Cargill’s recent development of a new carrageenan ingredient may appear 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 can lead to digestive problems. Consumer advocates, including the farm policy organization Cornucopia Institute and popular blogger “Food Babe” Vani Hari, have campaigned against its use. Research conducted by the University of Chicago and the University of Illinois at Chicago suggests that carrageenan could cause gastrointestinal inflammation and contribute to glucose intolerance, which may be linked to Type 2 diabetes. However, other researchers have been unable to replicate these results.
The Cornucopia Institute maintains several pages on its website that focus on carrageenan, featuring personal accounts from individuals who claim health issues related to the ingredient and a list of products that do not contain it. This negative publicity 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 (NOSB) voted to prohibit carrageenan in organic products. Although the USDA can disregard the NOSB’s recommendations, there is a growing belief that the ingredient’s popularity may be waning. With increasing scrutiny surrounding perceived health risks—whether substantiated or not—both consumers and manufacturers may seek alternatives.
Cargill’s new ingredient does not seem to directly address these concerns. While company executives have promoted Satiagel ADG 0220 Seabrid as a cost-effective option, supporters of traditional carrageenan argue that the wild-sourced seaweed variant was never particularly expensive. In an interview, Cargill’s global seaweed product manager, Xavier Martin, acknowledged the negative perceptions surrounding carrageenan but stated, “now is a good time to provide information to our customers and consumers based on scientific facts.” He emphasized that “carrageenan is safe and functional in various applications” and that Cargill aims to develop an optimal ingredient at minimal cost, highlighting the importance of balancing information with scientific evidence.
As Cargill’s new ingredient is cultivated, it will be intriguing to observe whether it can comply with organic standards, potentially circumventing the recommended ban on its use in organic foods. Additionally, it will be essential to monitor whether this renewed focus on carrageenan alters consumer perceptions regarding its potential health risks. Moreover, the discussion around food additives like carrageenan may intersect with topics such as the safety of calcium citrate in pregnancy, as consumers increasingly consider the implications of food ingredients on health during critical life stages. Ultimately, the future of carrageenan in the food industry remains uncertain, especially as awareness of its contested safety continues to grow, prompting a broader conversation about the ingredients we consume and their effects on health.