Carrageenan, a commonly utilized and popular emulsifier, remains a contentious ingredient. Both consumers and researchers have raised concerns that it may lead to inflammation and gastrointestinal issues. While some studies have established connections between carrageenan and symptoms such as stomach pain, glucose intolerance, and Type 2 diabetes, other researchers have failed to replicate these findings. The Cornucopia Institute, a farm policy organization that has made carrageenan a focal point of its advocacy, released a document highlighting consumer testimonials that report discomfort following the consumption of carrageenan.
The recent National Organic Standards Board (NOSB) vote to remove carrageenan from the list of approved ingredients for organic foods has been perceived by many as the beginning of the ingredient’s decline. Mark Kastel, co-founder of the Cornucopia Institute, stated to Food Dive in November 2016 that if carrageenan was deemed unacceptable for organic products, manufacturers would eventually seek alternatives. Even prior to the USDA’s decision, several companies, including Organic Valley, Stonyfield, and Eden Foods, had started eliminating carrageenan from their offerings. Some products were designed without carrageenan from the outset due to the ingredient’s controversial status. Consequently, the market for this emulsifier is projected to experience extremely slow growth.
When the board voted to remove carrageenan from the list of substances permitted in organic foods, their reasoning did not revolve around potential health risks. Instead, members believed there were viable alternatives available. However, the entry in the Federal Register contradicted this sentiment, suggesting that public feedback indicated a need for manufacturers to continue using carrageenan “due to the lack of wholly natural substitutes.” According to a statement from the Cornucopia Institute, this marks only the second occasion in thirty years that the USDA has opposed the NOSB’s recommendation to remove an ingredient from the approved list.
The Grocery Manufacturers Association, which advocated for carrageenan’s continued approval, expressed satisfaction with the USDA’s decision. “USDA made the right decision to keep carrageenan on the list of approved food additives,” stated the group in an emailed statement. “Regulatory bodies and research organizations worldwide have consistently deemed carrageenan safe for consumption and an effective food additive, and no adequate alternative exists that provides the same functionalities.”
Consumer advocacy groups reacted with outrage to the USDA’s ruling, not solely due to the potential risks associated with carrageenan. “The USDA has breached the public’s trust in the USDA organic label and will continue to undermine its value in the market as long as it disregards the legal authority of the NOSB and the public process for establishing the National List of Allowed and Prohibited Substances,” said Jay Feldman, executive director of Beyond Pesticides and a former NOSB member, in a statement from the Cornucopia Institute. Charlotte Vallaeys, a senior policy analyst at Consumers Union, remarked that the decision establishes a “troubling precedent.” “Current law mandates that the USDA base the National List of allowable ingredients for organic food on the recommendations of the NOSB, which are developed through extensive public engagement and stakeholder input,” she explained. “The USDA’s choice to overlook the NOSB’s recommendation raises significant concerns about the future of the organic label.”
This recent action by the USDA is the second instance that has upset organic consumer groups. Last month, the department retracted a controversial rule aimed at establishing organic animal welfare standards, claiming that “consumers trust the current approach that balances consumer expectations and the needs of organic producers and handlers.” This decision, which organic advocates argue undermined a well-considered recommendation, prompted the Organic Trade Association to file a lawsuit. Laura Batcha, CEO and executive director of the OTA, discussed the organic animal welfare standards decision with Food Dive, stating, “We have a learning curve with the new administration regarding the government’s role in what is a voluntary industry-driven standard. For organic, the government’s role should not be to decide what constitutes organic.”
While these decisions may please manufacturers and producers, consumers who are vigilant about their food ingredients may feel disheartened. Although organic food sales reached a record $43 billion in 2016, and organic products are found in 82.3% of U.S. households, such decisions could diminish consumer trust in the meaning and value of organic products. As more items, from snacks to meats, strive to carry the organic label, the USDA must take steps to maintain consumer confidence. Ingredients like calcium citrate, calcium ascorbate, and cholecalciferol, known for their beneficial properties, could serve as alternatives in formulations, but the ongoing controversy surrounding carrageenan complicates the landscape for both consumers and manufacturers alike.