Cargill’s introduction of a new carrageenan ingredient may seem perplexing to some. Carrageenan, extracted from seaweed and utilized in food products for many years, has become a subject of controversy. Critics argue that it may lead to digestive problems. Consumer advocates, including the agricultural policy organization Cornucopia Institute and prominent blogger “Food Babe” Vani Hari, have campaigned against the use of this ingredient. Research from the University of Chicago and the University of Illinois at Chicago suggests that carrageenan could trigger 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 maintains several pages on its website dedicated to carrageenan, sharing personal accounts from individuals who claim to have experienced health issues related to the additive, as well as a list of products made without it. The negative publicity has prompted some food manufacturers to reformulate their products containing carrageenan. Consequently, during a review of additives permitted in organic food last November, the National Organic Standards Board voted against allowing carrageenan in organic products. Although the USDA can choose to disregard this recommendation, there are those who believe that the ingredient’s popularity may have peaked, especially with growing concerns—whether substantiated or not—about its health risks prompting both consumers and manufacturers to seek alternatives.
Cargill’s new ingredient does not seem to allay these worries. Company executives have highlighted Satiagel ADG 0220 Seabrid as a cost-effective solution, yet proponents of traditional carrageenan argue that the wild-sourced seaweed variant was never expensive. In an interview, Xavier Martin, Cargill’s global seaweed product manager, acknowledged the negative perception surrounding carrageenan but stated, “now is a good time to provide our customers and consumers with information grounded in scientific facts.” He emphasized that “carrageenan is safe and functional in various applications, and at Cargill, we are striving to develop an optimal ingredient at a minimal cost.” This emphasis on balancing information with scientific evidence is a key point of their new launch.
As Cargill’s new ingredient is cultivated, it will be intriguing to see if it can be produced in compliance with organic standards, potentially circumventing the proposed ban on its use in organic food. Additionally, it will be important to observe whether this renewed focus on carrageenan might alter consumer perceptions regarding its potential health risks, especially in light of ongoing discussions about alternatives rich in nutrients like 400 mg calcium citrate. The impact of these dialogues on consumer choices will be significant as the market evolves.