In-N-Out Burger Begins Removing Artificial Food Dyes From Its Menu
In-N-Out Burger has started changing what goes into some of its most recognizable drinks and condiments, which is a noticeable shift for a company known for rarely altering its menu.
Beginning in May 2025, the California-based chain confirmed it is removing artificial food dyes from select items and replacing them with natural color sources, all while keeping flavors, pricing, and menu structure the same.
The updates arrive as federal regulators prepare to phase out petroleum-based synthetic dyes across the U.S. food supply.
What’s Actually Changing on the Menu
Image via Wikimedia Commons/FASTILY
The most immediate updates affect beverages and condiments. In-N-Out has eliminated synthetic dyes such as Red 40 and Yellow 5 from its Strawberry Shake and Signature Pink Lemonade. Those colors are now derived from natural sources including beta carotene, vegetable juice, and turmeric.
The company is also transitioning its ketchup to a formulation made with real sugar instead of high-fructose corn syrup. Similar ingredient updates are underway across strawberry syrup, shake mix, and spreads, all designed to simplify formulations without altering taste or appearance.
Artificial vanilla has been replaced with natural vanilla in shake mixes, while artificial flavors have been removed from chocolate syrup and hot cocoa. In-N-Out also confirmed it is phasing out calcium propionate, a common preservative, by switching to natural enzymes in its buns.
Why Now?
These changes follow a federal announcement earlier in 2025 outlining plans to remove petroleum-based synthetic food dyes from the U.S. food supply over the coming years. Red Dye No. 3 was officially banned in January 2025, with a broader industry transition expected by 2026 or 2027.
In-N-Out’s decision places it ahead of mandatory deadlines. The company has framed the move as part of its internal quality standards rather than a reaction to enforcement. Owner and president Lynsi Snyder has consistently pointed to ingredient quality over cost-cutting, a stance that explains why the changes focus on reformulation.
How This Fits Into a Larger Industry Shift
Image via Wikimedia Commons/El Suizo
In-N-Out is not alone in revisiting ingredients, but its approach differs from many fast-food peers. Across the industry, ingredient changes often follow public pressure, lawsuits, or regulatory deadlines. In this case, the chain moved early and focused on removing additives that serve aesthetic or shelf-life functions rather than nutritional ones.
Essentially, dyes are being treated as replaceable parts that don’t change the product itself. That’s a big shift for an industry that has traditionally put “looking the part” ahead of scrutinizing what’s actually in the bottle.