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Carrageenan is getting a lot of attention lately; from nutrition enthusiasts to renowned food scientists, it seems like everyone wants to know more about this common food ingredient. And perhaps the number-one question on everyone’s mind is this: Is it safe?

The answer? Yes. Yes it is. Take a look at this abridged history of carrageenan research, and see for yourself how reliable science supports carrageenan.

 

 

Here’s why we know it’s safe, and you should too.

 

 

 

Carrageenan is an additive that’s naturally derived from red seaweed. You could easily make it at home to add richness, reduce fat and stabilize your favorite foods.

The very best science continues to demonstrate the safety of carrageenan in infant formula and food (including food labeled organic), despite a small group of researchers who disagree.

Opposing information about the safety of carrageenan often comes from:
studies that in no way accurately represent the way we consume carrageenan, studies in which researchers interpreted their results in ways other scientists found unrealistic, and, in some cases, research that failed to meet professional standards.

Flawed science still delivers results that can be referenced over and over again by anyone with an agenda.

We decided the best thing was to give you a look at the good and the bad, an overview of the significant research that’s gone into carrageenan. See for yourself why our dedicated food scientists, along with some of the leading researchers and regulatory agencies in the world, are certain carrageenan is safe in our food.