What Food Has Carrageenan? A Comprehensive Guide To Avoiding It

What Food Has Carrageenan? Carrageenan, a common food additive extracted from red seaweed, is found in a variety of food products, often used as a thickening agent or stabilizer; FOODS.EDU.VN offers a detailed guide to help you identify which foods contain carrageenan and provides healthier alternatives for informed dietary choices. Stay informed with our expert insights and make better food choices, enhanced by our rich content on food additives, seaweed benefits, and healthy food alternatives.

1. What is Carrageenan and Why Is It Used in Food?

Carrageenan is a naturally derived ingredient extracted from red seaweed, specifically from the Rhodophyceae family. This seaweed is abundant along the coasts of the Atlantic, Pacific, and Indian Oceans. Carrageenan is a complex mixture of polysaccharides, which are large sugar molecules, and it is valued in the food industry for its unique ability to form gels, thicken solutions, and stabilize mixtures. According to a study published in the “Journal of Food Science,” carrageenan’s molecular structure allows it to interact with proteins, making it an effective stabilizer in dairy and non-dairy products alike ( source: Journal of Food Science, 2018).

Carrageenan is used for the following purposes:

• Thickening: It increases the viscosity of liquids, providing a desirable texture to products like sauces and desserts.
• Stabilizing: It prevents ingredients from separating in products like almond milk and ice cream, ensuring a consistent product quality.
• Gelling: It forms a gel-like structure in products such as jelly and some dairy desserts, giving them a firm consistency.

1.1. What Are the Different Types of Carrageenan?

There are three primary types of carrageenan, each with distinct properties and applications in food production:

• Kappa Carrageenan: This type forms strong, rigid gels and is commonly used in dairy products, such as cheese and yogurt, to improve texture and prevent whey separation.
• Iota Carrageenan: Iota carrageenan forms soft, elastic gels, making it suitable for products that require a smoother mouthfeel, such as desserts and sauces.
• Lambda Carrageenan: Unlike the other two, lambda carrageenan does not form gels. Instead, it acts as a thickener and stabilizer in products like dairy creamers and baked goods, where it enhances viscosity and prevents settling.

1.2. How is Carrageenan Processed for Use in Food?

The processing of carrageenan involves several steps to extract and purify the substance from red seaweed:

1. Harvesting: Red seaweed is harvested from the ocean, either from natural beds or cultivated farms.
2. Cleaning: The seaweed is thoroughly cleaned to remove any sand, shells, and other debris.
3. Extraction: The cleaned seaweed is cooked in hot water or an alkaline solution. This process extracts the carrageenan from the seaweed.
4. Filtration: The mixture is filtered to remove any remaining seaweed and other solid particles.
5. Purification: The carrageenan is then precipitated from the solution using alcohol or potassium chloride.
6. Drying and Grinding: The precipitated carrageenan is dried and ground into a fine powder, ready for use in food products.

This process ensures that the final carrageenan product is pure and effective for its intended uses in the food industry.

2. Which Food Products Commonly Contain Carrageenan?

Carrageenan is a widely used food additive, appearing in numerous products across various food categories. Its versatility as a thickening, stabilizing, and gelling agent makes it a common ingredient in both dairy and non-dairy foods.

2.1. Dairy Products

Carrageenan is frequently found in dairy products due to its ability to prevent whey separation and improve texture:

• Milk and Cream: Used to stabilize and thicken milk and cream, ensuring a smooth consistency.
• Yogurt: Helps to maintain a consistent texture and prevent separation of liquids in yogurt products.
• Ice Cream: Prevents the formation of ice crystals, resulting in a smoother and creamier texture.
• Cottage Cheese: Stabilizes the mixture and prevents the separation of whey, keeping the product fresh and appealing.

2.2. Non-Dairy Alternatives

Carrageenan is equally prevalent in non-dairy alternatives, where it helps to mimic the texture and stability of dairy-based products:

• Almond Milk: Stabilizes the beverage and prevents the settling of almond solids, providing a uniform texture.
• Soy Milk: Similar to almond milk, carrageenan prevents separation and maintains a smooth consistency.
• Coconut Milk: Enhances the creaminess and prevents the separation of water from the coconut solids.
• Non-Dairy Ice Cream: Provides a smooth, creamy texture similar to traditional ice cream by preventing ice crystal formation.

