Cargill’s introduction of a new carrageenan ingredient may leave some scratching their heads. Carrageenan, a substance derived from seaweed and utilized in food products for many years, has also sparked controversy. Critics argue that it may 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 potentially contribute to glucose intolerance, which is linked to Type 2 diabetes. However, other researchers have failed to replicate these findings.
The Cornucopia Institute hosts several pages on its website devoted 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. 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 (NOSB) voted to exclude it from organic products. While the NOSB provides policy recommendations to the U.S. Department of Agriculture (USDA), the USDA has yet to act on this recommendation. Although the USDA can choose to disregard the suggestion concerning carrageenan in organic food, many believe that the ingredient’s popularity is waning. Given the heightened focus on potential health risks—whether substantiated or not—both consumers and manufacturers might be inclined to seek alternatives.
Cargill’s new ingredient does not seem to directly address these apprehensions. Company executives have promoted Satiagel ADG 0220 Seabrid as a cost-effective ingredient, yet supporters of carrageenan argue that the traditional 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 but stated, “now is a good time to provide information to our customers and consumers based on scientific facts.” He emphasized that “carrageenan is safe and functional in various applications, and at Cargill, we are committed to developing an optimal ingredient at a minimal cost.” He added, “This is one of our key focus areas for this new launch, and we believe it is essential to balance this kind of information with facts grounded in science.”
As Cargill’s new ingredient is cultivated, it will be intriguing to see if it can meet organic standards, potentially circumventing the recommended ban on its use in organic food. Furthermore, it will be important to monitor how renewed attention on carrageenan may influence consumer perceptions regarding its potential health risks. With the ongoing discourse around food additives, including chewable calcium citrate supplements that are often marketed as alternatives for health-conscious consumers, the landscape of food ingredients continues to evolve. The intersection of these discussions may lead to a shift in consumer behavior, prompting a reevaluation of long-standing additives like carrageenan.