News & Resources

29 Oct

Marinalg Position on the Exclusion of Seaweed-Derived Hydrocolloids from REACH Registration

The European Registration, Evaluation, Authorisation and Restriction of Chemicals Regulation, commonly referred to as REACH (Regulation 1907/2006/EC), places an obligation on European manufacturers and importers to register their products in order to continue production in or import into the European market. REACH registration does not apply to substances intended for use in food or feed

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09 Apr

Marinalg Applauds USDA’s Decision to Keep Carrageenan in Organic Foods

Marinalg International, a global association representing manufacturers of seaweed-derived hydrocolloids, applauds the decision of the U.S. Department of Agriculture (USDA) to keep carrageenan on the National List of Allowed and Prohibited Substances, thereby maintaining the integrity of the U.S. organic program and confirming carrageenan is essential to organic food production. USDA’s announcement concludes a nearly

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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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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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20 Apr

Marinalg Responds to False Cornucopia Claims of Industry Cover-up

On April 14, 2016, the Cornucopia Institute issued a report falsely claiming to expose a “food industry cover-up” in which Marinalg International[1] allegedly hid information that showed the food ingredient, carrageenan, is unfit for consumption. These outrageous and unsupported claims are the most recent in an ongoing campaign to mislead and alarm consumers about an

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18 Feb

KEY INTERVIEW: Carrageenan Fights Back As Study Confirms Its Safety in Food Use

KEY INTERVIEW: Carrageenan Fights Back As Study Confirms Its Safety in Food Use On February 15, 2016, Food Ingredients First published an interview with toxicologist Dr. Myra Weiner, Carrageenan Fights Back As Study Confirms Its Safety in Food Use. In the interview, Dr. Weiner discusses common weaknesses in food additive research, using carrageenan as a case

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04 Dec

Carrageenan can boost rice yield by 65% according to Government scientists

The following article was published on on November 13 regarding the beneficial role carrageenan can play for Filipino rice farming Seaweed additive can boost rice yield by 65% – gov’t scientists  According to the article, research funded by the Filipino Government has shown that carrageenan can increase the productivity of rice cultivation. “Carrageenan, a carbohydrate

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30 Jun

Food Safety News: JECFA Confirms Carrageenan Safe

Food Safety News, latest media outlet to tout findings of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) that carrageenan is “not of concern.” “FAO/WHO Committee: Carrageenan ‘Not of Concern’ in Infant Formula” By Food Safety News June 30, 2015 According to a June 30, 2015 article by Food Safety News, the Joint FAO/WHO

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12 May

Cargill introduces new range of sustainably sourced carrageenans

Cargill introduces new range of sustainably sourced carrageenans May 12, 2015 Cargill News A Marinalg member company recently announced introduction of a new range of carrageenan derived from farmed seaweed, an alternate seaweed source, to reduce sourcing risks and provide a more sustainable carrageenan supply by expanding sources. The new carrageenan variety will be marketed as

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