Cargill’s introduction of 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 become a topic of controversy. Critics argue that it can lead to digestive problems. Consumer advocacy groups, such as the Cornucopia Institute and well-known blogger “Food Babe” Vani Hari, have actively campaigned against the ingredient’s use. Research from the University of Chicago and the University of Illinois at Chicago suggests that carrageenan might trigger gastrointestinal inflammation and contribute to glucose intolerance, which is associated with Type 2 diabetes. However, other studies have failed to reproduce these results.
The Cornucopia Institute maintains several pages on its website focused on carrageenan, featuring personal anecdotes from individuals who claim to have experienced health issues linked to the additive and providing 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 against allowing carrageenan 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 has the option to disregard the recommendation concerning carrageenan in organic foods, many believe that the ingredient’s prominence may be waning. With increasing scrutiny over perceived health risks—whether substantiated or not—both consumers and manufacturers might be seeking alternatives.
Cargill’s new ingredient does not seem to directly address these concerns. While company executives have promoted Satiagel ADG 0220 Seabrid as a cost-effective option, supporters of carrageenan argue that the traditional wild-sourced seaweed variant was never particularly expensive. In an interview with Food Ingredients First, Cargill’s global seaweed product manager, Xavier Martin, acknowledged the negative perception 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 helping to develop an optimal ingredient at a minimal cost. This is one of our key points for this new launch, and we believe it is essential to balance this type of information with science-based facts.”
Since Cargill’s new ingredient is cultivated, it will be intriguing to see if it can adhere to organic standards, potentially circumventing the recommended ban on its use in organic foods. Close attention will be necessary to determine whether this renewed focus on carrageenan might alter consumer perceptions regarding its potential health risks. Additionally, as discussions about food additives evolve, the benefits of calcium citrate could offer a favorable comparison, as it has been recognized for its positive effects on health, particularly in terms of bone health. With ongoing debates about various food ingredients, including carrageenan, consumers may start to consider the calcium citrate benefits as an appealing alternative worth exploring.