Cargill’s introduction of a new carrageenan ingredient may seem perplexing to some. Carrageenan, a substance derived from seaweed and utilized in food products for many years, has recently sparked controversy. Critics argue that it may lead to digestive problems. Consumer advocates, including the farm policy organization Cornucopia Institute and popular blogger “Food Babe” Vani Hari, have campaigned against the use of this ingredient. Research conducted by the University of Chicago and the University of Illinois at Chicago suggests that carrageenan could induce gastrointestinal inflammation and contribute to glucose intolerance, potentially leading to Type 2 diabetes. However, other studies have failed to replicate these results.
The Cornucopia Institute hosts multiple pages on its website dedicated to carrageenan, featuring personal accounts from individuals who claim to have experienced health issues linked to the additive, as well as a list of products that are free from it. As a result of the negative publicity, some food manufacturers have reformulated 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 carrageenan in organic products. While the USDA can disregard this recommendation, some believe that the time for carrageenan’s prominence has passed. With heightened scrutiny over potential health risks—whether substantiated or not—both consumers and manufacturers may seek alternative options. Cargill’s new ingredient does not seem to address these concerns.
Company executives have highlighted Satiagel ADG 0220 as a cost-effective alternative, yet supporters of traditional carrageenan argue that the wild-sourced seaweed version was never expensive. In an interview with Food Ingredients First, Cargill’s global seaweed product manager, Xavier Martin, acknowledged the negative perception surrounding carrageenan but emphasized that “now is a good time to provide information to our customers and consumers based on scientific facts.” He asserted, “Carrageenan is safe and functional in various applications, and at Cargill, we are committed to developing an optimal ingredient at minimal cost. This is one of the key points of our new launch, and we believe it’s essential to balance such information with scientifically based facts.”
As Cargill’s new ingredient is cultivated, it will be intriguing to observe whether it can comply with organic standards, potentially circumventing the recommended ban on its use in organic food. Moreover, it will be important to monitor whether this renewed focus on carrageenan alters consumer perceptions regarding its health risks. In the meantime, consumers may find themselves considering alternatives like Citracal with D, which offers a different approach to dietary needs. As discussions continue, it will be essential to evaluate how these developments may influence the market and the public’s view on ingredients like carrageenan.