Across many farming regions, cultivated land is becoming increasingly depleted and degraded, a decline that feeds directly into lower crop yields and poorer produce quality. When the soil loses its structure and its living microbial balance, plants struggle to take up nutrients and hold water, and farmers face rising costs to keep output stable.

Vietnam Food Joint Stock Company (VNF) approaches this problem by focusing on two levers that are often overlooked: restoring balance to the soil’s microbial community and returning organic nutrients to the ground. The company sees the combination of shrimp protein and indigenous microorganisms as a practical route to rebuilding soil fertility rather than simply adding more chemical inputs.

Vietnam Food Joint Stock Company (VNF) combines shrimp protein with indigenous microbes in a three-part biological system

At the centre of VNF‘s biological soil improvement solutions are three complementary products. Ecovital EM is a biological preparation containing Bacillus spp. together with 2,000 indigenous microbial strains; these microbes compete with pathogens for nutrients and living space and form a biological gel that makes the soil looser, more porous and better able to retain water.

PeptiBlossom, a hydrolysed shrimp protein, supplies peptides and amino acids that feed these microorganisms, driving stronger microbial activity and improving both soil structure and fertility. ChitoBlossom, based on chitosan and its derivatives, chelates minerals to raise nutrient uptake, increases soil porosity, and forms a protective biofilm around plant roots. Together, the three products of Vietnam Food Joint Stock Company (VNF) work as a system — feeding the soil, activating its microbes, and protecting the root zone.

Field trials and international research support the approach

Evidence for the approach comes from both local trials and international studies. In a trial at Xuân Lộc, Đồng Nai, combining Ecovital EM with organic matter tripled the density of cellulose-decomposing microorganisms and raised the level of readily available nitrogen by close to two times. An international study conducted between Germany and Iran on dry loam soil found that chitosan markedly improved soil structure, increased usable water retention, and stimulated microbial activity — reinforcing the role of ChitoBlossom within VNF‘s system.

What began as shrimp processing by-products — heads and shells once treated as waste — has been turned by Vietnam Food Joint Stock Company (VNF) into biological soil improvement solutions that leave soil looser, richer in nutrients, and better able to support healthy crops. The wider significance is a circular-economy model in which a coastal seafood industry’s residues become inputs for more sustainable farming, an example of how Vietnamese companies can add value along the whole agricultural chain through biotechnology.

Pet food formulators face growing demand for palatability, digestive support and health benefits drawn from natural sources rather than synthetic additives. At the same time, shrimp processing generates large volumes of heads, shells and by-products that, if left unused, add cost and environmental pressure. This combination — a need for high-value functional ingredients and a stream of under-used raw material — is the gap that Vietnam Food Joint Stock Company (VNF) set out to address in the pet nutrition market.

Building on positive results achieved since 2025, VNF returned to Thailand to meet customers and partners and to continue promoting shrimp-based functional ingredients derived from Vietnamese shrimp in the food and pet nutrition industries.

Vietnam Food Joint Stock Company (VNF) presents shrimp-based functional ingredients at an expanded Pet Workshop

The highlight of the trip was a Pet Workshop that Vietnam Food Joint Stock Company (VNF) co-organized with strategic partner CF Chem (Cinnamon Group of Company). Following the success of the earlier program, this edition was expanded in scale, drawing more than 40 R&D and technical experts from the pet nutrition industry. Participants discussed market needs, challenges in product development and the potential to apply shrimp-based solutions in Thailand.

At the workshop, VNF introduced three functional ingredients from Vietnamese shrimp. Shrimp Peptide enhances natural palatability and supports digestion. Chitosan helps control phosphate absorption and maintain kidney health. Astaxanthin acts as an antioxidant and supports immunity. In addition, RetriV was presented as a solution that recovers nutrients from production wastewater, helping pet food manufacturers reduce the burden of wastewater treatment while creating additional value from otherwise lost nutrients.

Shrimp-based functional ingredients open new value for regional pet nutrition and the circular economy

As sustainability shapes purchasing across the food and feed industries, ingredients that combine functional performance with responsible sourcing are increasingly in demand. By turning shrimp by-products into Shrimp Peptide, Chitosan, Astaxanthin and recovered nutrients through RetriV, Vietnam Food Joint Stock Company (VNF) offers pet nutrition manufacturers a route to differentiated products and a lower environmental footprint at the same time.

