Cargill’s introduction of a new carrageenan ingredient may be surprising to some. Derived from seaweed and utilized in food products for many years, carrageenan has become a topic of controversy due to claims that it may lead to digestive problems. Consumer advocates, including the farm policy organization Cornucopia Institute and well-known blogger “Food Babe” Vani Hari, have opposed 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 result in glucose intolerance, potentially increasing the risk of Type 2 diabetes. However, other studies have failed to replicate these results.
The Cornucopia Institute has dedicated multiple pages on its website to carrageenan, featuring personal accounts from individuals who attribute health issues 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 foods last November, the National Organic Standards Board voted against allowing it in organic products. Although the USDA can choose to disregard this recommendation, many believe that the era of carrageenan is coming to an end. With increasing focus on potential health risks—whether substantiated or not—consumers and manufacturers may be inclined to seek 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, but supporters of traditional carrageenan argue that the 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 surrounding carrageenan but emphasized, “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 focused on developing an optimal ingredient at minimal cost. This is a key aspect of our new launch, and we believe it’s essential to balance such information with science-based facts.”
Since Cargill’s new ingredient is cultivated, it will be intriguing to see if it can comply with organic standards, potentially circumventing the proposed ban on its use in organic foods. Furthermore, it will be essential to monitor whether this renewed focus on carrageenan influences consumer perceptions regarding its possible health risks.
In a broader context, this discussion raises questions about food additives and their alternatives, much like the ongoing debate surrounding dietary supplements such as calcium and calcium citrate. For instance, what is the difference between calcium and calcium citrate? Just as consumers are evaluating the implications of carrageenan in their diets, they may also seek clarity on the distinctions between these two forms of calcium. Understanding such differences is crucial for informed dietary choices, demonstrating the need for transparency in both food ingredients and nutritional supplements alike.