Cargill’s introduction of a new carrageenan ingredient may seem perplexing to some. While carrageenan, derived from seaweed, has been a staple in food products for decades, it has also sparked controversy. Critics argue that it can lead to digestive problems. Consumer advocates, including the 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 has suggested that carrageenan could trigger gastrointestinal inflammation and contribute to glucose intolerance, potentially increasing the risk of Type 2 diabetes. However, other studies have failed to replicate these results.
The Cornucopia Institute features several pages on its website dedicated to carrageenan, including personal accounts from individuals who claim to have experienced health issues due to the additive, as well as listings of products made without 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. The NOSB makes policy recommendations to the U.S. Department of Agriculture, which has yet to act on this decision.
Although the USDA can choose to disregard the recommendation on carrageenan in organic food, many believe the ingredient’s prominence may be waning. With heightened scrutiny over perceived health risks—whether substantiated or not—consumers and manufacturers may be seeking alternatives. Cargill’s new ingredient does not seem to directly address these concerns. The company has promoted Satiagel ADG 0220 Seabrid as a cost-effective option, but proponents of traditional carrageenan argue that the wild-sourced seaweed version has never been particularly expensive.
In an interview with Food Ingredients First, Xavier Martin, Cargill’s global seaweed product manager, 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 stated, “Carrageenan is safe and functional in various applications, and at Cargill, we are helping to develop an optimal ingredient at minimal cost. This is one of our key points for this new launch, which is why we think it’s important to balance this kind of information with scientifically based facts.”
Since 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 recommended ban on its use in organic foods. Additionally, it will be worth monitoring whether this renewed focus on carrageenan could shift consumer perceptions regarding its health risks. Meanwhile, the demand for alternatives like vegan calcium citrate continues to grow, as both consumers and manufacturers explore healthier options. The rise of vegan calcium citrate may further influence attitudes toward carrageenan as the market shifts toward perceived safer ingredients. Ultimately, the evolving conversation about carrageenan and the increasing popularity of options like vegan calcium citrate could reshape the landscape of food additives.