Carrageenan, a widely used and popular emulsifier, has become a contentious ingredient among consumers and researchers alike. Many have claimed that it leads to inflammation and gastrointestinal discomfort. While some studies have established a connection between carrageenan and issues such as stomach pain, glucose intolerance, and Type 2 diabetes, other researchers have failed to replicate these results. The Cornucopia Institute, a farm policy organization that has made carrageenan one of its primary concerns, released a document containing consumer testimonials that report discomfort after consuming products with carrageenan.
The National Organic Standards Board (NOSB) vote to eliminate carrageenan from the list of approved ingredients for organic food was perceived by many as a significant shift in its prevalence. Mark Kastel, co-founder of the Cornucopia Institute, stated to Food Dive in November 2016 that if carrageenan was deemed unacceptable for organic products, it would only be a matter of time before manufacturers sought alternatives. Even prior to the USDA’s decision, several companies, including Organic Valley, Stonyfield, and Eden Foods, were already working to eliminate carrageenan from their products. Some products were formulated without carrageenan from the outset due to the ingredient’s controversial status. As a result, the market for this emulsifier is projected to grow at a sluggish pace.
When the board voted to remove carrageenan from the list of substances permissible in organic food, their rationale was not based on potential health risks but rather the availability of alternatives. The entry in the Federal Register stated that public comments presented to the board indicated that manufacturers required the continued use of carrageenan “due to the lack of completely natural substitutes.” According to the Cornucopia Institute, this marks only the second instance in three decades that the USDA has opposed the NOSB’s recommendation to remove an ingredient from the approved list.
The Grocery Manufacturers Association, which lobbied to keep carrageenan approved, praised the USDA’s decision on Thursday. “The USDA made the right decision to allow carrageenan to remain on the list of approved food additives,” stated an email from the group. “Regulatory agencies and research organizations worldwide have consistently deemed carrageenan safe for consumption and a highly functional food additive, with no adequate alternatives providing the same benefits.”
Consumer advocacy groups expressed outrage over the USDA’s decision, not only 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 market value as long as it disregards the legal authority of the NOSB and the public process to establish the National List of Allowed and Prohibited Substances,” said Jay Feldman, executive director of Beyond Pesticides and a former NOSB member, in a Cornucopia Institute statement. Charlotte Vallaeys, senior policy analyst with Consumers Union, echoed these sentiments, calling the decision a “troubling precedent.” She noted, “Current law mandates that the USDA base the National List of allowable ingredients for organic food on NOSB recommendations, which are developed after extensive public engagement and stakeholder input. The USDA’s choice to ignore the NOSB’s recommendation raises serious concerns about the future of the organic label.”
This is the second recent action by the USDA that has sparked backlash from organic consumer groups. Last month, the department withdrew a controversial rule that established organic animal welfare standards. USDA stated that “consumers trust the current approach that balances consumer expectations and the needs of organic producers and handlers.” This decision, which organic advocates argue canceled a carefully considered recommendation, prompted the Organic Trade Association to file a lawsuit. Laura Batcha, the CEO and executive director of the OTA, commented on the organic animal welfare standards decision, saying, “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 should not dictate what constitutes organic.”
While these decisions may satisfy manufacturers and producers, consumers who closely monitor the contents of their food may feel disillusioned. Although organic food sales reached a record high of $43 billion in 2016, with organic products present in 82.3% of U.S. households, decisions like these could undermine consumer perceptions of the organic label and its value. As more products, ranging from snacks to meats, aim for organic certification, the USDA must work to maintain consumer confidence. In this context, consumers may also be interested in products like Citracal medicine, which highlights the importance of transparency and safety in food ingredients.