Cornucopia Institute ‘Report’ Touts Flawed Science

The trade/lobbying group Cornucopia Institute has issued a ‘report’ that alleges a ‘smoking gun’ in carrageenan data published more than 10 years ago on an industry-supported website. The Cornucopia report was issued just as the National Organic Standards Board (NOSB) is conducting ‘sunset reviews’ of additives that may or may not be included in U.S. […]

Whatever Happened to Sound Food Science?

“While we always strive for better science related to food safety, it is increasingly important that we also strive for better, more forceful, communication strategies.” If you want to see what the convergence of social media, government, questionable studies and a polarized society can do to torpedo food science and relevant research, you need look […]

The Inherent Pitfalls In An NOSB 'Essentiality' Review

Every five years, the USDA’s National Organics Standards Board (NOSB) reviews a long list of ingredients used in organic foods to determine their safety, sustainability, and essentiality. This includes both fully organic ingredients and those that are not organic but approved for use in organic foods. The ingredient carrageenan, a food stabilizer that is […]

Carrageenan – It’s Just Science and Seaweed, WebMD – 2/1/16

Dr. Roger Clemens on carrageenan science This article was written by Roger A. Clemens, DrPH. Carrageenan is sourced from red seaweed and widely used as a food additive. It has a very unique property that gives us a smooth mouth-feel in food. It also has a suspension property. It keeps things, like beverages, from separating. […]

We Should Be Eating Seaweed by the Bucketload - Food Science Matters

Munchies – August 27, 2014 The slimy stuff isn’t just insanely good for you, it’s the food of the future. Seaweed has been frequently touted as a future food, something that could help feed our rapidly growing population. There are going to be another 2.5 billion of us by 2050, and as a sustainable […]

The secret to stable, silky ice cream - Food Science Matters

The Irish Times – August 7, 2014 ‘Dr Freeze’, who leads an ice-cream course at UCC, is unravelling ice cream’s structure with sophisticated tools and improving its shelf life. Toasted Irish oats, lemon curd, sea salt, Kieran’s cookies, Dingle gin and Kerry cream vanilla: these are just some of the mouth-watering ice-cream flavours to […]

Letters To The Editor: An additive that has been proved safe - Food Science Matters

The Washington Post – August 22, 2014 Regarding the Aug. 18 front-page article “Food additives on the rise as FDA scrutiny wanes”: The Post was correct to say that carrageenan is a popular food additive because it helps meet consumer demands for high-quality low-fat and vegan foods by providing important functional benefits including stabilization […]

Why You Should Care About Carrageenan

IFIC Food Insight – August 27, 2014 The food fear-mongers are at it again, and carrageenan is the latest ingredient in their sights. Despite their lack of any scientific degrees or credentials, some bloggers have managed to mobilize an entire “army” of readers to help eliminate another ingredient from the food supply. This time […]

Seaweed is healthy, delicious, and legal in all 50 states

Grist – September 17, 2014 “Meh” about seaweed? Not for long. Seaweed, on the rare occasions I came across it in my Midwestern upbringing, seemed like a pretty simple deal: beach-borne mass of green goo-ribbons that you don’t really want to step on. Other than a few seaside experiences, I didn’t really think about […]

Marine scientist pursues 47-yr study, uses of seaweeds – September 7, 2014 His nearly five decades-long career as a top marine scientist runs parallel to the advancement of commercial seaweed farming in the country. University of the Philippines professor emeritus Gavino C. Trono Jr., now 83, has devoted his life work of 47 years–and still counting–to harnessing the country’s abundant seaweed […]

Seaweed: The next big food crop?

CBS News – September 17, 2014 Most Americans don’t think of seaweed as having any redeeming value, but that could be changing — as scientists consider ways of turning even the most unattractive seaweeds into attractive items on the dinner plate, and the national menu. There’s a long global history of seaweed as a […]

In This South Korean Town, Seaweed Is a Superfood

The Wall Street Journal – September 14, 2014 WANDO, South Korea–If there’s such a thing as a mecca for seaweed lovers, it’s in South Korea. At the recent international seaweed expo in the small fishing town of Wando in southwestern Korea there was plenty of the slimy stuff to eat, spread on one’s body […]

We Love Fear by Jennifer Dewey

Agriculture – September 25, 2014 October is coming up and that means Halloween is right around the corner. Now I love Halloween. I love the pumpkins and the awesome decorations and the costumes. But you know what I don’t like? Being scared. I hate the fear that surrounds Halloween… So why on Earth is […]

