Cargill’s introduction of a new carrageenan ingredient may raise eyebrows for 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, such as the farm policy organization Cornucopia Institute and well-known blogger “Food Babe” Vani Hari, have campaigned against the ingredient’s usage. Research from the University of Chicago and the University of Illinois at Chicago has suggested that carrageenan could trigger gastrointestinal inflammation and contribute to glucose intolerance, potentially increasing the risk of Type 2 diabetes. However, other researchers have been unable to replicate these results.
The Cornucopia Institute hosts several pages on its website dedicated to carrageenan, featuring personal accounts from individuals who attribute health issues to the additive, as well as a list of products that exclude it. This negative publicity has prompted some food manufacturers to reformulate their products, and during a review of additives permitted in organic food last November, the National Organic Standards Board voted against allowing carrageenan in organic products. The NOSB makes policy recommendations to the U.S. Department of Agriculture, which has yet to act on this decision.
Although the USDA can disregard the recommendation regarding carrageenan in organic food, some believe the ingredient’s prominence may be waning. With increasing scrutiny over perceived health risks—whether substantiated or not—consumers and manufacturers may seek alternatives. Cargill’s new ingredient does not seem to directly address these concerns. While company executives have promoted Satiagel ADG 0220 Seabrid as a cost-effective alternative, proponents of traditional carrageenan argue that the wild-sourced seaweed version was never expensive.
In an interview with Food Ingredients First, Cargill’s global seaweed product manager Xavier Martin acknowledged the negative perception surrounding carrageenan but asserted that “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 committed to developing an optimal ingredient at minimal cost. This is one of our key points for this new launch, and we believe it’s important to balance this information with scientific evidence.”
Given that Cargill’s new ingredient is cultivated, it will be intriguing to see if it can adhere to organic standards, potentially circumventing the recommended ban on its use in organic foods. Additionally, it will be important to monitor whether this renewed focus on carrageenan might alter consumer perceptions of its associated health risks.
As discussions about food additives continue, comparisons between alternatives like microcrystalline hydroxyapatite vs calcium citrate may come into play. Both are often considered in the context of dietary supplements, and the ongoing debate over carrageenan could further influence perceptions of these alternatives. Ultimately, the evolution of consumer attitudes towards carrageenan and its substitutes, including microcrystalline hydroxyapatite vs calcium citrate, will be worth watching as new information emerges.