2.3. Processed Foods

Carrageenan also appears in a variety of processed foods, where it improves texture and extends shelf life:

• Deli Meats: Acts as a binder and stabilizer, improving the texture and moisture retention of deli meats.
• Sauces and Gravies: Thickens sauces and gravies, providing a desirable consistency and preventing separation.
• Puddings and Desserts: Provides a gel-like texture to puddings and desserts, enhancing their appeal and mouthfeel.
• Canned Soups: Stabilizes the soup and prevents the separation of ingredients, ensuring a consistent product.
• Protein Powders: Used as texturizer.

2.4. Other Unexpected Sources

In addition to the above, carrageenan can be found in some less obvious food items:

• Toothpaste: Acts as a binder to give toothpaste its texture.
• Pet Food: Functions as a stabilizer.

Note: The presence of carrageenan can vary by brand and product, so always check the ingredient list.

3. What Are the Potential Health Concerns Associated with Carrageenan?

While carrageenan is generally recognized as safe by regulatory bodies like the U.S. Food and Drug Administration (FDA), some research suggests potential health concerns, particularly regarding its impact on the digestive system.

3.1. Digestive Issues

Some studies indicate that carrageenan may contribute to digestive issues in sensitive individuals:

• Inflammation: Some in vitro and animal studies have shown that carrageenan can trigger inflammatory responses in the gut. A study published in “Critical Reviews in Food Science and Nutrition” noted that degraded carrageenan (poligeenan) caused inflammation in animal models ( source: Critical Reviews in Food Science and Nutrition, 2014).
• Irritable Bowel Syndrome (IBS): Some individuals with IBS report symptom aggravation after consuming foods containing carrageenan.
• Bloating and Gas: Carrageenan may cause bloating and gas in some people due to its complex structure, which can be difficult to digest.

3.2. Allergic Reactions

Although rare, allergic reactions to carrageenan have been reported:

• Symptoms: Allergic reactions may include skin rashes, itching, swelling, and respiratory problems.
• Sensitivity: Individuals with a history of food allergies or sensitivities may be more prone to allergic reactions to carrageenan.

3.3. Cancer Concerns

There have been some concerns raised about the potential link between carrageenan and cancer, particularly in animal studies:

• Degraded Carrageenan: Degraded carrageenan, or poligeenan, has been shown to promote tumor growth in animal studies. However, the form of carrageenan used in food is supposed to be undegraded, and regulations limit the amount of degraded carrageenan allowed in food products.
• Human Studies: There is limited evidence from human studies to suggest that carrageenan causes cancer.

3.4. Expert Opinions and Research Findings

Conflicting research findings and expert opinions on carrageenan’s safety can be confusing. While some studies suggest potential health risks, others find no significant adverse effects.

• FDA: The FDA continues to recognize carrageenan as safe for use in food when used as directed.
• WHO: The World Health Organization (WHO) has also reviewed carrageenan and concluded that it is safe for use in food at current levels.
• Independent Research: Some independent research groups, like The Cornucopia Institute, have raised concerns about carrageenan and advocate for its removal from organic foods.

Given the mixed evidence, individuals with digestive issues or sensitivities may want to consider avoiding foods containing carrageenan to see if their symptoms improve. It is always best to consult with a healthcare professional for personalized advice.

4. How Can You Identify Foods Containing Carrageenan?

Identifying foods that contain carrageenan requires careful attention to ingredient labels and a bit of knowledge about where this additive is commonly used. Here’s how you can effectively spot carrageenan in your food:

4.1. Reading Food Labels

The most straightforward way to identify carrageenan is by carefully reading the ingredient labels on food products:

• Ingredient List: Carrageenan will be listed in the ingredient list. Common variations include “carrageenan,” “Irish moss,” or “seaweed extract.”
• Look Closely: Check the ingredient list even for products you buy regularly, as formulations can change.
• Common Misspellings: Be aware of potential misspellings or alternative names, though these are rare.

4.2. Common Terms and Synonyms for Carrageenan

While “carrageenan” is the most common term, it’s helpful to know other names that might indicate its presence:

• Irish Moss: This is the traditional name for the seaweed from which carrageenan is extracted.
• Seaweed Extract: A broader term that could refer to carrageenan or other seaweed-derived additives.

