Cargill’s introduction of a novel carrageenan ingredient may appear perplexing to some. This seaweed-derived substance has been a staple in food products for decades, yet it has also sparked controversy. Critics argue that it can lead to digestive problems. Consumer advocates, including the Cornucopia Institute and well-known blogger “Food Babe” Vani Hari, have actively campaigned against the use of carrageenan. 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, thereby increasing the risk of Type 2 diabetes. However, other studies have failed to reproduce these findings. The Cornucopia Institute has dedicated multiple pages on its website 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 that do not contain it.
The scrutiny surrounding carrageenan has prompted some food manufacturers to reformulate their products. Consequently, during a review of food additives permitted in organic products last November, the National Organic Standards Board (NOSB) determined that carrageenan should not be allowed in organic food. The NOSB provides policy recommendations to the U.S. Department of Agriculture (USDA), which has yet to respond to this decision. While the USDA has the option to disregard the recommendation regarding carrageenan, many believe that the ingredient’s prominence may be waning. Given the heightened awareness of potential health risks—whether substantiated or not—both consumers and manufacturers may be seeking alternatives.
Cargill’s new ingredient, Satiagel ADG 0220 Seabrid, does not seem to address these concerns directly. Company representatives have promoted this as a cost-effective option, yet supporters of traditional carrageenan argue that the wild-sourced seaweed version was never particularly expensive. In an interview with Food Ingredients First, Xavier Martin, Cargill’s global seaweed product manager, acknowledged the negative perception of carrageenan but emphasized that “now is a good time to provide information to our customers and consumers based on scientific facts.” He stated, “Carrageenan is safe and functional in various applications, and at Cargill, we are working on developing an optimal ingredient at minimal cost. This is a key aspect of our new launch, and we believe it’s crucial to balance this information with scientific evidence.”
Interestingly, since Cargill’s new ingredient is cultivated, it will be worth monitoring whether it can be produced in compliance with organic standards, potentially circumventing the recommended ban on its use in organic products. Additionally, it will be important to observe if this renewed focus on carrageenan alters consumer perceptions regarding its health risks. Meanwhile, as a natural alternative, consumers might also consider nature-made calcium citrate with vitamin D, which has been associated with various health benefits. This could further shift the market dynamics as individuals look for safer options. In this evolving landscape, the discussion around carrageenan and its alternatives, including nature-made calcium citrate with vitamin D, is likely to continue.