After regularly consuming organic almond milk, Jesse Vear experienced painful stomach churning and cramping that lasted for hours. While maintaining a food log, Vear found that the cramping coincided with the introduction of almond milk into their diet, which contained the widely used emulsifier carrageenan. Vear, a Portland, Maine resident, is among many who contributed to the 58 pages of public comments compiled by the consumer advocacy group Cornucopia Institute, claiming that carrageenan made them ill and demanding its removal from food products. However, carrageenan is just one example of ingredients that some consumers avoid due to alleged health concerns, even though these ingredients are legally permitted in food products.
In recent years, there has been a growing demand for transparency regarding the food and beverages consumers purchase, especially following reports of illness linked to certain products or concerns about potential negative side effects of specific ingredients. While merely asserting that an ingredient caused an illness may not carry weight, negative claims can significantly impact the reputation of both the ingredients and the companies that utilize them. Concerned consumers may opt for alternative products, and regardless of the validity of the claims, they can damage a company’s overall reputation. Carrageenan and algal flour are two ingredients that have recently faced scrutiny from consumers. Companies using these ingredients have generally refuted claims of harm, often citing internal testing to demonstrate their safety. Yet, some experts believe that more could be done in terms of testing and transparency.
Food safety expert Benjamin Chapman from North Carolina State University emphasized that companies should actively test consumers’ physical reactions to ingredients and ask scientific questions to better understand their safety. Chapman noted the variability among businesses, suggesting that while some are proactive in navigating regulatory challenges and conducting scientific studies to understand ingredient breakdown in the body, others are not.
Given the potential for accusations of illness linked to specific ingredients to create turmoil within the food industry, how should both consumers and companies respond to such claims to ensure product safety and protect their reputations? Carrageenan, a prevalent food additive derived from red seaweed, has been used as a thickening agent to enhance the texture of various products, including yogurt and soy milk. However, it has also been associated with stomach discomfort by both researchers and consumers, though food companies have consistently denied that the ingredient contributes to these issues.
Joanne Tobacman, a physician and professor at the University of Illinois-Chicago, has researched the health effects of carrageenan for over a decade. In 2008, she petitioned the U.S. Food and Drug Administration (FDA) to ban the use of carrageenan in food, but the FDA rejected her petition four years later, citing insufficient literature to support her request. Nevertheless, Tobacman asserts that decades of research substantiate claims that carrageenan contributes to health problems, stating, “We’ve identified pathways by which carrageenan, particularly in intestinal cells, causes inflammation.”
Conversely, some nutrition experts argue for the essential role of carrageenan in the food industry. Susan Finn, a registered dietitian and former president of the Academy of Nutrition and Dietetics, expressed strong support for retaining carrageenan in food products during discussions before the National Organic Standards Board (NOSB) voted on its inclusion in organic food.
In light of concerns raised by researchers like Tobacman, some companies have replaced carrageenan with alternative ingredients, while others have conducted their own studies to validate its safety. In 2016, the NOSB voted to exclude carrageenan from the list of ingredients approved for organic food. Although the USDA usually follows the NOSB’s recommendations, it chose not to in this case, citing that potential substitutes did not adequately replicate the functions of carrageenan.
Mark Kastel, co-founder of the Cornucopia Institute, has advocated for a ban on carrageenan in organic food for nearly a decade, claiming that a growing body of scientific evidence suggests it is a potent inflammatory agent and potentially carcinogenic. He described carrageenan as “the exact kind of ingredient that should come off the list,” noting that many leading organic manufacturers have removed it from their formulations due to consumer demand.
Despite the push against carrageenan, many organic products still include it. For instance, Pacific Foods produces various organic non-dairy beverages, soups, and broths, some of which still contain carrageenan. Brand manager Kari Davis stated that the company verifies the origin of its nearly 2,000 ingredients through its Certified to the Source program to ensure product integrity and quality. While Davis mentioned that the company has not found evidence of consumer discomfort, they have reformulated some products to eliminate the ingredient.
In another instance, several Soylent consumers reported gastrointestinal distress after consuming the company’s snack bars. During a voluntary recall, Soylent identified algal flour as a potential source of the problem, which led to a strong denial from TerraVia, the supplier of the algal flour, asserting that a thorough investigation into the ingredient was not conducted by Soylent. TerraVia subsequently ceased supplying ingredients to Soylent.
To address negative publicity and maintain a positive image, extensive testing and reassurance are critical. Jill Kauffman Johnson, head of global market development for algae ingredients at Corbion— which acquired TerraVia in 2017—expressed disappointment that Soylent quickly attributed the blame to algal flour without evidence of a comprehensive investigation. Kauffman Johnson affirmed the safety of their products and emphasized that algal flour is recognized as safe and compliant with FDA regulations.
Despite the setbacks from Soylent’s claims, algae products are increasingly appearing in the food industry, with Walmart now selling Thrive Algae Oil, which could further normalize the ingredient. Kauffman Johnson believes consumers have moved past the Soylent incident and are excited about the health potential and taste of algae products.
After facing claims linking an ingredient to illness, how should companies approach testing their products? Chapman advised that companies should compile all scientific data on ingredient safety and ensure consumers understand the interactions between various proteins, molecules, and micronutrients. Charlie Ross, vice president of business development and global sales at Corbion, explained that the company employs a rigorous product quality assurance program to adhere to FDA food safety guidelines. He emphasized that it is rare for one ingredient to be solely blamed for an issue due to the complex interactions of all ingredients in a formulation.
Ross noted that an immediate investigation should occur when concerns arise to identify potential causes and address them accordingly. The company has assured its customers of product safety through testing and open communication. There is now increased interest from consumer packaged goods (CPG) companies wishing to incorporate algae into their offerings.
For example, Enjoy Life Foods utilizes algal flour in its baking mixes. General manager Joel Warady reported that while algae protein has not gained popularity as quickly as anticipated, it is now seeing a resurgence due to consumer demand for protein-rich, free-from diets. Following the Soylent controversy, Enjoy Life Foods conducted both in-house and third-party testing on algal flour and its interactions with other ingredients, finding no issues. Warady described Soylent’s claims as “overblown,” acknowledging the negative impact on the broader industry.
In the face of consumer claims regarding ingredient safety, rapid and substantiated reporting is essential for mitigating impact. Warady noted that Whole Foods initially refrained from stocking algae protein products due to the Soylent incident, but after conducting their own testing, they found no issues. He suggested that the problems Soylent consumers experienced might have stemmed from interactions between the algae and other ingredients rather than the algae itself.
Overall, companies must be transparent about their ingredients and testing processes to regain consumer trust after reports of ingredient-related issues. Chapman stressed that food businesses should have a comprehensive understanding of the chemistry and biochemistry of all ingredients they utilize. To meet consumers’ demands for transparency, companies need to conduct thorough testing and share their findings. Simply providing bullet points from studies is insufficient; companies should present data that demonstrates the objectivity of their internal research.
This is particularly important for products aimed at health-conscious consumers, such as those involving algae and organics, who tend to be selective and well-informed about their dietary choices. Chapman acknowledged the tension between proprietary information and the need for consumer assurance but emphasized that companies must provide legitimate scientific backing to foster trust, including the potential benefits of ingredients like calcium citrate malate with cholecalciferol tablets, which could be part of a broader strategy to reassure consumers about ingredient safety.