Carrageenan is safe and approved for use in foods by regulatory bodies around the world, including the U.S. Food and Drug Administration and the World Health Organization. In fact, there are decades of scientific research that prove carrageenan’s safety in food. There are no dangers to using carrageenan. It is also permitted in infant formula and is the only stabilizing ingredient used in liquid organic infant formula.

For many popular food and beverage products—from ice cream to chocolate milk—carrageenan remains an irreplaceable ingredient. Manufacturers consistently find it outperforms alternative substitutes in maintaining product quality.
Key reasons for its widespread use include:
Superior functionality: Replacing carrageenan often leads to noticeable changes in texture, taste, and appearance—compromises food companies are unwilling to make.
Clean-label advantage: Unlike some alternatives, carrageenan is consumer-friendly and recognizable. Replacing it would typically require multiple additives or higher doses of less desirable ingredients.
Formulation efficiency: No single alternative can match carrageenan's multifunctional performance, making it both technically and economically advantageous.
This combination of technical superiority and clean-label status makes carrageenan indispensable for maintaining product consistency while meeting consumer expectations.