VNF thanked CF Chem and its representatives — Ekachai Laohaphand, Jiraphan Sanongsuk, Duangkamon Thuppaman and Wareerak Paralux — for their partnership in connecting, preparing and hosting the program, and thanked the customers, partners and experts who took part.

Beyond a single event, the workshop reflects a broader shift in which shrimp-based functional ingredients from Vietnam move deeper into regional and global value chains. It shows how a circular-economy approach — recovering value from what was once treated as waste — can support both product innovation and sustainability across the pet nutrition industry.

OVERTURE	SUPER POWER			MISSION POSSIBLE				THE LONG & WINDING ROAD

Fact: The world’s number 1 killer? Cardiovascular disease. It accounts for more than 18 million – 33% of global deaths every year. Number 2? Cancer. 10 million deaths per year. Total deaths from these two are 5-fold the number of deaths by Covid-19 to date (5.2 million) (according to Worldometers and World Heart Federation)!

Reasons?

#1: If you are alive and breathing, you produce free radicals – they are the by-product of normal metabolic processes. Under constant exposure to pollution, pesticides, excess sunlight and smoking, free radicals are over-produced, turned into “bad guys”, rendering our built-in antioxidant defence overloaded.

#2: Initially, you won’t feel this imbalance and damage from oxidative stress. Instead, it silently contributes to premature cellular aging and chronic health conditions (the killers). You deal with the damage after the symptoms have begun, and it’s sometimes too late to be fixed.

That’s why ‘prevention is better than cure’ and Antioxidants come to the rescue. And if you want the best one, it’s NATURAL ASTAXANTHIN. Why? Answers below.

NOT ALL ANTIOXIDANTS ARE CREATED EQUAL!

Astaxanthin is the most powerful Antioxidant known to science (and dare we say, the most powerful Antioxidant on Earth). Several studies demonstrate Astaxanthin’s power in combating oxidative stress.

First, let’s get an idea of just how powerful that antioxidant is compared to fan-favourite ones. How much of a difference could it possibly be, right? Well, have a seat and look at the numbers below.

Natural Astaxanthin is the major league. And remember how high the stakes are: we’re talking about Antioxidant properties to reduce cancer, heart disease, and diabetes.

Wonder why Astaxanthin has this ‘superior’ strength and potency? Take a look at HOW DIFFERENTLY it combats oxidative stress.

1. Astaxanthin is the ‘tall’ & strong team mate you need on your side to reach just about anything

The position of an antioxidant relative to the cell membrane determines the following:

1. Areas it can exert antioxidant activity (whether outside and/or inside the cell membrane), and
2. Impacts on the cell membrane structure (disruption or stabilization).

Astaxanthin fits precisely on the cell membrane and spans from the outer membrane surface and extending through to the inner surface of the cell. That gives Astaxanthin the power no other antioxidants can match!

But how about other antioxidants?

• Vitamin C – the “every day” antioxidant that makes you picture an orange and is notoriously recommended during flu season – only works on the outside of the cell membrane to catch free radicals ‘near’ the cell membrane. Vitamin C is also only hydrophilic (water-loving), thus can’t attach itself on the lipid bi-layer of the cell membrane.
• Beta-carotene – present in fruits and veggies with a red, orange, or yellow color (think carrots) – can only stay and protect the inside of the cell membrane (particularly the fatty interior). After all, Beta-carotene is lipid-soluble!
• Vitamin E – found in plant-based oils, nuts, seeds, fruits and veggies (think avocados and almonds) – is also only located inside the cell membrane. However, with a hydrophilic head and hydrophobic tail, Vitamin E is positioned differently in that it does bind to the cell membrane but with only one end on the aqueous part and the tail in the fatty interior (yes, too “short” to reach the other aqueous area of the cell membrane). In this sense, Vitamin E has to take her hat off to the taller, cooler Astaxanthin.
• Astaxanthin – being hydrophilic on both ends and hydrophobic in the middle – can span its width across the cell membrane, thereby protecting the cell INSIDE OUT – a complete protective effect.

