Cargill’s introduction of a new carrageenan ingredient may raise eyebrows for some. Derived from seaweed and utilized in food products for decades, carrageenan has become a focal point of controversy. Critics argue it can lead to digestive issues. Consumer advocates, including the farm policy organization Cornucopia Institute and well-known blogger Vani Hari, also known as “Food Babe,” have actively campaigned against its use. Research from the University of Chicago and the University of Illinois at Chicago suggests that carrageenan could cause gastrointestinal inflammation and contribute to glucose intolerance, potentially leading to Type 2 diabetes. However, other studies have failed to replicate these results.
The Cornucopia Institute maintains a comprehensive section on its website dedicated to carrageenan, featuring personal accounts from individuals who claim to have experienced health problems linked to the additive, along with a list of products that do not contain it. The heightened scrutiny surrounding carrageenan has prompted some food manufacturers to reformulate their products. Consequently, during a review of additives permitted in organic food last November, the National Organic Standards Board voted against allowing carrageenan in organic products. While the USDA has the authority to disregard this recommendation, many believe that the ingredient’s popularity may be waning, particularly with rising concerns about potential health risks—whether substantiated or not.
Cargill’s new ingredient does not seem to directly address these apprehensions. Company executives have promoted Satiagel ADG 0220 Seabrid as a cost-effective alternative; however, proponents of traditional carrageenan argue that the wild-sourced seaweed variant has never been expensive. In an interview with Food Ingredients First, Cargill’s global seaweed product manager, Xavier Martin, acknowledged the negative perception of carrageenan but emphasized, “now is a good time to provide our customers and consumers with information grounded in scientific facts.” He stated, “Carrageenan is safe and functional in various applications, and at Cargill, we are focused on developing an optimal ingredient at minimal cost. This balance of information with science is crucial for our new launch.”
As Cargill’s new ingredient is cultivated, it will be intriguing to see if it can meet organic standards, potentially circumventing the recommended ban on its use in organic food. Furthermore, it will be essential to monitor whether this renewed focus on carrageenan influences consumer perceptions regarding its health risks. Interestingly, discussions around additives often lead to questions about their effects on digestion, such as whether calcium citrate makes you poop, and this topic can further complicate the narrative surrounding carrageenan. The interplay of these discussions may shape consumer attitudes towards both carrageenan and other additives in the future.