When Did They Stop Putting Sassafras in Root Beer?

November 21, 2025 •

4 min read

In 1960, the U.S. Food and Drug Administration (FDA) banned the use of safrole, a key compound in sassafras root, in commercially produced food and beverages. This action was a direct response to health concerns, ending the long-standing tradition of putting sassafras in root beer.

Quick Summary

The inclusion of sassafras in root beer was halted following a 1960 FDA ban on safrole due to its carcinogenic properties found in animal studies. This regulatory decision forced commercial manufacturers to reformulate their recipes, leading to the use of artificial flavors or safrole-free sassafras extracts. The move fundamentally changed the flavor profile of the beverage.

Key Points

1960 FDA Ban: The U.S. Food and Drug Administration banned the use of sassafras oil and its component, safrole, in commercially mass-produced food and drugs in 1960.
Carcinogenic Concerns: The ban was implemented after laboratory tests showed that high doses of safrole caused liver damage and cancer in rats.
Traditional Flavoring: Before 1960, sassafras root bark was the primary ingredient used to flavor traditional root beer recipes.
Flavor Alternatives: Following the ban, manufacturers switched to artificial sassafras flavoring, safrole-free sassafras extracts, and other spices like wintergreen and vanilla to replicate the taste.
Flavor Profile Changes: The change in ingredients resulted in a modified flavor profile for modern root beer, though its core characteristics remain.
Drug Manufacturing Connection: Safrole was also later designated a List I Chemical by the DEA because it can be used to manufacture illicit drugs.

The Sassafras-to-Root Beer Tradition

For generations, the distinctive and earthy flavor of root beer came from one primary source: the root bark of the sassafras tree. Native Americans had long utilized sassafras for medicinal and culinary purposes, and early European settlers adopted this practice, incorporating it into their brewing of 'small beers'. These fermented, low-alcohol beverages eventually evolved into the sweet, carbonated soft drink we know today. Commercial brands like Hires, Barq's, and A&W all began with sassafras as their key ingredient, establishing the iconic flavor profile that defined the beverage for decades.

The Discovery of Safrole's Risks

Everything changed in the mid-20th century. During laboratory testing in the 1950s and 1960s, researchers found that high doses of safrole, the main aromatic oil found in sassafras root bark, caused liver tumors and liver damage in rats. While the amount of safrole in a typical mug of root beer was far less than the doses administered to the lab animals, the FDA took a strong precautionary stance. They concluded that the substance posed a potential health risk, particularly given the long-term, widespread human consumption of sassafras-flavored products.

The 1960 FDA Ban

In response to these findings, the FDA issued a ban in 1960 that prohibited the use of safrole and sassafras oil in commercially produced food and beverages. This decisive action marked the end of an era for traditional root beer manufacturers. Companies were no longer legally allowed to use real sassafras to flavor their products, forcing a mass reformulation of recipes. The ban also later included sassafras tea in 1976, further solidifying the government's stance on the substance.

The Fallout and Flavor Reformulation

Following the ban, root beer companies had to find new ways to recreate the familiar flavor profile. This led to a period of experimentation and innovation, resulting in two primary approaches:

Artificial Flavors: Many companies turned to synthetic flavorings to replicate the spicy, earthy taste of sassafras. This approach was cost-effective and provided a consistent flavor profile, which was beneficial for mass production.
Safrole-Free Sassafras Extracts: Some brands opted for a more natural route by using sassafras extracts that had the safrole distilled and removed. This allowed them to retain some of the botanical authenticity while adhering to the new safety regulations. Today, most modern root beers are made with a combination of artificial and other natural flavorings, including wintergreen, licorice, vanilla, and other spices.

The Continuing Legacy and Variations

The ban on safrole didn't kill root beer; it simply changed it. While the original sassafras taste is no longer available in commercial products, the beverage continues to be a staple in North American culture. The flavor profile has evolved, and different brands now offer their unique interpretations of the classic taste. Some modern brands use birch bark, which has a similar wintergreen flavor, while others rely heavily on vanilla and other spices to build their signature taste. The beverage is still used in classic applications, like root beer floats, and continues to be enjoyed by millions.

Comparison Table: Pre-1960 vs. Modern Root Beer


Feature	Pre-1960 Root Beer	Modern Commercial Root Beer
Primary Flavoring	Sassafras root bark, containing safrole	Artificial sassafras flavor, safrole-free extracts, and other natural flavorings
Key Ingredient	Safrole, a potential carcinogen	Safrole removed or replaced with safe alternatives
Regulation	Unregulated use of sassafras	FDA-regulated; safrole banned from food products
Production Method	Often fermented; traditional homebrewing techniques	Mass-produced with modern carbonation methods
Flavor Profile	Earthy, spicy, and complex due to natural botanicals	Standardized, often sweeter, with varied spice blends

The Evolution of a Classic

The story of root beer and sassafras is a prime example of how scientific discovery can reshape our food and beverage landscape. While the FDA ban may have been controversial to some purists, it was a crucial step in ensuring public health and safety. The industry adapted, and today's consumers can enjoy a version of the beloved beverage that is both delicious and safe. For those interested in the historical context of food and medicine, further reading on the history of root beer and the FDA's role can be enlightening, such as this article from The History of Root Beer | Sprecher Brewing Company.

Conclusion

The FDA officially ended the use of sassafras in commercial root beer in 1960 due to the discovery that its key component, safrole, was carcinogenic to lab animals. This regulatory action prompted a significant reformulation across the industry, leading manufacturers to use artificial flavorings or safrole-free sassafras extracts. The decision forever changed the beverage's recipe, although its popularity and nostalgic appeal continue to endure. Today, modern root beer relies on alternative flavorings to mimic the traditional taste while ensuring consumer safety.

Frequently Asked Questions

Safrole is an aromatic oil naturally found in sassafras root bark. The FDA banned its use in commercial foods and beverages in 1960 after studies showed it caused cancer in laboratory rats when administered in high doses.

No, commercial root beer in the United States and other regions no longer uses real sassafras containing safrole. Some specialized or homebrew versions may exist, but commercial products adhere to the 1960 FDA ban.

Modern root beer is flavored with a variety of ingredients, including artificial sassafras flavor, safrole-free sassafras extract, wintergreen, licorice root, vanilla, and other spices.

Yes, the sale of sassafras tea was also banned by the FDA in 1976 because it contained high concentrations of safrole.

The flavor of modern root beer is often described as slightly different, as the natural complexity of the original sassafras is hard to replicate perfectly. However, most brands have formulated a taste that is similar enough to be widely enjoyed.

Safrole is present in small amounts in other foods like nutmeg, cinnamon, and basil, but the concentrations are not considered an issue. The issue with sassafras was the high concentration in its root bark.

Yes, some brands use natural sassafras extracts that have undergone processing to remove the safrole, allowing them to use a natural ingredient while complying with regulations.