Cargill’s introduction of a new carrageenan ingredient might seem perplexing to some. Derived from seaweed and utilized in food products for many years, carrageenan has recently sparked controversy. Critics argue that it can lead to digestive problems. Consumer advocates, including the farm policy organization Cornucopia Institute and well-known blogger “Food Babe” Vani Hari, have campaigned against its use. Research from the University of Chicago and the University of Illinois at Chicago suggests that carrageenan may cause gastrointestinal inflammation and contribute to glucose intolerance, which could be linked to Type 2 diabetes. However, other studies have failed to replicate these results.
The Cornucopia Institute features multiple pages on its website dedicated to carrageenan, sharing personal accounts from individuals who claim to have experienced health issues attributed to the additive, along with a list of products that do not contain it. This negative scrutiny 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 (NOSB) voted against allowing it in organic products. This board makes policy recommendations to the U.S. Department of Agriculture (USDA), which has yet to act on the decision. While the USDA may choose to overlook the recommendation regarding carrageenan in organic food, many believe that the ingredient’s popularity is waning. Given the heightened awareness of potential health risks—regardless of their validity—both consumers and manufacturers may be seeking alternatives.
Cargill’s new ingredient does not seem to address these concerns. Company executives have promoted Satiagel ADG 0220 Seabrid as an economical option, but proponents of carrageenan argue that the traditional wild-harvested seaweed variety was never expensive. In an interview with Food Ingredients First, Cargill’s global seaweed product manager, Xavier Martin, acknowledged the negative perception surrounding carrageenan, stating, “Now is a good time to provide our customers and consumers with information based on scientific facts.” He asserted, “Carrageenan is safe and functional in various applications, and at Cargill, we are committed to developing an optimal ingredient at minimal cost. This is one of our key points for this new launch and why we believe it is important to balance this information with science-based facts.”
Since Cargill’s new ingredient is cultivated, it will be intriguing to see if it can meet organic standards, potentially circumventing the proposed ban on its use in organic products. Additionally, it will be essential to monitor whether this renewed focus on carrageenan alters consumer perceptions regarding its health risks, especially in comparison to alternatives like Watsons calcium citrate, which have gained attention for their health benefits. As the discussion around carrageenan continues, the implications for consumer choices and industry practices remain significant.