In-N-Out Burger recently announced that it is changing two ingredients used at its restaurants.
The popular fast-food chain said the latest ingredient changes, along with several over the years, are part of its ongoing effort to provide customers with the “freshest, highest-quality food possible,” according to a statement on Sept. 8.
“Over the years, we’ve made meaningful changes to our ingredients, and this past year was no exception,” In-N-Out said in its statement. “We’re pleased to share our latest updates, and we’ll continue building on that commitment for years to come.”
Here are the new ingredient changes In-N-Out is implementing.
What changed at In-N-Out?
One change affects the burger chain's hamburger buns. In-N-Out said
it will no longer use sesame flour in its buns, and every location in its 10-state footprint will adhere to the new requirement.
Sesame is considered a major food allergen and can cause serious reactions for people with sesame allergies. In-N-Out did not provide additional details in its Sept. 8 statement about why it made the change.
In-N-Out also said it changed the packeted salt at its restaurants. The chain's salt packets now contain sea salt instead of iodized salt. The two types of salt are similar nutritionally and contain comparable amounts of sodium, according to Mayo Clinic. Harvard Health also notes that alternative salts such as sea salt are not necessarily healthier than table salt because both are largely sodium chloride.
Sea salt is generally less processed and can contain trace amounts of minerals such as potassium, iron, calcium and magnesium, according to Harvard Health. But those minerals are present in small amounts and aren't a substitute for getting those nutrients from whole foods, it said.
What other ingredients has In-N-Out changed?
The latest announcement follows a change In-N-Out made to its ketchup in 2025. The packeted and dispensed ketchup is now made with real sugar instead of high-fructose corn syrup.
The company also changed the recipes for its Strawberry Shakes and Signature Pink Lemonade last year, removing artificial coloring from the beverages, Los Angeles-based TV station KTLA reported.
Both these changes came after the Food and Drug Administration announced plans to phase out certain synthetic food dyes. In-N-Out said removing artificial coloring was part of its effort to use high-quality ingredients.
In-N-Out has continued to face calls from some customers to make another change: switching the oil used to cook its fries to beef tallow. As of Sept. 10, the chain has not announced a switch to beef tallow.
Why does In-N-Out have fewer locations?
In-N-Out's "fresh" ingredients approach has also shaped how quickly the company can expand.
Unlike many major fast-food chains, In-N-Out does not freeze its beef patties or produce, KTLA reported. Its beef, produce and other products are distributed through an internal supply chain designed to keep restaurants within about a day's drive of its distribution hubs.
In-N-Out now has more than 430 restaurants across 10 states. The company is continuing to expand, with a new location recently opening on Sept. 4 in Irvine, California, where In-N-Out is headquartered.
Additional locations are planned in Chino, Commerce, South El Monte and Stockton, California, as well as San Tan Valley, Arizona and Hendersonville, Tennessee.
Contributing: USA TODAY Network reporter Paris Barraza
Reporter Anthony Thompson can be reached at ajthompson@usatodayco.com or on X @athompsonUSAT
This article originally appeared on USA TODAY: In-N-Out is changing these 2 ingredients. See what's different
