Cornucopia’s slog to rid organic food of carrageenan continues.

Not familiar with this so-called “natural” ingredient? Carrageenan is a food additive used as an emulsifier, thickener, and gelling compound. While celebrated by industry, the highly processed ingredient is shunned by a growing group of consumers because it is linked to gastrointestinal inflammation and disease.

The National Organic Program is about to give it another look, and Cornucopia is poised to make a persuasive case for removing it from organic food.

(You can help by using your voice with our latest Action Alert.)

In organic food, consumers will most often see carrageenan in dairy and meat alternatives, ice cream and cottage cheese, dairy and other bottled beverages (like eggnog), and processed meats.

You may not even realize you’re eating it. When used as a “processing aid,” carrageenan is often not listed on the ingredient panel.

Carrageenan + Organic: How we got here

Carrageenan was approved for use in organic processed products soon after the label’s creation, and  after carrageenan had been used in conventional food for decades.

It’s currently listed in § 205.605(a) as an allowed nonsynthetic ingredient in or on processed products labeled as “organic” or “made with organic.”

Per the Organic Foods Production Act of 1990, a substance can only be approved if no alternative exists and it does not have adverse effects (more on that below). Carrageenan was officially added to the National List of Allowed and Prohibited Substances (National List) with the publication of the National Organic Program (NOP) final rule in 2003 (Amendments to the National 44 List of Allowed and Prohibited Substances 65 FR 61987, October 31, 2003).

In a process known as “Sunset,” each synthetic or non-organic substance on the list of approved substances is reviewed every five years by the NOSB. That brings us to 2026, which kicks off a wave of fresh scrutiny.

Cornucopia is keeping up the fight

The process works like this: When an ingredient “sunsets” every five years, the National Organic Standards Board calls for a new review of the current science and invites organic advocates to use their voice. The NOSB then recommends actions to the National Organic Program (NOP), a program of the USDA, which can take regulatory actions based on those recommendations, its own analysis, and public comment.

When evaluating substances being considered for inclusion on the National List or proposed amendment to the National List, the Board has to consider potential adverse effects on human or environmental health, whether there are viable alternatives, and whether the substance is compatible with a system of sustainable agriculture (among other requirements in 7 U.S.C. 6518(m)).

Cornucopia has been busy tracking the science. Research into the human health effects of food grade carrageenan has continued to expand rapidly since the last time carrageenan was reviewed by the NOSB and the NOP. Some (though not all) of the human health impacts shown in that research is acknowledged in the new Technical Report commissioned by the NOSB. (This report can be found on the Technical Report page).

Old, debunked research stirs controvery

When Cornucopia issues its own detailed public comment, we will speak on behalf of stakeholders concerned about the health effects of carrageenan. We will build our argument on new and ongoing studies in human test subjects and make it clear that old or debunked research has no place in this review process.

Individuals with specific health concerns (including IBS, IBD, Crohn’s disease, and ulcerative colitis) seem especially vulnerable to health impacts from carrageenan. It also poses a grave risk to individuals with alpha-gal syndrome, a tickborne disease growing in prevalence. Ingesting this ingredient can potentially cause life-threatening allergic reactions in those individuals.

Another concern is a likely increase of carrageenanin Western diets since the NOSB’s last revew. Many routes of exposure (including the possible use of protective film coatings in organic fruits and produce) and the “application rate” for carrageenan have never been considered by the NOSB during their Sunset reviews of this substance. Because it can be undeclared (not in the ingredient panel) on food products when used in food processing, most estimates for carrageenan exposure are likely underestimates. Even though the Food and Drug Administration still considers food grade carrageenan “safe,” this determination lags behind the available research.

Many of the studies showing carrageenan is safe for human consumption are tied to industry (a clear conflict of interest!). Make no mistake: The carrageenan industry has a vested interest in keeping carrageenan in food.

It’s past time to remove carrageenan from organic foods!

Learn more about Carrageenan in Organic

• Use your voice with our Action Alert
• Read the summary of the research – and the potential conflicts of interest – on Cornucopia’s Carrageenan Research page.
• Find more information on the NOSB’s reviews of carrageenan on their informational and Technical Report page, which includes links to the new 2026 Limited Scope TR.
• Dive into more information about carrageenan on Cornucopia’s carrageenan resource page which includes a Buyer’s Guide to Avoiding Carrageenan in Organic Food.