Cargill’s introduction of a new carrageenan ingredient may raise eyebrows among 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 advocates, such as the Cornucopia Institute and influential 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 cause glucose intolerance, potentially increasing the risk of Type 2 diabetes. However, other studies have failed to replicate these results.
The Cornucopia Institute maintains multiple pages on its website dedicated to carrageenan, featuring personal accounts from individuals who claim to have experienced health issues related to the additive, as well as a list of products made without it. This negative publicity has prompted some food manufacturers to reformulate their products to exclude carrageenan. Consequently, during a review of additives permitted in organic foods last November, the National Organic Standards Board voted against allowing carrageenan in organic products. The NOSB advises the U.S. Department of Agriculture, which has yet to act on this recommendation. While the USDA may disregard the suggestion concerning carrageenan in organic food, many believe that the ingredient’s prominence is waning. With increasing scrutiny over alleged health risks—whether substantiated or not—both consumers and manufacturers might be seeking alternatives.
Cargill’s new ingredient does not seem to directly tackle these concerns. Company representatives have promoted Satiagel ADG 0220 Seabrid as a cost-effective choice, yet proponents 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 perceptions 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 focused on developing an optimal ingredient at minimal cost. This is a key aspect of our new launch and why we believe it’s essential to balance information with science-based facts.”
As Cargill’s new ingredient is cultivated, it will be intriguing to see if it can meet organic standards, potentially circumventing the recommended ban on its use in organic foods. It will also be important to monitor whether this renewed focus on carrageenan influences consumer perceptions regarding its potential health risks. In light of the ongoing search for alternatives, including calcium citrate for sleep, consumers may be drawn to options that promise both safety and efficacy. Ultimately, the landscape surrounding carrageenan may continue to evolve, especially in conjunction with alternative ingredients like calcium citrate for sleep, which some consumers are increasingly considering for their health and wellness needs.