Whey is a spin-off by-product from the paneer, cheese, and casein firms and is regarded as a dairy squander. The production of whey ranges from 180 mil-lion tons to 1900 million tons yearly. Whey is a significant contaminant due to the number of raw materials it contains. Due to its high biological and chemical oxygen requirements, it presents a considerable threat to the ecosystem. Whey contains 4.5–5.0% lactose, 0.6–0.7% protein, and 0.4–0.5% lipids, and it is a good carrier of vitamins, and minerals. Because of its rich nutritional extent, it provides valuable substrate for the microbes required to make natural colors. This chapter investigates manufacturing processes of several types of pigments from whey, a low-cost sub-strate, and the applications of such pigments in diverse industries. This chapter focuses on different natural pigment types, stability, ways to increase their production, and their function in the circular economy. Whey is used to create natural colors. Adding it to food products enhances its antioxidant properties, which con-tribute to health improvement by chelating free groups from the body and enhancing the color of food. The sustainable habituation of whey to produce natural colors may improve the biological foundation of the economies of many industries and, as a result, the entire national and global economy. It may be possible to produce natural colors more effectively and sustainably using whey. The circular economy and sustainability strategy will benefit reliant firms and health-conscious consumers. The main topic of this chapter is the possible use of whey for the synthesis of natural colors employing a range of species.