A synthetic carotenoid used as an orange-red colourant. Found naturally in mushrooms and crustaceans, but the version used in food is lab-produced. Approved for use in a very limited number of food categories — mainly salmon and trout farming feed, which gives the fish flesh its characteristic pink colour. At high doses, it has been linked to a rare eye condition called canthaxanthin retinopathy — crystal deposits forming in the retina. EFSA set a strict acceptable daily intake due to this concern. At the low levels permitted in food, it is generally considered safe.
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