Aimed as an alternative to traditional annatto cheese colouring, which often colours the leftover whey yellow, WhiteWay offers a significant reduction in colour transfer and leaves whey looking its natural white colour – a considerable advantage considering the food industry requires white whey for its food products.
“By replacing annatto with the beta-carotene-based WhiteWhey colours, cheese producers will experience an 85-95% reduction in colour transfer to the whey,” said Thomas Christensen, Chr Hansen’s industry product manager, natural colours division. “The cheese will maintain the same delicious yellow-to-red shades, as our new WhiteWhey colours offer a 1:1 colour match compared to annatto-based solutions.”
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