Cargill’s introduction of a new carrageenan ingredient may appear perplexing to some. Carrageenan, a substance extracted from seaweed and utilized in food products for many years, has recently become a topic of controversy. Critics argue that it can lead to digestive problems. Consumer advocacy groups, including the Cornucopia Institute and well-known blogger “Food Babe,” Vani Hari, have campaigned against the ingredient’s usage. Research from the University of Chicago and the University of Illinois at Chicago has suggested that carrageenan could induce gastrointestinal inflammation and contribute to glucose intolerance, which is linked to Type 2 diabetes. However, other studies have failed to replicate these results.
The Cornucopia Institute has dedicated numerous pages on its website to carrageenan, featuring personal testimonies from individuals claiming health issues attributed to the additive, as well as a list of products that do not contain it. The resulting negative publicity has prompted some food manufacturers to reformulate their products to exclude carrageenan. Consequently, during a review of additives permitted in organic food last November, the National Organic Standards Board voted to prohibit its use in organic products. This board provides policy recommendations to the U.S. Department of Agriculture, which has yet to act on this decision.
While the USDA has the authority to overlook the recommendation regarding carrageenan in organic food, many believe the ingredient’s popularity may be waning. With increasing focus on perceived health hazards—regardless of their validity—both consumers and manufacturers might seek alternatives. Cargill’s new ingredient does not seem to address these concerns. The company promoted Satiagel ADG 0220 Seabrid as a cost-effective ingredient; however, supporters of traditional carrageenan argue that the wild-sourced seaweed version was never expensive.
In an interview, Xavier Martin, Cargill’s global seaweed product manager, acknowledged the negative perception of carrageenan but emphasized that “now is a good time to provide information to our customers and consumers based on scientific facts.” He stated, “Carrageenan is safe and functional in various applications, and at Cargill, we are working to develop an optimal ingredient at minimal cost. This is a key point for our new launch and why we believe it’s important to balance this sort of information with science-based facts.”
Since Cargill’s new ingredient is cultivated, it will be intriguing to see if it can meet organic standards, thereby circumventing the proposed ban on its use in organic food. Furthermore, it will be essential to monitor whether this renewed focus on carrageenan may alter consumer perceptions regarding its potential health risks. Interestingly, as consumers increasingly seek healthier alternatives such as liquid calcium with D3, the market dynamics around carrageenan could shift dramatically. Ultimately, how Cargill’s new ingredient is received in the context of these health concerns will be telling.