Marinalg International, the organization supporting sustainable seaweed farming and the seaweed based hydrocolloid industry, agrees with the Proposed Rule by the National Organic Program (NOP) of the United States Department of Agriculture (USDA) to renew the approval of carrageenan, a common food stabilizer, as an ingredient in American organic foods. The rule would codify a recommendation by the National Organic Standards Board regarding carrageenan.
“Seaweed is farmed on six continents and is critical to the economic growth and stability of emerging countries”
The basis for the NOP's Proposed Rule to continue carrageenan use without restriction is the result of a comprehensive review of science providing strong evidence concluding that the processing and production of carrageenan from red seaweed is non-synthetic. The production of carrageenan is carefully controlled under alkaline conditions to avoid degradation or chemical changes during isolation and purification. This minimal process relies on water, heat and lye to produce the major types of naturally-occurring carrageenan that differ in structure and food-processing characteristics with a broad range of functionality that enables solutions to pressing food issues including fat and sugar reduction, expansion of protein availability and reduction in food waste through shelf life extension.
Common to other ingredients, the approval came as part of a standard five-year ingredient sunset review by the USDA's National Organic Standards Board, established by the Organic Food Products Act of 1990 to examine ingredients allowable in foods labeled as 'organic'. The decision to relist carrageenan as a non-synthetic ingredient for use in organic food reaffirms carrageenan as a safe food ingredient.
Carrageenan has been approved for use in food by the U.S. Food and Drug Administration (FDA), the World Health Organization and many other regulatory authorities throughout the world. Those organizations have examined decades of science devoted to this ingredient, relying on scientific evidence that carrageenan, when ingested with food, poses no health risk to humans.
These same organizations, particularly the FDA, have rejected the conclusions of some recent experiments with isolated cells that allege adverse health effects and rely instead on well-established science that more closely mimics the way human beings consume carrageenan in foods as a natural stabilizer, gelling agent and emulsifier.