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How carrageenan correlates with food science

If it was not for food science, we would not be here to tell you this story. If it was not for food science, many of you would not be reading this note. As the world’s population has exploded over the last hundred years or so, the world we live in has become quite complex. The saying goes that while urban living space is at a premium and vital resources are scarce, there is still plenty of more room for new additions. If only we knew how. If only we all knew how to share our precious resources and had the willing desire to do just that.

If only. If it was not for food science, we would not have carrageenan. And if it wasn’t for carrageenan, it is quite possible that many of us might not be here tonight reading and writing for information’s sake. In a healthy almond nutshell, food science makes food possible for billions of the world’s people. In order to preserve food for longer and to keep it safe for consumption for those billions it has become a necessary and acceptable industry practice to use carrageen. Carrageen helps preserve our food for longer.

It makes food accessible to more people, particularly in areas that have not always been ideal for exporting. In such areas, it takes longer to reach those in need. So, by the time essential food has reached these vulnerable people, it is still well-preserved with the added bonus that it remains flavorful. Today, with global warming and climate change and conflict on everyone’s doorstep, just about, applying food science to our everyday lives and needs has become even more important. It is already showing positive results.


All you need to do is think of all the healthy discoveries that have been made in terms of organic food sources which are now easier to process and easier for people to access. The debate, however, continues to rage on. This debate has to do with the high cost of organic foodstuffs. Questions continue to be asked as to why food that is good for us is so much more expensive than food that is harmful to our health. Now, the arguments goes that if it wasn’t for the deliberate addition of a naturally, organic compound such as carrageenan, healthy food, organic to boot, would be so much more expensive.

We get that. Really we do. But is this still acceptable. Things are still in our own hands. It just requires a little more time, patience and application on our own part. For instance, if we live near coastlines, what is preventing us from picking our own seaweed and then learning how to process it for our everyday safe and healthy use? What is stopping bereaved fishing communities, where fishing restrictions have been placed upon them due to globally low fish stocks, from turning to the harvesting of seaweed as a healthy alternative of generating much needed income.