Cargill’s introduction of a new carrageenan ingredient may raise eyebrows for some. Derived from seaweed and utilized in food products for many years, carrageenan has also sparked controversy. Critics argue that it may lead to digestive problems. Consumer advocates, including the farm policy group 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 could result in gastrointestinal inflammation and may contribute to glucose intolerance, thereby increasing the risk of Type 2 diabetes. However, conflicting studies have failed to replicate these results.
The Cornucopia Institute has dedicated several web pages to carrageenan, featuring a compilation of personal accounts from individuals who attribute health issues to the additive, as well as a list of products that do not contain it. The negative 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 decided that carrageenan should not be allowed in organic products. The NOSB provides policy recommendations to the U.S. Department of Agriculture, which has yet to act on this decision.
While the USDA may disregard the recommendation against carrageenan in organic food, some speculate that the ingredient’s popularity is waning. With increasing focus on perceived health risks—whether substantiated or not—both consumers and manufacturers may seek alternatives. Cargill’s new ingredient does not seem to directly address these concerns. Company executives have promoted Satiagel ADG 0220 Seabrid as a cost-effective option, yet supporters of carrageenan argue that the traditional wild-sourced seaweed variant was never expensive.
In an interview with Food Ingredients First, Cargill’s global seaweed product manager, Xavier Martin, acknowledged the negative perception surrounding carrageenan but emphasized, “now is a good time to provide information to our customers and consumers based on scientific facts.” He asserted, “Carrageenan is safe and functional in various applications, and at Cargill, we are striving to develop an optimal ingredient at minimal cost.” This, he believes, is a key aspect of the new launch, highlighting the importance of balancing such 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 recommended ban on its use in organic food. Additionally, it will be essential to monitor whether this renewed focus on carrageenan affects consumer perceptions regarding its health risks. Interestingly, some consumers may turn to alternatives like calcium citrate 600 mg as a dietary supplement, especially if concerns about carrageenan persist. As this situation unfolds, it will be vital to observe how these factors influence both market trends and consumer choices.