Xanthophyllomyces dendrorhous DSM 5626 is a basidiomycetous yeast [1]. It produces the carotene Astaxanthin, which is used in fish farming and gives the flesh a characteristic salmon colour [2–5]. Astaxanthin has antioxidative properties and is said to have anti-inflammatory properties [6] and potential in human health [7]. Currently, in the industry astaxanthin is isolated from the algae Haematococcus pluvialis. Recent studies have shown that the yield of astaxanthin in X. dendrorhous can be increased by optimizations in the medium composition [8–10]. In the BIVAC project, several vegetable residue streams were analysed for their composition. Many of them contained sugars and proteins, which could have a positive influence on the production of astaxanthin in X. dendrorhous, so we analysed the astaxanthin levels in X. dendrorhous after cultivation in media with different watery extracts of these residue streams; these results are presented here. The process could contribute to the utilization of surplus biomass and provide a possible path to sustainable biomass use in a rapidly changing world.