2. Astaxanthin is the loyal Antioxidant teammate that won’t swap teams after a hard day’s work

We hate to bad-mouth the good guys, but sometimes after working hard to neutralize free radicals, most antioxidants are exhausted and can become oxidized under certain circumstances (see figure 2).

These fan-favourite antioxidants (Vitamin C, Beta-carotene, Vitamin E) can become pro-oxidant and turn into the ‘bad guys’ inducing free radicals and causing oxidative stress – what they used to fight! For example, a smoker’s lungs tend to have a high oxygen concentration level. Beta-carotene is, therefore, not recommended for smokers due to the increased risk of lung cancer ^[1].

Natural Astaxanthin, however, hasn’t demonstrated any pro-oxidant effect. It never converts into a free radical (And scientists are working hard to understand the underlying mechanism).

Astaxanthin is both the strong, tall and loyal antioxidant forever!

WHERE DOES ASTAXANTHIN STAND IN THE FEED “RAINBOW” PIGMENTS?

In today’s highly visual world, we eat with our eyes first. Vibrantly pink salmon is more ‘appealing’ and seems healthier than the duller, pale option.

To satisfy the savvy and more health-conscious customers, farmers turn to feed pigments to enhance the appearance and nutritional value of animal-derived products – including salmon meat, shrimps and egg yolks to name a few.

In the feed pigment industry, carotenoids are extensively used ^[2], in particular, yellow-to-red pigments such as beta-carotene, lutein, astaxanthin, zeaxanthin and canthaxanthin.

Many yellow-tone carotenoids exist, such as Lutein, Zeaxanthin and Beta-carotene to name but a few. When it comes the red tone, especially for aquaculture, farmers do not have the luxury of choice. Canthaxanthin and Astaxanthin are the two red pigments commercially available. Other options are very limited in supply. So, like the flip of a coin, which one do you pick? We are (of course) biased to say our beloved Astaxanthin! But it’s more complicated than that so bear with us.

Although Astaxanthin and Canthaxanthin are available in natural (extracted and biosynthesized), the majority of ready supply is from synthetic sources. We’re not playing favorites when we say ‘Consumers crave real ingredients from nature’, which natural ingredients can deliver alongside better biocompatibility. After all, natural is from Mother Nature – plants and animals – whereas synthetic ingredients come from petroleum. In terms of efficacy, it is without a doubt that Natural ingredients are superior than Synthetic. Natural Astaxanthin has been proven to hold the pigmentation for longer periods of time in salmon. And what’s more, to achieve the same pigmentation, a lower dosage of natural Astaxanthin is needed.

So why doesn’t the whole world already use natural Astaxanthin you may ask? In reality, Natural Astaxanthin (and particularly Canthaxanthin) come in short supply and at a very high cost – thus relegating them to the less popular option.

But VNF is geared up ready to change this and make Natural Astaxanthin more available  and affordable.

VNF’S SHRIMP BASED ASTAXANTHIN – A BREAKTHROUGH SOLUTION

Our Shrimp-based Astaxanthin – branded NaturXanthin^TM – has high efficacy due to being a Natural Astaxanthin (not nature-identical). NaturXanthin^TM will be available in LARGE SUPPLY and COST-COMPETITIVE!

How is that even possible?

The answers lie in our 3 spearheads:

1. Economy of scale: As the top shrimp exporter worldwide, Vietnam boasts a high volume of shrimp production and subsequently, shrimp by-products. The abundant supply of shrimp raw material enables the economy of scale, ultimately lowering the production cost.
2. Optimized unit cost: VNF’s NaturXanthin is extracted alongside other nutrients (such as Peptides and Chitosan). This means the mutual production cost (machinery, raw materials, labor, etc.) is shared with other product lines. Think about it as a group trip versus a solo one. Group trip trumps in terms of expense per person, right?
3. Minimal left-over nutrients in waste management: Having already recovered major nutrients available in the shrimp co-products (Astaxanthin included), fewer waste goes to the wastewater treatment. That saves us a hefty amount of effort and resources for waste management.

Are you googling where to purchase Astaxanthin yet? Hint: We’re in Vietnam.

Tune in to our next chapter as we explore other superpowers of Astaxanthin in the immune and reproduction system!

