Source:âHfSResearch,â2013â. InâthisâHfSâreport,âweâlookâacrossâallâofâtheseâbusinessesâandâfocusâonâtheâoverarchingâtrendsâfortheâindustry.âHfSâ. Research evaluatesâtheâ prioritiesâ for businessâ executivesâ andâ howâ outsourcingâ willâ support keyâ areasâ of theâ. business.âAsâleadersâcontinueâtoincreaseâtheirrelianceâonâoutsourcingâmodels,âHfSâResearchisâableâtoforecastâ. marketâgrowthâinâtheâoutsourcingâmarketâforâBFS.â.
Carrageenan is a common food additive that is extracted from a red seaweed, Chondrus crispus, which is popularly known as Irish moss. Carrageenan, which has no nutritional value, has been used as a thickener and emulsifier to improve the texture of ice cream, yogurt, cottage cheese, soy milk and other processed foods.
(4) (For reference, the concentration of carrageenan in processed food is usually between 0.01% and 1%.) (5). However, carrageenan has produced intestinal damage in some animal studies. Observed effects in rats include epithelial cell loss, increased intestinal permeability, and diarrhea.rom a practical standpoint, undegraded carrageenan is approved for use in food products, while degraded carrageenan is not. (2) Although both substances are often referred to as âcarrageenan,â they have very different chemical properties and should really be treated as separate compounds.