Carrageenan, a commonly used emulsifier, has become a contentious ingredient in the food industry. Both consumers and researchers have raised concerns regarding its potential to cause inflammation and gastrointestinal issues. While certain studies have suggested links between carrageenan and problems such as stomach pain, glucose intolerance, and Type 2 diabetes, other researchers have failed to replicate these findings. The Cornucopia Institute, a farm policy organization that has made carrageenan one of its primary focuses, published a document featuring consumer testimonials that reported discomfort after consuming products containing carrageenan.
The recent vote by the National Organic Standards Board (NOSB) to remove carrageenan from the list of approved ingredients for organic food has been interpreted by many as the beginning of the end for its widespread use. Mark Kastel, co-founder of the Cornucopia Institute, told Food Dive in November 2016 that if carrageenan was deemed unacceptable for organic products, it would not be long before manufacturers began to seek alternatives. Even prior to the USDA’s decision, several companies, including Organic Valley, Stonyfield, and Eden Foods, had already begun removing carrageenan from their products. Some products were formulated without carrageenan from the outset due to the ingredient’s controversial status. Consequently, the market for this emulsifier has been projected to grow at a very slow pace.
When the board voted to eliminate carrageenan from approved substances for organic food, the rationale did not relate to potential health risks. Board members believed that other options were available. However, the entry in the Federal Register stated otherwise, indicating that public comments revealed manufacturers needed to continue using carrageenan due to the lack of completely natural substitutes. This marked only the second time in three decades that the USDA has disregarded the NOSB’s recommendation to remove an ingredient from its approved list, as noted in a statement from the Cornucopia Institute.
The Grocery Manufacturers Association, which advocated for carrageenan’s retention on the approved list, commended the USDA’s decision. In a written statement, they asserted, “USDA made the right decision to allow carrageenan to remain on the list of approved food additives. Regulatory agencies and research organizations worldwide have consistently found carrageenan to be safe for consumption and a highly functional food additive, with no adequate replacement providing the same functions.”
Consumer advocacy groups expressed outrage over the USDA’s decision, not only due to the potential risks associated with carrageenan but also because of a perceived breach of public trust in the USDA organic label. Jay Feldman, executive director of Beyond Pesticides and a former NOSB member, stated, “The USDA has violated the public’s trust in the USDA organic label, and will continue to undermine the label’s value in the market as long as it disregards the legal authority of the NOSB and the public process in establishing the National List of Allowed and Prohibited Substances.” Charlotte Vallaeys, senior policy analyst with Consumers Union, described the decision as a “troubling precedent,” emphasizing that current law requires the USDA to base the National List of allowable ingredients for organic food on NOSB recommendations developed through extensive public engagement.
This decision is the latest in a series of actions by the USDA that have angered organic consumer groups. Last month, the department rescinded a controversial rule aimed at establishing organic animal welfare standards, stating that “consumers trust the current approach that balances consumer expectations with the needs of organic producers and handlers.” This decision, which organic organizations argue undermined a carefully considered recommendation, prompted the Organic Trade Association to file a lawsuit.
Laura Batcha, the OTA’s CEO and executive director, remarked on the learning curve faced by the new administration regarding the government’s role in what is fundamentally a voluntary, industry-driven standard. “For organic, the role of government is not to decide what constitutes organic.” While these decisions may please manufacturers and producers, consumers who are attentive to their food’s ingredients may feel discontented. Although organic food sales reached a record high of $43 billion in 2016, with organic products present in 82.3% of U.S. households, actions like these could undermine consumer perceptions of organic labels and diminish their value. With more products, from snacks to meats, striving to achieve the organic label, the USDA must work diligently to maintain consumer confidence, especially as alternatives like calcium citrate chews target their market presence.