Huangtian'e Denies Adding Artificial Pigments; Expert: Hens Cannot Naturally Produce Xanthophyll | Dayu Finance

Can AI · Mother hens cannot synthesize canthaxanthin. How does the brand claim to be natural?

On the evening of March 15, Fengji Food Group Co., Ltd., the parent company of Huang Tian E, issued a statement titled “Huang Tian E Official Statement: Huang Tian E Eggs Do Not Contain Artificial Coloring Agents.” The statement acknowledged that canthaxanthin was detected in the product but firmly denied any artificial addition, characterizing the detection as a serious misunderstanding that “detection equals artificial synthesis.”

On the same day, the company commissioned Sichuan Wan Law Firm to send a legal letter to relevant media outlets, demanding lawful handling of related reports.

Huang Tian E was one of the brands that responded first in writing to the controversy over the detection of canthaxanthin in high-end eggs. The statement defended itself from four angles: test results, pigment sources, cost logic, and production processes. However, disputes over batch data differences, the classification of coloring agents, and promotional statements have not been resolved with the release of the statement.

Self-test data vs. third-party reports differ; “natural baseline” claim faces skepticism

Huang Tian E stated in the declaration that the company conducted self-tests on the affected products, with a canthaxanthin detection value of 0.399 mg/kg, claiming this level is within the natural background range and not due to artificial addition.

[Image of test results]

Several food experts previously pointed out that conventional testing methods can only measure total amounts and cannot distinguish between natural sources and industrial additives. When detection values are extremely low, it is generally judged as environmental background. The declaration relies on this logic. However, the declaration itself has a source gap: it does not disclose the name of the testing agency, batch information, or whether the results were issued by a third-party authority.

[Image of test report]

Meanwhile, another test report obtained by reporters shows a completely different data level. Consumers purchased Huang Tian E fresh eggs, with a production date of December 16, 2025, from Beijing Yonghui Supermarket Wolong Yuegou Store. Professional testing revealed a canthaxanthin content of 1.65 mg/kg. This figure is more than four times the self-test value claimed by the brand and exceeds the 1 mg/kg natural baseline reference line previously proposed by Associate Professor Zhu Yi of China Agricultural University. The statement did not explain the large discrepancy between different batches of the same brand.

Wushu Geng, a researcher at the Feed Research Institute of the Chinese Academy of Agricultural Sciences, told Xin Huanghe that he has not yet seen any official documents directly confirming a specific value as “natural baseline.”

“Plant extracts” worth millions are actually coloring agents; experts: hens cannot produce canthaxanthin themselves

Regarding the controversial source of egg yolk color, Huang Tian E explained in the statement that the company invests over ten million yuan annually in natural plant extracts such as marigold and chili peppers, claiming this is “the core of our natural color commitment.” Customer service repeatedly explained in comments that this practice is to “maintain hen health” and “natural antioxidant.”

[Image of customer interaction]

In response, Wushu Geng provided a different technical perspective. He mentioned that in the “Regulations on the Safe Use of Feed Additives” (Ministry of Agriculture of the People’s Republic of China Announcement No. 2625), substances like canthaxanthin are registered as coloring agents. While some scientific literature supports their antioxidant functions, they are not officially approved as antioxidants for use in feed. “We use it mainly to improve color, not for antioxidant effects.”

Regarding the formation mechanism of egg yolk color, Wushu Geng stated directly that it depends entirely on feed. If the feed does not contain coloring substances, the yolk will have no color, and technically, “white yolk” can be produced. He also explained a basic biological fact: hens cannot convert other pigments into canthaxanthin.

This means that the brand’s explanation of purchasing marigold and chili extracts to account for detected canthaxanthin lacks scientific support in metabolic pathways.

In fact, industry insiders have long understood this logic. The National Egg Engineering Technology Research Center, led by DQY (Deqingyuan), previously clarified that the depth of yolk color is not determined by “free-range” or other natural concepts but entirely depends on the total amount of absorbable pigments in the formula. Huang Tian E also emphasized in a November 2025 interview with China Economic Net that yolk color differences mainly come from pigment deposition, with core nutrition consistent with ordinary eggs, and urged consumers not to judge solely by color. However, a few months later, facing public opinion crisis, the brand shifted its explanation focus.

[Image of egg yolk color research]

In the egg industry, yolk color is not entirely dependent on natural rearing conditions. The Xin Huanghe reporter noted that patents show that increasing the bioavailability of carotenoids can significantly improve yolk coloration efficiency.

In the comments after the statement was released, the brand responded almost verbatim to questions from consumers about “why add colorants” and “can natural pigments be used without addition,” repeatedly claiming that plant extracts have natural antioxidant capacity and help maintain health. This phrase was mechanically repeated at least seven times in the comments.

Unrelated to safety but about integrity: hidden truths about coloring and false advertising debate

Besides ingredient tracing, the statement also provided two reasons from cost and process perspectives to argue that artificial addition is unfeasible. First, the cost of trace synthetic canthaxanthin accounts for less than 1% of natural pigment procurement costs, providing no motivation for addition. Second, existing feed production equipment cannot evenly mix trace pigments; forced addition could increase safety risks.

Regarding equipment mixing issues, industry experts analyze that trace additives are usually incorporated via premix processes—first mixing trace components with carriers to produce high-concentration premixes, then adding them proportionally to bulk feed—an industry-standard process. The statement did not specify their production line details or whether such common processes were used.

Wushu Geng pointed out that the core technical difficulty in this controversy is that current detection methods cannot directly infer feed addition from eggs alone. The only way is to test the feed directly. This means that without transparent feed records, the brand’s unilateral claims and external doubts cannot be quickly confirmed or refuted.

[Image of feed testing]

He also distinguished the nature of the controversy: “This is a business issue, not a safety issue. Coloring agents are safe within legal limits, but consumers feel deceived—claiming it’s natural, but discovering otherwise.”

The reactions in the comments support this judgment. Many liked comments are not about health risks but about frustration over premium prices and expectations. Some netizens said that spending millions annually on natural pigments for this small color difference is not worth it and suggested removing the colorant and lowering prices. Others directly questioned whether the false advertising claim is valid if the product is marketed as “no added color” but tests show otherwise.

Wang Haolung, head of Wanghe Testing Laboratory, further explained to Xin Huanghe that the natural pigments in common feed ingredients like corn, soybean meal, and marigold mainly include lutein and zeaxanthin, not canthaxanthin; hens do not have the ability to synthesize this substance. He believes that the detection of canthaxanthin in eggs is most likely from feed additives.

Regarding the 1.65 mg/kg detection in Yonghui Supermarket’s Huang Tian E eggs, Wang considers it unlikely to be explained solely by natural background levels. He also noted that the brand has not directly addressed a key issue: why there is no clear indication on product labels or sales pages about the use of coloring agents in feed. The team has reported the incident to regulatory authorities and plans to assist consumers in legal action over disclosure issues, currently progressing step by step.

Wang Geng also publicly called for industry integrity: “Objective promotion, no deception of consumers, honest labeling.”