Cargill’s introduction of a new carrageenan ingredient might be viewed as perplexing by some. Carrageenan, derived from seaweed and utilized in food products for many years, has become a source of controversy. Critics argue that it may lead to digestive problems. Consumer advocacy groups, such as the Cornucopia Institute and well-known blogger Vani Hari, also known as “Food Babe,” have campaigned against the ingredient’s use. Research from the University of Chicago and the University of Illinois at Chicago suggests that carrageenan could cause gastrointestinal inflammation and contribute to glucose intolerance, potentially leading to Type 2 diabetes. However, other studies have failed to replicate these results.
The Cornucopia Institute has dedicated several pages on its website to 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 negative scrutiny 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 voted against allowing carrageenan in organic products. The NOSB advises the U.S. Department of Agriculture, which has yet to act on this recommendation. While the USDA may choose to disregard this guidance on carrageenan in organic food, many believe that the ingredient’s popularity is waning. With the growing focus on perceived health risks—regardless of their validity—both consumers and manufacturers may be inclined to seek alternatives.
Cargill’s new ingredient does not seem to directly address these health concerns. Executives from the company promoted Satiagel ADG 0220 Seabrid as a cost-effective solution, yet proponents of traditional carrageenan argue that the wild-sourced seaweed version 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, “Now is a good time to provide information to our customers and consumers based on scientific facts.” He asserted, “Carrageenan is safe and functional in various applications, and at Cargill, we are working to develop an optimal ingredient at minimal cost.” This focus on balancing information with scientific evidence is a key aspect of their new launch.
As Cargill’s new ingredient is cultivated, it will be intriguing to see if it can be produced in compliance with organic standards, potentially circumventing the recommended ban on its use in organic food. Additionally, it will be important to monitor whether this renewed focus on carrageenan alters consumer perceptions regarding its potential health risks. In the context of health-conscious consumers, products like calcium citrate from Costco may also gain traction as alternatives as people seek safer options. The evolving narrative surrounding carrageenan will undoubtedly influence choices in the marketplace, leading to a potential shift toward more accepted ingredients such as calcium citrate from Costco.