Maine

The secret plan to save Maine’s iconic red hot dogs after federal dye ban

Published

1 year ago

January 16, 2025

The secret plan to save Maine’s iconic red hot dogs after federal dye ban

Maine’s last red snapper maker is changing the recipe for its iconic hot dogs after the U.S. Food and Drug Administration banned a key dye the company uses to give the sausages their distinctive color.

The FDA is banning the use of red dye No. 3 in foods, drinks and medications. The synthetic dye is often used to give products a bright, cherry-red color and was linked more than 30 years ago to cancer in animals.

In November 2022, roughly two dozen advocacy organizations and individuals filed a petition to ban the dye, according to the FDA.

W.A. Bean & Sons, the lone remaining Maine-based company that makes the bright hot dogs often called “red snappers,” uses red dye No. 3 along with red dye No. 40 and yellow dye No. 6, according to the package.

The company expected the FDA to eventually ban the ingredient, said Sean Smith, W.A. Bean & Sons’ sales director. Because of this, the business has been exploring ways to make red snappers without the artificial additive while keeping the color and taste identical, Smith said.

“We’ve done test batches already and we expect to have something ready very soon,” Smith said. “We’ve survived multiple world wars and depressions and our red hot dogs aren’t going anywhere.”

Smith declined to share further details on how the secret recipe for red hot dogs will change.

The FDA’s ban comes at a time when W.A. Bean & Sons is seeing sales of the iconic red snappers soar. The company now makes an estimated 650,000 to 700,000 pounds of red dogs annually, compared with the 400,000 pounds they made a decade ago, Smith previously told the Bangor Daily News.

The hot dogs are often called “red snappers” due to the thick casing that gives the sausages their distinctive “snap” when you bite into them. The product has joined the ranks of blueberries, lobster and whoopie pies as an iconic Maine food, despite other states having hot dogs with a similar hue or snappy consistency.

Food manufacturers have until Jan. 15, 2027, to stop using red dye No. 3 in products while drug manufacturers have until Jan. 18, 2028, according to the FDA. Other countries that allow the ingredient will have to comply with FDA rules if products are imported to the U.S.

W.A. Bean & Sons’ foresight is good news for Simones’ Hot Dog Stand in Lewiston, where red snappers have been a top-selling item throughout its 117-year history, according to owner Jim Simones.

“We’ve been in business since 1908 and we’re synonymous with the red dogs,” Simones said. “We sell beef dogs too, but red dogs are the most popular.”

When tourists stumble upon red hot dogs at Simones’ stand, they often question what gives them their glaring reddish-pink color. But, once customers try them, they usually find they like the sausages, Simones said.

“I tell them they’re just like our lobsters — when we put them in boiling water, they turn red,” Simones said.

Simones was pleased to hear W.A. Bean & Sons is finalizing a red hot dog recipe that doesn’t use the outlawed dye but will keep the product’s color the same.

“It’s unique to Maine,” he said of the snappers. “You can’t lose that red.”

Source link

Maine

Maine competition gives creative entrepreneurs the chance to win money

Published

11 hours ago

March 4, 2026

Press Room

Maine competition gives creative entrepreneurs the chance to win money

BANGOR, Maine (WABI) – If you’ve ever wondered what goes into pitching a good business idea, you might want to stop by a Big Gig event.

The Big Gig Entrepreneurship Pitch Off brings professionals from across the state together to network and pitch their early-stage business ideas for a chance to win $500.

Tuesday’s competition was held at the Salty Brick Market in Bangor, and it drew a lot of spectators.

“The winners of each semifinal event get $500 and the opportunity to compete for $5,000, so that can make a huge impact on a business that’s just getting off the ground,” said Renee Kelly, a Big Gig organizer.

The winner of the competition, Colin McGuire, was also grateful for the opportunity to showcase his idea “Art on Tap,” which would connect local artists with local venues trying to put on events.

“The support tonight is huge, and it’s just giving me more enthusiasm for running with the idea,” he said.

The season finale of the competition will be held May 19th.

The location is yet to be determined.

