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The relationships behveen CIE (1976) L*a*b* color parameters from a Hunter LabScan II Sphere Spectrocolorimeter and two Minolta Chroma Meters were evaluated. Jams, yoghurts with jam, salami-type dry sausages, raw cauliflowers, mashed and raw potatoes and various color standards were used as samples. The numerical values of the color parameters depended upon the instrument used. The relationships between the color parameters could be described by linear regressions which were specific for each type of food except for mashed potatoes and cauliflower. Best predictions of color parameters from one instrument to another were obtained with the most homogenious types of food.

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The value chain for farmed salmon has experienced substantial changes over the past decades as a result of innovation in production technology, logistics, distribution and marketing that have helped facilitate the rapid production growth. The high level of control over the production environment in principle makes it possible for Atlantic salmon to be tailored on a number of product attributes or dimensions in response to requirements from different customer groups. However, when compared to meat production, differentiation in farmed salmon remains limited, pointing to a still immature industry. Based primarily on interviews with Norwegian producers, we offer an overview of the prominent differentiation strategies today and discuss barriers to further differentiation.

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