Cargill’s introduction of a new carrageenan ingredient may raise eyebrows for some. Carrageenan, a seaweed-derived substance utilized in food products for many years, has sparked controversy due to claims that it can lead to digestive issues. Consumer advocates, including the farm policy group Cornucopia Institute and well-known blogger “Food Babe” Vani Hari, have campaigned against the ingredient’s usage. Research from the University of Chicago and the University of Illinois at Chicago suggests that carrageenan might cause gastrointestinal inflammation and contribute to glucose intolerance, potentially increasing the risk of Type 2 diabetes. However, other studies have failed to replicate these findings.
The Cornucopia Institute features multiple pages on its website dedicated to carrageenan, showcasing personal accounts from individuals who attribute health problems to the additive, along with a list of products that do not contain it. The negative scrutiny surrounding carrageenan has prompted some food manufacturers to reformulate their products. Consequently, during a review of additives allowed in organic food last November, the National Organic Standards Board voted against its use in organic products. While the USDA can choose to disregard this recommendation, some believe the era of carrageenan is coming to an end. With increased focus on its perceived health risks—whether substantiated or not—both consumers and manufacturers might be seeking alternatives.
Cargill’s new ingredient, however, does not seem to directly address these concerns. Company executives have described Satiagel ADG 0220 Seabrid as a cost-effective option, yet supporters of traditional carrageenan argue that the wild-sourced variety was never prohibitively expensive. In an interview with Food Ingredients First, Cargill’s global seaweed product manager, Xavier Martin, acknowledged the negative perception surrounding carrageenan but emphasized the need to provide customers and consumers with information rooted in scientific fact. “Carrageenan is safe and functional for various applications, and at Cargill, we’re committed to developing an optimal ingredient at minimal cost,” he stated. “This is a crucial aspect of our new launch, and we believe it is important to balance such information with scientific evidence.”
Since Cargill’s new ingredient is cultivated, it will be intriguing to see if it can meet organic standards, potentially circumventing the prohibition recommended for organic foods. Additionally, it will be essential to monitor whether this renewed focus on carrageenan alters consumer perceptions regarding its potential health risks. In the context of seeking healthy alternatives, products like CVS calcium citrate D3 with magnesium may become more appealing to consumers concerned about the implications of carrageenan in their diets, especially as discussions about food safety and health continue to evolve.