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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 […]

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 […]

World Without Food Science - IFT.org - Food Science Matters

IFT – October 2014 World Without Food Science® is a public awareness campaign created by the Institute of food Technologists to advance its educational mission as a scientific society. The awareness intiative is designed to help the public understand where their food comes from so that they can make informed decisions about the food […]

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: 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 […]

8 Great Scientific Solutions to Feeding the World

News Wise – October 14, 2014 In honor of World Food Day on October 16, the Institute of Food Technologists (IFT) is highlighting eight solutions for feeding the world from its FutureFood 2050 website. They include articles featuring Kofi Annan, M.S. Swaminathan, Sylvia Earle and more. Feel free to re-publish or share these links […]

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,” […]

Staying on-trend in snack development – Food Business News

FMC experts share their expertise on the savory trends in snack development PHILADELPHIA — Consumers today want snacks with simple ingredients, but developing such products is hardly simple. Just ask the food scientists at FMC Health and Nutrition, a global supplier of naturally derived ingredients for food and beverage companies. “I think the No. 1 challenge, regardless […]

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 […]

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 […]

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 […]

In defense of ingredients – Food Business News, 3/8/16

Science, safety, seaweed and how to deal with misinformation. Company executives may feel a scientific study gives a misleading view of their food product. Researchers may feel the study contains information about an ingredient that needs a further explanation or even a correction. A response may seem necessary, but consider the investment. “It takes […]

Roger Clemens: A Face for Food Science – Telegram, 3/29/16

Profile of Food Science Matters Expert Dr. Roger Clemens Roger Clemens is a scientist. He has a doctorate of public health in nutrition and biological chemistry and is an adjunct professor of pharmacology and pharmaceutical sciences at the USC School of Pharmacy’s International Center for Regulatory Science. Throughout his career, Roger focused on foods […]

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 […]

Who regulates fear in the American diet? – The Hill, 4/14/16

Dr. Roger Clemens on food science and fear Image: The Hill Anyone who has watched what passes for political discourse lately will agree that we live in a polarized society and that this polarization extends far beyond our politics. Some of us don’t trust business unless it is our own. Some of us believe that […]

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. […]