"Artificial Synthetic Pigment" in Eggs? Huangtianhe Chairman Responds to "Pigment Gate"

Does AI detection of canthaxanthin impact the credibility of natural claims?

Recently, the well-known egg brand Huangtian’e was embroiled in controversy after being accused of “detecting artificial synthetic colorants.”

The fact-checking team led by Wang Hai released two test reports, detecting 0.399 mg/kg and 1.65 mg/kg of canthaxanthin in Huangtian’e eggs.

On March 15, Huangtian’e issued a statement claiming these values are “natural background levels” and that no artificial colorants have ever been added. On March 16, Fengji Food Group Co., Ltd., the parent company of Huangtian’e, chairman Feng Bin responded to Southern Metropolis Daily Finance that, whether based on cost or coloring considerations, the company “has no need” to add artificial colorants.

Meanwhile, Wang Hai’s team, in an interview with Southern Metropolis Daily Finance, raised multiple questions about Huangtian’e’s statement. The two sides debated issues such as the source of canthaxanthin, limitations of detection technology, commercial motives, and promotional boundaries.

Core controversy: Where does the canthaxanthin in eggs come from?

It is introduced that canthaxanthin (also known as canthaxanthin yellow) is a carotenoid widely present in algae, fungi, and crustaceans, and is also a common feed additive in the global egg industry used to give yolks an orange-red color.

Wang Hai’s team told Southern Metropolis Daily Finance that chickens fed on natural feeds like corn, marigold, and chili do not produce canthaxanthin, and chickens themselves cannot synthesize it. “As long as canthaxanthin is clearly detected in eggs, it must have been added artificially.”

On the evening of March 15, Fengji Food Group issued an official statement emphasizing that the rumor of “detection equals artificial addition” is a serious misinterpretation and confusion. The detected value is within the “natural background level,” and the product has never had any artificial colorants added.

An industry expert told Southern Metropolis Daily Finance that canthaxanthin (canthaxanthin yellow) is a naturally occurring carotenoid, widely distributed in algae, fungi, and crustaceans. Hens absorb natural feed containing carotenoids, which are converted and deposited in the yolk—this process is natural and fundamentally different from artificial synthesis.

Detection technology limitations: inability to distinguish natural from artificial sources

Regarding the core dispute—“how to determine the source of canthaxanthin”—several experts generally agree.

Researcher Wu Shugeng from the Feed Research Institute of the Chinese Academy of Agricultural Sciences told Southern Metropolis Daily Finance, “Because the artificial and natural structures of canthaxanthin are exactly the same, current technology cannot distinguish whether the canthaxanthin in eggs is synthetically produced or naturally deposited.”

Associate Professor Zhu Yi from the College of Food Science and Nutritional Engineering at China Agricultural University also pointed out that current detection techniques can only accurately measure the total content of canthaxanthin, not its source. “It requires a comprehensive assessment considering the chicken’s breeding background, raw material sources, feeding records, etc. Conclusions cannot be drawn solely from finished eggs.”

Wang Hai’s team also acknowledged this technical limitation. When interviewed by Southern Metropolis Daily Finance, a relevant person said: “As for whether we can distinguish the source, strictly speaking, ‘it might be possible to get closer,’ but it’s difficult to do with a routine finished product test.” There are studies and methodologies using carotenoid fingerprinting to assist in distinguishing feeding systems, and stable isotope techniques can be used for natural vs. synthetic source identification. However, they have not yet found an institution capable of producing CMA reports using these methods. They emphasize that this issue is not as simple as “detection = natural” or “detection = artificial.”

Data interpretation: how to understand 0.399 mg/kg and 1.65 mg/kg?

Wang Hai’s team initially reported that eggs purchased from Changsha Pangdonglai supermarket contained 0.399 mg/kg of canthaxanthin; on March 16, they released a new report stating that eggs bought from Yonghui Supermarket contained 1.65 mg/kg.

Regarding the 0.399 mg/kg figure, Feng Bin, chairman of Huangtian’e, responded to Southern Metropolis Daily Finance: “0.339 mg/kg can be judged as within the natural background range (<0.5 mg/kg) based on scientific literature.” He also argued from a commercial perspective: to color eggs, feed needs to contain 4-8 mg/kg of canthaxanthin to produce coloration. Back-calculating, 0.399 mg/kg corresponds to only 0.67-0.74 mg/kg of added feed, far below effective doses. “From a business logic standpoint, there’s no motivation to add it.”

