Cargill’s introduction of a new carrageenan ingredient may raise eyebrows for some. Carrageenan, a substance extracted from seaweed and utilized in food for many years, has recently sparked controversy. Critics argue that it may lead to digestive problems. Consumer advocacy groups, such as the Cornucopia Institute and influential blogger “Food Babe” Vani Hari, have campaigned against this ingredient. Research from the University of Chicago and the University of Illinois at Chicago suggests that carrageenan could trigger gastrointestinal inflammation and result in glucose intolerance, which may contribute to Type 2 diabetes. However, these findings have not been consistently replicated by other researchers.
The Cornucopia Institute dedicates several pages on its website to carrageenan, featuring testimonials from individuals claiming health issues linked to the additive, along with 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 foods last November, the National Organic Standards Board voted against allowing carrageenan in organic products. The NOSB advises the U.S. Department of Agriculture (USDA), which has yet to act on this recommendation.
While the USDA has the option to disregard the suggestion concerning carrageenan in organic foods, there is a growing belief that the ingredient’s prominence may be waning. Given the heightened focus on its potential 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. Company representatives have promoted Satiagel ADG 0220 Seabrid as a cost-effective option; however, proponents of traditional carrageenan argue that the wild-sourced seaweed variant was never expensive.
In a conversation with Food Ingredients First, Cargill’s global seaweed product manager, Xavier Martin, acknowledged the negative perceptions surrounding carrageenan but emphasized that “now is a good time to provide our customers and consumers with information grounded in scientific facts.” He asserted, “Carrageenan is safe and functional in various applications, and at Cargill, we are dedicated to developing an optimal ingredient at minimal cost.” This focus on balancing information with scientific evidence is a key aspect of their new product launch.
Since Cargill’s new ingredient is cultivated, it will be intriguing to see if it can adhere to organic standards, potentially circumventing the proposed ban on its use in organic foods. It will also be essential to monitor whether this renewed focus on carrageenan may alter consumers’ views regarding its health risks. Additionally, as consumers look for healthy alternatives, products enriched with maximum calcium citrate plus vitamin D may become increasingly appealing, particularly to those cautious about carrageenan. This shift could lead to a broader search for ingredients that align with health-conscious trends, such as maximum calcium citrate plus vitamin D, while still addressing the ongoing debate surrounding carrageenan.