In-N-Out ... changes in food dyes and condiments

y_p_w

y_p_w

Joined
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In-N-Out signals that they will reduce the use of artificial dyes and switch/offer different condiments

Seems a bit off brand. Not sure how many of their customers really care. The one thing I'd wish they would change is their fries.

In a rare statement to the media, Snyder detailed to SFGATE in an email exactly which artificial food dyes will be replaced with natural dyes and also shared that In-N-Out will add an oat milk creamer option and is “researching an even better-quality oil for our fries.” SFGATE previously reported that In-N-Out would be removing artificial dyes from its pink lemonade and strawberry syrup, as well as making the switch to Simply Heinz, a ketchup made with real sugar instead of high-fructose corn syrup.​
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Along with those changes, according to the email, In-N-Out will be replacing Yellow 5 with turmeric for its pickles, chilies and spread; Red 40 with beta carotene and vegetable juice for strawberry shakes and pink lemonade; and artificial vanilla with real vanilla in its shakes. The company will also switch to natural sugar in its shake mix, strawberry syrup, spread and pink lemonade, as well as natural flavors in its chocolate syrup and hot cocoa. Finally, the company is removing cottonseed oil from its buns and replacing the calcium propionate in the buns with natural enzymes.​

I don't know how mind-blowing using Simply Heinz is, given that Burger King provides that now. I don't find artificial vanilla (vanillin) to be much of an issue. It's chemically identical to the main component of natural vanilla.
 
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Knowing INO, they will make it just as good. I'm literally wearing INO shorts right now. The fries when ordered light well are awesome. But honestly McDonalds has the best fries.
 
slo town said:
Ed, you’re wearing INO shorts. I hope your girlfriend is there! Hahahahahaha.

Scott
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Dude, their store in Buena Park rocks. It is right next to their Burger University. The shorts are super comfy. They also have all the t-shirts there. I got a travel bag that is extremely well made and a blanket to toss in the truck that is also super well made.
 
RhondaHonda said:
Not use fresh potatoes. Every other restaurant I’ve been to has better fries.
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So you would rather that they don't make their fries fresh several times every day?

It's good that we are all different. I personally love their fries. My only complaint is the tiny fries. But that's what you get, when they go straight from the potato slicer to the deep fry.
 
y_p_w said:
Seems a bit off brand. Not sure how many of their customers really care. The one thing I'd wish they would change is their fries.

In a rare statement to the media, Snyder detailed to SFGATE in an email exactly which artificial food dyes will be replaced with natural dyes and also shared that In-N-Out will add an oat milk creamer option and is “researching an even better-quality oil for our fries.” SFGATE previously reported that In-N-Out would be removing artificial dyes from its pink lemonade and strawberry syrup, as well as making the switch to Simply Heinz, a ketchup made with real sugar instead of high-fructose corn syrup.​
​
Along with those changes, according to the email, In-N-Out will be replacing Yellow 5 with turmeric for its pickles, chilies and spread; Red 40 with beta carotene and vegetable juice for strawberry shakes and pink lemonade; and artificial vanilla with real vanilla in its shakes. The company will also switch to natural sugar in its shake mix, strawberry syrup, spread and pink lemonade, as well as natural flavors in its chocolate syrup and hot cocoa. Finally, the company is removing cottonseed oil from its buns and replacing the calcium propionate in the buns with natural enzymes.​

I don't know how mind-blowing using Simply Heinz is, given that Burger King provides that now. I don't find artificial vanilla (vanillin) to be much of an issue. It's chemically identical to the main component of natural vanilla.
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The fewer nasty chemicals in my food the better. High fructose corn syrup doesn't belong in any food and should be banned.
 
BHopkins said:
So you would rather that they don't make their fries fresh several times every day?

It's good that we are all different. I personally love their fries. My only complaint is the tiny fries. But that's what you get, when they go straight from the potato slicer to the deep fry.
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Absolutely. They aren’t good and they aren’t good for you regardless so make them tasty
 
BHopkins said:
So you would rather that they don't make their fries fresh several times every day?

It's good that we are all different. I personally love their fries. My only complaint is the tiny fries. But that's what you get, when they go straight from the potato slicer to the deep fry.
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They're almost universally panned by cooking experts. Certainly no high end restaurant would cook its fries the way they do. It's especially bad because they use a variety of potato that's excellent for fries as long as it's partially cooked, then fried again. Some people use a boil then fry. Others a light fry, chill, then fry again. Some triple fry.

​

​
Ever wondered what a “Kennebec fry” is? Kennebec potatoes are specially bred to be made into French fries which is why ours taste so good! Handcut, twice-cooked, once salted.
🍟

In-N-Out fries are way too soft on the outside. Double or triple frying creates a better crust, where Kennebec potatoes are nice and starchy in the center. There's really no benefit to "fresh" fries.
 
y_p_w said:
They're almost universally panned by cooking experts. Certainly no high end restaurant would cook its fries the way they do. It's especially bad because they use a variety of potato that's excellent for fries as long as it's partially cooked, then fried again. Some people use a boil then fry. Others a light fry, chill, then fry again. Some triple fry.

​

​
Ever wondered what a “Kennebec fry” is? Kennebec potatoes are specially bred to be made into French fries which is why ours taste so good! Handcut, twice-cooked, once salted.
🍟

In-N-Out fries are way too soft on the outside. Double or triple frying creates a better crust, where Kennebec potatoes are nice and starchy in the center. There's really no benefit to "fresh" fries.
Click to expand...

