In-N-Out, the California-based burger chain, has announced significant changes to its ingredient sourcing policies aimed at improving the quality of its food offerings. The company confirmed it will eliminate artificial food coloring from its Pink Lemonade and Strawberry Syrup, as well as switch to a ketchup that uses real sugar instead of high-fructose corn syrup.
This move appears to align with the FDA and HHS’s plans to phase out artificial food dyes by the end of 2026, marking In-N-Out as one of the early adopters of these changes in the restaurant industry following the announcement. The chain emphasized its dedication to offering customers only the highest-quality ingredients, with the removal of artificial coloring already implemented for their Strawberry Shakes and Pink Lemonade.
Recent regulatory decisions have intensified the focus on food safety and healthy eating. The FDA officially decided to ban red dye No. 3, commonly used in various food products, and has approved three natural food colorants—Galdieria blue, butterfly pea extract, and calcium phosphate—to replace synthetic dyes by 2028.
Despite the current availability of high-fructose corn syrup, HHS Secretary Kennedy has expressed intentions to reduce its usage in American diets. This comes in the context of ongoing conversations about public health and nutrition, particularly as all stakeholders are encouraged to consider the impact of food choices.
In-N-Out’s proactive changes position the brand as a leader in healthy ingredient sourcing, resonating with a growing consumer demand for transparency and quality in food products. By embracing these policies, the company not only enhances its menu but also sets a positive example for the food service industry amid evolving dietary standards.