Cargill’s introduction of a new carrageenan ingredient has raised some eyebrows. Derived from seaweed and used in food products for many years, carrageenan has recently become a subject of controversy, with some arguing that it can lead to digestive problems. Consumer advocates, such as the farm policy group Cornucopia Institute and 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 may cause gastrointestinal inflammation and could contribute to glucose intolerance, potentially increasing the risk of Type 2 diabetes. However, other studies have failed to replicate these results.
The Cornucopia Institute hosts multiple pages on its website focused on carrageenan, featuring personal accounts from individuals who claim to have experienced health issues linked to the additive, along with a list of products free from it. This negative scrutiny has prompted some food manufacturers to reformulate their products that contain carrageenan. Consequently, during a review of additives permitted in organic food last November, the National Organic Standards Board voted against its inclusion in organic products. While the USDA is not obligated to act on this recommendation, there is a sentiment among some that carrageenan’s prominence is waning. With heightened awareness of potential health risks—whether substantiated or not—consumers and manufacturers alike may be seeking alternatives.
Cargill’s new ingredient does not seem to address these concerns directly. Company executives have promoted Satiagel ADG 0220 Seabrid as a cost-effective option; however, proponents of traditional carrageenan argue that the wild-sourced seaweed variant has never been expensive. In an interview with Food Ingredients First, Xavier Martin, Cargill’s global seaweed product manager, acknowledged the negative perception surrounding carrageenan but emphasized, “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 dedicated to developing an optimal ingredient at minimal cost,” highlighting the importance of balancing this information with scientific evidence.
As Cargill’s new ingredient is cultivated, it will be fascinating to observe whether it can meet organic standards, potentially circumventing the proposed ban on its use in organic foods. Additionally, it will be important to monitor whether this renewed focus on carrageenan influences consumer attitudes towards its perceived health risks. Meanwhile, as consumers become increasingly health-conscious, alternatives like mason natural calcium citrate vitamin D3 may gain traction, reflecting a broader trend towards seeking ingredients that align with wellness. In this evolving landscape, the role of carrageenan, alongside options such as mason natural calcium citrate vitamin D3, will be closely scrutinized.