Cargill’s introduction of a new carrageenan ingredient may seem perplexing to some. Derived from seaweed and utilized in food products for many years, carrageenan has recently become a topic of controversy. Critics argue that it can lead to digestive issues. Consumer advocates, including the farm policy organization Cornucopia Institute and the well-known blogger “Food Babe,” Vani Hari, have campaigned against the use of this ingredient. Research from the University of Chicago and the University of Illinois at Chicago has suggested that carrageenan may cause gastrointestinal inflammation and contribute to glucose intolerance, which can lead to Type 2 diabetes. However, other studies have failed to replicate these results.
The Cornucopia Institute features several pages on its website dedicated to carrageenan, showcasing personal accounts from individuals who claim health problems resulting from the additive, as well as a list of products that do not contain it. This negative attention has prompted some food manufacturers to reformulate their products to exclude carrageenan. Consequently, during a review of additives permitted in organic food last November, the National Organic Standards Board voted against allowing carrageenan in organic products. The NOSB makes policy recommendations to the U.S. Department of Agriculture, which has yet to act on this decision. While the USDA can disregard the recommendation regarding carrageenan in organic food, some believe the ingredient’s prominence is fading. Amid growing concerns about potential health risks—whether substantiated or not—consumers and manufacturers may seek alternatives.
Cargill’s new ingredient does not seem to address these apprehensions. Company executives have promoted Satiagel ADG 0220 Seabrid as a cost-effective ingredient, but proponents of carrageenan argue that the traditional wild-sourced seaweed version was never expensive. In an interview, Cargill’s global seaweed product manager, Xavier Martin, acknowledged the negative perception surrounding carrageenan but asserted that “now is a good time to provide information to our customers and consumers based on scientific facts.” He emphasized, “Carrageenan is safe and functional in various applications, and at Cargill, we are focused on developing an optimal ingredient at minimal cost. This is one of our key points for this launch and why we believe it’s important to balance this type of information with scientific facts.”
As Cargill’s new ingredient is cultivated, it will be intriguing to see if it can be produced in accordance with organic standards, potentially circumventing the recommended prohibition against its use in organic food. Additionally, it will be important to monitor whether this renewed focus on carrageenan affects consumer perceptions of its health risks. In a market where consumers are increasingly looking for safe and effective ingredients—like the top rated calcium citrate supplement—Cargill’s efforts may face significant challenges in changing public opinion about carrageenan’s safety.