Maine’s red snapper hot dogs replace Red Dye 3 with crushed bugs

Maine’s iconic “red snapper” hot dogs will now be colored with crushed bugs instead of synthetic dyes.

The Bangor-based hot dog company W.A. Bean is replacing Red Dye 3 in its hot dogs with carmine extract. The extract is made from dried and crushed female cochineal insects and is commonly used to color yogurt, candy, jam, and snack foods.

“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,” W.A. Bean & Sons said in a press release Tuesday. “The Maine Red Snapper is more than a hot dog—it’s a piece of Maine’s food heritage.”

“There’s no difference to the snap…[or] to the taste,” said Smith, who is a sixth-generation employee at the family-owned company. “You would not be able to tell the difference” between an artificially and naturally dyed hot dog if you put them side-by-side.

In January 2025, the FDA announced that food and drink manufacturers must discontinue any use of Red Dye 3 by January 15, 2027 after researchers found that the dye caused cancer in male lab rats. However, W.A. Bean began working to replace the dye a few years before the announcement to produce a more natural product.

Having replaced the dye, “we feel a little bit better about” selling the product, which is handmade by a team of 25 employees in Bangor, to consumers, Smith addedd.

Carmine extract is “much more” expensive than Red Dye 3, but “with a niche product like this, it’s something that you [have to] roll with,” Smith said. Despite the increased ingredient cost, “we’re not anticipating any price changes as of right now.”

W.A. Bean hot dogs made with carmine extract are already on shelves in Maine and across New England, Smith said.