Cargill’s introduction of a new carrageenan ingredient has raised eyebrows among some observers. Carrageenan, a substance extracted from seaweed and utilized in food products for many years, has become a contentious topic. Critics argue that it can lead to digestive issues, such as an upset stomach. Consumer advocates, including the Cornucopia Institute and well-known blogger Vani Hari, have campaigned against this ingredient. Research from the University of Chicago and the University of Illinois at Chicago suggests that carrageenan may induce gastrointestinal inflammation and contribute to glucose intolerance, which could elevate the risk of Type 2 diabetes. However, other studies have failed to replicate these results.
The Cornucopia Institute features extensive information about carrageenan on its website, including personal anecdotes from individuals who claim to have experienced health problems linked to the additive, as well as a list of products that do not contain it. The negative publicity surrounding carrageenan prompted some food manufacturers to reformulate their products. Consequently, during a review of additives permitted in organic foods last November, the National Organic Standards Board decided that carrageenan should not be allowed in organic products. The USDA, which has yet to act on this recommendation, can choose to disregard it. Nevertheless, some believe that carrageenan’s popularity may be waning, as consumers and manufacturers are increasingly wary of potential health risks—regardless of whether or not these concerns are scientifically substantiated.
Cargill’s new ingredient does not seem to directly address these apprehensions. The company promotes Satiagel ADG 0220 Seabrid as a cost-effective alternative, but supporters of traditional carrageenan argue that the wild-sourced seaweed version was never expensive. In an interview with Food Ingredients First, Xavier Martin, Cargill’s global seaweed product manager, acknowledged the negative perception surrounding carrageenan but stated, “now is a good time to provide information to our customers and consumers based on scientific facts.” He emphasized that “carrageenan is safe and functional in various applications,” and that Cargill aims to create an optimal ingredient at minimal cost. This, he asserts, is a crucial aspect of their new launch and underscores the importance of balancing information with scientific evidence.
Since Cargill’s latest ingredient is cultivated, it will be intriguing to see if it can meet organic standards, potentially circumventing the proposed ban on using carrageenan in organic food. Additionally, close scrutiny will be necessary to determine whether this renewed focus on carrageenan influences consumer perceptions regarding its potential health risks, including concerns about upset stomach linked to its use. As the conversation around additives continues, the implications of alternatives like calcium citrate may also come into play.