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The Great Potential of the Marine World
Humans evolved from marine organisms millions of years ago and are still very much connected to their roots, which satisfies their increasingly demanding “needs”. The vast potential of the wealth of the marine world has actually taken care of the daily nutritional needs of humans… this article is about exploring one such potential!
The marine ecosystem is dynamic and complex, with enormous potential beyond human understanding. This ecosystem is one of the most productive biodiversity, providing a variety of useful resources with applications beyond basic nutritional needs. Carrageenan or carrageenan – a popular natural food supplement – is extracted from species of red algae (mainly Kappaphycus and Eucheuma spinosum) known for their wide range of uses in the food and beverage industry.
Carrageenan is defined as a family of linear sulfated polysaccharides (carbohydrates) extracted from red edible seaweed. It is a colloidal substance obtained from a purplish-brown cartilaginous seaweed, which is mainly used as an emulsifying and stabilizing ingredient in foods, cosmetics and pharmaceuticals.
What are the market feelings about carrageenan?
A report by a market research firm estimated the global carrageenan market value at US$762.35 million in 2016. Carrageenan has about 13.3% of the global food and beverage hydrocolloids market.
Today, natural ingredients make up one third of the entire food and beverage market. Globally, there is a growing demand for natural additives in processed food to meet the clean label requirement. This particular trend has been a crucial driver for the overall carrageenan market as various regulatory agencies recognize it as a non-synthetic food additive.
Synthetic (artificial) additives are cheaper, readily available and effective, and are therefore preferred by food manufacturers over natural additives. Nevertheless, growing health awareness coupled with economic empowerment has allowed consumers to choose natural alternatives, even though they are costly. This is due to the adverse health effects associated with artificial additives, as described in many scientific studies, along with various side effects and allergies.
There are three main types of commercially used carrageenans based on elemental differences: kappa, iota, and lambda. The most common type on the market is kappa, which is increasingly used in the food industry, where it acts as a body fortifier, stabilizer and emulsifier in meat and dairy products.
Carrageenan has three important areas of use: food, pharmaceuticals and cosmetics. The food industry leads the market with applications in dairy products, meat, beverages, etc. Carrageenan as a dietary supplement has three most important functional roles: First, it is widely used as a thickening agent, especially low-fat or no-fat. -fatty foods such as cottage cheese or sour cream and a fat substitute. Carrageenan thickens foods, making them creamier and fuller in taste.
Another important functional role of carrageenan is that it is used as a stabilizer in beverages such as chocolate milk or cocktails that separate if not shaken. Carrageenan is also used as a gelling agent, especially in dairy and confectionery products, to help them last longer and retain their shape.
Regionally, the main markets for carrageenan are considered to be Asia-Pacific and Europe due to the growing demand for processed food and meat products in Asia-Pacific and the high preference of Europeans for dairy products. Moreover, Asia Pacific is expected to dominate the global carrageenan market by 2022 due to high availability of carrageenan-producing seaweeds and low labor costs.
Key Market Barriers – Carrageenan as a dietary supplement recently faced a major backlash in the US, where many food manufacturers decided to stop using it as a food additive, especially in infant formulas, due to its carcinogenic potential.
In some animal studies, the additive has been linked to devastating gastrointestinal problems, including inflammatory bowel disease and possibly even tumor formation. Thus, the related safety issue among consumers is limiting the growth of the global carrageenan market.
Way forward: The carrageenan market is expected to have a moderate if not high growth trajectory in the near future as the available alternatives are not as effective as carrageenan, especially in the meat and dairy industries. Carrageenan has excellent water binding capacity and syneresis control is important in processed meats. In addition, a unique property of carrageenan is its ability to interact with milk proteins, which form a particularly strong bond with carrageenan.
The world’s main regulatory agencies (US FDA, FAO/WHO JECFA, EU EFSA, etc.) continue to approve the use of carrageenan as a food additive due to its natural source and its extensive, well-established and well-established source. safety profile evident from its ten years of application. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has concluded that the use of food-grade carrageenan in infant formulas at concentrations up to 1000 milligrams per liter is not of concern.
Thus, a more proactive approach to the use of this food additive by maintaining a safety margin and ensuring clean labeling paves the way for its sustainable market growth.
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