master-cooks | The Chemical Subway Once Used In Its Bread

Subway, a global fast-food chain renowned for its sandwiches, faced significant controversy over a chemical once used in its bread. The compound in question is azodicarbonamide, a substance commonly employed as a bleaching agent and dough conditioner to improve bread texture. However, azodicarbonamide is also used in the production of foamed plastics, leading to public concern about its presence in food products. The controversy gained momentum when a food blogger and activist highlighted the use of the chemical in Subway's bread, drawing attention to its dual role in both the food and industrial sectors. This revelation sparked a public outcry, urging Subway to reconsider its ingredients for the sake of consumer health and transparency. In response to mounting pressure and the desire to maintain consumer trust, Subway announced the removal of azodicarbonamide from its bread formulation. The company committed to improving its recipes by eliminating artificial ingredients and emphasizing quality and transparency. This incident not only prompted Subway to reevaluate its food production practices but also contributed to broader industry discussions about the use of potentially controversial additives in food products.

What exactly is dough conditioner?

The ingredient commonly referred to as a dough conditioner is actually known as azodicarbonamide. While it wasn't entirely hidden from consumers—Subway even listed it among the ingredients in some of its breads—the name itself doesn't clearly convey its purpose or function.

Azodicarbonamide is primarily utilized in the manufacturing of plastics and rubber products, such as shoe soles, flip-flops, and foam insulation, where it provides elasticity. Its effectiveness has led to its widespread use in various items. However, it is not something you would want to ingest, especially since azodicarbonamide is banned in Europe.

Although Subway asserts that the chemical is safe for consumption, the Center for Science in the Public Interest has expressed concerns, stating that it "has been poorly tested" (via CNN.com). Subway is not the only restaurant that has used this dough conditioner, but fortunately, the sandwich chain stopped using it in 2014 and has not reintroduced it since.

The Chemical Subway Once Used In Its Bread

What exactly is dough conditioner?

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