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.
Read MoreKathleen J. Melanson, associate professor of nutrition science at the University of Rhode Island, explained that concerns about carrageenan have been common since the 1960s and 1970s, but it is simply due to a lot of confusion.
Read MoreIt is easy for public health officials to err on the side of caution. Look no further than the European Union to find examples of application for the “Precautionary Principleâ€. With all due respect to our European friends and colleagues, the Precautionary Principle translates into poor policy – regulation driven by consumer perception and fears with science hidden in the closet.
Read MoreTake a deep dive into the scientific papers and articles on carrageenan and you’ll find the key issues that add clarity to the discussion – but it takes a deeper dive and an open mind to get to the heart of the issues.
Read MoreCoastal communities in developing countries face numerous challenges. Rising populations continue to put more pressure on coastal ecosystems, leading to decreased fish stocks, habitat destruction and pollution. Lack of access to quality education makes it difficult for the children of these communities to pursue more lucrative, non-traditional jobs in growing sectors of the economy.
Read MoreLet your voice be heard and post comments to the Federal Register supporting the USDA’s proposed rule on carrageenan. Learn how you can contribute.
Read MoreSun 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
Read MoreThe 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
Read MoreWelcome to Marinalg and our website, recently re-launched to better serve and inform our industry partners, media, scientists and consumers who come to us seeking information about hydrocolloids and their global importance.
Read MoreCarrageenan is a naturally occurring seaweed extract. It is widely used in foods and non-foods to improve texture and stability.
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