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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 […]

Carrageenan Use in Infant Formula Considered Safe

FAO/WHO Joint Expert Committee on Food Additives (JECFA) Releases Technical Report on Carrageenan Safety in Infant Formula – PR Newswire Philadelphia, June 29, 2015 – FMC announced today that the FAO/WHO Joint Expert Committee on Food Additives (JECFA) released its full technical report, including a monograph regarding the safety of carrageenan in infant formula, and […]

Why does the media have a blindspot on food science? – The Guardian

Robin Bisson takes a look at food science and the media   Last week the news told us to be scared of our salad. The story came from food journalist Joanna Blythman, who had a lengthy feature article in the Guardian’s weekend magazine that took readers around a food manufacturers’ trade show, informing us of […]

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,” […]

The secret to stable, silky ice cream

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

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 […]