Reassuring news from Subway, one of the world’s largest sandwich chains:
“That footlong loaf baking in your local Subway’s oven could contain an ingredient called azodicarbonamide. It’s an additive the U.S. Food and Drug Administration permits for use in restricted amounts to strengthen dough and to increase the shelf life of bread, and as a bleaching ingredient in cereal flour—it also happens to be used in plastics and rubber. After a petition launched this week, the ubiquitous sandwich chain announced on Wednesday that it will stop using the additive, though it did not say when.”
The chemical, which is already banned in Europe and Australia, is used in a number of Subway’s breads, but is also used in other restaurants and foods. Encouragingly, the change came following a petition launched online:
“Chatter about the use of the additive in food grew in 2011. This week, FoodBabe.com blogger Vani Hari started a petition asking Subway to remove azodicarbonamide from its breads; so far, Hari’s garnered more than 66,000 signatures. The company said it was working on reformulating the recipe before the petition was launched, reported the Associated Press.”
Of course. Eat fresh!
Have a good weekend
David
David Chandler & Bill Werther
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Subway Chain Will Stopp Putting a Chemical Used in Rubber in Its Bread
By Venessa Wong
February 6, 2014
Bloomberg Businessweek
