Is Carrageenan (E407) Vegan?

Also known as: Irish moss extract, Kappa-carrageenan, Iota-carrageenan, Lambda-carrageenan

Vegan

Last checked 29 Jul 2026 How we decide Edited by Anna Polovnikova

Carrageenan is vegan. It comes out of red seaweed, mainly Eucheuma and Kappaphycus, farmed in the Philippines and Indonesia. The arguments about it are health arguments: the EU bars it from infant formula, and EFSA's 2018 review found no genotoxicity concern but called its intake limit temporary because of data gaps.

Ingredient Data

Vegan Status

Vegan

E-Number

E407

Also Known As

Irish moss extract; Kappa-carrageenan; Iota-carrageenan; Lambda-carrageenan

Source

Extracted from red seaweed (Eucheuma, Kappaphycus, and related species), primarily farmed in the Philippines and Indonesia. Entirely marine plant-derived.

Commonly Found In

Plant milks (used as a thickener/stabilizer), dairy-free ice cream, processed meats, chocolate milk, infant formula, some beers and wines, cosmetics.

Vegan Alternative

No substitute needed: E407 is vegan. Often confused with isinglass, which is animal-derived.

Additional Notes

Carrageenan is vegan but has been subject to health controversy: some animal studies suggest it may cause intestinal inflammation. The relevant form is degraded carrageenan (poligeenan), not food-grade carrageenan, but the debate continues. Following the Scientific Committee on Food's advice, carrageenan was prohibited in infant formula in the EU (Directive 95/2/EC; confirmed under Regulation EC 1333/2008). EFSA concluded in 2018 that carrageenan raised no genotoxicity concern and that its acceptable daily intake should be considered temporary until data gaps are closed. Some vegan brands specifically market as carrageenan-free in response to consumer concerns.

In depth

How Carrageenan Is Made

Carrageenan is a family of polysaccharides extracted from red seaweeds, chiefly Eucheuma and Kappaphycus species. The bulk of commercial supply comes from farmed seaweed grown on ropes and lines in coastal waters, particularly in the Philippines and Indonesia. Wild-harvested Irish moss plays a smaller historical role.

Processing begins by washing and cleaning the dried seaweed, then treating it with a hot alkaline solution that helps release the carrageenan while modifying its gelling structure. In refined carrageenan production, the extract is filtered and the polysaccharide is separated from insoluble plant material, then concentrated and dried into a powder. A less-processed grade, sometimes labeled semi-refined carrageenan or processed Eucheuma seaweed, retains more of the original cell-wall material.

The result is sorted into three main types. Kappa, iota, and lambda differ in how firmly they gel and how they interact with calcium and dairy or plant proteins. No animal-derived inputs are used at any stage of manufacture.

Where It Appears on Labels

On ingredient lists, carrageenan may be written out by name or shown as its additive code, E407. A closely related entry, E407a, refers to processed Eucheuma seaweed, the semi-refined grade. Older or region-specific labels sometimes use the traditional term "Irish moss." The individual fractions may appear as kappa-, iota-, or lambda-carrageenan.

Carrageenan works at very low concentrations. It usually sits near the end of an ingredient list, grouped with other stabilizers and thickeners such as gellan gum, locust bean gum, or guar gum. Common uses include refrigerated plant milks, dairy-free desserts, deli meats, and some canned or ready-to-heat products. There it keeps mixtures smooth and prevents separation.

Shoppers who want to avoid it can look for products marketed as "carrageenan-free." Some plant-based brands now highlight that claim on the front of the package, in response to consumer concern. Its presence does not affect vegan status. The additive is plant-derived regardless of the food it is used in.

How It Compares to Other Plant Gums

Carrageenan is one of several plant- and microbe-derived hydrocolloids used to thicken, gel, and stabilize food. Brands reformulating away from it have familiar options. Agar, also seaweed-derived, sets into a firmer, more brittle gel and is widely used in desserts and vegan aspics. Pectin, extracted from fruit, is the traditional setting agent for jams and works well in acidic, sugary systems.

Guar gum and locust bean gum are seed-derived thickeners that add viscosity without forming a firm gel. Gellan gum, produced by bacterial fermentation, can suspend particles in beverages at low doses. Each behaves differently with heat, acidity, and calcium, so a one-to-one swap rarely matches carrageenan's texture exactly. Manufacturers often blend several gums to reproduce a target mouthfeel.

All of these alternatives are plant- or microbially sourced and generally considered vegan. Texture, cost, and processing conditions drive the choice among them, since carrageenan itself is already vegan.

Regional and Regulatory Notes

Carrageenan is approved as a food additive in many jurisdictions, including the European Union, where it carries the code E407 (with E407a for processed Eucheuma seaweed). In the United States the Food and Drug Administration regulates it, and labels list it by name with no E number. The naming conventions differ mainly in labeling format. The substance itself is the same.

