News & Commentary

Update from the Fall 2016 NOSB Webinar

Once every five years, ingredients allowed in certified organic products are reviewed by the National Organic Standards Board (NOSB) to determine whether they should be “relisted,” or continue to be permitted in organic products. Carrageenan, an ingredient naturally derived from seaweed and used in nut milks, ice cream, deli meats, and many other organic products, […]

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 […]

Who Decides What’s “Essential”?

  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 […]

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 […]

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 […]

Recap of the NOSB Spring 2016 Meeting

On April 27, 2016 the National Organic Standards Board (NOSB) ended its spring meeting which included public comments regarding a ‘sunset review’ of items or additives listed as approved for use in U.S. organic foods. Those items up for review included carrageenan. As you know, carrageenan is a non-synthetic stabilizer with a long history of […]

Food Science Matters Alerts Food Editors to Cornucopia Report Touting Flawed Science, 4/26/16

Food Science Matters Issues Response to Cornucopia Institute Image: PR Newswire  The Cornucopia Institute, a trade organization representing small organic farming operations, has issued a ‘report’ critical of the stabilizing ingredient carrageenan, derived from red seaweed. This is the organization’s latest lobbying effort employed during the National Organic Standards Board (NOSB) hearings on the suitability […]

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. […]

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 […]

Food Science Matters Alerts Food Editors to Carefully Review Carrageenan Science, 4/14/16

Work of lone researcher cannot be replicated under Good Laboratory Practices  Image: PR Newswire The National Organic Standards Board (NOSB) is currently conducting a review of nonorganic substances that are allowed as ingredients for use in U.S. organic foods. One of those substances under review is carrageenan, often identified as Irish Moss. Food Science Matters […]