Carrageenan fights back as study confirms its safety in food use

Whilst the reported dangers of carrageenan have been widely dismissed, in many cases the damage has been done, and usage of carrageenan has decline. A new study confirms its safety….

Carrageenan is a natural, seaweed-based emulsifier and stabiliser that has been used in processing foods for over 100 years. In the recent past, carrageenan has been a key ingredient in processed foods from sandwich meats to dairy-based foods. Its use is most popular in yoghurts, milk and ice cream.

However, scientific studies suggesting that carrageenan is toxic to the immune system and digestive tract, and a potential carcinogen have meant that food manufacturers have reformulated many of their products in order to eliminate the stabiliser and reassure consumers that there are no risks in consuming their products.

FMC Corporation, a leading supplier of carrageenan for food use announced that an analysis appearing in the respected peer-reviewed journal, Food and Chemical Toxicology, has found significant weaknesses in some food additive research, using carrageenan as a primary example.

Dr Myra Weiner, toxicologist and author of the peer-reviewed paper that supports the opinion that some previous studies that have found the natural seaweed-based stabiliser carrageenan to be a potential carcinogenic or toxic to animals and humans were flawed, spoke to FoodIngredientsFirst about her findings…..

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