Americans ditch cheese after learning Pfizer’s ingredient is now found in 90% of dairy products（美國人在得知輝瑞的成分現今存在於90%的乳製品中後，紛紛放棄起司）
Americans ditch cheese after learning Pfizer’s ingredient is now found in 90% of dairy products（美國人在得知輝瑞的成分現今存在於90%的乳製品中後，紛紛放棄起司）
#輝瑞 #起司 #下毒 #種族滅絕 #酵素 #FDA #轉基因 #GMO #壺菌素 #FPC
來源：Prepare For Change
By Derek Knauss -
作者：德里克·克瑙斯 -
January 17, 2026
2026年1月17日
Many Americans were surprised to learn that roughly 90 percent of cheese contains a lab-made enzyme developed by Pfizer, and it does not have to be labeled.
許多美國人驚訝地發現，大約90%的起司含有輝瑞實驗室製造的酵素，且不需要標示。
The ingredient, known as fermentation-produced chymosin (FPC), is a genetically engineered version of rennet, an enzyme used to coagulate milk during cheesemaking.
這種成分稱為發酵產生的壺菌素（FPC），是凝乳酶的基因工程版本，凝乳酶用於起司製作時凝固牛奶。
While FPC has been used for decades, a viral social media post this week brought renewed attention to its origins, sparking widespread backlash and calls for greater transparency.
雖然 FPC 已經使用數十年，但本週一則在社群媒體上爆紅的貼文重新引起對其起源的關注，引發廣泛的反彈與要求更高透明度的呼聲。
On X, one user asked, ‘How is this allowed?’ and others vowed to stop buying American-made cheese, saying: ‘[A] boycott is the only way.’
在 X 頻道上，有位用戶問：「這怎麼會被允許？」其他人則誓言不再購買美國製起司，說：「抵制是唯一的辦法。」
Another user shared: ‘Unfortunately, I won’t be buying American cheese anymore without reading the labels very carefully.’
另一位用戶分享：「很遺憾，我以後不會再買美國起司，除非仔細看標籤。」
FPC was developed in 1990, when Pfizer scientists engineered a microorganism to produce chymosin, the key enzyme found in calf rennet.
FPC 於 1990 年開發，當時輝瑞科學家設計出一種微生物，能產生乳糜素（chymosin），這是小牛凝乳酶中的關鍵酵素。
The innovation revolutionized cheesemaking by making the process cheaper, faster and more consistent.
這項創新徹底改變了起司製作，使製程更便宜、更快速且更穩定。
The US Food and Drug Administration (FDA) approved FPC as ‘Generally Recognized as Safe’ (GRAS), a regulatory designation that allows substances to enter the food supply without full pre-market approval.
美國食品藥物管理局（FDA）批准 FPC 為「普遍認可安全」（GRAS），此監管認證允許物質在未經全面上市前批准下進入食品供應。
The FDA’s decision relied in part on a 90-day rat feeding study.
FDA 的決定部分依據一項為期 90 天的老鼠餵食研究。
Americans have been left stunned after learning that nearly 90 percent of US cheese contains a lab-made enzyme from Pfizer, and it does not have to be labeled
美國人在得知近90%的美國起司含有輝瑞實驗室製造的酵素，且不必標示後，感到震驚
In 1996, Pfizer sold its cheesemaking division to the Danish bioscience company Chr Hansen, which continues to manufacture and supply the enzyme to major US dairy producers.
1996 年，輝瑞將其起司製造部門出售給丹麥生物科學公司 Chr Hansen，該公司持續生產並供應該酵素給美國主要乳製品生產商。
Chr Hansen has emphasized that FPC is more predictable, efficient and scalable than traditional rennet, helping it become the dominant enzyme in global cheese production.
Chr Hansen 強調，FPC 比傳統凝乳酶更具可預測性、效率與可擴展性，幫助它成為全球起司生產的主導酵素。
Jacob Vishof Paulsen, the company’s EVP of EMEA & North America, previously described newer versions of the enzyme as a ‘game changer,’ noting they allow cheesemakers to extract up to one percent more yield from the same amount of milk, a significant gain in an industry with tight margins.
公司 EMEA 及北美執行副總裁 Jacob Vishof Paulsen 先前形容該酵素的新型為「遊戲規則改變者」，指出它們讓起司製造商能從相同牛奶量中提取高達 1%的產量，這在利潤緊縮的產業中是一大進步。
Despite these efficiencies, consumer advocates have argued that the lack of transparent labeling is the real issue.
儘管效率提升，消費者倡議者仍主張，缺乏透明標示才是真正的問題。
Daily Mail has contacted Chr Hansen for comment.
《每日郵報》已聯繫漢森議員徵求評論。
According to the American Cheese Society and cheesemaking culture companies, roughly 90 percent of North American cheese is made with FPC rennet.
根據美國起司協會及起司製造公司的資料，約 90%的北美起司是使用 FPC 凝乳酶製成的。
‘But ingredient labels do not distinguish between this type of microbial rennet and the original non-GMO type,’ the American Cheese Society stated.