Algae’s promise rebounds after setbacks

U-T San Diego – October 6, 2014 Algae are everywhere — in the oceans, freshwater lakes, soil and even air. And if businesses working with algae have their way, these versatile, plant-like creatures will become a key part of almost every consumer product. Companies and biotech researchers discussed that vision, and how to get […]

Gizmodo: From Ice Cream to Toothpaste: Seaweed’s Hidden Uses

Don’t call it a comeback, seaweed’s been here for years Seaweed: The Incredible Edible Algae We Use for Way More Than Sushi The humble seaweed may best be known for its ability to encase morsels of sticky rice and raw fish (not to mention spa-goers) but this plant-like organism has slowly worked its way […]

Get to Know Your Food Additives for Culinary Greatness – The Regional News

“Today, food additives have advanced well beyond their early rudimentary uses” Sometimes it’s the smallest ingredient in a meal that makes it stand out — the briny bite of pickle on a sandwich, perfectly light, melt-in-your-mouth pancakes or freshly cracked pepper atop fluffy scrambled eggs. The hallmarks of all these favorites are simple but […]

Is carrageenan natural?

FMC’s Seaweed Platform Marketing Manager, Bill Matakas and food scientist Kantha Shelke share their expertise on carrageenan Source: NewHope360 What is carrageenan? Red seaweed extract. Homemade versions using Chondrus crispus, a.k.a. “Irish moss” were used for centuries across Ireland for respiratory problems. Today, two distinct varieties of carrageenan exist in U.S. manufacturing: Food-grade, or “undegraded,” […]

Uses of Marine Algae – The Star

The Star explains the various marine algae, where they are found and how they are used Carrageenan, sometimes spelled carrageenin or carragheen, is an additive derived from several species of red algae. It is principally used as a thickening and stabilizing agent without adding flavor. It is harmless and is used in frozen foods, pastry […]

Almond milk sales are soaring, despite environmental, health concerns – Fortune

Advisory Council member, Roger Clemens offers a sound-science rebuttal to this week’s Fortune article addressing carrageenan in almond milk. Anyone who read this piece on whether or not almond milk is good for us or the environment can make up their own minds.But if they make up their minds based on the science Fortune referenced as to […]

FAO/WHO Committee: Carrageenan ‘Not of Concern’ in Infant Formula – Food Safety News

Food Safety News shares JECFA news At its meeting last week in Geneva, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) concluded that the use of carrageenan in infant formula, or formula for special medical purposes, at concentrations up to 1,000 milligrams per liter is “not of concern.” Seaweed industry organization Marinalg International […]

Natural Snacks Make Nutritious Meals – The Regional News

“Naturally derived ingredients that help reduce fat and sugar content but maintain product integrity are changing the way we snack.” Three square meals a day are a thing of the past. Busy schedules, diverse dietary preferences and the flow of modern life necessitate more flexible and convenient meals. Luckily, snacking is in the midst […]

Carrageenan in Infant Formula: Safe and Necessary

For hundreds of years, carrageenan has been used in kitchens all over the world for its ability to make foods more appealing through enhancing textural and structural properties, ultimately making our food and drink recipes not just better tasting, but better for us. Carrageenan has many added benefits – maintaining the product consistency in recipes […]

Food Additive Deep Dive (pun intended) for Carrageenan – Food Dive, 9/22/15

Food scientist and chemist Danielle Robertson takes a deep dive into carrageenan Some ingredients are like driving through yellow lights – it’s best to avoid them in excess, but no one can prove their safety unequivocally. Driving through a yellow light may or may not result in an injury, but slamming on your breaks to […]

Carrageenan deemed safe as ingredient in almond milk

Sneak Peek: Dr. Oz Clears Up the Confusion About Almond Milk – The Dr. Oz Show, 10/15/15 Dr. Oz and his staff discuss the confusing headlines about what’s actually in almond milk. Read more from the source:

Why Are Companies Adding Seaweed To Our Food?

