Hope to satisfy the cravings of strawberry smoothie, pink lemonade or fries with tomato sauce, and may soon discover something different.

Beloved Hamburger Attractions, Known for its limited menu and animal productsAn In-N-Out spokesman told The Times Wednesday that it is changing its popular strawberry shakes and iconic pink lemonade recipes to remove No. 3 red dye. Red Dye No. 3 is a synthetic additive used to give food and beverages a bright red tone.

In-N-Out is also changing its tomato sauce to remove high fructose corn syrup and replace it with cane sugar, a company spokesperson said.

The recipe changes follow the announcement announced by the U.S. Food and Drug Administration in April that the company asked the company to remove the third red dye faster. The agency announced earlier this year that it banned dyes because it was found that it could cause cancer in certain laboratory animals.

The FDA said that because the dye does not cause the biological process of rat cancer, it does not consider the dye harmful to people. In addition, according to the FDA data, humans in two rat studies were well below the level of the red dye of No. 3 that showed cancer.

The FDA has previously provided food manufacturers with food manufacturers until 2027 to remove No. 3 red dye from their products. Under the Delaney terms, the FDA is authorized to prohibit any food or color additives known to cause cancer, even if only in animals.

It is not clear which ingredient will replace the No. 3 red dye in In-N-Out.

Many In-N-Out enthusiasts wrote on social media that they will stick to the brand through recipe changes. Some people have made their own suggestions to improve the menu.

"I like In-n-un. It's no big deal," said Samuel Almanza, a San Fernando Valley resident, on the Granada Hills Facebook group. “If it’s healthier, I’ll give it all.”

One Facebook user said she could taste artificial syrup, another suggests adding real strawberry chunks to milkshakes and lemonade.

Other fast food restaurants may also be forced to change menu items soon after the FDA approved the removal By the end of 2026, six synthetic dyes for food.

Jack used Maraschino Cherries in a box founded in San Diego in 1951 and owned a fantasy strawberry drink containing the No. 40 red drink, the ingredients for next year’s chopping block.

“Jack in the box is committed to providing our customers with considerable food made from high-quality ingredients. As part of this commitment, we conducted detailed Ingredient information "While some of our menu items do contain FDA-approved color additives, Red Dye 3 is not used in any of our products," spokesman Casey Middleton said in an emailed statement.

McDonald's, which started in San Bernardino in 1940, said on its website that its menu items do not contain a No. 3 red dye.

Other dyes that are about to be banned are Green No. 3, 5 and 6 Yellow, and Blue No. 1 and 2. Last week, the FDA approved the FDA Three natural color additives - Calcium phosphate, Galdieria extract blue and butterfly pea flower extract - to replace them.

Calcium phosphate is a naturally occurring mineral found in bones and teeth. In foods, calcium phosphate is used as a whitening agent. The FDA has approved the use of calcium in ready-to-eat chicken products, white candy melts, donuts and coated candies.

Galdieria Extract Blue comes from Single-celled red algaeThis is a creature that thrives in extreme marine and terrestrial environments. National Institutes of Health. Galdieria extract blue is approved as a color additive in beverages such as beverages, smoothies and juices.

Butterfly pea flower extract from Clitoria ternatea plantNIH believes that it is commonly used as a natural food colorant. The plant's blue color is bright, and when mixed with acid, Turning to a strong purple. The extract is approved for use in sports drinks, alcoholic drinks and teas.

“On April 22, I said the FDA will soon approve several new color additives and speed up scrutiny of others. I am pleased to report that the commitment has been promised,” said FDA Commissioner Martin A. Makary. “FDA staff have been rapidly developing these decisions, highlighting our intention to seriously transition from petroleum dyes in the food supply and provide new colors from natural sources.”