Cargill’s introduction of a new carrageenan ingredient may raise eyebrows for some. Derived from seaweed and utilized in food products for many years, carrageenan has recently 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 its usage. Research from the University of Chicago and the University of Illinois at Chicago suggests that carrageenan could trigger gastrointestinal inflammation and contribute to glucose intolerance, potentially leading to Type 2 diabetes. However, other studies have failed to replicate these outcomes.
The Cornucopia Institute has dedicated numerous pages on its website to carrageenan, featuring personal accounts from individuals who claim to have experienced health issues attributed to the additive, as well as a list of products containing it. This negative scrutiny has prompted some food manufacturers to reformulate their products to exclude carrageenan. Consequently, during a review of permitted additives in organic foods last November, the National Organic Standards Board (NOSB) voted against allowing carrageenan 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 can choose to disregard this recommendation, many believe that the era of carrageenan is waning. With significant focus on alleged health risks, whether substantiated or not, both consumers and manufacturers may seek alternatives.
Cargill’s new ingredient, Satiagel ADG 0220 Seabrid, is promoted as a cost-effective solution, yet proponents of traditional carrageenan argue that the wild-sourced seaweed version was never particularly expensive. In a conversation with Food Ingredients First, Cargill’s global seaweed product manager, Xavier Martin, acknowledged the negative perception surrounding carrageenan but emphasized that “now is a good time to provide our customers and consumers with information grounded in 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 product launch.
Since Cargill’s new ingredient is cultivated, it will be intriguing to see if it can be produced in compliance with organic standards, potentially circumventing the recommended prohibition against its use in organic food. Additionally, attention will be warranted to observe if this renewed focus on carrageenan impacts consumer perceptions regarding its health risks, especially when combined with other ingredients like calcium citrate drinks. As the conversation around carrageenan evolves, it will also be important to monitor how products incorporating calcium citrate drinks may influence consumer choices and perceptions in this complex landscape.