Cargill’s introduction of a new carrageenan ingredient may leave some scratching their heads. Traditionally sourced from seaweed and used in food products for many years, carrageenan has recently become a topic of controversy. Critics argue that it can lead to digestive problems. Consumer advocates, including the Cornucopia Institute and popular 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 could trigger gastrointestinal inflammation and potentially contribute to glucose intolerance, which is linked to Type 2 diabetes. However, other studies have failed to replicate these results.
The Cornucopia Institute has dedicated multiple pages on its website to carrageenan, featuring personal accounts from individuals who claim to have experienced health issues allegedly caused by 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 voted to prohibit carrageenan in organic products. Although the USDA can choose to disregard this recommendation, many believe that carrageenan’s popularity is waning. With heightened scrutiny on perceived health risks—whether substantiated or not—consumers and manufacturers may be inclined to seek alternatives.
Cargill’s new ingredient, Satiagel ADG 0220 Seabrid, is being marketed as a cost-effective solution. However, supporters of traditional carrageenan argue that the wild-sourced seaweed variant was never particularly expensive. In an interview with Food Ingredients First, Xavier Martin, Cargill’s global seaweed product manager, acknowledged the negative perception of carrageenan but emphasized that “now is a good time to provide our customers and consumers with information grounded in scientific facts.” He asserted, “Carrageenan is safe and functional across a variety of applications, and at Cargill, we are committed to developing an optimal ingredient at minimal cost. This is a key aspect of our new launch, and we believe it’s crucial to balance such information with scientific evidence.”
As Cargill’s new ingredient is cultivated, it will be intriguing to see if it can be produced in compliance with organic standards, thus circumventing the proposed ban on its use in organic foods. Additionally, it will be important to monitor whether this renewed focus on carrageenan might alter consumer perceptions regarding its potential health risks, especially when considering alternatives like the best liquid calcium citrate for those seeking other options.