In-N-Out Burger’s leader shares how the chain improves its ingredients – The Mercury News



This week In-N-Out Burger became the center of the discussion of synthetic additives in foods when news broke that the Southern California fast food chain had stopped using artificial colorings in its Signature Pink Lemonade and Strawberry Shakes and is in the process of replacing its current ketchup made with high fructose corn syrup to one made with sugar.

Several news stories drew a connection between In-N-Out’s actions and the U.S. Food & Drug Administration’s recent moves to take synthetic dyes out of the food chain.

RELATED: In-N-Out Burger announces ketchup upgrade and removes artificial dye from lemonade

But according to Lynsi Snyder, owner and president of In-N-Out, the company already had a long-term commitment to high-quality ingredients.



<

Leave a Comment