Cargill’s introduction of a new carrageenan ingredient may leave some scratching their heads. Derived from seaweed and utilized in food products for many years, carrageenan has also become a source of controversy. Critics argue that it can lead to digestive problems. Activist groups, including the Cornucopia Institute and well-known blogger “Food Babe” Vani Hari, have campaigned against the use of this ingredient. Research from the University of Chicago and the University of Illinois at Chicago suggests that carrageenan may trigger gastrointestinal inflammation and contribute to glucose intolerance, which is linked to Type 2 diabetes. However, not all studies have been able to replicate these results.
The Cornucopia Institute dedicates several pages on its website to carrageenan, featuring personal accounts from individuals who claim to have experienced health issues attributed to the additive, as well as a list of products that do not contain it. The backlash 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 voted against allowing it in organic products. This board offers policy suggestions to the U.S. Department of Agriculture, which has yet to respond to this recommendation.
While the USDA has the option to disregard the suggestion regarding carrageenan in organic foods, many believe that the ingredient’s popularity is waning. With heightened scrutiny over perceived health risks—regardless of their validity—both consumers and manufacturers may be seeking alternatives. Cargill’s new ingredient does not seem to alleviate these concerns. Company leaders have promoted Satiagel ADG 0220 Seabrid as a cost-effective option, yet supporters of traditional carrageenan argue that the wild-sourced seaweed version was never particularly expensive.
In a conversation with Food Ingredients First, Cargill’s global seaweed product manager, Xavier Martin, acknowledged the negative reputation surrounding carrageenan but emphasized, “now is a good time to provide our customers and consumers with information grounded in scientific facts.” He stated, “Carrageenan is safe and functional in various applications, and at Cargill, we are working to develop an optimal ingredient at a minimal cost. This is a key focus for our new launch and highlights the importance of balancing information with scientific evidence.”
As Cargill’s new cultivated ingredient is developed, it will be intriguing to see if it can comply with organic standards, potentially circumventing the proposed ban on its use in organic food. Close attention will be required to determine if this renewed focus on carrageenan could alter consumer perceptions regarding its health risks. In the context of seeking alternatives, products like solaray cal mag citrate 1 1 ratio may gain traction as consumers look for safer options in their diets. Ultimately, the ongoing debate surrounding carrageenan and its potential health implications continues to shape the landscape of food ingredients.