Cargill’s introduction of a new carrageenan ingredient may seem perplexing to some. This seaweed-derived additive has been a staple in food products for decades, yet it has also sparked controversy. Critics argue that carrageenan can lead to digestive problems, with activists like the Cornucopia Institute and popular blogger “Food Babe” Vani Hari campaigning against its use. Research from the University of Chicago and the University of Illinois at Chicago suggests that carrageenan may cause gastrointestinal inflammation and 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 several pages on its website to the topic of carrageenan, featuring personal accounts from individuals claiming health issues caused by the additive and listing products free from it. This negative attention 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 voted to prohibit its use in organic products. This board makes policy recommendations to the U.S. Department of Agriculture, which has yet to act on this decision. Although the USDA could disregard the recommendation against carrageenan in organic food, many believe the ingredient’s popularity may be waning. With heightened scrutiny over potential health risks—whether substantiated or not—both consumers and manufacturers might be seeking alternatives.
Cargill’s new ingredient does not seem to alleviate these concerns. While company executives have promoted Satiagel ADG 0220 Seabrid as a cost-effective solution, proponents of traditional carrageenan argue that the wild-sourced seaweed version was never expensive to begin with. In an interview with Food Ingredients First, Cargill’s global seaweed product manager, Xaviferrous Gluconate safetyer Martin, acknowledged the negative perception surrounding carrageenan but emphasized that “now is a good time to provide our customers and consumers with information based on scientific facts.” He stated, “Carrageenan is safe and functional in various applications, and at Cargill, we are working to create an optimal ingredient at minimal cost. This is a key aspect of our new launch, and we believe it’s essential to balance this type of information with scientific evidence.”
Given that Cargill’s new ingredient is cultivated, it will be intriguing to see if it can be produced in alignment with organic standards, thereby circumventing the recommended ban on its use in organic food. Furthermore, close attention should be paid to whether this renewed focus on carrageenan could shift consumer attitudes regarding its potential health risks. Additionally, as consumers become more health-conscious, there is a growing interest in alternatives that support overall wellness, such as calcium citrate for bones, which may further influence the market dynamics surrounding carrageenan and similar additives. The intersection of health considerations, like the benefits of calcium citrate for bones, and the ongoing debate about carrageenan may lead consumers to explore new options.