Tag: Plant based rennet

According to a 2025 review of cheese manufacturing, over 90% of factory-made cheese worldwide now uses microbial or fermentation rennet. However, whether a vegetarian person can eat cheese pizza still depends on the specific cheese, as some traditional versions are made with animal-based rennet.

Globally, the use of vegetarian rennet has significantly increased, but contrary to popular belief, cheese is not always lacto-vegetarian friendly. The answer lies in the often-overlooked ingredient used to curd milk during production: rennet. For those who adhere to a lacto-vegetarian diet, this detail is crucial for making informed food choices.

Traditionally, burrata is made using animal rennet, an enzyme sourced from the stomachs of young ruminant animals, meaning that most classic versions are not vegetarian. However, in modern cheesemaking, many producers have switched to alternative, vegetarian-friendly rennet sources. The presence of animal rennet in burrata depends entirely on the specific manufacturer and their production methods.

Over 90% of commercially produced cheese in the U.S. now uses microbial or other non-animal rennet, though labeling can be unclear. Navigating the world of cheese can be tricky for vegetarians, but understanding which cheese doesn't have animal rennet is key for making informed choices.

According to research from the MDPI, over 90% of factory-made cheese worldwide now uses microbial or fermentation rennet, making a large portion of the market suitable for vegetarians. Yet, the question remains: **Can vegetarians eat cheese, yes or no?** The answer is not a simple yes or no, but depends entirely on the type of coagulating enzyme, known as rennet, used in the cheesemaking process.

Did you know that over 90% of commercially produced cheese in North America is made with non-animal rennet, making it a vegetarian-friendly option for many consumers? Understanding what is non animal rennet cheese is essential for anyone following a vegetarian diet, seeking kosher products, or simply choosing ethically produced dairy.

According to the Vegetarian Resource Group, microbial and fermentation-produced chymosin (FPC) rennets account for over 90% of cheese production in the U.S. today. The straightforward answer to the question "Is there a vegetarian version of rennet?" is a resounding yes, with multiple options now widely available for cheesemakers and consumers alike.