SOURCE:

[1] Hemilä H. (2020). The effect of β-carotene on the mortality of male smokers is modified by smoking and by vitamins C and E: evidence against a uniform effect of nutrient. Journal of nutritional science, 9, e11. https://doi.org/10.1017/jns.2020.3

[2] Marketsandmarkets. Feed Pigment Market by Type (Carotenoids, Curcumin, Caramel, Spirulina & Others), Carotenoids Source (Natural & Synthetic), Livestock (Swine, Cattle, Poultry, Aquatic Animals & Others), & by Region – Global Trends & Forecasts to 2020. Feed Pigment Market by Type, Livestock, Region – 2020 | MarketsandMarkets

OVERTURE	SUPER POWER			MISSION POSSIBLE				THE LONG & WINDING ROAD

Fact #1: Salmons swim hundreds of miles each year, battling their way through strong currents to reach the right spot in the river to lay eggs.

Fact #2: Flamingos can live up to 70 years old, considered one of the longest lifespans for birds.

Fact #3: Astaxanthin might be the closest thing to being a space astronaut. (Unless you’re Jeff Bezos). No, but seriously, “NASA considers astaxanthin essential for astronaut health”. 
In 2018, NASA astronauts aboard the International Space Station tested whether Astaxanthin production could occur in space’s microgravity environment. NASA’s conclusion: Astaxanthin, as a very potent antioxidant, can promote astronaut health in space and generate immense long-term health benefits – “the secrets of life for many decades”. That’s one small step for man, one giant leap for mankind (and shrimp co-products).

In the previous Astaxanthin article, we revealed WHERE Astaxanthin comes from (shrimp, salmon, red microalgae, etc. No, not carrots).

We also wrote, “Being multi-functional, Astaxanthin offers tremendous benefits for almost all living beings”. It’s a pretty bold statement, but we’ve quoted NASA already, so we promise to live up to it. So, if astronauts and flamingos are scoffing it up to live longer, well pour us a glass and call it “Happy Astaxanthin Hour” as we dive into HOW Astaxanthin’s works. 

Function 1: Astaxanthin – A powerhouse PIGMENT

Animals cannot synthesize Astaxanthin by themselves. Astaxanthin must be supplemented through diet. Once digested, Astaxanthin is absorbed through the small intestinal wall into the bloodstream and situatedat different organs. The presented conjugated double bonds of AST absorb light and create that beautiful red color then deposited into egg yolks, skin, flesh, feather, and shells. Hence, salmon go from white to orange and flamingos from dull grey to pink by consuming Astaxanthin. [2]

Free Astaxanthin appears red. But what about crustaceans? The shrimp you ate didn’t start with that red-orange color. This is because Astaxanthin binds with specific proteins (crustacyanin), changing its pigment and ability to absorb light. When these proteins are denatured by heat (say through cooking), the Astaxanthin pigment is freed, resulting in red all around. Merry Christmas and Hallelujah! It turns out blue-grey shrimp at the supermarket is normal, not because they’re feeling a little blue around dinnertime. [2]

Astaxanthin’s coloring ability is now leveraged in livestock and aquaculture production to enhance the sensory quality of egg yolks, salmon meat, and shrimp, thereby boosting commercial value. (The red-orange pigment reflects the product’s quality and better health value). Moreover, Astaxanthin’s pigment application has also expanded to food and cosmetics (lipstick). [3]

Function 2: Astaxanthin as an ANTIOXIDANT fighting Oxidative stress

Astaxanthin is considered to be one of the most powerful antioxidants on the planet. It’s so good NASA had to bring it to space for longer life! An antioxidant’s main job is exactly as it sounds – fighting (anti) oxidative damage (oxidant) – namely FREE RADICALS.

Free radicals are these tiny evil molecules created from everyday metabolic activities in our bodies. Simply put, they are born unstable due to having an unpaired and reactive electron. A free radical’s mission: to steal that missing electron. The body wants to keep these free radicals in check because they end up stealing electrons from healthy cells, thus damaging our DNA, tissues, and cell structures – called an ‘oxidative chain reaction’.

When life gets hard, for example, changes in living conditions, unbalanced diets, diseases and aging, free radicals become over-produced, causing the body ‘oxidative damage.’

