Cargill’s introduction of a new carrageenan ingredient may raise eyebrows for some. Derived from seaweed and utilized in food products for many years, carrageenan has also sparked controversy. Critics argue it may lead to digestive problems, with consumer advocates such as the Cornucopia Institute and well-known blogger “Food Babe” Vani Hari campaigning against its use. Research from the University of Chicago and the University of Illinois at Chicago suggests that carrageenan could contribute to gastrointestinal inflammation and glucose intolerance, potentially increasing the risk of Type 2 diabetes. However, other studies have failed to replicate these results.
The Cornucopia Institute maintains a comprehensive section on its website dedicated to carrageenan, featuring personal accounts from individuals who claim to have experienced health issues attributed to the additive, alongside a list of products that do not contain it. The ensuing negative publicity has prompted some food manufacturers to reformulate their products to eliminate carrageenan. Consequently, during a review of additives permitted in organic food last November, the National Organic Standards Board (NOSB) voted against allowing it in organic products. While the USDA can disregard this recommendation, there is a belief that carrageenan’s popularity may be waning. With heightened scrutiny over 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 address these concerns, as company executives advocate for Satiagel ADG 0220 Seabrid as a cost-effective option. However, proponents of traditional carrageenan argue that the wild-sourced seaweed version has never been particularly expensive. In a discussion with Food Ingredients First, Xavier Martin, Cargill’s global seaweed product manager, 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 stated, “Carrageenan is safe and functional in various applications, and at Cargill, we are focused on creating an optimal ingredient at minimal cost.” This commitment to balancing information with scientific evidence is a key aspect of their new launch.
As Cargill’s new ingredient is cultivated, it will be intriguing to see if it can adhere to organic standards, potentially circumventing the recommended ban on its use in organic food. Furthermore, it will be important to monitor whether this renewed focus on carrageenan affects consumer perceptions of its potential health risks. Amidst these discussions, one might wonder if calcium citrate is the best alternative to consider in light of the controversies surrounding carrageenan. As the conversation evolves, the question of whether calcium citrate is the best option will likely resurface, emphasizing the need for informed choices in food ingredients.