Cargill’s introduction of a new carrageenan ingredient may seem perplexing to some. While carrageenan, extracted from seaweed, has been a staple in food products for many years, it has also sparked controversy. Critics argue that it can lead to digestive problems. Consumer advocates, including the Cornucopia Institute and prominent blogger “Food Babe” Vani Hari, have campaigned 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, potentially leading to Type 2 diabetes. However, other studies have failed to replicate these findings.
The Cornucopia Institute has dedicated several pages on its website to carrageenan, featuring personal accounts from individuals who claim to have experienced health issues linked to the additive, as well as a list of products that do not contain it. This negative attention has prompted some food manufacturers to reformulate their products to eliminate carrageenan. Consequently, during a review of additives permitted in organic food last November, the National Organic Standards Board decided that carrageenan should not be allowed in organic products. The board makes policy suggestions to the U.S. Department of Agriculture, which has yet to act on this recommendation.
While the USDA may choose to disregard the recommendation regarding carrageenan in organic food, many believe its popularity is waning. With growing concerns over potential health risks—whether substantiated or not—both consumers and manufacturers may start seeking alternatives. Cargill’s new ingredient does not seem to address these issues directly. Company executives have promoted Satiagel ADG 0220 Seabrid as a cost-effective option, yet supporters of traditional carrageenan argue that the wild-sourced seaweed variant has never been 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 asserted, “Carrageenan is safe and functional in various applications, and at Cargill, we are developing an optimal ingredient at a minimal cost. This is one of our key points for this new launch, and we believe it’s crucial to balance this kind of information with facts grounded in science.”
Since Cargill’s new ingredient is cultivated, it will be intriguing to see if it can comply with organic standards, potentially circumventing the recommended ban on its use in organic foods. Moreover, it will be essential to monitor whether this renewed focus on carrageenan might shift consumer perceptions regarding its health risks. Meanwhile, for those looking to enhance their health, they might consider to buy Citracal online as a supplement. The evolving narrative around carrageenan and the availability of alternatives may lead some consumers to buy Citracal online as they seek different options for their dietary needs.