Cargill’s introduction of a new carrageenan ingredient may appear perplexing to some. Carrageenan, extracted from seaweed and utilized in food products for many years, has stirred controversy due to claims that it may lead to digestive problems. Consumer advocates, such as the farm policy group 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 could induce gastrointestinal inflammation and result in glucose intolerance, which may be linked to Type 2 diabetes. However, other scientists have been unable to replicate these results.
The Cornucopia Institute has dedicated several pages on its website to carrageenan, featuring personal testimonials from individuals who attribute health issues to the additive, along with a list of products that do not contain 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 to exclude carrageenan from organic products. Although the U.S. Department of Agriculture has yet to act on this recommendation, some believe that the era of carrageenan is coming to an end. With increasing scrutiny over perceived health risks—whether substantiated or not—both consumers and producers may be seeking alternatives.
Cargill’s new ingredient, Satiagel ADG 0220 Seabrid, is marketed as an economical option, but supporters of carrageenan argue that the traditional wild-sourced seaweed version was never particularly expensive. In an interview with Food Ingredients First, Cargill’s global seaweed product manager, Xavier Martin, acknowledged the negative perception of carrageenan but stated, “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 working to develop an optimal ingredient at minimal cost. This is one of our key points for this new launch and highlights the importance of balancing such information with science-based facts.”
As Cargill’s new ingredient is cultivated, it will be intriguing to see if it can meet organic standards while circumventing the recommended ban on its use in organic food. Furthermore, it will be crucial to monitor whether this renewed focus on carrageenan alters consumer perceptions regarding its potential health risks. In the context of health discussions, some consumers may also consider alternatives like Citracal D3 Petites, especially if they are concerned about digestive health linked to additives such as carrageenan. Ultimately, the landscape of food ingredients is shifting, and the fate of carrageenan may hinge on how companies like Cargill respond to ongoing consumer concerns.