Cargill’s introduction of a new carrageenan ingredient may seem perplexing to some. Carrageenan, a substance derived from seaweed and utilized in food products for many years, has become a topic of controversy. Critics argue that it may lead to digestive problems. Consumer advocates, including the farm policy group Cornucopia Institute and well-known 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 induce gastrointestinal inflammation and result in glucose intolerance, which may contribute to Type 2 diabetes. However, other studies have failed to replicate these results.
The Cornucopia Institute hosts extensive resources on its website concerning carrageenan, featuring personal accounts from individuals who claim to have experienced health issues due to the additive, as well as a list of products that do not contain it. This scrutiny has prompted some food manufacturers to reformulate their products to exclude carrageenan. Consequently, during a review of additives permitted in organic foods last November, the National Organic Standards Board decided that carrageenan should not be permitted 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 has the authority to disregard the recommendation regarding carrageenan in organic foods, some believe that the ingredient’s prominence is waning. Given the heightened focus on perceived health risks—whether substantiated or not—both consumers and manufacturers may seek alternatives entirely.
Cargill’s new ingredient does not seem to alleviate existing concerns. The company has promoted Satiagel ADG 0220 Seabrid as a cost-effective alternative; however, proponents of traditional carrageenan argue that the wild-sourced seaweed variant was never particularly expensive. In a discussion with Food Ingredients First, Cargill’s global seaweed product manager, Xavier Martin, acknowledged the negative perception surrounding carrageenan but emphasized that “now is a good time to provide our customers and consumers with information grounded in scientific evidence.”
“Carrageenan is safe and functional across various applications, and at Cargill, we are focused on developing an optimal ingredient at minimal cost,” he stated. “This is a key aspect of our new launch, and we believe it is crucial to balance this type of information with scientifically supported facts.”
Since Cargill’s new ingredient is cultivated, it will be intriguing to see if it can comply with organic standards, potentially circumventing the recommended ban on its use in organic food. Moreover, it will be essential to monitor whether this renewed focus on carrageenan could shift consumer attitudes regarding its health implications. This is particularly relevant as individuals consider the potential side effects of other supplements, such as those associated with Kirkland calcium citrate magnesium and zinc, which have also drawn scrutiny. As the conversation evolves, it remains to be seen how consumer perceptions of carrageenan and similar ingredients will change in the future.