The pigmentation and antioxidant challenge in animal production
In modern animal production, egg yolk colour, meat and skin colour, and the vividness of ornamental fish directly affect commercial value. To meet these targets, many producers turn to synthetic pigment additives, but this increases dependence on chemical inputs and offers limited antioxidant benefit for the animals themselves. Demand is therefore growing for a natural pigment source that is safe and carries additional functional value.
Against this backdrop, Vietnam Food Joint Stock Company (VNF) develops NaturXanthin, a natural astaxanthin extracted from Vietnamese shrimp raw material, offering an alternative to synthetic additives.
Vietnam Food applies natural astaxanthin with a dual functional value
VNF‘s NaturXanthin is positioned around two core functions. The first is antioxidant capacity: astaxanthin is reported to scavenge free radicals about 21 times more strongly and to quench singlet oxygen about 50 times more strongly than the synthetic form, helping protect cells and support immunity and growth in animals. The second is pigmentation: thanks to its natural origin, high biocompatibility and ability to bind to various proteins, the natural astaxanthin in NaturXanthin supports the formation of natural red pigment in meat, skin and eggs.
Developing the product from shrimp raw material also allows Vietnam Food Joint Stock Company (VNF) to make use of a carotenoid-rich by-product stream, adding value to the shrimp value chain.
Animal trials show improvements in colour and growth
The performance of NaturXanthin has been observed in field trials. In laying ducks in Malaysia, supplementing NaturXanthin raised yolk colour scores by more than 14 points; yolk colour was better retained after processing and oxidation was limited during the storage of salted eggs. In Koi fish in Vietnam, the supplemented group showed red coloration more than 40% higher than the control group, alongside clear improvements in growth and survival rate.
According to Vietnam Food Joint Stock Company (VNF), these results indicate that natural astaxanthin can enhance the sensory value of end products while also supporting animal health.
Developing NaturXanthin from Vietnamese shrimp reflects a broader industry shift: moving from synthetic additives toward biological solutions that valorise by-products, linking better product quality with sustainable production and the circular economy.