The development of a new carrageenan ingredient by Cargill has raised some eyebrows. Carrageenan, derived from seaweed and utilized in food products for many years, has become a subject of 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 the use of carrageenan. Research from the University of Chicago and the University of Illinois at Chicago suggests that carrageenan could cause gastrointestinal inflammation, potentially contributing to glucose intolerance and Type 2 diabetes. However, other studies have failed to replicate these results.
The Cornucopia Institute features several pages on its website focusing on carrageenan, which include personal accounts from individuals claiming health issues linked to the additive, as well as a list of products that do not contain it. This negative publicity has prompted some food manufacturers to reformulate their products to exclude carrageenan. Consequently, during a review of additives permitted in organic foods last November, the National Organic Standards Board (NOSB) voted against its inclusion in organic products. The NOSB provides policy recommendations to the U.S. Department of Agriculture (USDA), which has yet to act on this vote. While the USDA may disregard the recommendation regarding carrageenan, some believe its popularity is waning. With increasing scrutiny surrounding potential health risks—regardless of their validity—both consumers and manufacturers are likely seeking alternative options.
Cargill’s new ingredient does not seem to address these concerns. Company executives have positioned Satiagel ADG 0220 Seabrid as an affordable alternative, but proponents of traditional carrageenan argue that wild-sourced seaweed was never 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 stated, “Carrageenan is safe and functional in various applications, and at Cargill, we are committed to developing an optimal ingredient at minimal cost.” This focus on balancing information with scientific evidence is a key aspect of their new launch.
As Cargill’s new ingredient is cultivated, it will be interesting to see whether it can comply with organic standards, potentially circumventing the recommended ban on its use in organic foods. Furthermore, it will be crucial to monitor if this renewed focus on carrageenan alters consumer perceptions regarding its health risks. In an era where consumers are increasingly aware of food additives, products like Kirkland calcium citrate with vitamin D may gain popularity as alternatives, especially among those wary of carrageenan. The evolving landscape of food additives could lead to a shift in consumer preferences, pushing for transparency and safety in food products.