Abstract
Food scientists use hundreds of ingredients to assure the safety, stability, and nutritional quality of the food supply. Many of these ingredients with a rich history of safe use and consumption are now the target of consumer skepticism. Among those ingredients is carrageenan, the safety of which has been supported by numerous global regulatory agencies. Despite the demonstrated safety of carrageenan, some recent reports suggest the contrary. This brief review provides the scientific context of carrageenan use and safety. The preponderance of evidence indicates that, when carrageenan is used and consumed as intended, there are no any health risks, even when consumed by infants.