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In-N-Out Removes Red Dye 40 and High-Fructose Corn Syrup in Menu Overhaul

The chain replaces artificial dyes with natural alternatives and transitions to cane sugar ketchup as part of a broader ingredient reform effort.

In-N-Out Burger has replaced the coloring it uses in its Signature Pink Lemonade. The chain’s Lite Lemonade, introduced in 2023, already had natural coloring. (Photo by Fielding Buck, The Press-Enterprise/SCNG)
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Overview

  • In-N-Out has removed Red Dye 40 from its Strawberry Shakes and Signature Pink Lemonade, replacing it with beta-carotene and vegetable juice.
  • The company is transitioning its ketchup recipe from high-fructose corn syrup to cane sugar for a cleaner ingredient profile.
  • In-N-Out is actively researching alternative fry oils, though no specific changes have been finalized yet.
  • The FDA's April 2025 directive to phase out petroleum-based synthetic dyes by the end of 2026 has accelerated industry-wide ingredient reform.
  • The FDA approved three natural dye substitutes—Galdieria blue, butterfly pea extract, and calcium phosphate—on May 12, 2025, to support the transition to safer food additives.