If you’d like to apply to compete in the contest, you can go to biggig.org.

Source link

Maine

This Monster Burrito Challenge in Waterville, Maine, Is Not for the Weak

Published

23 hours ago

March 3, 2026

Press Room

This Monster Burrito Challenge in Waterville, Maine, Is Not for the Weak

Are you up for a Maine food challenge, or are your eyes bigger than your stomach?

A Waterville staple, Buen Apetito has a monster burrito just waiting for someone to eat it down to the very last bite.

This thing is a beast, literally called La Bestia, and it’s definitely a mighty task for a fearless foodie.

Take on the Buen Apetito La Bestia Food Challenge in Waterville, Maine

According to Buen Apetito, if you can finish a super-sized burrito in 30 minutes or less, you’ll get the $60 meal for free, a La Bestia champion shirt, and a picture on the wall of fame. That’s not to mention the bragging rights of dominating a task few will be able to conquer.

Wondering what’s in the burrito?

The Mexican restaurant shared in a Facebook comment on a post that the burrito is filled with “grilled chicken, chorizo, and tender shredded beef or pork. Built on a layer of seasoned rice, refried beans, and French fries, it’s melted together with a shredded Mexican cheese blend and a drizzle of creamy cheese sauce, sautéed peppers and onions, green salsa, pico de gallo, sour cream, creamy guacamole, and a bed of shredded lettuce all wrapped in three extra-large tortillas fused into one epic wrap.”

Let’s just say that this thing is packed full.

The first La Bestia contender took up his fork and knife in December 2025, but despite coming close, he couldn’t come out with the win.

As of March 2026, the challenge has remained undefeated. But you never know, someone is bound to come out victorious.

Just note that you can only try your hand at this food challenge on Wednesday and Thursday.

Buen Apetito Has Been a Longstanding Waterville, Maine, Restaurant

First opened in 1999, Buen Apeitito has been around for nearly 30 years.

Centralmaine.com reported that the Mexican restaurant was originally located at the Railroad Square complex off Chaplin Street before moving to 99 West River Road in 2023.

A little over a year later, in 2024, Buen Apetito shared on Facebook that it was passing on the torch to new owners, including Dalia, “the heart and soul of [the] kitchen for twenty years,” her daughter, Norma, and Norma’s husband, Shawn.

READ MORE: Famous Maine Restaurant Buen Apetito Adds Powerhouse New Owner to Crew

And it seems like not only are things still going strong, but new additions like La Bestia food challenge are only enhancing the spirit of big flavor and delicious Mexican food at the Waterville staple.

So, you think you’re up for the task of taking down a beast of a burrito at Buen Apetito? Good luck.

You Know You’re From Maine If You’ve Tried All 19 of These Foods

Here’s a number of foods associated with Maine. How many of them have you had?

Gallery Credit: Sean McKenna

The New York Time’s Best Restaurant Lists Feature These 7 Maine Spots

Gallery Credit: Sean McKenna

Source link

Maine

How the Good Neighbor Day of Giving telethon is impacting Maine’s communities

Published

1 day ago

March 3, 2026

Press Room

How the Good Neighbor Day of Giving telethon is impacting Maine’s communities

BANGOR, Maine (WABI) – Monday’s telethon held by WABI in partnership with Penquis and Heart of Maine United Way Monday raised money for the heating of homes, something so basic, yet so significant in a state like Maine.

Danielle Hewes, Penquis contributor and volunteer, says some people might not even know that they qualify for heating assistance.

“I think there’s this misconception that you can’t get that if you’re working. Like that’s just for people on general assistance. The truth of the matter is this is for the people that are maybe not able to work, but also for the people that are working. They’re making ends meet,” she said.

For Danielle, that’s what makes events like the telethon so special: it’s making a real difference in the community with people who need the help the most.

Speaking about Penquis in particular, she said, “You learn about all of the other things they do and how they help the community and you can’t help but want to be a part of that.”

If you weren’t able to donate Monday, donations are still being accepted.

You can go to homeunitedway.org/heat.

You can also call 941-2800.

Source link