In-N-Out, the popular burger chain headquartered in Irvine, has confirmed it is changing the recipes for its Strawberry Shakes, Signature Pink Lemonade, and ketchup.
The moves follow the Food and Drug Administration’s announcement of plans to phase out synthetic food dyes by the end of 2026, including red dye No. 3, which studies have linked to increased cancer risks.
“As part of our ongoing commitment to providing our customers with the highest-quality ingredients, we have removed artificial coloring from our Strawberry Shakes and Signature Pink Lemonade,” an In-N-Out spokesperson told KTLA on Wednesday. “We’re also in the process of transitioning to an upgraded ketchup, which is made with real sugar instead of high fructose corn syrup.”
An unofficial fan account reports the new ketchup packets will be branded “Simply Heinz.”
In-N-Out is among the first major restaurant chains to publicly announce recipe changes following the federal government’s decision.
Earlier this week, the FDA approved the first three natural food colorants – Galdieria blue, butterfly pea extract, and calcium phosphate – that will serve as replacements for petroleum-based synthetic dyes. Several other natural colorants are currently awaiting approval.
In-N-Out Burger was founded in Baldwin Park, a suburb of Los Angeles, in 1948. It currently has more than 400 restaurants in the United States, primarily on the West Coast and in the Mountain West.
The post Subtle, but significant changes coming to In-N-Out’s recipes appeared first on KTLA.
