Over the world, the Scottish salmon is known for its premium quality and highest standards. It has been awarded EU PGI (Protected Geographical Indications) status, marking its quality and distinctive origins. It was also one of the earliest international food products to be awarded the coveted French “Label Rouge” designation for its outstanding superior taste, recognized during blind tests. The powerful Scottish Salmon Producers Organization, renamed recently as “Salmon Scotland” represents all of Scotland’s salmon producers, with the goals to support the development of this sector and promote at all levels their farming practices and sustainability commitments.
In a recent post, Salmon Scotland has confirmed the use of natural pigment to provide their fish with the best color, closely aligned to a wild diet, versus the still used synthetic astaxanthin pigment. In Scotland, salmon farmers use the approved organic, naturally sourced pigment, derived from the fermentation of a micro-organism and with no additives or preservatives: Panaferd®. ANS strongly recommends the use of natural additives when possible to meet the expectations of consumers. Transparency matters. As color is the symbol of salmon, it deserves to be natural.
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