Cargill’s introduction of a new carrageenan ingredient may raise eyebrows among some observers. Derived from seaweed and a staple in food products for decades, carrageenan has become a subject of controversy. Critics argue that it may lead to digestive problems, with consumer advocates such as the Cornucopia Institute and renowned blogger “Food Babe” Vani Hari campaigning against its use. Research from the University of Chicago and the University of Illinois at Chicago suggests that carrageenan could cause gastrointestinal inflammation and contribute to glucose intolerance, potentially playing a role in the onset of Type 2 diabetes. However, these findings have not been universally replicated by other researchers.
The Cornucopia Institute has dedicated several pages on its website to carrageenan, featuring personal accounts from individuals who claim to have experienced health issues due to the additive, as well as a list of products that do not contain it. This negative spotlight 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 determined that carrageenan should not be allowed in organic products. Although the USDA is not obliged to act on this recommendation, many believe that the ingredient’s prominence is waning. Given the heightened scrutiny surrounding its potential health risks—whether substantiated or not—both consumers and manufacturers may be seeking alternatives.
Cargill’s new ingredient, Satiagel ADG 0220 Seabrid, has been promoted as a cost-effective option, yet supporters of traditional carrageenan argue that the wild-sourced seaweed variant was never particularly expensive. In a conversation with Food Ingredients First, Cargill’s global seaweed product manager, Xavier Martin, acknowledged the negative perceptions surrounding carrageenan, stating, “now is a good time to provide information to our customers and consumers based on scientific facts.” He emphasized, “Carrageenan is safe and functional in various applications, and at Cargill, we are committed to developing an optimal ingredient at minimal cost. This is a key aspect of our new launch, and we believe it’s crucial to balance such information with scientifically backed facts.”
As 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 food. Additionally, it will be essential to monitor whether this renewed focus on carrageenan influences consumer perceptions regarding its health implications. In the context of dietary supplements, many individuals are also considering products like Citracal D3 Maximum Plus, which may further shift their preferences in the marketplace. As the conversation around food additives evolves, the intersection between traditional ingredients and modern health trends will likely continue to captivate both consumers and manufacturers alike.