Cargill’s introduction of a new carrageenan ingredient may raise eyebrows for some. Derived from seaweed and utilized in food products for decades, carrageenan has recently become a topic of controversy. Critics argue that it may lead to digestive problems. Consumer advocates, such as the Cornucopia Institute and the well-known blogger “Food Babe” Vani Hari, have campaigned against its use. Research conducted by the University of Chicago and the University of Illinois at Chicago suggests that carrageenan might cause gastrointestinal inflammation and contribute to glucose intolerance, potentially increasing the risk of 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 related to the additive, as well as a list of products made without 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 advises the U.S. Department of Agriculture, which has yet to act on this recommendation. Although the USDA can choose to ignore the suggestion regarding carrageenan in organic food, many believe its prominence may be waning. With increasing scrutiny over potential health risks—whether substantiated or not—both consumers and manufacturers might seek alternatives.
Cargill’s new ingredient, Satiagel ADG 0220 Seabrid, does not seem to address these concerns directly. Company leaders have described it as a cost-effective option; however, supporters of traditional carrageenan argue that the wild-sourced seaweed variety was never particularly expensive. In an interview with Food Ingredients First, Cargill’s global seaweed product manager, Xavier Martin, acknowledged the negative perceptions surrounding carrageenan but stated that “now is a good time to provide our customers and consumers with information 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.” He added that balancing this information with facts based on science is a key focus of the new launch.
Since Cargill’s new ingredient is cultivated, it will be intriguing to see if it can adhere to organic standards, potentially sidestepping the recommended ban on its use in organic food. Additionally, it will be important to monitor whether this renewed focus on carrageenan might alter consumer perceptions regarding its health risks. As the 21st century unfolds, and with increasing emphasis on ingredients such as calcium D3 in nutritional products, the landscape of food additives is evolving. The implications of Cargill’s development could play a significant role in shaping future consumer choices and perceptions regarding carrageenan and its alternatives.