Cargill’s introduction of a new carrageenan ingredient may seem perplexing to some. Carrageenan, extracted from seaweed and utilized in food products for many years, has drawn controversy due to claims that it may lead to digestive issues. Consumer advocates, including the Cornucopia Institute and well-known blogger “Food Babe” Vani Hari, have campaigned against this ingredient. 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 attribute health problems to the additive, as well as 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. While the USDA can overlook this recommendation, some believe that the ingredient’s prominence is waning. With increasing scrutiny over its potential health risks—whether substantiated or not—consumers and manufacturers may seek alternatives.
Cargill’s new ingredient does not seem to address these concerns. Company executives have promoted Satiagel ADG 0220 Seabrid as a cost-effective option, yet proponents of carrageenan argue that the traditional 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 of carrageenan but emphasized, “Now is a good time to provide our customers and consumers with information based on scientific facts.” He added, “Carrageenan is safe and functional in various applications, and at Cargill, we are committed to developing an optimal ingredient at minimal cost. This is a key focus for our new launch and highlights the importance of balancing such information with scientifically backed facts.”
Since Cargill’s new ingredient is cultivated, it will be interesting to see if it can meet organic standards, thereby circumventing the recommended ban on its use in organic food. Close attention will be necessary to determine if this renewed focus on carrageenan may alter consumer perceptions regarding its health risks. Additionally, the potential for incorporating calcium citrate into formulations may provide further alternatives for manufacturers looking to replace carrageenan. As discussions continue, it will be essential for both consumers and producers to stay informed about developments related to this controversial ingredient and the role of alternatives like calcium citrate in the marketplace.