Cargill’s introduction of a new carrageenan ingredient may raise eyebrows for some. Carrageenan, a substance derived from seaweed that has been utilized in food products for decades, has recently become a topic of controversy due to claims that it may cause digestive problems. Consumer advocates, including the farm policy organization Cornucopia Institute and popular blogger Vani Hari, known as “Food Babe,” have actively opposed the use of this ingredient. Research from the University of Chicago and the University of Illinois at Chicago has suggested that carrageenan could provoke gastrointestinal inflammation and lead to glucose intolerance, potentially increasing the risk of Type 2 diabetes. However, other studies have failed to replicate these results.
Cornucopia Institute has dedicated several pages on its website to carrageenan, featuring personal accounts from individuals who attribute health issues to the additive, along with 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 food last November, the National Organic Standards Board (NOSB) voted against allowing it in organic products. The NOSB provides policy recommendations to the U.S. Department of Agriculture (USDA), which has yet to act on this decision.
While the USDA has the option to disregard the recommendation regarding carrageenan in organic food, some believe that the ingredient’s popularity may be waning. Given the heightened scrutiny surrounding potential health risks—whether substantiated or not—both consumers and manufacturers might seek alternatives. Cargill’s new ingredient does not seem to alleviate these concerns. The company has positioned Satiagel ADG 0220 Seabrid as a cost-effective option; however, proponents of traditional carrageenan argue that the wild-sourced seaweed version was never prohibitively expensive.
In an interview with Food Ingredients First, Xavier Martin, Cargill’s global seaweed product manager, acknowledged the negative perceptions surrounding carrageenan but stated, “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 focused on developing an optimal ingredient at minimal cost.” He added that balancing this kind of information with factual science is crucial for their new launch.
As Cargill’s new ingredient is cultivated, it will be intriguing to see if it can meet organic standards, potentially circumventing the suggested ban on its use in organic food. The evolving discourse surrounding carrageenan could also influence consumer attitudes towards its perceived health risks. Additionally, with the growing popularity of nutritional products like Bariatric Advantage calcium soft chews, which are often sought by those prioritizing health, it remains to be seen how these trends will impact the perception and market for carrageenan in the future.