Used for Hundreds of Years
Carrageenan requires minimum processing. You could extract it from seaweed in your kitchen, much like the Irish did hundreds of years ago, by cooking the seaweed with a little salt, then mixing it in a household blender to pull out the carrageenan. Here’s how we make carrageenan available in large enough supply to be used in food ingredients for products we use every day.
Safety of Carrageenan
Carrageenan has been determined to be safe by regulatory bodies around the world including the U.S. Food and Drug Administration and the World Health Organization. The joint FAO (Food & Agriculture Organization)/WHO Expert Committee on Food Additives (JECFA) determined there was no need to set an upper limit on the amount of carrageenan a human can safely consume.
Seaweed farming is generally considered to be one of the most environmentally friendly types of aquaculture. Tropical carrageenan cultivation utilizes no fertilizers, pesticides, herbicides or fungicides, does not cause major physical landscape or seascape changes and can serve to mediate green house gas emissions and other types of pollution.