An iconic hot dog with a red frankfurter is doing away with its usual dye and will instead use an extract made from crushed insects.
W.A. Bean, a hot dog company based in Bangor, Maine, is famed for producing a fiery red frankfurter known locally as a “red snapper”. Historically, it is made with Red Dye 3.
However, after the FDA warned food and drink manufacturers that they would have to discontinue the use of Red Dye 3 by January 15, 2027, the company has looked for alternatives.
The new ingredient uses insects
The company is switching to carmine extract to give the frankfurters their signature red coloring, but from a more natural ingredient. The extract is made from dried and pulverized cochineal insects.
These cochineal insects are frequently used to add color to foods such as yogurt, candies, and jams. A press release from W.A Bean said the move to a natural dye source is the next step in the evolution of the brand.
“By making the switch to a natural red color, we’re continuing to evolve our products while staying true to the tradition, quality and integrity that have defined our family business for more than six generations,” they said. “The Maine Red Snapper is more than a hot dog – it’s a piece of Maine’s food heritage.”
As per Boston.com, Sean Smith, the director of sales at W.A. Bean, said that there is no difference to the snap or the taste. Also, the company is not anticipating any price changes, even though the extract is more expensive than the red dye.
For more food stories, check out our coverage of The Laughing Cow mascot losing its iconic smile, or McDonald’s response to the viral ‘Cookie McDouble’ food trend.