Yes, I'm quite familiar with the tried and true methods of making crisp fries. I'm also fairly familiar with the extra stuff, including sugar, that some of the big boys add to their fries. I'm not aware of any restaurant chain that commits the effort that would be necessary to prepare fresh fries within their individual restaurants, by doing the soak, dry, double blanch type process. Instead they all make their fries in large industrial style processes, then freeze them and send them to the restaurant.

So it has always amazed me that In-N-Out and Five Guys can make fries from fresh potatoes, without following the traditional double blanch method, that are good enough that they consistently get voted by the consumer, as among the better fries available at a fast food joint.

Those "experts" can be a good reference sometimes, but when it comes down to the bottom line, it doesn't matter what the "experts" like and dislike, but what the consumer likes.
 
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BHopkins said:
Yes, I'm quite familiar with the tried and true methods of making crisp fries. I'm also fairly familiar with the extra stuff, including sugar, that some of the big boys add to their fries. I'm not aware of any restaurant chain that commits the effort that would be necessary to prepare fresh fries within their individual restaurants, by doing the soak, dry, double blanch type process. Instead they all make their fries in large industrial style processes, then freeze them and send them to the restaurant.

So it has always amazed me that In-N-Out and Five Guys can make fries from fresh potatoes, without following the traditional double blanch method, that are good enough that they consistently get voted by the consumer, as among the better fries available at a fast food joint.

Those "experts" can be a good reference sometimes, but when it comes down to the bottom line, it doesn't matter what the "experts" like and dislike, but what the consumer likes.
Click to expand...

Few consumers talk about In-N-Out fries like they’re great. They’re not. They get soggy within a minute of leaving the fryer. And part of it would be the variety of potato they use. It simply doesn’t produce good results with a single frying with fresh cut potatoes.

Five Guys uses russet Burbank potatoes compared to Kennebec at In-N-Out. Russet can get a somewhat crispy exterior with single frying. But I’ve had double fried Kennebec fries that were amazing. Russets have higher starch and lower moisture. And more sugar.
 
y_p_w said:
Few consumers talk about In-N-Out fries like they’re great. They’re not. They get soggy within a minute of leaving the fryer. And part of it would be the variety of potato they use. It simply doesn’t produce good results with a single frying with fresh cut potatoes.

Five Guys uses russet Burbank potatoes compared to Kennebec at In-N-Out. Russet can get a somewhat crispy exterior with single frying. But I’ve had double fried Kennebec fries that were amazing. Russets have higher starch and lower moisture. And more sugar.
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Soggy fries are awful! If I was getting soggy fries at In-N-Out, or anywhere, I would not be ordering their fries. But I have never experienced soggy fries at an In-N-Out, regardless of location. They have always been crispy to the end.

I have always understood that soggy fries has more to do with cooking time and temperature, than any other factor. And that the most common cause of soggy fries at a fast food joint is taking the fries out of the deep fry too soon. This often occurs when a fry cook gets too anxious about the customers waiting for fries, and pulls the basket before the timer is done.
 
Pablo said:
I am not sure.........

I mean many fast food places used to wrap their food in paper coated with PFOAs!

On the other hand, Fatburger going out of business.

I think the market is saturated.
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Never heard of Fatburger going out of business. Now I've heard of locations closing. There used to be Fatburger that was pickup or delivery only from a ghost kitchen in San Francisco, but that entire ghost kitchen closed. There are reports of new locations opening, including Texas and Connecticut.

https://www.hartfordbusiness.com/article/states-first-fatburger-comes-to-great-wolf-lodge
https://myrgv.com/alerts-mcm/2025/05/13/fatburger-opening-first-valley-location-in-pharr/
 
y_p_w said:
Never heard of Fatburger going out of business. Now I've heard of locations closing. There used to be Fatburger that was pickup or delivery only from a ghost kitchen in San Francisco, but that entire ghost kitchen closed. There are reports of new locations opening, including Texas and Connecticut.

https://www.hartfordbusiness.com/article/states-first-fatburger-comes-to-great-wolf-lodge
https://myrgv.com/alerts-mcm/2025/05/13/fatburger-opening-first-valley-location-in-pharr/
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Well their debt is HUGE

AND They halted paying the dividend on the preferred shares which is cumulative

No one wants to further finance

They are indeed on the ropes

I hope they make it and it may be possible so we shall see
 
y_p_w said:
Few consumers talk about In-N-Out fries like they’re great. They’re not. They get soggy within a minute of leaving the fryer. And part of it would be the variety of potato they use. It simply doesn’t produce good results with a single frying with fresh cut potatoes.

Five Guys uses russet Burbank potatoes compared to Kennebec at In-N-Out. Russet can get a somewhat crispy exterior with single frying. But I’ve had double fried Kennebec fries that were amazing. Russets have higher starch and lower moisture. And more sugar.
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Early 1980's, while in college, living in the dorm, someone would initiate an In-Out run. Driver and companion would eat for free. My buddy had a truck, so he often drove. Me, I went along, for free food, and in order to eat the fries while they were hot. We would devour our fries before getting out of the car. Great memories! Get them while they are HOT! Fantastic Fries!
 
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