With a long history of safe use and broad global regulatory approvals for its use in foods and beverages, carrageenan is a unique and highly versatile food ingredient. Carrageenan, which is derived from red seaweed, has been consumed for centuries and used in foods for over 600 years. Carrageenan offers numerous technological functions in foods
Read MoreBouissil S, El Alaoui-Talibi Z, Pierre G, Michaud P, El Modafar C, Delattre C. Use of Alginate Extracted from Moroccan Brown Algae to Stimulate Natural Defense in Date Palm Roots Molecules 2020;25(3):720
Read MoreMcKim, James M. et al. ‘A Critical Review of “A Randomized Trial of the Effects of the No-carrageenan Diet on Ulcerative Colitis Disease Activity Nutr. Healthy Aging. 2017; 4(2): 181–192.
Read MoreFollowing the April 2018 publication of the European Food Safety Authority (EFSA) Panel on Food Additives and Nutrient Sources Added to Food’s (ANSES) Scientific Opinion on the re-evaluation of carrageenan (CGN; E 407) and processed Eucheuma seaweed (PES; E 407a) as food additives, EFSA issued a call for technical and toxicological data on CGN in
Read MoreJames M. McKim, Jamin A. Willoughby Sr., William R. Blakemore & Myra L. Weiner Clarifying the confusion between poligeenan, degraded carrageenan, and carrageenan: A review of the chemistry, nomenclature, and in vivo toxicology by the oral route Critical Reviews in Food Science and Nutrition, 59:19, 3054-3073 (2018)
Read MoreLee WK, Lim YY, Leow AT, Namasivayam P, Ong Abdullah J, Ho CL. Biosynthesis of agar in red seaweeds: A review Carbohydr Polym. 2017;164:23â€30
Read MoreYun EJ, Yu S, Kim KH. Current knowledge on agarolytic enzymes and the industrial potential of agar-derived sugars Appl Microbiol Biotechnol 2017;101(14):5581â€5589.
Read MoreOn November 17, 2016, the U.S. National Organic Standards Board (NOSB) voted to remove carrageenan from the National List of Allowed and Prohibited Substances, a misguided and unscientific decision which will force many organic food producers to reformulate their products. Reformulation will impact the quality of many organic products that contain carrageenan and may reduce
Read MoreOn August 25, the Food Navigator USA published a story, “New Research Tackles Carrageenan Safety Concerns,†which describes the recent in vitro research on carrageenan conducted by Dr. James McKim. A copy of the article is available here. As noted in the article, Dr. McKim’s work represents repeated attempts to replicate research conducted by Dr. Joanne
Read MoreOn August 10, 2016, the International Food Additives Council (IFAC) issued a press release announcing publication of a significant new study adding to the overwhelming weight of evidence that carrageenan is a safe food ingredient.  The in vitro study  was specifically designed to investigate allegations by other researchers that carrageenan causes inflamation and related health
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