/oss/taxonomy/term/704/all en /oss/article/food-you-asked/why-do-lobsters-change-colour-cooking <p>Believe it or not, shrimp and lobster have something in common with carrots. They have a good dose of carotenoids in their body. Carotenoids are yellow-orange compounds that are quite widespread in nature but the first one isolated was beta carotene from carrots which gave the name to the whole family. But they are also responsible for the colouring of orange juice, red peppers, watermelon, tomatoes, egg yolks, apricots, corn, pink grapefruit, pink salmon and pink flamingoes.</p> Tue, 06 Nov 2012 23:53:09 +0000 Joe Schwarcz PhD 1772 at /oss