Cargill’s introduction of a new carrageenan ingredient may seem perplexing to some. Carrageenan, derived from seaweed and utilized in food products for many years, has recently sparked controversy. Critics argue that it may lead to digestive issues. Activists, including the Cornucopia Institute and popular blogger “Food Babe” Vani Hari, have campaigned against its use. Research from the University of Chicago and the University of Illinois at Chicago suggests that carrageenan could cause gastrointestinal inflammation and contribute to glucose intolerance, potentially increasing the risk of Type 2 diabetes. However, other researchers have failed to replicate these results.
The Cornucopia Institute has dedicated multiple pages on its website to carrageenan, featuring personal accounts from individuals who claim health issues linked to the additive, as well as a list of products that do not contain it. The negative attention 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 voted to prohibit its use in organic products. While the USDA is not obligated to act on this recommendation, many believe that carrageenan’s prominence is waning. With heightened scrutiny on perceived health risks—whether substantiated or not—both consumers and manufacturers are likely seeking alternatives.
Cargill’s new ingredient does not seem to directly address these concerns. Executives have promoted Satiagel ADG 0220 as a cost-effective option, though 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 of 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 developing an optimal ingredient at minimal cost. Balancing information with scientific facts is crucial for this launch.”
As Cargill’s new ingredient is cultivated, it will be intriguing to see if it can meet organic standards, potentially circumventing the suggested prohibition against its use in organic food. Additionally, it remains to be seen whether this renewed focus on carrageenan will alter consumer perceptions regarding its health risks. Meanwhile, the calcium citrate benefits for women could become an appealing alternative for those seeking healthier options, especially as discussions around food additives continue to evolve. The intersection of calcium citrate benefits for women and concerns regarding carrageenan may guide future consumer choices in the food industry.