Subway announced Wednesday that it will stop using a chemical called azodicarbonamide when baking loaves of bread.
Subway has always been known for promoting healthier dining by offering customers menu items that would be more nutritious than other fast food restaurants. So it surprised many when Blogger Van Hari revealed that the restaurant chain used azodicarbonamide as a preserver when baking its many loaves of bread. According to Ms. Hari, who runs the popular food blog foodbabe.com, azodicarbonamide is also used to make shoe rubber and yoga mats. The chemical is not allowed to be used in food production in other parts of the world like Australia and Europe, yet the U.S. Food and Drug Administration says that azodicarbonamide is safe to use in small doses. Ms Hari has started a petition which asks Subway restaurants to stop using this chemical while baking. Subway restaurants announced that it would begin looking for an alternative preserver for its loaves of bread. Subway restaurants denied that Ms. Hari's petition had influenced their decision. The chain said that they had already begun searching for alternatives to azodicarbonamide before Ms. Hari started the petition.
Fort Smith area Subways have not commented on the decision, in fact many employees were unaware of what Subway's corporate offices have decided. Jesse Gines, an associate at the Subway located at 8612 Rogers Avenue was unaware of the decision to stop using azodicarbonamide when asked about it. Subway presently operates 21 Subway restaurants in the Fort Smith area.
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