Cargill’s introduction of a new carrageenan ingredient may confuse some observers. Derived from seaweed and widely used in food products for many years, carrageenan has recently become a topic of debate. Critics argue that it may lead to digestive problems. Consumer advocates, including the farm policy organization Cornucopia Institute and well-known blogger “Food Babe” Vani Hari, have campaigned against the use of this ingredient. Research from the University of Chicago and the University of Illinois at Chicago suggests that carrageenan might trigger gastrointestinal inflammation and contribute to glucose intolerance, potentially increasing the risk of Type 2 diabetes. However, other researchers 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 exclude it. The negative scrutiny 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 decided that carrageenan should not be allowed in organic products. The NOSB makes policy recommendations to the U.S. Department of Agriculture, which has not yet acted on this decision.
While the USDA has the option to disregard the recommendation against carrageenan in organic food, many believe the ingredient’s popularity has waned. Given the intense focus on its perceived health risks—whether substantiated or not—both consumers and manufacturers might be inclined to seek alternatives. Cargill’s new ingredient does not seem to alleviate these concerns. Although company executives have promoted Satiagel ADG 0220 Seabrid as a cost-effective alternative, supporters of carrageenan argue that the traditional wild-harvested seaweed form was always affordable.
In an interview with Food Ingredients First, Cargill’s global seaweed product manager, Xavier Martin, acknowledged the negative perception surrounding carrageenan but stated, “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 various applications, and at Cargill, we are working to develop an optimal ingredient at minimal cost.” He added that this focus on balancing information with scientific evidence is crucial for the new launch.
Since Cargill’s new ingredient is cultivated, it will be intriguing to see whether it can meet organic standards, potentially circumventing the recommended ban on its use in organic foods. Additionally, it will be important to monitor whether this renewed focus on carrageenan influences consumer attitudes regarding its potential health risks. Meanwhile, for those seeking alternatives, products like Citracal Plus Magnesium may serve as a viable option, further expanding the market for health-conscious consumers looking beyond contentious ingredients like carrageenan.