A recurring point of confusion is the distinction between food-grade carrageenan and degraded carrageenan, also known as poligeenan. Poligeenan is a different, low-molecular-weight material produced under harsher conditions and is not permitted as a food additive; much of the health controversy stems from studies using this degraded form.

Regulatory attention has focused on infant formula. In the EU, carrageenan is not permitted in infant formula, reflecting caution about intakes in that specific population. In its 2018 re-evaluation, EFSA did not call for withdrawing carrageenan from general food use, though it flagged certain data gaps and high-intake questions as still open.

What INS 407 Means on a Label

INS 407 is carrageenan. The number comes from the International Numbering System for Food Additives, a Codex Alimentarius guideline that gives food additives short identification numbers to use in place of lengthy names. The same list assigns 407a to processed Eucheuma seaweed and gives both codes the same functions, including thickener, stabilizer, gelling agent, and emulsifier.

Under India's labeling rules, a packaged food declares each additive by its functional class together with its specific name or its INS number. A label there can read "Thickener (INS 407)" or "Thickener (carrageenan)", and both describe the same seaweed extract. The class word shifts with the job the additive does in that product.

Hong Kong law lets a label pair the functional class with the specific name, the INS number, or the INS number with an E prefix. Together these rules explain why "carrageenan", "407", "INS 407", and "E407" can all name one substance. European Union labels that give a code use the E form, with E407 for carrageenan and E407a for processed Eucheuma seaweed. Each of these labels points to a vegan and vegetarian ingredient.

How E407 Differs from E407a

E407 and E407a both come from red seaweed, and both are vegan. They differ in how much of the seaweed ends up in the finished additive. The EU specification defines E407 as carrageenan extracted from red seaweeds with water or a dilute alkali. Under the FAO/WHO specification, producers then recover it by alcohol precipitation, drum drying, or precipitation in potassium chloride solution.

E407a, processed Eucheuma seaweed, is made another way. The EU definition describes treating Eucheuma cottonii and Eucheuma spinosum with hot potassium hydroxide solution, then washing the seaweed in fresh water and drying it. The product contains up to 15% algal cellulose, and EFSA names that higher cellulose content as the feature that sets it apart from E407. It also goes by semi-refined carrageenan, alternatively refined carrageenan, and Philippine natural grade carrageenan.

EFSA treats the two as one group for safety. Its 2018 re-evaluation judged them similar enough in structure to evaluate together. It kept their shared acceptable daily intake of 75 milligrams per kilogram of body weight per day, called that figure temporary, and asked for better data within five years.

Frequently asked questions

Is carrageenan vegan?

Yes, carrageenan is vegan. Producers extract it from red seaweed, a marine plant, and no animal-derived ingredients are used in its production. Carrageenan is frequently confused with isinglass, a fish-derived clarifying agent, but the two are unrelated.

What is carrageenan made from?

Carrageenan is made from red seaweeds, especially Eucheuma and Kappaphycus species. The seaweed is largely farmed in coastal waters of the Philippines and Indonesia. Processing uses hot alkaline solutions. The extract is separated into kappa, iota, and lambda types.

Is carrageenan bad for you?

The question is debated. No firm consensus exists for food-grade carrageenan at normal intakes. Much of the concern traces to studies using degraded carrageenan (poligeenan), a different substance not permitted in food. In its 2018 re-evaluation, EFSA did not call for restricting carrageenan in general food use but noted that some data gaps remained open.

Is carrageenan in plant milk?

It can be. Carrageenan is a common thickener and stabilizer in some refrigerated plant milks and dairy-free products. Many brands now formulate without it, and some market their products as "carrageenan-free." Check the ingredient list for carrageenan or the code E407 to confirm.

What can I use instead of carrageenan?

Common plant-based alternatives include agar, pectin, guar gum, locust bean gum, and gellan gum. Each sets or thickens differently, so results vary with heat, acidity, and the recipe. Manufacturers often blend several to match a target texture. All are generally considered vegan, as is carrageenan itself.

Is carrageenan the same as isinglass?

No, they are entirely different. Carrageenan is a plant-derived extract from seaweed and is vegan, while isinglass is derived from fish swim bladders and is used to clarify some beers and wines. The names are sometimes confused. Only isinglass is animal-derived.

Is E407 vegan?

Yes. E407 is the EU code for carrageenan, a thickener and gelling agent extracted from red seaweed. The related code E407a stands for processed Eucheuma seaweed, another red seaweed product, and it is vegan as well. Outside the EU the same additive can appear as INS 407 or simply 407.

Is E407 or INS 407 vegetarian?

Yes. E407 and INS 407 are two codes for carrageenan, which comes entirely from red seaweed, so it suits vegetarian and vegan diets alike. India's labeling rules define non-vegetarian food as food containing whole or part of any animal, including birds, insects, and freshwater or marine animals, or eggs. Seaweed is an alga, so INS 407 fits a product carrying the green vegetarian symbol.