Subway has decided to eliminate additives in their food. The restaurant chain announced that they are getting rid of artificial flavors, colors, and preservatives over the next 18 months.
One of the ingredients to be eliminated is caramel coloring, which according to research from Johns Hopkins Bloomberg School of Public Health may pose cancer risk to consumers.
Elizabeth Stewart, Subway’s director of corporate social responsibility, believes converting Subway to an all-natural menu will require “significantly more effort” than smaller chains.
“But, we felt it was important to set an ambitious goal as a means to give us something to shoot for and demonstrate our unwavering commitment to wellness,” Stewart said in a company statement.
The restaurant chain began its efforts to eliminate artificial ingredients after food activist Vani Hari, also known as the “Food Babe” started a petition to get the ingredient azodicarbonamide removed from Subway breads. Azodicarbonamide is a chemical that is used to create shoe rubber and yoga mats.
Andrew Gewirtz, a Georgia State University biomedical science professor, said the elimination of artificial additives is a step in the right direction.
“There is good data to suggest that food additives are harmful and a logical response to prepare food all-natural,” Gewirtz said. “Restaurants should reduce the number of additives. In my opinion there is a sound scientific basis.”
This move comes after other fast food restaurants like McDonald’s pledged to reduce ingredients in their chicken, and Panera Bread announced that they would remove 150 artificial ingredients from their menu.
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REFERENCES:
1. “Subway to Roll out All-natural Menu by 2017.” USA Today. Gannett, 04 June 2015. Web. 15 June 2015.
2. “Popular Soda Ingredient Poses Cancer Risk to Consumers.” Johns Hopkins Bloomberg School of Public Health. Johns Hopkins Bloomberg School of Public Health, 18 Feb. 2015. Web. 15 June 2015.
3. “Subway: Stop Using Dangerous Chemicals In Your Bread.” Food Babe. Food Babe, n.d. Web. 15 June 2015.
