Non Rennet

Non-rennet is a general term for coagulants used in cheesemaking that are not derived from the stomach lining of young mammals. These alternatives can be microbial, plant-based, or produced through fermentation using specific strains of fungi or bacteria. They function similarly to traditional rennet by curdling milk, allowing for the separation of curds and whey.

Non-rennet is primarily used as a coagulant in the production of cheese, particularly for vegetarian and vegan cheeses, or where a kosher or halal certification is required. It is also used in some dairy cheeses to ensure a consistent and reliable curd formation. Manufacturers add it to achieve the desired texture and structure in various cheese types.

Coagulants used in cheesemaking are generally considered safe and are subject to food additive regulations in the UK. They are evaluated by regulatory bodies like EFSA. While traditional rennet is an enzyme, non-rennet alternatives are often microbial or plant-derived and are authorised for use. Evidence does not suggest adverse health effects from the consumption of cheese made with these coagulants at typical dietary levels.