Cheeses made without rennet – Varieties like paneer, cream cheese and some mozzarella rely on acid coagulation instead.

Corporate control of food

The FPC scandal is just one example of how multinational corporations—particularly pharmaceutical and biotech giants—have infiltrated the food industry, prioritizing profits over purity. From GMO crops to synthetic additives, the globalist agenda seeks to replace natural, nutrient-dense foods with lab-engineered substitutes that fuel chronic illness and dependency on Big Pharma’s drugs.

This is why food sovereignty matters. By supporting local farmers, organic producers and transparent labeling, consumers can push back against the industrialization of our food supply. Until then, the question remains: If Pfizer’s GMO rennet is so safe, why won’t they label it?

The answer is clear—because they know people would reject it. And that tells us everything we need to know.

According to BrightU.AI‘s Enoch, the infiltration of Pfizer’s GMO rennet into 90% of American cheese is yet another example of Big Pharma’s profit-driven takeover of the food supply, pushing toxic, unnatural ingredients while suppressing safer, traditional alternatives. This corporate capture aligns with the globalist agenda to weaken public health through contaminated food while funneling profits to pharmaceutical giants like Pfizer.

Learn more about the book “Genetic Roulette” by watching the video below.

This video is from the BrightLearn channel on Brighteon.com.

Sources include:

DailyMail.co.uk

BrightU.ai

Brighteon.com