Subway's Use of Azodicarbonamide and Its Removal
For many years, like numerous other fast-food chains and commercial bakeries, Subway used azodicarbonamide (ADA) as a dough conditioner. ADA is a synthetic chemical that helps strengthen dough and improve its elasticity, resulting in a more uniform and consistent bread texture. Its primary function was to bleach flour and improve dough handling, which allowed for more efficient and consistent production of bread on an industrial scale.
The ingredient became a major point of contention in 2014, largely due to a highly publicized petition by food blogger Vani Hari, known as the 'Food Babe'. The petition drew attention to the fact that ADA was also used to manufacture foamed plastics, like those found in yoga mats and shoe soles, earning it the infamous nickname. This comparison, while somewhat misleading, created widespread public alarm and negative publicity for the brand, challenging its long-standing 'Eat Fresh' slogan.
Facing intense public pressure and thousands of petition signatures, Subway announced it was removing the ingredient from its bread. The company stated that the removal was part of ongoing 'bread improvement efforts' and that the full conversion would happen soon. While Subway claimed the move was in progress before the petition, the public pressure undoubtedly accelerated the timeline. Since then, other fast-food chains that also used ADA, such as McDonald's and Wendy's, quietly followed suit and removed the chemical from their products.
The Role and Controversy of Azodicarbonamide
Azodicarbonamide's controversy stems from a few key factors. While deemed safe by the U.S. Food and Drug Administration (FDA) at specific, limited levels for use in food, other countries have banned it entirely. Countries in the European Union and Australia do not permit ADA as a food additive. This international inconsistency raises questions for consumers about its overall safety. The World Health Organization (WHO) has linked occupational exposure to high concentrations of ADA, particularly in its powder form during manufacturing, to respiratory issues like asthma and allergies.
Another concern is the breakdown products that form during the baking process. When heated, ADA breaks down into other compounds, including semicarbazide and urethane. Studies in mice have shown semicarbazide can cause tumors, though at levels far higher than any human exposure from bread. Urethane is a known carcinogen, and while it also forms naturally in trace amounts in bread, ADA increases its levels. The Center for Science in the Public Interest (CSPI) has stated that ADA slightly increases exposure to a carcinogen and, along with other similar advocacy groups, pushed for its removal.
The Bread Comparison: Before vs. After ADA
| Feature | Bread Before 2014 (with ADA) | Modern Subway Bread (without ADA) |
|---|---|---|
| Dough Conditioner | Included azodicarbonamide (ADA) | Uses alternative dough conditioners |
| Flavor | Consistent, though not notably natural | More natural and 'cleaner' taste |
| Ingredient Transparency | Controversial, often obscured | Publicly available 'clean label' ingredients |
| Global Approval | Banned in EU and Australia | Formulated to meet global standards |
| Associated Concerns | Linked to respiratory issues (occupational) and breakdown byproducts | Focus on less controversial ingredients |
| Production Speed | Enabled faster, industrial-scale production | Slower, more traditional processes |
| Public Perception | Negative, tied to 'yoga mat chemical' | Positive, focused on natural ingredients |
Subway's Current Bread Ingredients
Since removing azodicarbonamide, Subway has focused on a 'cleaner' ingredient list for its bread. The specific formulations can vary by region and bread type, but they no longer rely on ADA. Subway's website provides detailed nutritional and ingredient information for customers. For instance, the Italian bread recipe would likely contain standard ingredients such as enriched flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, yeast, salt, sugar, and vital wheat gluten. The company now uses alternative dough conditioners and natural enzymes to achieve the desired texture and volume without the controversial chemical. This shift is part of a broader industry trend toward more transparent and recognizable food ingredients driven by consumer demand.
Conclusion: Azodicarbonamide is No Longer in Subway's Bread
In conclusion, Subway bread no longer contains azodicarbonamide. The removal of the chemical was a direct result of public pressure and negative publicity in 2014. The controversy over ADA highlighted a broader consumer shift towards more natural and transparent food ingredients, a trend that influenced many food manufacturers. While regulatory agencies like the FDA in the US considered ADA safe in limited amounts, concerns over potential health effects and international bans led to its downfall in the fast-food industry. Today, consumers can be confident that the bread in their Subway sandwich is made without the once-infamous 'yoga mat' chemical. For more information on the history and controversy of food additives like ADA, the Center for Science in the Public Interest provides valuable context.
