Cargill’s introduction of a new carrageenan ingredient may seem perplexing to some. For decades, carrageenan, derived from seaweed, has been utilized in food products but has also stirred controversy. Critics argue that it may lead to digestive problems. Consumer advocates, including the Cornucopia Institute and popular blogger “Food Babe,” Vani Hari, have campaigned against the use of this ingredient. 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, which is linked to Type 2 diabetes. However, other studies have failed to replicate these results.
The Cornucopia Institute has dedicated several sections of its website to carrageenan, featuring personal accounts from individuals who claim health issues linked to the additive, as well as a list of products that do not contain it. This negative spotlight has prompted some food manufacturers to reformulate their products to exclude carrageenan. Consequently, during a review of additives permitted in organic food in November, the National Organic Standards Board voted against allowing carrageenan in organic products. While the USDA is not obligated to heed this recommendation, some believe the ingredient’s prominence is waning. With mounting concerns about potential health risks—whether substantiated or not—both consumers and manufacturers may seek alternatives.
Cargill’s new ingredient, known as Satiagel ADG 0220 Seabrid, is positioned as a cost-effective solution. However, proponents of traditional carrageenan argue that the wild-sourced seaweed variant was never expensive. In a conversation with Food Ingredients First, Xavier Martin, Cargill’s global seaweed product manager, acknowledged the negative perceptions surrounding carrageenan but emphasized that “this is an opportune moment to provide our customers and consumers with information grounded in scientific facts.” He asserted that “carrageenan is safe and functional in various applications, and at Cargill, we are committed to developing an optimal ingredient at minimal cost.” This is a key aspect of their new launch, highlighting the importance of balancing such information with scientific evidence.
As Cargill’s new ingredient is cultivated, it will be intriguing to observe whether it can meet organic standards, potentially circumventing the recommended prohibition against its use in organic foods. Furthermore, it will be essential to monitor whether this renewed focus on carrageenan might influence consumer attitudes towards its associated health risks. Additionally, the integration of nutrients like calcium ascorbate, calcium citrate, and vitamin D3 into products could reshape the dialogue around carrageenan, reinforcing the need for transparency and safety in food ingredients.