Cargill’s introduction of a new carrageenan ingredient may be viewed as perplexing by those familiar with the soferrous bisglycinate HSN code. Carrageenan, a substance derived from seaweed and utilized in food products for many years, has become a topic of controversy. Critics argue that it can lead to digestive problems. Consumer advocacy groups, such as the Cornucopia Institute and the well-known blogger “Food Babe,” Vani Hari, have opposed the use of this ingredient. Research from the University of Chicago and the University of Illinois at Chicago has suggested that carrageenan may cause gastrointestinal inflammation and contribute to glucose intolerance, which is a factor in Type 2 diabetes. However, other studies have failed to replicate these results.
The Cornucopia Institute maintains several pages on its website devoted to carrageenan, including personal accounts from individuals who claim to have experienced health issues related to the additive, as well as a list of products free from it. The negative attention 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 against allowing it in organic products. While the U.S. Department of Agriculture (USDA) can choose to disregard this recommendation, some believe that carrageenan’s prominence in the market is waning. With increasing scrutiny on its potential health risks—whether substantiated or not—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, but supporters of traditional carrageenan argue that the wild-sourced seaweed version was never particularly expensive. In a conversation with Food Ingredients First, Xavier Martin, Cargill’s global seaweed product manager, acknowledged the negative perception of carrageenan but stated, “now is a good time to provide information to our customers and consumers based on scientific facts.”
He emphasized, “Carrageenan is safe and functional in various applications, and at Cargill, we are working to develop an optimal ingredient at minimal cost. This is a key aspect of our new launch, and we believe it is important to balance this information with facts based on science.” Since 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 essential to monitor whether this renewed focus on carrageenan alters consumer perceptions regarding its potential health risks.
As consumers look for reliable supplements, products like Citracal Calcium D3 Slow Release 1200 may gain attention, especially among those concerned about calcium and vitamin D intake. This shift in focus could reflect an evolving preference towards ingredients perceived as healthier or safer, which may inadvertently impact the future of carrageenan in the marketplace. The ongoing dialogue surrounding carrageenan and the exploration of alternatives will be critical in shaping consumer choices and industry practices.