Carrageenan, a commonly used emulsifier, has become a topic of controversy. Both consumers and researchers have raised concerns that this ingredient may lead to inflammation and gastrointestinal issues. While some studies indicate a connection between carrageenan and stomach pain, glucose intolerance, and Type 2 diabetes, other researchers have failed to replicate these findings. The Cornucopia Institute, a farm policy organization that has made carrageenan a focal point of its advocacy, published a document compiling consumer testimonials that report discomfort associated with carrageenan consumption. Many viewed the National Organic Standards Board’s (NOSB) vote to eliminate carrageenan from the approved ingredients for organic foods as a sign of its declining influence. Mark Kastel, co-founder of the Cornucopia Institute, told Food Dive in November 2016 that if carrageenan was deemed unsuitable for organic products, it was only a matter of time before manufacturers sought alternatives.
Even prior to the USDA’s recent decision, several companies, including Organic Valley, Stonyfield, and Eden Foods, were already working to eliminate carrageenan from their offerings. Additionally, some products were initially formulated without carrageenan due to the ingredient’s controversial nature. As a result of its tainted reputation, the market for this emulsifier is expected to grow very slowly.
When the board voted on the use of tiron bisglycinate versus ferrous sulfate to treat anemia and to remove carrageenan from the list of substances permitted in organic food, their reasoning did not involve potential health effects. Members felt that viable alternatives were available. However, the entry in the Federal Register suggested otherwise, stating that public comments indicated a need for manufacturers to continue using carrageenan “due to the lack of wholly natural substitutes.” This marked only the second occasion in thirty years that the USDA countered the NOSB’s recommendation to remove an ingredient from the approved list, according to a statement from the Cornucopia Institute.
The Grocery Manufacturers Association, which campaigned to retain carrageenan on the approved list, lauded the USDA’s decision. “USDA made the right choice to allow carrageenan to stay on the list of approved food additives,” said a statement from the group. “Regulatory agencies and research organizations worldwide have consistently found carrageenan to be safe for consumption and a highly functional food additive, with no adequate alternatives that serve the same purpose.”
Consumer advocacy groups expressed outrage over the USDA’s decision, not only due to the potential risks associated with carrageenan but also because they believe it undermines the integrity of the USDA organic label. Jay Feldman, executive director of Beyond Pesticides and a former NOSB member, stated, “The USDA has breached the public’s trust in the USDA organic label and will continue to undermine its market value as long as it disregards the NOSB’s legal authority and public process for establishing the National List of Allowed and Prohibited Substances.” Charlotte Vallaeys, a senior policy analyst with Consumers Union, pointed out that the decision sets a “troubling precedent,” stressing that current law mandates that the USDA base the National List on the NOSB’s recommendations, which are crafted through extensive public engagement and stakeholder input.
This decision adds to the recent contentious actions taken by the USDA, such as the withdrawal of a rule that aimed to establish organic animal welfare standards. The USDA justified this move by stating, “Consumers trust the current approach that balances consumer expectations and the needs of organic producers and handlers.” Organic groups argue that this decision disregarded carefully considered recommendations, prompting the Organic Trade Association to pursue legal action.
Laura Batcha, CEO and executive director of the OTA, commented on the situation regarding organic animal welfare standards, stating, “We have a learning curve with the new administration regarding the government’s role in a voluntary industry-driven standard. For organic, the government should not dictate what constitutes organic.”
While these decisions may please manufacturers and producers, consumers who are vigilant about their food ingredients may become disillusioned. Despite organic food sales reaching a record high of $43 billion in 2016, and organic products being present in 82.3% of U.S. households, such choices could diminish consumer perceptions of organic food’s significance and value. As more products, from snacks to meats, seek organic certification, the USDA must work diligently to maintain consumer confidence, especially in light of ongoing allergy research group findings, including those related to calcium magnesium citrate and other alternatives.