Cargill’s introduction of a new carrageenan ingredient may raise eyebrows for some. Carrageenan, a substance derived from seaweed and utilized in food products for many years, has recently faced scrutiny. Critics argue that it can lead to digestive problems. Activists, including the Cornucopia Institute and influential blogger Vani Hari, known as “Food Babe,” have campaigned against this ingredient. Research from the University of Chicago and the University of Illinois at Chicago suggests that carrageenan might induce gastrointestinal inflammation and contribute to glucose intolerance, potentially increasing the risk of Type 2 diabetes. However, other studies have failed to replicate these results.
The Cornucopia Institute features extensive information on its website about carrageenan, including personal accounts from individuals who claim to have experienced health issues linked to the additive, as well as a list of products that are carrageenan-free. The negative spotlight has prompted some food manufacturers to reformulate their products to exclude carrageenan. Consequently, during a review of approved additives for organic foods last November, the National Organic Standards Board decided against allowing carrageenan in organic products. While the USDA has not yet acted on this recommendation, it retains the authority to disregard it. Many believe that the ingredient’s popularity may be waning due to heightened awareness of its potential health risks—whether substantiated or not—leading both consumers and manufacturers to seek alternatives.
Cargill’s new ingredient does not appear to directly address these concerns. Although company executives have promoted Satiagel ADG 0220 Seabrid as a cost-effective option, supporters of carrageenan argue that the traditional wild-sourced seaweed version was never prohibitively expensive. In an interview 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 information to our customers and consumers based on scientific facts.” He stated, “Carrageenan is safe and functional in various applications, and at Cargill, we are focused on developing an optimal ingredient at minimal cost. This is a key aspect of our new launch, and we believe it’s crucial to balance this 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, potentially circumventing the recommended ban on its use in organic foods. Furthermore, there will be keen interest in whether this renewed focus on carrageenan might shift consumer perceptions regarding its potential health risks. For those seeking alternatives, products like the best calcium citrate supplement 2022 may gain traction as consumers become more cautious about additives in their diets. Ultimately, the evolving landscape of food ingredients and consumer preferences will determine the future of carrageenan and similar additives in the market.