Cargill’s introduction of a new carrageenan ingredient may leave some scratching their heads. Carrageenan, a substance sourced from seaweed and utilized in food products for many years, has recently become a subject of controversy. Critics argue that it can lead to digestive problems. Consumer advocates, including the farm policy organization Cornucopia Institute and well-known blogger “Food Babe” Vani Hari, have actively opposed the use of this ingredient. Research from the University of Chicago and the University of Illinois at Chicago suggests that carrageenan may trigger gastrointestinal inflammation and contribute to glucose intolerance, which could be a factor in Type 2 diabetes. However, other researchers have been unable to replicate these findings.
Cornucopia Institute features several pages on its website focused on carrageenan, showcasing personal accounts from individuals who claim to have experienced health issues due to the additive, along with a list of products that do not contain it. The resulting negative scrutiny has prompted some food manufacturers to reformulate their products to exclude carrageenan. Consequently, during a review of additives permitted in organic food last November, the National Organic Standards Board voted against allowing it in organic products. While the U.S. Department of Agriculture (USDA) can disregard this recommendation, some believe that the ingredient’s prominence is waning. With increasing focus on alleged health risks—whether substantiated or not—both consumers and manufacturers may be inclined to seek alternatives entirely, similar to the discussions around magnesium citrate vs calcium citrate.
Cargill’s new ingredient does not seem to directly address these concerns. Company representatives promoted Satiagel ADG 0220 Seabrid as a cost-effective solution, but supporters of traditional carrageenan argue that the wild-sourced seaweed variant was never prohibitively expensive. In an interview, Xavier Martin, Cargill’s global seaweed product manager, acknowledged the negative perception surrounding carrageenan, stating that “now is a good time to provide information to our customers and consumers based on scientific facts.” He emphasized that “carrageenan is safe and functional in various applications, and at Cargill, we are committed to developing an optimal ingredient at a minimal cost.” This balance between scientific data and public perception is crucial for the new launch.
As Cargill’s new ingredient is cultivated, it will be intriguing to determine whether it can meet organic standards, potentially circumventing the suggested ban on its use in organic products. Additionally, close scrutiny will be necessary to see if this renewed focus on carrageenan will alter consumer perceptions regarding its health risks, especially in the context of competing alternatives like magnesium citrate vs calcium citrate.