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Subway to Remove ‘Rubber’ Chemical From Bread, Make Subs Less Bouncy

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It’s no secret processed foods are filled with all sorts of chemical additives that probably have no business coming anywhere near your stomach, the majority of which barely manage to eke by on FDA safety standards — but still do, of course, because that’s the way the world works. The latest boogeyman buzzword? Azodicarbonamide, an odorless powder used by many American companies as a flour bleaching agent and dough conditioner, but also for foamed plastics like yoga mats and shoe soles.

Now, thanks to the efforts of blogger/food activist Vani Hari of Foodbabe.com, sandwich chain Subway has officially stated it is working toward a new formula which will remove the chemical from breads made for American stores. Earlier this week Hari started a petition calling for Subway to offer Americans the same azodicarbonamide-free bread as used in their European and Australian markets. As of 11:10 PST today, the petition gained 68,555 signatures.

Subway has since released a statement that it was already working on a new recipe before the petition started, and that it will be ready “soon,” reports the Associated Press.

Just one question Subway: will this change make your stores smell less?

By Dominique Zamora

Dominique would be a foodie if she had money to pay for food. For now, she gets by just looking at food photography, which results in at least one more starving journalism student every time Instagram breaks down.

2 replies on “Subway to Remove ‘Rubber’ Chemical From Bread, Make Subs Less Bouncy”

Yea, and they also use water to make dough. Water is also used to put out fires. OMG SUBWAY USES FIRE EXTINGUISHER INGREDIENT IN THEIR BREAD! Move on. Nothing to see here.

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