Carrageenan is an additive used to thicken, emulsify, and preserve foods and drinks. The name Carrageenan is derived from species of seaweed known as Carrageen Moss or Irish Moss in England, and Carraigin in Ireland. Carraigin has been used in Ireland since 400 AD as a gelatin and as a home remedy to cure coughs and colds. You'll normally find this ingredient in nut milks, meat products, and yogurt.

Food-grade carrageenan has been independently evaluated by the Joint FAO*/WHO** Expert Committee on Food Additives (JECFA), an international panel of expert toxicologists who review data and develop recommendations about food ingredients. JECFA determined that food-grade carrageenan was a safe food additive with no limits on its use in food.

Because carrageenan has a variety of uses, it is included in a wide range of products.

The following foods commonly contain carrageenan:

• Dairy: whipping cream, chocolate milk, ice cream, sour cream, cottage cheese, and children’s squeezable yogurt products

• Dairy alternatives: soy milk, almond milk, hemp milk, coconut milk, and soy puddings and additional desserts

• Meats: sliced turkey, prepared chicken, and deli meat

• Prepared foods: canned soups and broths, microwavable dinners, and frozen pizzas

Some nutritional or diet drinks contain carrageenan, as do some supplements, including chewable vitamins. Because it can be used as a gelatin alternative, some manufacturers use carrageenan in jelly-based products, including vegan jelly desserts.