News & Resources

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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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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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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18 Jul

FoodDive Article Debunks Carrageenan Criticism

On July 14, the food news website FoodDive published an article, “Fear Mongering Continues with Carrageenan,” which was authored and placed by Food Science Matters. The article provides a strong defense of carrageenan while refuting the claims of the Cornucopia Institute and Dr. Joanne Tobacman ahead of the NOSB upcoming decision on relisting carrageenan in

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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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