Cargill’s introduction of a new carrageenan ingredient may raise eyebrows for some. Carrageenan, derived from seaweed and utilized in food products for many years, has also sparked controversy. Critics argue that it can lead to digestive problems. Consumer advocates, such as the farm policy organization Cornucopia Institute and the well-known 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 might cause gastrointestinal inflammation and contribute to glucose intolerance, potentially leading to Type 2 diabetes. However, these findings have not been consistently replicated by other researchers.
Cornucopia Institute features several pages on its website about carrageenan, sharing personal accounts from individuals claiming health issues linked to the additive, alongside 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 approved for organic food last November, the National Organic Standards Board (NOSB) voted to prohibit carrageenan in organic products. While the USDA can choose to disregard this recommendation, there is a sentiment among some that the ingredient’s popularity may be waning. With heightened scrutiny over perceived health risks—whether substantiated or not—both consumers and manufacturers may be seeking alternatives.
Cargill’s new ingredient does not seem to directly address these concerns. Company executives have promoted Satiagel ADG 0220 Seabrid as a cost-effective option, though supporters of carrageenan argue that the traditional wild-sourced seaweed version was never particularly expensive. In an interview, 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 to develop an optimal ingredient at a minimal cost. That is one of our key points for this new launch and why we believe it’s crucial to balance this type of information with science-based facts.”
Since Cargill’s new ingredient is cultivated, it will be interesting to see if it can be produced in compliance with organic standards, potentially circumventing the recommended ban on its use in organic food. Additionally, it will be important to monitor whether this renewed focus on carrageenan alters consumer perceptions regarding its potential health risks, especially in the context of products like calcium chews for bariatric patients. As the conversation continues, the future of carrageenan in the food industry remains uncertain, with many looking for safer alternatives.