Cargill’s introduction of a new carrageenan ingredient may seem perplexing to some. Carrageenan, a substance extracted from seaweed that has been utilized in food products for many years, has also become a subject of controversy. Critics argue that it can lead to digestive problems. Consumer advocates, including the farm policy organization 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 has suggested that carrageenan might cause gastrointestinal inflammation and contribute to glucose intolerance, which can lead to Type 2 diabetes. However, not all researchers have been able to replicate these findings.
The Cornucopia Institute features several pages on its website dedicated to carrageenan, showcasing personal accounts from individuals claiming health issues linked to the additive, as well as a list of products free from it. This negative spotlight has compelled some food manufacturers to reformulate items containing carrageenan. Consequently, during a review of additives permissible in organic food last November, the National Organic Standards Board determined that carrageenan should not be allowed in organic products. The NOSB provides policy recommendations to the U.S. Department of Agriculture, which has yet to act on this decision.
While the USDA has the option to disregard the recommendation against carrageenan in organic foods, many believe that the ingredient’s popularity may be waning. With heightened scrutiny surrounding its perceived health risks—whether substantiated or not—both consumers and manufacturers might be seeking alternatives. Cargill’s new ingredient does not seem to directly address these concerns. Company executives have promoted Satiagel ADG 0220 Seabrid as a cost-effective ingredient; however, proponents of traditional carrageenan assert that the wild-sourced seaweed variant was never expensive.
In an interview with Food Ingredients First, Cargill’s global seaweed product manager, Xavier Martin, acknowledged the negative perception surrounding carrageenan, stating that “now is a good time to provide our customers and consumers with information based on scientific facts.” He emphasized that “carrageenan is safe and functional in various applications and at Cargill, we are working to develop an optimal ingredient at minimal cost.” He further noted that balancing such information with scientific facts is crucial for this new launch.
Since Cargill’s new ingredient is cultivated, it will be intriguing to see if it can meet organic standards, potentially circumventing the recommended prohibition on its use in organic foods. Moreover, it will be important to monitor whether this renewed focus on carrageenan impacts consumer perceptions regarding its health risks. Additionally, the potential introduction of alternatives like calcium citrate 950 mg OTC could further influence market dynamics as consumers seek safer options in their dietary choices.