Introduction to In-N-Out’s Menu Changes

In-N-Out Burger is continuing to roll out changes to its menu as part of a company-wide effort to eliminate artificial additives from its food and drinks.

Company President and Owner Lynsi Snyder said in a statement Thursday that the beloved California-based chain has replaced several ingredients over the past decade, and those efforts are ramping up ahead of new requirements from the Food and Drug Administration.

Commitment to Quality

“Part of our Mission/Purpose Statement says, ‘Providing the freshest, highest-quality foods and services…’ That’s why we strive to have the best and be the best in all areas,” Snyder said. “It’s been my family’s priority since 1948, and it remains my priority to this very day.”

Changes to Menu Items

Among the changes now confirmed by the company: artificial colors like Yellow 5 and Red 40 have been removed from pickles, chilies, the house spread, strawberry shakes and pink lemonade. They’ve been replaced by turmeric, beta carotene, and vegetable juice as called for.
General view of the In-N-Out Burger on Sunset Blvd on Oct. 21, 2021 in Hollywood, California. (AaronP/Bauer-Griffin/GC Images)

Replacement of Artificial Ingredients

High fructose corn syrup has also been replaced with natural sugar in several items, including shake mix, strawberry syrup and the house spread.
The company also replaced artificial vanilla with natural vanilla in its shake mix, swapped out artificial flavors in chocolate syrup and hot cocoa, and removed preservatives like calcium propionate from its buns.

Ongoing Improvements

The restaurant chain is also exploring a higher-quality oil for frying and is in the process of transitioning to ketchup made with real sugar, Snyder confirmed.
For beverages, In-N-Out has introduced Stevia Leaf Extract as a sweetener option and added oat milk creamer for customers seeking dairy alternatives.

FDA Regulations and Industry Response

The announcement comes days after the FDA confirmed it would begin phasing out certain synthetic food dyes by 2026, including Red Dye No. 3, which has been linked to some health risks. In response, several companies, including In-N-Out, have begun making voluntary changes to their ingredients ahead of the deadline.
In-N-Out, which opened its first location in Baldwin Park in 1948, now operates more than 400 restaurants across the western U.S. and remains one of the few major fast-food chains with a tightly controlled menu and supply chain.

Conclusion

In-N-Out’s commitment to using high-quality, natural ingredients is a significant step forward for the fast-food industry. By eliminating artificial additives and preservatives, the company is not only improving the health and safety of its menu items but also setting a new standard for the industry.

FAQs

• Q: What changes has In-N-Out made to its menu?
  A: In-N-Out has removed artificial colors, high fructose corn syrup, and artificial flavors from several menu items, replacing them with natural alternatives.
• Q: Why is In-N-Out making these changes?
  A: The company is committed to providing the freshest, highest-quality foods and services, and is also responding to upcoming FDA regulations phasing out certain synthetic food dyes.
• Q: What new options has In-N-Out introduced?
  A: In-N-Out has introduced Stevia Leaf Extract as a sweetener option and added oat milk creamer for customers seeking dairy alternatives.
• Q: How many restaurants does In-N-Out operate?
  A: In-N-Out operates more than 400 restaurants across the western U.S.