Chr. Hansen, a global leader in both natural colors and ingredients for the cheese industry, now introduces a strong alternative to annatto.
“We call it “WhiteWhey””, explains Chr. Hansen’s Thomas Christensen, Industry Product Manager, Natural Colors Division. “By replacing annatto with the beta-carotene based WhiteWhey colors, cheese producers will experience an 85-95% reduction in color transfer to the whey. The cheese will maintain the same delicious yellow to red shades as our new WhiteWhey colors offers a 1:1 color match compared to annatto-based solutions,” Thomas Christensen explains.
The patent pending WhiteWhey solution is also superior to standard beta-carotene based solutions available on the market because these colors transfer into the whey, too.
