Cargill’s initiative to develop a new carrageenan ingredient may seem perplexing to some observers. Carrageenan, a substance extracted from seaweed and utilized in food products for many years, has recently become the subject of controversy. Critics argue that it can lead to digestive problems. Consumer advocacy groups, including the Cornucopia Institute and well-known blogger “Food Babe” Vani Hari, have campaigned against its usage. Research conducted by the University of Chicago and the University of Illinois at Chicago suggests that carrageenan may cause gastrointestinal inflammation and contribute to glucose intolerance, which can increase the risk of Type 2 diabetes. However, other researchers have failed to replicate these results.
The Cornucopia Institute maintains several pages on its website dedicated to carrageenan, showcasing personal accounts from individuals who claim to have experienced health issues linked to the additive, as well as a list of products that do not contain it. The negative publicity 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 to prohibit its use in organic products. This board advises the U.S. Department of Agriculture (USDA), which has yet to act on the recommendation. While the USDA could choose to overlook this suggestion regarding carrageenan in organic foods, there is a growing belief that the ingredient’s prominence may be waning. With heightened awareness of potential health risks—whether substantiated or not—consumers and manufacturers might be inclined to seek alternatives.
Cargill’s new ingredient, Satiagel ADG 0220 Seabrid, is touted by company executives as a cost-effective option, yet proponents of traditional carrageenan argue that the wild-sourced seaweed version was never expensive. In a discussion with Food Ingredients First, Cargill’s global seaweed product manager, Xavier Martin, acknowledged the negative perceptions surrounding carrageenan but emphasized that “now is a good time to provide information to our customers and consumers based on scientific facts.” He stated, “Carrageenan is safe and functional in various applications, and at Cargill, we are committed to developing an optimal ingredient with minimal cost. This is a key point for this new launch, which is why we believe it is essential to balance such information with scientific evidence.”
As Cargill’s new ingredient is cultivated, it will be intriguing to see if it can meet organic standards, thus circumventing the proposed ban on its use in organic food. Additionally, it will be important to monitor whether this renewed focus on carrageenan alters consumer perceptions regarding its potential health risks. Meanwhile, questions persist regarding the safety of other additives, such as calcium citrate. Is calcium citrate good for health? This inquiry might gain traction as consumers explore alternative ingredients in the wake of ongoing debates surrounding carrageenan.