Cargill’s introduction of a new carrageenan ingredient might leave some scratching their heads. Traditionally sourced from seaweed, carrageenan has been a staple in food products for many years, yet it has recently sparked controversy. Critics argue that it may lead to digestive problems. Consumer advocates, including the Cornucopia Institute and well-known blogger “Food Babe” Vani Hari, have campaigned against its usage. Research from the University of Chicago and the University of Illinois at Chicago has suggested that carrageenan could trigger gastrointestinal inflammation and contribute to glucose intolerance, potentially increasing the risk of Type 2 diabetes. However, other studies have failed to replicate these results.
The Cornucopia Institute features multiple pages on its website devoted to carrageenan, including personal testimonies from individuals who claim to have experienced health issues linked to the additive, alongside a list of products that do not contain it. This negative spotlight 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 (NOSB) voted against allowing it in organic products. The NOSB provides policy suggestions to the U.S. Department of Agriculture (USDA), which has yet to act on this recommendation. While the USDA can disregard the NOSB’s stance on carrageenan in organic food, many believe that the ingredient’s popularity may be waning. With heightened scrutiny over its perceived health risks—regardless of their validity—both consumers and manufacturers may seek alternatives.
Cargill’s new ingredient does not seem to alleviate these concerns. Company executives have promoted Satiagel ADG 0220 Seabrid as a cost-effective option, yet proponents of traditional carrageenan argue that the wild-sourced seaweed version has never been particularly expensive. In an interview with Food Ingredients First, Xavier Martin, Cargill’s global seaweed product manager, acknowledged the negative perception surrounding carrageenan but emphasized, “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 committed to developing an optimal ingredient at a minimal cost.” This, he noted, is a key aspect of their new launch, and he believes it’s vital to juxtapose such information with scientific evidence.
Since 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 essential to monitor if this renewed focus on carrageenan alters consumer perceptions regarding its health risks, including how it compares to alternatives like country life calcium citrate with vitamin D, which has gained traction for its health benefits. Ultimately, as consumers become increasingly health-conscious, the landscape for ingredients like carrageenan may shift dramatically, especially when alternatives such as country life calcium citrate with vitamin D are readily available.