In-N-Out is making significant changes by removing artificial coloring from its strawberry milkshakes and pink lemonade, opting for natural coloring instead. Additionally, the chain is transitioning to a new ketchup that utilizes real sugar in place of high-fructose corn syrup. These modifications are part of In-N-Out’s commitment to high-quality ingredients, as stated by a spokesperson.
This decision follows the recent announcement by the U.S. Food and Drug Administration about plans to phase out certain synthetic dyes, which have raised health concerns. Health and Human Services Secretary Robert F. Kennedy Jr. has criticized these dyes as “poisonous compounds,” although the specific risks associated with them remain unclear, partly due to a lack of comprehensive research.
While high-fructose corn syrup is not being banned, Kennedy has expressed his negative views on it, labeling it as detrimental to health. Other restaurant chains are also adopting similar health-focused movements. For instance, Steak ‘n Shake has begun frying its fries in beef tallow instead of vegetable oil, although some of its suppliers still partially fry food in vegetable oil. Meanwhile, Sweetgreen has eliminated seed oils from its offerings and introduced a “seed oil-free menu,” highlighting a broader trend toward healthier food options.
The discussion around food ingredients, particularly artificial additives and ultra-processed foods, has gained traction, as research continues to explore their implications for health. While some studies link ultra-processed food consumption to various health issues, there are also concerns regarding the health effects of animal fats.