4.3. Brands and Products to Watch Out For

Some brands and product categories are more likely to contain carrageenan than others:

Category	Brands (Examples)	Products (Examples)
Dairy Products	Horizon Organic, Greenwise (Publix)	Chocolate Milk, Cream, Yogurt, Cottage Cheese
Non-Dairy Products	Silk, So Delicious	Almond Milk, Coconut Milk, Non-Dairy Ice Cream
Processed Foods	Dietz & Watson, Marzetti’s	Deli Meats, Dips
Baby Formula	Nature’s One	Baby Formula
Other	GNC, Lily of the Desert	Aloe Vera Gel

4.4. Apps and Resources for Identifying Carrageenan

Several mobile apps and online resources can help you identify foods containing carrageenan:

• EWG’s Food Scores: This app rates food products based on their ingredients and nutritional value, highlighting potential concerns like carrageenan.
• Fig App: Allows you to scan food labels and identify ingredients to avoid based on your dietary preferences.
• The Cornucopia Institute’s Shopping Guide: Provides a list of organic brands and products that do or do not contain carrageenan.

By using these tools and staying informed, you can effectively identify and avoid carrageenan in your diet.

5. What Are Some Carrageenan-Free Alternatives?

If you’re looking to avoid carrageenan, plenty of alternatives can provide similar thickening, stabilizing, and gelling effects in your cooking and food choices.

5.1. Natural Thickeners

Several natural thickeners can replace carrageenan in various recipes:

• Cornstarch: A common thickening agent derived from corn. It works well in sauces, gravies, and soups.
• Arrowroot Powder: Extracted from the arrowroot plant, this powder is an excellent gluten-free thickener for sauces and desserts.
• Tapioca Starch: Made from the cassava root, tapioca starch is a versatile thickener that adds a glossy finish to sauces and desserts.
• Chia Seeds: When soaked in liquid, chia seeds form a gel-like consistency, making them ideal for thickening smoothies, jams, and puddings.
• Flax Seeds: Similar to chia seeds, ground flax seeds can be used to thicken liquids and add a nutritional boost to your recipes.
• Agar-Agar: A seaweed-based gelatin alternative that forms a firm gel, suitable for vegan desserts and jellies.

5.2. Stabilizers for Dairy and Non-Dairy Products

To maintain the consistency and prevent separation in dairy and non-dairy products, consider these stabilizers:

• Gellan Gum: A bacterial fermentation product that stabilizes and thickens dairy and non-dairy beverages.
• Locust Bean Gum: Derived from the carob tree, this gum is effective in stabilizing ice cream, yogurt, and other dairy alternatives.
• Guar Gum: Extracted from guar beans, guar gum is a versatile stabilizer that works well in both hot and cold applications, such as sauces and beverages.
• Sunflower Lecithin: An emulsifier that helps blend water and oil, which improves the texture of foods like sauces.

5.3. Gelling Agents

For recipes that require a gelling effect, these alternatives can replace carrageenan:

• Gelatin: Derived from animal collagen, gelatin is a traditional gelling agent suitable for desserts, jellies, and aspics.
• Pectin: A natural gelling agent found in fruits, especially apples and citrus fruits, ideal for making jams, jellies, and fruit preserves.

5.4. Carrageenan-Free Brands and Products

Many brands offer carrageenan-free alternatives in various food categories. Here are a few examples:

• Dairy Products:
  • Straus Family Creamery: Offers a range of organic dairy products, including milk, cream, and yogurt, without carrageenan.
  • Organic Valley: Provides various dairy products, including milk and yogurt, that are carrageenan-free (check labels, as some products may contain it).
• Non-Dairy Products:
  • Mooala: Specializes in organic, plant-based beverages like almond milk, oat milk, and banana milk, all without carrageenan.
  • Three Trees: Produces almond and pistachio milk without carrageenan or other additives.
• Other Products:
  • Applegate: Offers deli meats without carrageenan and other artificial ingredients.
  • Amy’s Kitchen: Provides a variety of organic and natural frozen meals and soups, many of which are carrageenan-free.

By exploring these alternatives, you can enjoy a diverse range of foods without worrying about carrageenan. Always check the labels to ensure the products meet your dietary needs.

6. How to Cook and Bake Without Carrageenan

Cooking and baking without carrageenan is easier than you might think. By using natural alternatives and adjusting your recipes, you can create delicious, carrageenan-free meals.

