Eggs Detected with "Artificial Pigments"? Huangtian Swan Denies Intentional Addition! Lutein "Excess" Controversy Sparks Discussion

Recently, the “Wang Hai Evaluation” account posted several videos claiming that all 10 types of eggs sold at Pangdonglai Supermarket contained the artificial coloring ingredient, canthaxanthin. The videos showed that eggs from brands such as Huangtian’e, Yejinming, Deqingyuan, Muchunshan, and Zhengda Food had canthaxanthin levels ranging from 0.399 mg/kg to 9.54 mg/kg.

On March 15, Pangdonglai responded that they had sent the fresh eggs sold in their stores to multiple testing agencies for comprehensive re-inspection. Market regulatory authorities have also conducted sampling tests on eggs from various brands. Pangdonglai stated that if no issues are found, they will firmly defend their rights according to the law and hold individuals, media, and platforms legally responsible for this incident.

Huangtian’e also issued a public statement on the 15th, asserting that their eggs do not contain artificial synthetic colorants. The claim circulating online that “canthaxanthin is artificial” is incorrect; canthaxanthin naturally exists in the environment. Detection of it does not mean artificial addition.

Wang Hai reiterated his doubts in an interview with the media on the evening of the 16th, revealing that the yolk of Huangtian’e eggs from Yonghui Supermarket contained 1.65 mg/kg of canthaxanthin.

As this involves food safety, public opinion quickly intensified, sparking discussions within the industry and among the public about the safety of canthaxanthin, whether it is artificially added, related testing standards, and consumers’ right to be informed.

Whistleblower Reveals Multiple Egg Brands Tested for Canthaxanthin — Responses from Pangdonglai and Huangtian’e

On March 13, well-known whistleblower Wang Hai’s team posted a video on their “Wang Hai Evaluation” account, claiming that they had tested ten eggs sold at Pangdonglai, all of which contained artificial canthaxanthin (also known as canthaxanthin yellow).

Pangdonglai responded first with a statement, explaining that canthaxanthin is a carotenoid that can be naturally or synthetically derived. It is widely found in algae, fungi, fish, and other plants and animals, and can be used as a feed additive. Currently, there are no national regulations or standards limiting canthaxanthin levels in fresh eggs. To ensure product quality and safety, Pangdonglai has conducted comprehensive re-inspections of the eggs sold in their stores.

They also emphasized in the statement that Wang Hai’s use of the “Feed Additive Safety Use Standards” to judge whether the eggs’ canthaxanthin levels are excessive is misleading the public.

Although Huangtian’e’s eggs showed the lowest canthaxanthin levels among the ten tested, their higher price has attracted more public attention. On the 15th, Huangtian’e issued a public statement on multiple social platforms, reiterating that the claim “canthaxanthin is artificial” is false. Canthaxanthin naturally exists in the environment and is not solely artificially synthesized. It is present in natural foods like eggs, fish, and shrimp, and detection does not mean artificial addition. Their measured level was only 0.399 mg/kg, which is within natural levels and far below other test results. This suggests the presence of natural canthaxanthin in eggs rather than artificial addition.

They also disclosed that Huangtian’e spends over ten million yuan annually on natural plant extracts such as marigold and chili (with full procurement contracts and invoices available). If trace amounts of canthaxanthin were added, it would account for less than 1% of the total natural pigment cost, which does not justify cost improvements. Additionally, current feed production equipment cannot reliably add synthetic canthaxanthin at trace levels, as it risks uneven mixing and safety hazards, making it not cost-effective.

Source of Canthaxanthin in Question — Experts Say Current Technology Cannot Distinguish Natural Conversion from Artificial Synthesis

In response to the controversy over canthaxanthin, Associate Professor Zhu Yi from the College of Food Science and Nutritional Engineering at China Agricultural University stated on the 16th that canthaxanthin (also known as canthaxanthin yellow) is a naturally occurring carotenoid. When hens are raised in free-range environments and consume algae and fungi, they may naturally ingest trace amounts of canthaxanthin, which deposits in the yolk as a normal environmental fingerprint.

Professor Wu Shugen from the Chinese Academy of Agricultural Sciences pointed out that current technology is insufficient to distinguish whether canthaxanthin is naturally converted or artificially synthesized. Zhu Yi also mentioned that routine detection methods, including isotope analysis, can accurately measure total canthaxanthin content but cannot differentiate its source. The best approach is to trace the feeding records and breeding background. “In routine inspections, we directly review records and logs, then combine this with the detected dosage levels to make judgments.”

Regarding the canthaxanthin level of 0.399 mg/kg in Huangtian’e eggs mentioned in Wang Hai’s evaluation, Zhu Yi explained that based on industry research and production practices, if the entire yolk contains about 0.5 mg/kg of canthaxanthin, and all of it came from artificial addition, then the amount added to feed would be approximately 0.67–0.74 mg/kg. This is much lower than the industry-recognized effective coloring dose of 4–8 mg/kg.

Regarding Huangtian’e’s annual investment of over ten million yuan in natural plant extracts like marigold and chili, Professor Yin Huadong from Sichuan Agricultural University pointed out that these are natural extracts used for coloring feed. The core principle involves fat-soluble carotenoids, which, once absorbed, deposit into lipids and change yolk color. Marigold, for example, contains lutein, which can accumulate in the yolk and give it an orange hue.

Zhang Qionglian, R&D director at Huangtian’e’s production technology center, said in an interview on the 16th that from a commercial perspective, using synthetic canthaxanthin is very cheap (about 1 yuan per ton). In contrast, the actual cost of natural raw materials exceeds 120 yuan per ton, and due to market fluctuations, sometimes reaches around 170–180 yuan per ton. “If companies used just over 1 yuan worth of synthetic canthaxanthin instead of natural sources, the cost savings per ton would be minimal. It’s not worth the risk of uneven mixing or product color variation, which could compromise quality.”

The ambiguity of testing standards for canthaxanthin and how to protect consumer rights have become focal points of this controversy. Zhu Yi told the media that because current testing cannot distinguish the source, regulatory agencies must rely on quantitative standards and process management, setting safety limits, inspecting feed records, and ingredient lists, while respecting consumers’ right to know.

On the evening of March 16, more than 30 hours after the Huangtian’e controversy erupted, founder Feng Bin appeared in the brand’s official live broadcast. He pledged that Huangtian’e has never used synthetic canthaxanthin, and that the relevant testing indicators are harmless to human health and safe to consume. He also said the company welcomes market supervision and consumer questions. Moving forward, they will increase the frequency of testing related to egg quality and canthaxanthin levels.

Previously, media reports indicated that Wang Hai’s team had submitted complaints to market regulatory authorities. The Xuchang Market Supervision Administration confirmed receipt of the complaints and said they are investigating, with results expected within 15 working days.

Wen: Lin Chen Editor: Xu Nan