Chr. Hansen has introduced a strong alternative to annatto. By replacing annatto with the beta-carotene based WhiteWhey colors, cheese producers will experience an 85-95% reduction in color transfer to the whey, resulting in a production process that is simpler, faster and cheaper. Customers are able to maintain the same yellow to red shades in their cheese since WhiteWhey colors offer a 1:1 color match compared to annatto-based solutions. This facilitates better whey production, which is good for cheesemakers, but also helps phase out carry-over of food colorants in foods for infants and young children.