According to a Harvard microbiologist, 80 to 90 percent of the hard cheese produced in the United States uses, as part of the curd-separation process, rennet made with a genetically modified (GMO) ingredient—chymosin. Noting that “chymosin produced by E. coli was the first enzyme made with recombinant DNA technology approved for use in food. . . all the way back in 1991,” Kevin Bonham asks whether GMO technology opponents would object to eating cheese made with this type of chymosin, which is also naturally occurring in calf stomachs and chemically indistinguishable from its animal-derived counterpart, and whether companies, such as Whole Foods, promising to label their GMO products will use the label on cheese products. Apparently, “[m]ost regulatory agencies don’t consider chymosin an ingredient.” Bonham also reports that “the problem goes way beyond cheese,” because the U.S. Food and Drug Administration “has approved over 30 recombinant enzymes for use in food production, including α-amylase, which is used in the production of almost all glucose or fructose syrups.” See Scientific American, June 9, 2014.