Maine’s iconic red hot dog, the so‑called “red snapper,” will soon change its eye‑catching hue. The Bangor‑based W.A. Bean, the company that has produced the franks for more than six generations, announced it is abandoning the synthetic Red Dye 3 that has long given the snack its signature color.
The new color will come from carmine extract, a natural pigment derived from dried and pulverised cochineal insects. Carmine is already used to tint foods such as yogurt, candy, jams and a range of snack items. The company said it tested many alternatives before settling on the extract as the best solution.
In a press release, W.A. Bean said the switch to a natural red colour is part of the brand’s evolution while staying true to the tradition, quality and integrity that have defined the family business. “The Maine Red Snapper is more than a hot dog—it’s a piece of Maine’s food heritage,” the release added. Sales director Sean Smith told Boston.com that there is no difference in taste.
The change comes after the FDA announced in January 2025 that food and drink manufacturers must discontinue Red Dye 3 by January 15, 2027, as part of a broader effort to eliminate artificial additives from the American food supply. W.A. Bean began exploring alternatives years before the mandate and said the carmine extract is more expensive, but the company does not expect any price increase for consumers at this time.
