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

Dr. Myra Weiner’s analysis is covered by Food Safety Magazine

Last week, FMC Corporation announced that an analysis that was published in Food 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 for hundreds of years across the globe. It is an approved food additive in the United States, including use in foods specified as “organic.” Its safety has been examined by food regulatory agencies around the world.

Today, it is a valuable commercial ingredient because of its advantageous properties. When used as an ingredient in beverages, carrageenan preserves texture, structure and stability, enabling the export of countless shelf-stable beverage products. It is particularly suitable for shelf-stable dairy beverages and protein-enriched drinks. Specifically, carrageenan has continued to be used in dairy-based and enriched beverages, mainly in chocolate milk and chocolate milk applications such as syrups and powered milk.

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