Extraction from red seaweed
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 and beverages and is commonly used to bind protein, promote gel formation, thicken, stabilize, and replace fat. Carrageenan is used in conventional food, permitted in processed foods marketed as organic, and suitable in foods marked halal, kosher and vegan.
Cargill offers one of the widest ranges of commercially available carrageenan, employing proven production processes and using a large variety of different types of red seaweeds such as Gigartina, Chondrus, Iridaceae, and Eucheuma.
To ensure sustainable sourcing of our offer Cargill has established the Red Seaweed Promise. Further information on the program can be found here.
With Cargill’s clean label offering and the plant fully compliant to pharmaceutical requirement (Highest level of quality standards) Also add Cargill’s formulation expertise, this enables the formulation of commercial carrageenan products tailored to very specific needs in different application.
Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.