Southern California's iconic fast-food chain In-N-Out continues its legacy of menu innovation, this time replacing synthetic additives with healthier alternatives. The company recently announced the removal of artificial Red Dye 40 from its strawberry shakes and Signature Pink Lemonade, opting instead for natural beta carotene and vegetable juice to maintain vibrant colors. This change aligns with growing consumer demand for cleaner ingredient lists and follows similar updates introduced over the past decade.
Owners of the 420-location chain emphasized their commitment to quality, tracing back to founder Harry Snyder's original vision in 1948. "We strive to lead in every aspect of our business," said President Lynsi Snyder in a statement. The latest overhaul also includes transitioning ketchup recipes from high-fructose corn syrup to cane sugar and exploring alternative frying oils for their famous wedge-cut fries.
A Pattern of Health-Focused Upgrades
This isn't the first time In-N-Out has modernized its offerings. In 2018, the brand swapped Yellow Dye 5 for turmeric in pickles and spreads, while artificial vanilla flavoring was replaced with natural extracts in shakes and syrups between 2017 and 2019. The chain also eliminated calcium propionate preservatives in buns and cut ties with cottonseed oil earlier this year.
Health experts have long scrutinized synthetic dyes like Red 40, which has been linked in studies to hyperactivity, migraines, and allergies. While the FDA maintains approved usage levels for such additives, recent dialogues between regulators and food manufacturers hint at a broader industry shift. Earlier this spring, federal health officials signaled plans to phase out eight artificial colorants, though In-N-Out has not directly tied its reforms to these discussions.
Why Red Dye 40 Raises Concerns
Though research remains ongoing, medical institutions like the Cleveland Clinic note potential risks tied to artificial dyes. Red 40 has been associated with behavioral shifts in children, skin irritation, and respiratory reactions in sensitive individuals. Critics argue cumulative exposure—especially in processed foods—warrants caution. Natural substitutes, such as beta carotene (a vitamin A precursor found in carrots and sweet potatoes), offer similar visual appeal without synthetic drawbacks.
In-N-Out's gradual ingredient swaps reflect a broader trend toward transparency in fast food. Competitors like Panera and Chipotle have also purged artificial additives from menus in recent years, responding to diners prioritizing both taste and nutrition. For now, fans of the West Coast burger favorite can expect the same classic flavors, just with a fresher twist.
As of May 2024, In-N-Out operates 420 restaurants across eight states, maintaining its cult following through simplicity, quality, and now, a renewed focus on natural ingredients.