Cargill’s introduction of a new carrageenan ingredient may raise eyebrows for some. Carrageenan, a substance derived from seaweed and utilized in food products for decades, has become a topic of controversy. Critics argue that it may lead to digestive issues. Consumer advocates, including 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 trigger gastrointestinal inflammation and contribute to glucose intolerance, potentially playing a role in Type 2 diabetes. However, other studies have failed to replicate these results.
The Cornucopia Institute features extensive information on its website about carrageenan, including personal accounts from individuals claiming health issues linked to the additive, as well as a list of products that do not contain 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 food last November, the National Organic Standards Board (NOSB) voted against its inclusion in organic products. This board makes policy recommendations to the U.S. Department of Agriculture (USDA), which has yet to act on this vote. Although the USDA can disregard the recommendation regarding carrageenan in organic food, many believe that the ingredient’s prominence has come to an end. With heightened scrutiny over potential health risks—whether substantiated or not—both consumers and manufacturers may seek alternatives.
Cargill’s new ingredient does not seem to address these concerns. The company’s executives have highlighted Satiagel ADG 0220 Seabrid as a cost-effective option; however, proponents of carrageenan argue that the traditional wild-sourced seaweed variant was never expensive. In a conversation with Food Ingredients First, Cargill’s global seaweed product manager, Xavier Martin, acknowledged the negative perception surrounding carrageenan but emphasized that “now is a good time to provide information to our customers and consumers based on scientific facts.” He asserted, “Carrageenan is safe and functional in various applications, and at Cargill, we are assisting in the development of an optimal ingredient at minimal cost. That is one of our main focuses for this new launch and illustrates why we believe it’s important to balance this sort of information with scientific evidence.”
Since Cargill’s new ingredient is cultivated, it will be intriguing to observe whether it can be produced in accordance with organic standards, potentially circumventing the suggested ban on its use in organic food. Close attention will also be warranted to see if this renewed focus on carrageenan affects consumer views regarding its possible health risks. Meanwhile, consumers increasingly turning to alternatives like mini calcium citrate pills may further influence the market dynamics surrounding carrageenan and its use in food products. As the discussion around carrageenan evolves, the intersection with health trends, including the popularity of mini calcium citrate pills, could shape future consumer choices.