Some Of In-N-Out's Menu Items Are Ditching Dyes. Here's What Recipes Are Changing

If you're an In-n-Out fan, you've probably wondered about what kinds of secret In-n-Out menu items there are. Apparently, one ingredient on the menu that's not exactly advertised is artificial food dye. But that's about to change. The fast food chain told Tasting Table that it is going to stop utilizing fake coloring.

Red No. 3, Red No. 40, Citrus Red No. 2, Orange B, Yellow No. 5, Yellow No. 6, Blue No. 1, Blue No. 2, and Green No. 3 have been banned this year by the United States Food and Drug Administration. Dyes like Red No. 3 are in plenty of popular snacks and drinks, so it will take a while to see them disappear because companies like In-n-Out have to develop new recipes to replace them. For In-N-Out, the Red No. 40 used in its strawberry shakes and Signature Pink Lemonade will be replaced with beta carotene and vegetable juice. The brand is also swapping out the Yellow No. 5 used in its pickles, chilies, and its classic spread with turmeric.

The problem with these dyes is that they're all for aesthetic purposes, with no nutritional benefits and, in fact, only possible health risks. After studies linked them to issues like ADHD and allergies in children, California banned them in 2023, and West Virginia has also nixed them. There are more studies still in earlier stages that could point to cancer risks with these dyes too. It's unclear what In-n-Out will replace these dyes with, but the FDA has approved natural-source options like butterfly pea flower extract and calcium phosphate.

The food dyes aren't the only synthetic ingredients that In-N-Out is getting rid of. The California-based chain is also exchanging the high-fructose corn syrup for real sugar in its shake mix, strawberry syrup, spread, and Signature Pink Lemonade. It's actually been revealed that real sugar is just about as bad for us as high-fructose corn syrup, so we should eat both with moderation top of mind.

The brand is also exchanging artificial flavors for natural equivalents in its vanilla shakes, chocolate syrup, and hot cocoa. Even the In-N-Out buns are receiving an upgrade, with natural enzymes replacing calcium propionate and with cottonseed oil being excluded entirely.

In-N-Out told Tasting Table that it is in the process of improving the quality of its fries and ketchup as well, with the former receiving a better frying oil and the latter exchanging high-fructose corn syrup for real sugar; these upgrades are still a work in progress. The drink selection outside of the shakes has also received a healthy facelift. Oat milk creamer has joined the menu, and the old sweetener packets have been replaced with stevia leaf extract.

The switch won't be immediate but more of an ongoing transition. It will be no small feat, considering the company has 400 locations, but it's a move its customers can appreciate since it signals that In-n-Out has health in mind. If you can stick to this burger brand and some of the other restaurant chains that prioritize organic ingredients, you can reasonably rely on somewhat healthier options when you're on the go.