In 2014, "Oakland's Counter Culture Labs" and "Sunnyvale's BioCurious" produced a vegan cheese from casein (protein) extracted using genetically modified yeast. The team of researchers identified the genes that translate for the casein protein of cow's milk and then inserted them into the aforementioned yeasts by rearranging their DNA (this happens by means of a so-called "genetic compiler"). With the addition of sugar and vegetable oil, the resulting mixture can be used to imitate a dairy product. The group stated that, in the final caseins, no trace of genetically modified material is available. This reassures from any genetic alteration of both the raw materials and the final food, while only the cheese-making "medium" is manipulated.
