Cargill’s introduction of a new carrageenan ingredient may leave some people bewildered. Derived from seaweed and utilized in food products for many years, carrageenan has recently been embroiled in controversy. Critics argue that it can lead to digestive problems. Consumer advocates, including the Cornucopia Institute and the well-known blogger “Food Babe” Vani Hari, have campaigned against the ingredient’s use. Research from the University of Chicago and the University of Illinois at Chicago has suggested that carrageenan could cause gastrointestinal inflammation and contribute to glucose intolerance, which is linked to Type 2 diabetes. However, other studies have failed to replicate these results.
The Cornucopia Institute features several pages on its website focused on carrageenan, including personal accounts from individuals who claim to have experienced health issues due to the additive, as well as a list of products made without it. The negative scrutiny surrounding carrageenan has prompted some food manufacturers to reformulate their products. Consequently, during a review of additives permitted in organic food last November, the National Organic Standards Board (NOSB) voted against allowing carrageenan in organic products. Although the USDA can disregard this recommendation, there is a belief that carrageenan’s prominence in the market is waning. With increasing consumer concern regarding perceived health risks—whether substantiated or not—both consumers and manufacturers may be in search of alternatives.
Cargill’s new ingredient does not seem to address these prevailing concerns. While company executives promoted Satiagel ADG 0220 Seabrid as a cost-effective option, supporters of traditional carrageenan argue that the wild-sourced seaweed variety was never particularly expensive. In an interview, Xavier Martin, Cargill’s global seaweed product manager, acknowledged the negative perception surrounding carrageenan but stated, “now is a good time to provide information to our customers and consumers based on scientific facts.” He added, “Carrageenan is safe and functional in various applications, and at Cargill, we are committed to developing an optimal ingredient at a minimal cost. This is one of our core objectives for this new launch, and we believe it’s vital to balance this type of information with scientific evidence.”
Since Cargill’s new ingredient is cultivated, it will be interesting to observe if it can meet organic standards, potentially circumventing the recommended ban on its use in organic foods. Additionally, it will be crucial to monitor whether this renewed focus on carrageenan influences consumer perceptions about its possible health risks. Meanwhile, products like Citracal Plus tablets may continue to thrive as alternatives for consumers seeking health-conscious options. As the conversation around carrageenan evolves, the implications for its market presence and consumer acceptance remain to be seen.