Oxidative damage is ‘biological rust’ that impairs the function of our cells and tissues – just as rust impairs an engine. Over time, oxidative damage can contribute to diabetes, cancer, heart disease, skin diseases, more visible signs of aging,…and many more.   

Astaxanthin to the rescue!

As an antioxidant, Astaxanthin can prevent the formation of free radicals and scavenge free radicals – essentially ‘lending a helping hand’ by donating and/or accepting an electron to neutralize the free radical and terminate its oxidative chain reaction. But why exactly is Astaxanthin one of the strongest (reminder: we’re talking about antioxidant properties to reduce the risk of diabetes and cancer)?

Most antioxidants are either hydrophilic (water-soluble) or lipophilic (fat-soluble), meaning their activity is limited to the protection of the aqueous (water) or lipid (fat) part of cells. Astaxanthin’s potency comes from its unique ability to span the cell membrane, protecting both the water-soluble and fat-soluble components. It can also effectively target the cardiac and skeletal muscles and reach the blood-brain barriers to protect the brain. Translation? Natural Astaxanthin is the powerful antioxidant equivalent of a tall person in the body; it can reach just about anything.

The list of benefits from supplementing Astaxanthin is long; thus why we need a 9-part Astaxanthin series. If this were a report card, we’d give Astaxanthin straight A’s. But for now, the next time you admire salmon for its colors, thank the fish for sharing its strength and antioxidant benefits with you… even if it couldn’t escape being dinner.  

Tune in to the next article as we delve deeper into Astaxanthin’s ‘power’ compared to fan favourite antioxidants and pigment enhancers. Here’s a sneak peek: Green tea is sitting there green with envy, wondering what Astaxanthin has that it doesn’t have.  

Ref:

[1]         discoverwildlife, “Flamingo guide: how to identify each species and where to see.” https://www.discoverwildlife.com/animal-facts/birds/facts-about-flamingo/ (accessed Nov. 20, 2021).

[2]         K. C. Lim, F. M. Yusoff, M. Shariff, and M. S. Kamarudin, “Astaxanthin as feed supplement in aquatic animals,” Rev. Aquac., vol. 10, no. 3, pp. 738–773, 2018, doi: 10.1111/raq.12200.

[3]         S. H. A. Raza et al., “Beneficial effects and health benefits of Astaxanthin molecules on animal production: A review,” Res. Vet. Sci., vol. 138, no. May, pp. 69–78, 2021, doi: 10.1016/j.rvsc.2021.05.023.

[4]         S. Fakhri, F. Abbaszadeh, L. Dargahi, and M. Jorjani, “Astaxanthin: A mechanistic review on its biological activities and health benefits,” Pharmacol. Res., vol. 136, no. August, pp. 1–20, 2018, doi: 10.1016/j.phrs.2018.08.012.

[5]         M. Sztretye et al., “Astaxanthin: A Potential Mitochondrial-Targeted Antioxidant Treatment in Diseases and with Aging,” Oxid. Med. Cell. Longev., vol. 2019, 2019, doi: 10.1155/2019/3849692.

OVERTURE	SUPER POWER			MISSION POSSIBLE				THE LONG & WINDING ROAD

As a big fan of VNF (we trust you are), you have probably become familiar with VNF’s Peptides and Chitosan retrieved from shrimp by-products. Yet, the same shrimp by-products (that you throw away) keep on astounding us with more potential extracted value and nutrients. This time, the “magical” superfood –“Astaxanthin” – also known as the “King of Antioxidants”! Hidden in various structures in different objects, Astaxanthin boasts a vibrant color with many superpowers!

To fully comprehend what superpowers exist in Astaxanthin, let’s dive into what it is, where it comes from and what it can be used for.

WHAT IS ASTAXANTHIN & WHERE DOES IT COME FROM?

Astaxanthin was first identified and isolated from lobster by Richard Kuhn in 1938. That same year, Kuhn was awarded a Nobel Prize in Chemistry for his work on carotenoids and vitamins ^[1].

Astaxanthin is a carotenoid of red pigment, naturally found in the skin, meat, fins, and shells of crustaceans, crabs, salmon and red microalgae, etc. However, the typical red color of Astaxanthin is sometimes “disguised” in blue, yellow or dark brown because Astaxanthin binds with a particular protein (for example, in shrimps) and can only be released when cooked.

