News & Resources

22 Jul

TODAY Show Weighs in on Carrageenan Benefits

Hear from the TODAY Show’s Health and Diet Editor about the important functions of carrageenan in food. “Antifreeze in your salad dressing? 7 ingredients that sound toxic but are safe” By Madelyn Fernstrom TODAY health and diet editor June 17, 2014 When you read the ingredient label of many packaged foods, you’ll often see lots

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24 Jun

Carrageenan: Facts, Myths, Safety & Toothpaste

The Honest Company recently launched its new Honest Toothpaste and Honest Kid’s Toothpaste and has gotten a number of questions about its decision to use carrageenan. Why? Because various sites claim it causes cancer. The source of confusion and misinformation regarding carrageenan stems from people not knowing that there are two different types that result from different ways of processing the polysaccharides that are extracted from seaweed.

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05 Jun

IDFA Supports Proposed Rule on National List for Organic Foods

In comments submitted last Friday, IDFA supported the U.S. Department of Agriculture’s proposed rule to relist four ingredients, commonly used in dairy products, on the list of allowable substances in organic foods. The ingredients are agar, carrageenan, cellulose and animal enzymes, including rennet used to make cheese.

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23 May

USDA is Right on Carrageenan

Kudos to Secretary Vilsack and USDA for basing their regulatory decisions on sound science. Another recent example is the Proposed Rule published on May 3rd that would re-list carrageenan as appropriate for use in organic food products.

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05 May

Sun Star – “Carrageenan safe: seaweed industry officers”

Sun Star (Philippines) May 5, 2013 By Katlene O. Cacho The Seaweed Industry Association of the Philippines (Siap) rejected an American scientist’s study that carrageenan is a threat to human health. Before it affects consumer confidence, Siap has raised the issue to the Export Development Council (EDC) to make it a priority concern. It said

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29 Apr

The Independent – “Nutritious, local, and overlooked”

The Independent (Newfoundland & Labrador) April 29, 2013 By Genevieve Brouillette Foods, like fashions, are of the time. Although the staples remain constant, the preparations and spicing vary. Likewise, trends in food are always changing and there is a push to keep the chic in the hands of the few. Ironically, doing so often involves

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