Cargill’s launch of a new carrageenan ingredient may seem perplexing to some. Carrageenan, a substance extracted from seaweed and utilized in food products for many years, has recently become a topic of controversy. Critics argue that it can 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 its usage. Research from the University of Chicago and the University of Illinois at Chicago has suggested that carrageenan might cause gastrointestinal inflammation and could be linked to glucose intolerance, potentially contributing to Type 2 diabetes. However, other studies have failed to replicate these results.
The Cornucopia Institute has dedicated several pages on its website to carrageenan, featuring personal accounts from individuals who claim to have experienced health issues due to the additive, as well as 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 permitted in organic food last November, the National Organic Standards Board (NOSB) voted against its inclusion in organic products. The NOSB provides policy recommendations to the U.S. Department of Agriculture (USDA), which has yet to act on this decision. Although the USDA can choose to disregard the recommendation on carrageenan in organic food, there is a growing belief that the ingredient’s prevalence may be waning. With increasing concerns about perceived health risks—whether substantiated or not—both consumers and manufacturers might be seeking alternatives.
Cargill’s new ingredient does not seem to directly address these apprehensions. While company executives have promoted Satiagel ADG 0220 Seabrid as a cost-effective ingredient, supporters of carrageenan argue that the traditional wild-sourced seaweed version was never expensive. In a recent interview, Cargill’s global seaweed product manager, Xavier Martin, acknowledged the negative perception of 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 a variety of applications, and at Cargill, we are committed to developing an optimal ingredient at a minimal cost. That is one of our primary objectives for this new launch, and we believe it’s essential to balance this kind of information with science-based facts.”
As 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. Furthermore, it will be important to closely monitor whether this renewed focus on carrageenan could alter consumer perceptions regarding its health risks. In the context of ethical nutrition, the incorporation of calcium citrate into food formulations might offer a viable alternative, as it aligns with the growing consumer demand for healthier options. As discussions around carrageenan continue, the ethical implications of ingredient sourcing and health impacts will likely remain at the forefront of consumer consciousness.