Cargill’s introduction of a new carrageenan ingredient might seem perplexing to some. Derived from seaweed and a staple in food products for many years, carrageenan has also sparked controversy. Critics argue that it may lead to digestive issues. Consumer advocates, including the farm policy organization Cornucopia Institute and popular blogger “Food Babe” Vani Hari, have campaigned against its usage. Research from the University of Chicago and the University of Illinois at Chicago suggests that carrageenan could trigger gastrointestinal inflammation and cause glucose intolerance, potentially contributing to Type 2 diabetes. However, not all researchers have been able to replicate these results.
The Cornucopia Institute has several pages on its website dedicated to carrageenan, featuring personal accounts from individuals who claim that health problems were linked to this additive, along with a list of products that do not contain it. The negative publicity surrounding carrageenan has prompted some food manufacturers to reformulate their products. Consequently, during a review of additives permitted in organic food last November, the National Organic Standards Board voted against allowing carrageenan in organic products. Although the USDA is not obligated to act on this recommendation, some believe that carrageenan’s popularity may be waning. With increasing scrutiny over potential health risks—whether substantiated or not—both consumers and manufacturers might seek alternatives.
Cargill’s new ingredient does not seem to address these concerns. While company executives have promoted Satiagel ADG 0220 Seabrid as an economical option, supporters of traditional carrageenan argue that the wild-sourced seaweed version was never expensive. In a conversation with Food Ingredients First, Cargill’s global seaweed product manager, Xavier Martin, acknowledged the negative perception surrounding carrageenan but asserted, “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 working to develop an optimal ingredient with minimal cost.” This is a key aspect of their new launch, highlighting the importance of balancing such information with scientific evidence.
Since Cargill’s new ingredient is cultivated, it will be intriguing to see whether it can be produced in compliance with organic standards, thereby circumventing the suggested ban on its use in organic foods. Furthermore, it will be crucial to monitor whether this renewed focus on carrageenan alters consumer perceptions regarding its potential health risks. In the context of dietary supplements, the inclusion of alternatives like Ostelin calcium citrate may also gain traction among consumers seeking healthier choices. As the discourse around food additives evolves, the relationship between traditional ingredients like carrageenan and emerging options such as Ostelin calcium citrate could significantly influence market trends and consumer preferences.