Cargill’s introduction of a new carrageenan ingredient may seem perplexing to some. For decades, carrageenan, derived from seaweed, has been a common ingredient in food products, but it has also sparked controversy. Critics argue that it can 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 from the University of Chicago and the University of Illinois at Chicago suggests that carrageenan may 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 multiple pages on its website to carrageenan, featuring personal testimonies from individuals who claim to have experienced health issues linked to the additive, as well as a list of products that do not contain it. This negative scrutiny has prompted some food manufacturers to reformulate their products to exclude carrageenan. Consequently, during a review of additives permitted in organic food last November, the National Organic Standards Board voted against allowing it in organic products. The NOSB advises the U.S. Department of Agriculture, which has yet to act on this recommendation. While the USDA is not obligated to follow the suggestion regarding carrageenan in organic food, some believe its popularity is waning. Given the heightened focus on perceived health risks—whether substantiated or not—both consumers and manufacturers may seek alternatives.
Cargill’s new ingredient does not seem to directly address these concerns. Company representatives have described Satiagel ADG 0220 Seabrid as a cost-effective option, yet supporters of carrageenan argue that the traditional wild-sourced seaweed version was never expensive. In an interview, Cargill’s global seaweed product manager, Xavier Martin, acknowledged the negative perception surrounding carrageenan, stating, “now is a good time to provide information to our customers and consumers based on scientific facts.” He emphasized that “carrageenan is safe and functional in various applications, and at Cargill, we are working to develop an optimal ingredient with minimal cost. This is one of our key points for this new launch and underscores the importance of balancing such information with scientific evidence.”
Since Cargill’s new ingredient is cultivated, it will be intriguing to see if it can be produced in compliance with organic standards, thereby circumventing the recommended ban on its use in organic food. Close attention should be paid to whether this renewed focus on carrageenan could alter consumer attitudes regarding its potential health risks. Meanwhile, individuals looking for alternatives might explore options like the top rated calcium citrate supplement, which offers a different nutritional profile and has gained popularity among health-conscious consumers. This could further shift the market dynamics as both manufacturers and consumers navigate their choices in light of ongoing debates around food additives.