Dive Brief:
- A recent study accepted for publication in the October 2016 issue of journal Food and Chemical Toxicology concludes that carrageenan is safe for use as a food ingredient.
- The study found that carrageenan does not induce inflammation in vitro or in dietary studies performed in animals.
- The author noted the study was unable to replicate the findings cited by carrageenan critics.
Dive Insight:
Carrageenan is not the only ingredient sourced from seaweed, but it is the one that has caused the most controversy. Various groups and studies have named carrageenan as a potential source of inflammation.
Carrageenan is a hydrocolloid, which can form gels, thicken products and provide texture and stabilize beverages. It is a common ingredient in ice cream, chocolate milk, yogurt and soy milk.
Under the Food and Drug Administration Code of Federal Regulations, carrageenan is generally recognized as safe for use as an emulsifier, stabilizer or thickener in foods and beverages. Furthermore, the World Health Organization recently concluded the use of carrageenan in infant formula is not of concern.
The study findings were released as the U.S. National Organic Standards Board is deciding to whether to reapprove the use of carrageenan in organic food. Even as the scientific community continues to prove the case in favor of carrageenan use, it will take extra educational efforts to convince wary consumers. At least one company, WhiteWave, bowed to public pressure and already removed carrageenan from its almond milk in 2014.
