Carrageenan is a seaweed-derived food ingredient that is commonly used the world over. Carrageenan is extracted from red seaweed and is a hydrocolloid. Long extolled for its thickening properties; it has a wide range of applications and is used in a variety of foods. Carrageenan is obtained from a type of red seaweed. This seaweed is then boiled in a gentle, non-acidic broth, filtered, and then milled into a fine powder that can then be used in food.
This product has been consumed throughout the world for centuries and employed by the food industry since the 1930s. In all this time, it has never been deemed unsafe for human consumption. However, despite its proven history and widespread use, public opinion has begun to turn against this factually safe food ingredient. Due to the efforts of a small-yet-vocal number of carrageenan opponents, and fueled across social media, an anti-carrageenan crusade has gained a significant following. These claims assert that carrageenan is unsafe and potentially linked to various health conditions.
Despite these unfounded assertions, the United States Department of Agriculture (USDA) newly invalided an endorsement from the National Organics Standards Board (NOSB) to have carrageenan moved from the roster of approved organic ingredients. Thankfully, the USDA chose not to bow to hysteria but instead made their decision based on scientific datum to authenticate carrageenan as a safe organic ingredient.
To learn more about carrageenan, please visit www.foodsciencematters.com, or follow this link.
DR. RANDALL JOHNSON, IS A REGISTERED PROFESSIONAL ANIMAL SCIENTIST, A DIPLOMATE IN THE AMERICAN COLLEGE OF ANIMAL NUTRITION, A PROFESSIONAL MEMBER OF THE INSTITUTE OF FOOD TECHNOLOGY, THE AMERICAN SOCIETY OF ANIMAL SCIENCE, THE AMERICAN ASSOCIATION OF VETERINARY NUTRITION, THE AMERICAN QUARTER HORSE ASSOCIATION. CONSULTANT PET FOOD INSTITUTE’S NUTRITION TASK FORCE, INTERNATIONAL TRADE COMMITTEE AND REGULATORY AFFAIRS COMMITTEE.
