One of the most sensitive questions from consumers is how farmed salmon or trout get their color? Since fishes cannot synthesize their own color, they must get it from their diets. Carotenoids, in particular astaxanthin, powerful antioxidant for all living animals, are added into the feed and give the symbolic and unique red-fleshed color, sign of quality and health, expected by the consumers.
Astaxanthin can be obtained either from natural sources or synthetic form. It is almost impossible to tell the difference between the two solely based on visual appearance. Unfortunately, a lack of transparency still diffuses confusing messages on “natural- identical” synthetic astaxanthin, derived from the petrochemical industry. This artificial astaxanthin pigment is not at all equivalent or even chemically similar to its natural counterpart, and even considered as one method to differentiate between wild and farmed salmon. Finally, artificial astaxanthin is also not at all authorized as a human health supplement while several natural forms are.
The US Food and Drug Administration (FDA) has recently released (April,22/2025) a series of new measures to phase out all petroleum-based synthetic dyes in the US food industry. Haynes Boone, one of the top US law firms, has recently alerted their food clients by updating the list of already banned or proposed ban of food additives in all US states.
All over the world, consumers expect the use of natural additives when possible. As said by FOOD and DRINK International Magazine, “by shifting away from synthetic colourants, the industry can maintain consumer trust and align with the increasing focus on sustainability”. Isn’ it time for a change?
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