If you are a particularly eagle-eyed consumer, you may have noticed the word “carrageenan” on the ingredients list of your almond milk, lunchmeat or candy bar. What fewer people know is that carrageenan is an ingredient that is produced by boiling seaweed. It is then added to these foods that many of us eat regularly. […]

Seaweed additive can boost rice yield by 65% – gov’t scientists – Rappler, 11/13/15

“Carrageenan, a substance found in seaweed, can help Filipino rice farmers earn and save more, according to government research” Government research into how a substance from seaweed can increase the productivity of rice fields across the country has paid off. Carrageenan, a carbohydrate found in edible seaweeds, was found to increase rice yield by […]

Do You Diet Out Of Fear? – A Health Blog

Food scientist Danielle Robertson on dieting and fear Fear can be a powerful motivator. If you were afraid your poor health would prevent you from walking your daughter down the aisle, you’d probably be more motivated to eat healthy and workout. Sometimes fear seems like the only way to get a message through to […]

Carrageenan’s Role in Texture – Green Living Ideas

Have you ever thought about the texture in the foods you’re eating? Have you ever thought about the texture in the foods you’re eating? Chances are you probably haven’t because texture, as it relates to food and drinks, frequently goes unnoticed. The irony is we don’t think much about texture unless it stands out […]

We Give Thanks For Carrageenan – Food Republic

Rich flavors and textures come to life through many small additions, possibly a sprinkle of cinnamon, a dash of salt or maybe an ingredient that you didn’t know was there. Thanksgiving has been a tradition across America since the 1600s, and the celebrations for the holiday have remained largely the same since then. Most […]

How Carrageenan Makes Some of Your Favorite Foods Even Better – Serious Eats

Carrageenan: an ingredient that helps many foods achieve a better mouthfeel and consistency Some of our favorite foods need a little extra help to taste as delicious as they do. Take almond milk, for example. If you think that it becomes smooth and creamy through grinding and magic alone, think again. In order for […]

Previous Research on Food Additives Deemed “Faulty” – Food Safety Magazine, 1/25/16

Announcement on food additive research Last week, FMC Corporation announced that an analysis that was published inFood and Chemical Toxicology–a respected peer-reviewed journal–has found significant flaws in food additive research, specifically related to the food ingredient carrageenan. Carrageenan is a soluble fiber derived from red seaweed and a food ingredient that has been used […]

Why bad science isn’t good for anyone – Los Angeles Times, 1/28/16

A case for why bad science is just bad There is an old adage that the squeaking wheel gets the most oil. If you need proof that adage still rings true, consider where we are with food science research. Much of the time, the loudest are heard, regardless of qualifications, while the more informed […]

Parameters and Pitfalls: Audio Slides – Elsevier

Dr. Myra Weiner discusses her most recent paper looking at carrageenan science This paper provides guidance on the conduct of new in vivo and in vitro studies on high molecular weight food additives, with carrageenan, the widely used food additive, as a case study. It is important to understand the physical/chemical properties and to verify […]

Fear-mongering continues with carrageenan – Food Dive

The Cornucopia Institute and its Farm and Food Policy Analyst, Linley Dixon, sat through the spring meeting of the National Organic Standards Board and learned exactly nothing when it comes to the food additive carrageenan. In a June 22nd diatribe called “Will Carrageenan Remain in Organic Food” Dixon once again finds funding more relevant […]

New study proves no adverse effects of carrageenan

Food Science Matters expert Dr. Jim McKim releases new study New study proves no adverse effects of carrageenan in human cells WASHINGTON, Aug. 10, 2016 /PRNewswire/ — A new study on carrageenan, an ingredient key to delivering stability, texture and nutrients in many foods and beverages, clearly demonstrates that the ingredient does not induce inflammation […]

Carrageenan: Sustainability From Farm to Table

The Spectrum – August 27, 2014 Over 200,000 tons of dried, farmed, tropical seaweed are produced every year. The majority of the world’s red seaweed is farmed by nearly 60,000 family farmers in Africa, the Philippines and Indonesia. These families apply sustainable farming techniques that help to protect and preserve the habitats where they farm. […]

Recap from the NOSB Hearing in St. Louis

Monday, November 21, 2016, 5:30 p.m. ET Last week, the National Organic Standards Board (NOSB) held its fall meeting in St. Louis. On the agenda was a vote on whether to recommend allowing the continued use of carrageenan in organic foods. Over the course of the meeting’s two-day public comment period, a coalition of citizens, […]

Essential and Natural: Why This Ingredient Belongs in Organic Food

The “certified organic” seal is synonymous with healthy living and clean eating. But what exactly does it mean? And who decides what is or is not certified organic? In the United States, food is certified organic by the United States Department of Agriculture. The seal verifies a product has been made with 95 percent “certified […]