W.A. Bean & Sons is replacing Red Dye 3 in its iconic Maine Red Snapper hot dogs with carmine, a red coloring made from dried and crushed cochineal insects, ahead of the federal deadline for removing the synthetic dye from food.

The Bangor, Maine-based company said the change will preserve the bright red appearance of its signature hot dogs without altering their taste or texture. W.A. Bean has produced the Red Snapper for generations and regards it as part of Maine’s food heritage. The company tested numerous alternatives before settling on carmine. Director of sales Sean Smith said consumers should not notice a difference in taste or the characteristic snap of the hot dog.

Carmine is a naturally derived food coloring extracted from cochineal insects and is already used in products such as yogurt, candy and jams. It differs from Red Dye 3, also known as erythrosine, a synthetic coloring long used to give foods and some medicines a bright red or pink hue.

The Food and Drug Administration announced in January 2025 that manufacturers must discontinue Red Dye 3 in food and ingested drugs by January 15, 2027. The agency cited animal studies and the Delaney Clause, which bars authorization of additives shown to cause cancer in humans or animals. W.A. Bean began seeking alternatives before the deadline was set, aiming to move to a natural coloring while keeping the familiar look of the Red Snapper.

Carmine is considerably more expensive than Red Dye 3, but the company does not currently plan a price increase. The reformulated hot dogs are already being sold in Maine and elsewhere in New England. The switch reflects a broader industry effort to reformulate products as federal regulators phase out certain synthetic dyes