In-N-Out Burger is facing heat from customers after rolling out ingredient changes to its signature menu items this week.
The California-based chain, founded in 1948 and privately owned by the Snyder family, announced on Tuesday that it had reformulated its hamburger buns, salt and ketchup. The company framed the moves as part of an ongoing push for fresher, higher-quality ingredients across its roughly 400 locations in 10 states.
“Over the years, we’ve made meaningful changes to our ingredients, and this past year was no exception,” the company wrote in its official update. “We’re pleased to share our latest updates, and we’ll continue building on that commitment for years to come.”
Among the most significant shifts: the removal of sesame flour from buns in 10 states, the replacement of iodized salt with sea salt in seasoning packets, and a switch to real sugar instead of high-fructose corn syrup in its ketchup. The company said the changes were designed to provide “the freshest, highest-quality food possible.”
The bun reformulation drew immediate complaints from longtime customers who noticed a difference in texture. “I did notice on my trip to In-N-Out last week that the buns were noticeably more crumbly, and not in a good way,” one person wrote on social media in a reply to the update. “I’ve never had that happen in the 30+ years of eating In-N-Out.”
“I had an In-N-Out burger last night and noticed the bun fell apart pretty quickly,” another person added.
The salt change sparked a different kind of backlash, with some customers raising health concerns about losing iodine from their diets. “Hey In-N-Out! I’d like to posit that we actually greatly need iodized salt! More than ever!” one person wrote.
“Iodized salt is better for you.. And provides an essential anti radiation, free radical scavenging, thyroid protective, nutrient: iodine,” another added.
“Put the iodine back in the salt. It is an important mineral we all need more of,” a third chimed in.
Not all feedback was negative. The sesame flour removal drew particular praise from families managing allergies. “You guys are the best! Thank you, thank you for removing the sesame flour from all your buns in all your restaurants! You don’t know how much this means to us families dealing with severe sesame allergies,” one person wrote.
“My daughter finally has a safe restaurant to eat burgers and fries at and we couldn’t be more thrilled to be able to eat at In-N-Out Burger again!” a third said.
The ketchup switch also found supporters. “Good deal getting rid of the nasty fructose in ketchup,” another added.
In-N-Out has long cultivated a devoted following through its simple menu of burgers, fries and shakes, combined with a reputation for fresh, never-frozen beef and wages above industry standard. The chain’s limited geographic footprint—concentrated mainly in California and the Southwest—has only intensified its cult status, with drive-thru lines routinely stretching into street traffic during peak hours.
Ingredient transparency has become an increasingly visible battleground in fast food, with chains facing pressure from both health-conscious consumers and regulatory scrutiny. Several states have recently added sesame to their lists of major food allergens, prompting reformulations across the industry. The FDA added sesame to its list of major food allergens in 2023, requiring clear labeling.
The mixed reaction highlights the tightrope major chains walk when altering familiar formulas, even when pursuing what they frame as quality improvements. Customer loyalty built over decades can turn quickly when the taste or texture of a signature item shifts.
In-N-Out has not indicated whether it would reverse any of the changes in response to the feedback.