Canthaxanthin is a food additive used for farmed salmon raised in environments where astaxanthin sources are not available. Canthaxanthin gives salmon a pink color similar to pink/red species of wild salmon, while at the same time acting as an antibiotic.
Health concerns have raised the issue of safety concerning the usage of canthaxanthin in commericially sold salmon. As a result, in the United States, food packaging must indicate if artificial coloring (including, but not limted to canthaxanthin) is added to the fish. In addition, the European Union has set limits on how much canthaxanthin commercially sold fish may contain.
The analysis of canthaxanthin content in salmon is a scientifically-accepted method to determine the origin of salmons.
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