美國起司協會表示：「但成分標籤並未區分這種微生物凝乳酶與原始非基因改造類型。」
‘And the fact that use of FPC-type microbial rennet is not labeled a GMO leaves those who oppose GMOs in the dark when it comes to choosing cheese.’
「而且 FPC 型微生物凝乳酶未被標示為基因改造，這讓反對基因改造生物的人在選擇起司時一無所知。」
However, ingredient labels do not distinguish between genetically engineered rennet and non-GMO alternatives.
然而，成分標籤並未區分基因改造凝乳酶與非基因改造替代品。
Some companies list ‘non-animal rennet’ on the packaging, which means it contains FPC.
有些公司在包裝上標示「非動物凝乳酶」，也就是含有 FPC。
Scientists and regulators counter that genetically engineered food enzymes like FPC pose no greater risk than conventional foods.
科學家和監管機構反駁說，像 FPC 這類基因改造食品酵素的風險並不比傳統食品高。
The ingredient, known as fermentation-produced chymosin (FPC), is a genetically engineered version of rennet, an enzyme used to coagulate milk during cheesemaking
這種成分稱為發酵產生的壺菌素（FPC），是凝乳酶的基因工程版本，凝乳酶是用於起司製作時凝固牛奶的酵素
Organizations such as the World Health Organization and the European Food Safety Authority have long supported the safety of properly tested GMO products.
世界衛生組織和歐洲食品安全局等組織長期以來支持經過適當測試的基因改造產品的安全性。
Some cheeses do not require rennet at all, including cottage cheese, cream cheese, paneer, and certain types of mozzarella, which are made using acid or alternative coagulants.
有些起司根本不需要凝乳酶，包括農家起司、奶油起司、起司和某些使用酸性或替代凝固劑製成的莫札瑞拉起司。
Mutant meat enters Canada’s food supply… and shocked Americans get a nasty surprise
變種肉類進入加拿大的糧食供應......而震驚的美國人卻迎來了令人不快的驚喜
USDA-certified organic cheese also prohibits the use of fermentation-produced chymosin, making it an option for consumers seeking to avoid the enzyme.
美國農業部認證的有機起司也禁止使用發酵產生的壺菌素，成為消費者避免該酵素的選擇。
While the FDA continues to stand by its GRAS determination, the uproar highlights a broader debate over food regulation.
儘管 FDA 持續支持其 GRAS 的決定，這場風波凸顯了關於食品監管的更廣泛辯論。
Under US law, GRAS substances do not require FDA approval or notification before marketing.
根據美國法律，GRAS 物質在上市前不需 FDA 批准或通知。
Former FDA Deputy Commissioner for Foods Michael Taylor acknowledged flaws in the system in 2014, stating: ‘We simply do not have the information to vouch for the safety of many of these chemicals.’
前 FDA 食品副專員麥可·泰勒（Michael Taylor）在 2014 年承認系統存在缺陷，表示：「我們根本沒有足夠的資訊來保證許多這些化學物質的安全性。」
Cheesemakers can use several different forms of rennet, but for hundreds of years, animal-based rennet was the standard.
起司製造商可以使用多種不同的凝乳酶，但數百年來，動物基凝乳酶一直是標準。
This traditional rennet is extracted from the fourth stomach lining of an unweaned calf, where the enzyme naturally helps young animals digest milk.
這種傳統凝乳酶是從未斷奶小牛的第四胃黏膜中提取的，該酵素自然幫助幼牛消化乳汁。
Because calves produce far higher concentrations of rennet than adult cattle, the enzyme must be harvested early in the animal’s life.
由於小牛產生的凝乳酶濃度遠高於成年牛，因此必須在動物生命早期就採集該酵素。
The extracted rennet is not pure chymosin, as it typically contains a mixture of chymosin, pepsin and other proteins.
萃取出來的凝乳酶並非純粹的壺菌素，因為它通常含有壺菌素、胃蛋白酶及其他蛋白質的混合物。
Since rennet can be obtained only once from a single calf, supply is limited, and production costs are high. As demand for cheese surged in the late 20th century, the industry increasingly viewed animal rennet as inefficient and unsustainable.
由於凝乳酶只能從一頭小牛身上取得一次，供應有限，生產成本也高昂。隨著20世紀末起司需求激增，產業越來越認為動物凝乳酶效率低且不可持續。
And FPC offered a solution with scientists isolating the gene responsible for chymosin production and inserting it into a microorganism such as bacteria, yeast or mold.
FPC 則提供了一種解決方案，科學家將負責產生壺菌素的基因分離出來，並將其插入細菌、酵母或黴菌等微生物中。
The organism is then grown in large fermentation tanks, producing chymosin in bulk. After fermentation, the enzyme is filtered and purified, resulting in chymosin that is chemically identical to the enzyme found in calves, without the need for animal slaughter.
接著，生物體會在大型發酵槽中培養，批量生產壺菌素。發酵後，酵素經過過濾與純化，產生的壺菌素化學性質與小牛體內的酵素相同，且無需屠宰動物。
From dailymail.co.uk
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