The Controversy That Led to Change
For years, azodicarbonamide (ADA) was a common and FDA-approved ingredient used in commercial baking. Its function was to condition and strengthen dough, allowing for more consistent and quick baking times. However, in February 2014, a petition launched by activist Vani Hari highlighted the fact that ADA was also used in the production of foamed plastics, such as yoga mats and shoe soles, leading to the chemical being popularly dubbed the 'yoga mat chemical'.
The petition created significant negative publicity for Subway, a brand built on the slogan 'Eat Fresh.' The public reaction was one of disbelief and concern, leading many to question the safety of their food, regardless of its regulatory status in the U.S..
Subway initially claimed that its plan to remove the chemical was already in progress before the petition went viral. While this is a common corporate public relations tactic, the timeline of events clearly indicates that intense consumer pressure was the primary catalyst for the company's speedy removal of the ingredient.
The Health and Safety Debate
Despite the FDA's long-standing approval of ADA for use in food at limited concentrations, the chemical was banned in Europe and Australia, raising questions about its safety. Concerns revolved around the potential health effects of its decomposition products when bread is baked. Here is a look at some of the arguments surrounding the chemical:
- Carcinogenic Byproducts: Studies have shown that when ADA is heated during baking, it can break down into two compounds: semicarbazide and urethane. Semicarbazide has been shown to cause cancer in mice, while urethane is a known carcinogen. Though the risk from the small amounts found in bread was considered negligible by some, the Center for Science in the Public Interest argued it was an unnecessary addition to the food supply.
- Respiratory Issues: The World Health Organization (WHO) reported in 1999 that prolonged occupational exposure to ADA in industrial settings was linked to respiratory symptoms like asthma. While this level of exposure is vastly different from eating baked bread, it added to the public's unease about the ingredient's presence in food.
Comparison: Before and After ADA
| Feature | Before ADA Removal (pre-2014) | After ADA Removal (post-2014) |
|---|---|---|
| Dough Conditioning | Used azodicarbonamide (ADA) to improve dough elasticity and speed up baking. | Replaced ADA with alternative dough conditioners, such as enzymes, or other FDA-approved methods. |
| Consumer Perception | Faced controversy and negative publicity due to the use of an ingredient also found in industrial products. | Improved brand image and restored consumer trust by eliminating the controversial chemical. |
| Ingredient Safety | Used a chemical that, while FDA-approved, was banned in other countries and had decomposition products linked to health concerns in animal studies. | Switched to alternative, less controversial ingredients to condition bread dough. |
| Product Consistency | ADA provided a reliable, fast, and cost-effective way to produce consistent bread texture and volume. | New recipes required reformulations and testing to achieve a similar quality without the chemical. |
The Aftermath: New Recipes and Renewed Scrutiny
After removing ADA, Subway reformulated its bread to meet consumer demand for a cleaner label. The company's swift action, though controversial in its motivations, set a precedent for other fast-food chains. Many of Subway's competitors, such as McDonald's and Wendy's, quietly followed suit and removed the same chemical from their buns and breads.
The ingredient change did not end the scrutiny of Subway's bread, however. A separate lawsuit in 2021 alleged that the bread served at U.S. restaurants was not bread at all due to its high sugar content, highlighting the ongoing public interest in food additives and quality standards. The brand, like many others in the fast-food industry, continues to navigate consumer demands for healthier, more transparent ingredients.
A Broader Shift in the Food Industry
Subway's decision reflects a larger trend in the food industry, driven by consumer advocacy and a greater emphasis on transparency. The public's access to information and willingness to organize online campaigns has proven to be a powerful force in influencing corporate behavior. The 'yoga mat chemical' incident was a pivotal moment, showing that FDA approval alone is no longer enough to satisfy a discerning and health-conscious public. The shift towards 'clean label' products has reshaped menus and ingredients across the fast-food landscape.
Conclusion: A Change Driven by Consumer Power
In conclusion, Subway did stop using azodicarbonamide in 2014, a change directly spurred by public pressure from a viral online petition. While the company maintained that the removal was already planned, the timing strongly suggests a response to consumer backlash. The controversy shed light on the widespread use of common, yet questionable, food additives and led to a broader shift in the fast-food industry towards cleaner, more transparent ingredient lists. Today, Subway's bread is made without ADA, a testament to the influence of consumer advocacy on corporate policy.
For more information on other controversial food additives and regulations, consult resources from organizations like the Environmental Working Group (EWG).