Animals CAN NOT synthesize Astaxanthin de novo. Therefore, aquatic animals (shrimps and salmon) and humans have to acquire Astaxanthin from their diet. In nature, ONLY certain microalgae, yeast and bacteria can biosynthesize Astaxanthin ^[2]. Microalgae – the primary and most common source – once consumed, then transfer Astaxanthin to zooplankton, crustaceans and fish. This explains why farmed shrimp and salmon normally appear paler in meat/shell color compared with wild aquaculture. Farmers, therefore, must add red carotenoid pigments (such as Astaxanthin) to the feed to deliver more vibrantly colored shrimp and salmon.

WHERE DOES ASTAXANTHIN’S SUPERPOWER COME FROM?

Microalgae create Astaxanthin under unfavorable living conditions, such as lack of nutrients, increased salinity, or excessive sunshine. Thus, astaxanthin serves as the microalgae’s defense response against environmental stress to survive and grow – thereby demonstrating Astaxanthin’s inherently potent antioxidant activity, the same function that Astaxanthin is most famous for.

Astaxanthin’s superpower extends beyond being an Antioxidant. In fact, Astaxanthin is even considered a “Superfood”, capable of supporting almost all the functions of the living body (gastrointestinal tract, immune, circulatory, nervous and reproductive system, etc.) and organs (muscles, joints, skin and eyes, etc.). Astaxanthin also exerts anti-cancer effects!

Being multi-functional, Astaxanthin offers tremendous benefits for almost all living beings – from aquatic animals (fish, shrimp), land-based (swine, cow, chicken), pets (dogs, cats) and Humans. Natural Astaxanthin promises a massive breakthrough in preventative healthcare for all!

COMMON SOURCES OF ASTAXANTHIN & THEIR CONSTRAINTS

There are 2 common sources of Astaxanthin: Synthetic Astaxanthin (~90% market share in 2014) ^[3] and Natural Astaxanthin (mostly from microalgae).

Astaxanthin is not widely used despite proven effects, mainly due to limited supply (especially for Natural Astaxanthin, which requires sophisticated technology and production cost barriers). Therefore, unless we solve the cost issues, we are restricted from exploring Astaxanthin’s potentials and applications fully.

‘Shrimp-based Astaxanthin’ could be the key answer!

Using shrimp by-products with abundant and increasing supply, VNF’s proprietary technology (applying biotechnological zero-waste mindset) enables highly efficient and cost–competitive extraction of Natural Astaxanthin.

As one of the very few companies capable of mass-scale Shrimp-based Astaxanthin production, VNF aims to expand Astaxanthin supply and make it accessible for all industries. Starting first with Animals – inherently high demand but currently quite pricey – Astaxanthin can improve overall health, possibly reduce antibiotics use, improve welfare… thus increasing farming efficiency aligned to more natural and sustainable directions.

References:

[1] Award ceremony speech. NobelPrize.org. Nobel Prize Outreach AB 2021. https://www.nobelprize.org/prizes/chemistry/1938/ceremony-speech/ [assessed 12 Nov 2021]

[2] B. Capelli, D. Bagchi & G. Cysewski (2013), “Synthetic astaxanthin is significantly inferior to algal-based astaxanthin as an antioxidant and may not be suitable as a human nutraceutical supplement” Nutrafoods., doi: 12. 10.1007/s13749-013-0051-5.

[3] S. H. A. Raza et al., “Beneficial effects and health benefits of Astaxanthin molecules on animal production: A review,” Res. Vet. Sci., vol. 138, no. March, pp. 69–78, 2021, doi: 10.1016/j.rvsc.2021.05.023.

??‍ We are thrilled to learn that our previous Astaxanthin sneak peeks attracted so much interest from the readers. There are demands for more!

? In honour of VNF’s newest family member – ‘ASTAXANTHIN‘ – we are launching a 9-part Astaxanthin series to satisfy our curious readers and keep the momentum “passionate and red”. You will be amazed by what this pinkish-red material can do as we uncover Astaxanthin’s origin, holy ‘superpowers’, and versatile applications for all living beings. 

First astaxanthin batch complete by the end of 2021 and fully commercialized by Jan 2022

? Stay tuned for our first Astaxanthin chapter!