6.1. Tips for Replacing Carrageenan in Recipes

• Identify the Purpose: Determine why carrageenan is used in the original recipe. Is it for thickening, stabilizing, or gelling?
• Choose the Right Alternative: Select an alternative that matches the function of carrageenan in the recipe. For example, use cornstarch for thickening sauces, guar gum for stabilizing ice cream, and agar-agar for gelling desserts.
• Adjust Quantities: Start with a small amount of the alternative and gradually increase until you achieve the desired consistency. Natural thickeners may have different strengths than carrageenan.
• Experiment: Don’t be afraid to experiment with different alternatives to find the best one for your recipe.

6.2. Sample Recipes Without Carrageenan

Here are a few sample recipes that demonstrate how to cook and bake without carrageenan:

6.2.1. Carrageenan-Free Almond Milk

This recipe uses simple ingredients to create a creamy, carrageenan-free almond milk.

Ingredients:

• 1 cup raw almonds
• 4 cups water
• 1 teaspoon vanilla extract (optional)
• 1 tablespoon maple syrup or honey (optional)

Instructions:

1. Soak almonds in water for at least 4 hours or overnight.
2. Drain and rinse the almonds.
3. Blend the almonds with 4 cups of fresh water until smooth.
4. Strain the mixture through a nut milk bag or cheesecloth to remove the solids.
5. Add vanilla extract and maple syrup (if using) and stir well.
6. Store in the refrigerator for up to 5 days.

6.2.2. Carrageenan-Free Chocolate Pudding

This recipe uses cornstarch as a thickening agent for a smooth and creamy chocolate pudding.

Ingredients:

• 3 cups milk (dairy or non-dairy)
• ½ cup sugar
• ¼ cup cornstarch
• ½ cup unsweetened cocoa powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 2 ounces dark chocolate, chopped (optional)

Instructions:

1. In a saucepan, whisk together sugar, cornstarch, cocoa powder, and salt.
2. Gradually whisk in the milk until smooth.
3. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
4. Remove from heat and stir in vanilla extract and chopped dark chocolate (if using) until melted.
5. Pour into individual serving dishes and refrigerate for at least 2 hours before serving.

6.2.3. Carrageenan-Free Fruit Jam

This recipe uses pectin to create a delicious and naturally thickened fruit jam.

Ingredients:

• 4 cups chopped fruit (such as berries, peaches, or plums)
• 4 cups sugar
• ¼ cup lemon juice
• 2 tablespoons pectin

Instructions:

1. In a large pot, combine the fruit, sugar, lemon juice, and pectin.
2. Bring the mixture to a rolling boil over high heat, stirring constantly.
3. Continue to boil for 1 minute, stirring constantly.
4. Remove from heat and skim off any foam.
5. Pour the jam into sterilized jars, leaving ¼ inch headspace.
6. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing.

6.3. Adjusting Recipes for Texture and Consistency

• Thickening: When using cornstarch or arrowroot powder, mix it with a cold liquid before adding it to the hot mixture to prevent clumping.
• Stabilizing: Use a combination of stabilizers for better results. For example, combine guar gum with locust bean gum in ice cream to improve texture and prevent ice crystal formation.
• Gelling: Agar-agar sets more firmly than carrageenan, so use slightly less to achieve a similar texture.

By following these tips and experimenting with different alternatives, you can successfully cook and bake without carrageenan, creating delicious and healthy meals for yourself and your family.

7. Expert Opinions on Carrageenan: Balancing the Debate

The safety and health effects of carrageenan have been a topic of ongoing debate among scientists, health experts, and consumer advocacy groups. Understanding the different perspectives can help you make informed decisions about carrageenan in your diet.

7.1. Regulatory Bodies: FDA, WHO

• FDA (U.S. Food and Drug Administration): The FDA considers carrageenan to be Generally Recognized as Safe (GRAS) for use in food when used according to good manufacturing practices. This means that the FDA has reviewed available data and concluded that carrageenan is safe at the levels currently used in food products.
• WHO (World Health Organization): The WHO, through its Joint FAO/WHO Expert Committee on Food Additives (JECFA), has also evaluated carrageenan and concluded that it is safe for use in food at the current levels of intake. JECFA has established an Acceptable Daily Intake (ADI) for carrageenan, indicating the amount that can be safely consumed daily over a lifetime.