For the new data of 1.65 mg/kg, Huangtian’e responded that according to published research, yolk color reaching about 9 degrees requires canthaxanthin levels above 2 mg/kg. To achieve a yolk color of 12 degrees or more, the content must be even higher. “The same logic applies,” meaning it still wouldn’t be enough to produce the current yolk color of their products.

Wang Hai’s team emphasizes that low concentration does not mean no artificial addition. “The concentration only indicates how much was detected; it cannot alone prove where it came from.” They point out that canthaxanthin has high coloring efficiency, and even trace amounts can significantly influence yolk color.

Cost and motivation: can purchasing millions of yuan worth of natural pigments serve as proof?

In its statement, Huangtian’e disclosed that the company spends over ten million yuan annually on natural plant extracts like marigold and chili, claiming that “the amount of canthaxanthin added in trace amounts accounts for less than 1% of the total natural pigment cost” and does not serve to reduce costs.

“Based on our cost calculations, 0.339 mg/kg of canthaxanthin costs about 1 yuan. Yet, we spend over ten million yuan on natural ingredients for yolk coloration. There’s no need; it (canthaxanthin) neither improves coloration nor saves costs. Why would we use it?” Feng Bin added.

Huangtian’e told Southern Metropolis Daily Finance: “Egg yolks with a color index above 12 degrees are actually achieved through natural extracts from corn, marigold, and red chili.”

Wang Hai’s team believes that the long-term use of canthaxanthin is not just due to cost but also because of its high coloring efficiency and stability. “Even a small addition can have a significant effect on color.” They emphasize that consumers care not only about cost-cutting but also about whether the coloring is consistent with previous claims and whether it is used for color adjustment.

Promotional boundaries: does “no artificial colorants” conflict with detection results?

Another focus of the controversy is whether Huangtian’e’s long-standing advertising claims of “natural plant-based feed,” “edible directly,” and “natural golden yolk” conflict with the detection of canthaxanthin.

Wang Hai’s team pointed out that if Huangtian’e’s core promotion is “no artificial colorants in feed,” “natural golden yolk,” and “carefully formulated ingredients like corn, soybean meal, marigold, etc.,” then detecting canthaxanthin—especially at 1.65 mg/kg—in finished eggs presents a contradiction that must be addressed.

“If regulators find out that the source is indeed artificial addition, it directly conflicts with ‘no artificial colorants’ and could be considered fraud.” A relevant person from Wang Hai’s team said. Even if Huangtian’e insists on the “natural background” explanation, the fact that consumers have been long led to believe in “natural golden yolk” makes the detection of canthaxanthin itself suspicious.

Feng Bin emphasized to Southern Metropolis Daily Finance: “We do not contain artificial synthetic colorants, which is very clear in our promotion.” He cited experts saying that 0.339 mg/kg can be considered within the natural background range, and this trace amount does not affect yolk coloration.

Beyond the pigment controversy, Wang Hai’s team also questioned Huangtian’e’s promotion of “edible directly.” They pointed out that the market often interprets “edible directly” as suitable for raw consumption. Huangtian’e personnel have explicitly stated, “I also do not recommend eating raw eggs,” and explained “edible directly” as a higher standard rather than an encouragement to eat raw. They believe that repeatedly emphasizing “not recommended for raw consumption” in communication could be misleading.

Future developments: both sides say they will pursue legal action

Huangtian’e stated that it has arranged for retesting of existing products and raw materials and will cooperate actively with regulatory investigations. The company emphasizes “resisting overreaction and relying on scientific evidence,” and plans to defend its legal rights through judicial channels. They have sent legal notices to 315 Chengsou.com and others.

Additionally, Huangtian’e told reporters: “We welcome any authoritative third-party organization to conduct re-inspections and will continue to maintain transparency and openness to social supervision.”

Wang Hai’s team told reporters that this matter primarily concerns integrity and consumers’ right to know, and only secondarily whether it involves safety issues. “If there is indeed fraud, we will initiate lawsuits, including class actions.”

The Market Supervision Department of Xuchang City confirmed they have received relevant reports and are investigating. As of press time, the investigation results have not been announced.