Author Archives: kellenadmin

02 Jun

Marinalg Statement on the Safety of Carrageenan

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

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14 Jun

Clarifying the confusion between poligeenan, degraded carrageenan, and carrageenan: A review of the chemistry, nomenclature, and in vivo toxicology by the oral route

James 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)

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29 Nov

Marinalg Responds to NOSB Decision to Remove Carrageenan from the National List

On 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

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06 Sep

Food Navigator Covers Pivotal Research on Carrageenan Safety

On 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

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11 Aug

New study proves no adverse effects of carrageenan in human cells

On 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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