The 2017 Controversy: A Canadian DNA Test
In 2017, a report by the Canadian Broadcasting Corporation's (CBC) program Marketplace ignited a firestorm of controversy regarding the composition of Subway's chicken. The investigation involved DNA testing of fast-food chicken from several chains, with results suggesting that Subway's Oven Roasted Chicken contained only 53.6% chicken DNA and its Chicken Strips contained just 42.8% chicken DNA. The remaining DNA was largely attributed to soy. This revelation shocked many customers who perceived Subway as a healthier fast-food option. Other chains tested showed significantly higher chicken DNA percentages, reinforcing the perception that Subway's offering was an outlier.
Subway's Official Response
In the wake of the CBC report, Subway strongly denied the findings, labeling them "false and misleading". The company immediately launched its own independent tests through two separate laboratories in the U.S. and Canada. According to Subway, their tests showed that their chicken products contained less than 1% soy protein. Subway explained that this minimal amount of soy protein was part of the marinade and seasoning, added to maintain moisture and texture, which is a common industry practice. The company's official website outlines this position and provides details on their U.S. chicken products, explicitly stating that soy protein is present in small amounts. Subway also initiated a defamation lawsuit against the CBC and Trent University, where the initial testing took place, though the lawsuit against the CBC was later dismissed.
Discrepancies in Testing: Why the Different Results?
The massive difference between the CBC's reported 40-50% soy and Subway's less than 1% claim can be attributed to several factors related to DNA testing methodology. DNA tests can be influenced by how a product is processed and prepared. For instance, the CBC's methodology was reportedly criticized for its potential unreliability in determining the exact percentage of components in processed food. Conversely, Subway's tests provided a different outcome, supporting their ingredient declarations. Food scientists point out that the results of such tests can be interpreted differently depending on the specific method and the assumptions made. Furthermore, ingredients like soy protein concentrate are often used in commercial food production to bind ingredients, enhance texture, and retain moisture, especially in processed meats.
Comparison: Subway vs. Homemade Chicken
To put the soy content into perspective, it is useful to compare Subway's product to a hypothetical homemade version.
| Feature | Subway's Chicken Strips | Homemade Chicken Breast |
|---|---|---|
| Primary Ingredient | Chicken breast with rib meat, water, soy protein concentrate. | 100% Chicken breast. |
| Additives | 2% or less soy protein concentrate, modified potato starch, sodium phosphate, flavorings, etc.. | Typically limited to seasonings like salt, pepper, herbs, or a simple marinade. |
| Sodium Level | Significantly higher due to marinade and preservatives. | Can be controlled and is generally lower. |
| Texture | Processed, sometimes described as 'spongy' due to additives. | Natural, fibrous texture of whole chicken meat. |
| Cooking Process | Pre-cooked and pre-sliced; may be toasted upon customer request. | Cooked from raw, often resulting in a fresher taste and texture. |
The Role of Soy in Processed Meats
Soy protein concentrate is a common ingredient in many processed meat products for a number of functional reasons:
- Moisture Retention: Soy helps hold water, which prevents the chicken from drying out during cooking and reheating, ensuring a more tender and juicy final product.
- Binding: It acts as a binder, helping to form and hold the pieces of meat together. This is especially useful for products made from smaller cuts or ground meat.
- Extender and Filler: By adding bulk, soy can reduce the overall cost of the product. This is a primary driver behind its use in many fast-food and processed meat items.
- Nutritional Enhancement: Soy protein is a good source of protein and can boost the nutritional profile of the finished product, although this is often accompanied by an increase in sodium and other additives.
Conclusion
While a 2017 Canadian investigation raised concerns about a high soy content in Subway's chicken, Subway's own independent testing and public statements affirm that their chicken contains less than 1% soy protein, a small amount used primarily for moisture and texture. The discrepancy between the findings highlights the complexities of food science and the varying methodologies of DNA testing on processed food. Customers with soy allergies should always be aware that Subway's chicken strips contain soy protein, as indicated on the company's ingredient list. For the average consumer, the soy content is minimal and functions as a standard food additive rather than a major component of the product, but it is a reminder that fast-food items often contain more than just their primary protein source. For further information, visit the official Subway website for full ingredient declarations.
Understanding Processed vs. Whole Chicken
Processed chicken, like that served at many fast-food establishments, differs significantly from a whole, unprocessed chicken breast. The former undergoes multiple stages of manufacturing, including seasoning, marinating, and forming, which often involve ingredients like soy protein concentrate, flavorings, and preservatives. This processing ensures consistency in texture and taste, extends shelf life, and often reduces costs. Whole chicken, by contrast, is a single cut of meat, prepared with minimal additions, resulting in a different texture, flavor profile, and nutritional makeup. The use of additives like soy, even in small quantities, is a key differentiator between these two categories of food products. While processing can be used to add flavor and improve texture, it also means the final product is not a simple, single-ingredient protein source.
Key Factors Influencing Soy Content Reporting
The debate over the exact amount of soy in Subway's chicken underscores several important points about modern food production and reporting. The type of chicken product, testing methodology, and regional variations in ingredients all play a role. For example, Subway's website shows slight differences in ingredients between Canadian and US products. The company's response and subsequent lawsuits illustrate the high stakes of public food safety and quality perception. For consumers, understanding that even "100% white meat chicken" often means a chicken product that has been marinated and seasoned with other ingredients is crucial for making informed dietary choices. Awareness of standard food industry practices and the potential for conflicting test results helps navigate such debates with a more critical eye.
What This Means for Consumers
For most people, the minimal amount of soy protein in Subway's chicken is not a concern. However, for those with soy allergies or dietary restrictions, the presence of soy is a critical piece of information. The controversy serves as an important reminder to always check ingredient lists, even for seemingly straightforward menu items. The case also highlights the importance of understanding the difference between simple, unprocessed protein and processed food products that rely on additives for flavor, moisture, and consistency. While Subway has been transparent about the presence of soy since the controversy, the initial public perception reveals a disconnect between marketing and the reality of fast-food ingredients. Consumers are encouraged to consult official allergen information or ingredient lists directly for the most accurate and up-to-date information.