7.2. Scientific Studies and Research Findings

• Studies Suggesting Potential Concerns: Some in vitro and animal studies have raised concerns about the potential inflammatory effects of carrageenan on the digestive system. For example, a study published in “Critical Reviews in Food Science and Nutrition” found that degraded carrageenan (poligeenan) induced inflammation in animal models. However, it’s important to note that the carrageenan used in food is supposed to be undegraded.
• Studies Finding No Significant Harm: Other studies have found no significant adverse effects from carrageenan consumption at levels typically found in food. These studies often conclude that carrageenan is safe for the majority of the population.

7.3. Consumer Advocacy Groups: The Cornucopia Institute

• The Cornucopia Institute: This non-profit organization has been a vocal critic of carrageenan, particularly its use in organic foods. The Cornucopia Institute cites research suggesting that carrageenan can cause inflammation and digestive problems, and they advocate for its removal from food products. They offer resources and shopping guides to help consumers avoid carrageenan.

7.4. Individual Sensitivities and Experiences

It’s important to recognize that individual reactions to carrageenan can vary. Some people may experience digestive issues, such as bloating, gas, or diarrhea, after consuming foods containing carrageenan, while others may not have any adverse reactions.

• Personal Experimentation: If you suspect you may be sensitive to carrageenan, try eliminating it from your diet for a few weeks to see if your symptoms improve.
• Consulting a Healthcare Professional: If you have concerns about carrageenan or are experiencing digestive issues, consult with a healthcare professional or registered dietitian for personalized advice.

By considering these different viewpoints and paying attention to your body’s reactions, you can make informed decisions about whether to include or avoid carrageenan in your diet.

8. Carrageenan in Organic Foods: What You Need to Know

Carrageenan has been a controversial ingredient in organic foods. While it is a naturally derived substance, its potential health effects have led to debates about its appropriateness in certified organic products.

8.1. The Use of Carrageenan in Organic Products

• Allowed Under Certain Conditions: Carrageenan has been allowed in organic foods as a non-synthetic additive used for thickening, stabilizing, and gelling. The USDA (United States Department of Agriculture) initially permitted its use based on the argument that it was necessary for certain food applications where no suitable alternatives existed.
• Controversy and Debate: Despite being allowed, carrageenan has faced criticism from consumer advocacy groups like The Cornucopia Institute, which argues that it poses potential health risks and should not be included in organic products.
• Recent Changes in Regulations: In recent years, there have been efforts to remove carrageenan from the list of approved substances in organic foods. While the USDA has considered these proposals, the ingredient remains permitted in some organic products.

8.2. Regulations and Standards for Organic Certification

• USDA Organic Standards: The USDA’s National Organic Program (NOP) sets the standards for organic certification in the United States. These standards specify which substances are allowed and prohibited in organic food production.
• Review Process: The NOP regularly reviews the list of allowed and prohibited substances, considering factors such as human health, environmental impact, and necessity.
• Transparency: Organic food producers are required to disclose all ingredients on the product label, including carrageenan, allowing consumers to make informed choices.

8.3. Identifying Organic Products With and Without Carrageenan

• Read Labels Carefully: Always check the ingredient list on organic products to see if carrageenan is present.
• Look for Certified Organic Seals: Products bearing the USDA Organic seal must adhere to the NOP standards, but this does not guarantee the absence of carrageenan.
• Consult Shopping Guides: Organizations like The Cornucopia Institute provide shopping guides that list organic brands and products that do or do not contain carrageenan.

8.4. Brands Committed to Carrageenan-Free Organic Options

• Straus Family Creamery: Offers a range of organic dairy products, including milk, cream, and yogurt, without carrageenan.
• Mooala: Specializes in organic, plant-based beverages like almond milk, oat milk, and banana milk, all without carrageenan.
• Amy’s Kitchen: Provides a variety of organic and natural frozen meals and soups, many of which are carrageenan-free.
• Organic Valley: Provides various dairy products, including milk and yogurt, that are carrageenan-free (check labels, as some products may contain it).

By staying informed about the regulations and carefully reading labels, you can choose organic products that align with your preferences regarding carrageenan.

9. The Future of Carrageenan: Trends and Predictions

The future of carrageenan in the food industry is uncertain, with ongoing debates about its safety and increasing consumer demand for clean-label products. Several trends and predictions can help us anticipate what lies ahead for this controversial food additive.

