Milford, CT: Subway restaurants are in the process of removing a foamed plastics ingredient from their breads.
Subway restaurants are saying that they are in the process of removing a foamed plastics ingredient from their breads as part of an ongoing effort to improve its recipes.
The announcement from Subway restaurants, which Subway restaurants’ global headquarters are in Milford, Connecticut, comes after a food blogger launched a petition this week asking the Subway restaurants to stop using the ingredient.
Vani Hari, blogger for “‘Food Babe”, garnered more than 50,000 signatures for her online petition asking Subway restaurants to remove Azodicarbonamide, which is reportedly a flour bleaching agent linked to respiratory issues and allergies, from its Subway restaurants’ breads.
A representative are saying that the change was underway before the petition was launched.
In a statement, Subway restaurants said, “The complete conversion to have this product out of the bread will be done soon,” but Subway restaurants did not provide no further information.
Azodicarbonamide is reportedly used to make yoga mats and shoe rubber.
According to a 1999 World Health Organization study, Azodicarbonamide induces asthma in humans and the ingredient is banned from use in foods in Great Britain, the European Union, and Australia.
Here in the United States of America, according to the United States Food and Drug Administration, the ingredient can be “safely used” if it’s intended for use as an “aging and bleaching ingredient” used in flour in an amount that doesn’t exceed 2.05 grams per 100 pounds of flour and can also be used as a dough conditioner.
The United States Food and Drug Administration is currently collecting data on the use of azodicarbonamide in bread.