After Jesse Vear began regularly consuming organic almond milk, he experienced painful stomach churning and cramping that lasted for hours. While maintaining a food log, Vear noticed that the cramping coincided with his introduction of almond milk, which contained the widely used emulsifier carrageenan. A consumer from Portland, Maine, Vear is among many individuals who have contributed to 58 pages of public comments collected by the Cornucopia Institute, a consumer advocacy group, claiming that carrageenan made them ill and urging its removal from food products. However, carrageenan is just one example of ingredients that some consumers avoid due to alleged health issues, even though they are legally permitted in food products.
In recent years, shoppers have increasingly sought transparency regarding the food and beverages they purchase, particularly when they feel unwell after consuming a product or when someone suggests that an ingredient might have adverse effects. Simply alleging that an ingredient caused an illness lacks substance, yet any negative claims can significantly impact the ingredients and the companies that utilize them. Concerned consumers may opt for alternative products, and whether claims are accurate or not, they can tarnish a company’s reputation.
Ingredients like carrageenan and algal flour have recently been blamed by consumers for health issues. Companies that incorporate these ingredients generally refute claims that they are harmful, often citing internal tests to demonstrate their safety. Nevertheless, experts suggest that companies should engage more external testing resources to enhance transparency and avoid future allegations. Benjamin Chapman, an associate professor and food safety extension specialist at North Carolina State University, emphasized that companies should assess consumers’ physical reactions to ingredients and conduct scientifically sound inquiries.
Carrageenan, a common food additive derived from red seaweed, has been used as a thickener to enhance the texture of products such as yogurt, soy milk, and other processed foods. It has been linked to stomach discomfort by both researchers and consumers, yet food manufacturers have denied any connection. Dr. Joanne Tobacman, a physician and professor at the University of Illinois-Chicago, has researched carrageenan’s health effects for over a decade. In 2008, she petitioned the U.S. Food and Drug Administration (FDA) to ban carrageenan in food products, but the FDA denied her request in 2012, citing insufficient supporting literature.
Tobacman, however, contends that extensive research supports the assertion that carrageenan can provoke health issues. “We’ve identified pathways by which carrageenan, particularly in intestinal cells, causes inflammation,” she stated. While the food industry has actively defended the ingredient’s safety, a significant amount of evidence suggests it may indeed cause inflammation. Contrarily, not all experts align with her perspective. Susan Finn, a registered dietitian and former president of the Academy of Nutrition and Dietetics, expressed in 2016 the crucial role of carrageenan in the food industry, especially regarding its essential properties.
In response to concerns raised by researchers like Tobacman, some companies have opted to eliminate carrageenan from their products. Others have conducted their own studies to validate its safety. In 2016, the National Organic Standards Board (NOSB), which advises the U.S. Department of Agriculture, voted to remove carrageenan from the list of ingredients approved for organic food. Although the USDA typically follows NOSB recommendations, it decided against this action, arguing that potential substitutes did not sufficiently replicate carrageenan’s functions.
Mark Kastel, co-founder of the Cornucopia Institute, stated that his organization has fought for nearly a decade to have carrageenan banned in organic products, citing emerging scientific evidence that indicates carrageenan is a potent inflammatory agent and a potential carcinogen. He described it as an ingredient that should be removed from the list of accepted substances. “In every product category, there are excellent choices made without carrageenan,” Kastel noted, adding that “almost every major organic manufacturer has removed it from their formulations due to consumer pressure.” Despite this, many organic products still contain carrageenan.
Pacific Foods, which produces organic non-dairy beverages, soups, and broths, still uses carrageenan in some products. Brand manager Kari Davis stated that the company verifies the origin of nearly 2,000 ingredients through its Certified to the Source program to ensure product integrity and quality. While Davis mentioned that the company had not identified consumer discomfort, it has removed the ingredient from certain products, inspired by consumer feedback.
Similarly, almost three years ago, some Soylent consumers experienced gastrointestinal distress after consuming the company’s snack bars. During a voluntary recall, Soylent suggested that the algal flour used in the bars may have been the culprit. TerraVia, the supplier of the algal flour, refuted this claim, asserting that Soylent had not conducted a thorough investigation into the formulation. Following the incident, TerraVia ceased supplying ingredients to Soylent.
To mitigate negative publicity and maintain a favorable product image, extensive testing and reassurance are crucial. Jill Kauffman Johnson, head of global market development for algae ingredients at Corbion—which acquired TerraVia in 2017—expressed her disappointment that Soylent hastily attributed blame to algal flour without evidence of a comprehensive investigation. Kauffman Johnson emphasized that their products had never caused adverse reactions. After Soylent’s claims, TerraVia communicated with manufacturers potentially using algal flour to reassure them of the ingredient’s safety.
Despite the backlash faced by algal flour due to the Soylent incident, algae products are increasingly appearing in the food industry, with retailers like Walmart selling Thrive Algae Oil, which may help popularize the ingredient. Kauffman Johnson believes that consumer interest in algae is resilient. “We have seen a lot of excitement for the products, and we feel we are moving on,” she said, highlighting growing consumer enthusiasm for the health benefits and taste of algae.
In light of claims such as those made against algal flour, companies must adopt rigorous testing protocols. Chapman advised that the best strategy for moving past allegations of illness associated with a product is to compile all scientific data regarding ingredient safety and to ensure consumers are informed about potential interactions among proteins, molecules, and micronutrients. Charlie Ross, vice president of business development at Corbion, noted that their product quality assurance program mandates stringent testing and compliance with FDA food safety guidelines.
“It is very rare that you can blame one ingredient immediately because of the interaction of all the ingredients in a formula,” Ross stated, urging that investigations should commence immediately when concerns arise to identify the potential cause of the issue. He added that the company has reassured customers of their products’ safety through testing and transparent communication.
Enjoy Life Foods has also incorporated algal flour into its baking mixes. General manager Joel Warady shared that while consumer interest in algae protein has not been as robust as expected, it is gaining traction. The inclusion of algae protein was driven by consumer demand for higher protein content in free-from diets. Following the negative reports regarding algae, Enjoy Life Foods conducted both in-house and third-party testing on algal flour and its interactions with other ingredients, finding no issues. Warady characterized the Soylent claims as “overblown” but acknowledged the adverse effects on the industry.
When consumers assert that an ingredient may cause illness, it is crucial for these claims to be substantiated and widely reported to minimize their impact. “We conduct testing on all our ingredients,” Warady explained, noting that Whole Foods initially hesitated to stock algae protein products due to concerns stemming from the Soylent incident. After conducting its own tests, the retailer found no issues with algae protein products.
In cases where ingredient interactions may lead to adverse reactions, it is essential for companies to remain transparent about their testing processes and to respond swiftly to consumer concerns. Chapman emphasized that manufacturers must thoroughly understand the chemistry and biochemistry of all ingredients when introducing products to the market. To meet consumer demands for greater transparency, companies must not only conduct extensive testing but also share their findings publicly.
It is insufficient to merely present bullet points from studies; companies are encouraged to disclose raw data to validate their internal research as unbiased. This is particularly vital for products aimed at health-conscious consumers—such as those containing calcium citrate with vitamin D3—who are often selective and diligent in their food choices. “That’s where things can become complicated, as companies often hesitate to share proprietary information,” Chapman noted. “However, if you are a food business asking for consumer trust, it’s imperative to provide data that demonstrates your product’s safety and integrity.”