9.1. Growing Consumer Awareness and Demand for Clean-Label Products

• Increased Scrutiny: Consumers are becoming more aware of the ingredients in their food and are increasingly scrutinizing labels for additives and artificial substances.
• Clean-Label Movement: The clean-label movement, which emphasizes simple, recognizable ingredients, is gaining momentum, driving demand for products without artificial additives like carrageenan.
• Transparency: Consumers are seeking greater transparency from food manufacturers, wanting to know more about the sourcing, processing, and safety of ingredients.

9.2. Industry Responses: Reformulation and Alternatives

• Reformulation: Many food manufacturers are reformulating their products to remove carrageenan in response to consumer concerns and market trends. This involves finding alternative thickeners, stabilizers, and gelling agents that can provide similar functionality.
• Investment in R&D: Companies are investing in research and development to discover new and innovative ingredients that can replace carrageenan without compromising product quality or taste.
• Shift to Natural Alternatives: There is a growing shift toward using natural alternatives like cornstarch, arrowroot powder, tapioca starch, chia seeds, flax seeds, agar-agar, gellan gum, locust bean gum, and pectin.

9.3. Potential Regulatory Changes

• Ongoing Reviews: Regulatory bodies like the FDA and WHO continuously review the safety of food additives, including carrageenan, based on new scientific evidence.
• Possible Restrictions: Depending on the outcomes of these reviews, there is a possibility that regulations regarding the use of carrageenan could change, potentially leading to restrictions or even a ban in certain food applications.
• Alignment with Consumer Preferences: Regulatory decisions may also be influenced by consumer preferences and market trends, with regulators taking into account the growing demand for clean-label products.

9.4. Predictions for the Future

• Reduced Usage: It is likely that the use of carrageenan in food products will gradually decrease as more manufacturers reformulate their products and consumers opt for carrageenan-free alternatives.
• Niche Applications: Carrageenan may continue to be used in certain niche applications where it provides unique functionality or cost advantages, but its overall presence in the food supply is expected to decline.
• Focus on Transparency: Food manufacturers will likely focus on transparency, clearly labeling products that contain carrageenan and providing information about its purpose and safety.

By staying informed about these trends and predictions, consumers and food industry professionals can anticipate the future of carrageenan and make informed decisions about its role in the food supply.

10. FAQs About Carrageenan

10.1. Is carrageenan safe for everyone?

While generally recognized as safe (GRAS) by the FDA, some individuals may experience digestive issues or allergic reactions. It’s best to consult with a healthcare professional if you have concerns.

10.2. What are the symptoms of carrageenan sensitivity?

Symptoms may include bloating, gas, diarrhea, and inflammation. Allergic reactions can manifest as skin rashes, itching, or respiratory problems.

10.3. Can carrageenan cause cancer?

Some animal studies have shown that degraded carrageenan (poligeenan) can promote tumor growth. However, the form of carrageenan used in food is supposed to be undegraded, and human studies are limited.

10.4. Is carrageenan allowed in organic foods?

Yes, carrageenan is currently allowed in some organic foods as a non-synthetic additive. However, its use is controversial, and some organic brands choose not to include it.

10.5. How can I identify foods containing carrageenan?

Read ingredient labels carefully. Carrageenan may be listed as “carrageenan,” “Irish moss,” or “seaweed extract.”

10.6. What are some carrageenan-free alternatives for thickening?

Alternatives include cornstarch, arrowroot powder, tapioca starch, chia seeds, flax seeds, and agar-agar.

10.7. Which brands offer carrageenan-free products?

Brands like Straus Family Creamery, Mooala, and Amy’s Kitchen offer a variety of carrageenan-free options. Always check the labels to confirm.

10.8. Can I make my own carrageenan-free almond milk?

Yes, homemade almond milk is a great way to avoid carrageenan. Simply blend soaked almonds with water and strain.

10.9. Are there any mobile apps to help identify carrageenan in foods?

Yes, apps like EWG’s Food Scores and Fig App can help you scan food labels and identify ingredients to avoid, including carrageenan.

10.10. Where can I find more information about carrageenan?

You can find more information on websites like the FDA, WHO, and The Cornucopia Institute. FOODS.EDU.VN also offers a range of articles and resources on food additives and healthy eating.

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