A recent report by the Canadian Broadcasting Corporation has revealed some not-so-fresh news about Subway sandwiches. It turns out the chain’s chicken meat contains about 50 percent chicken DNA, which is a pretty unappetizing figure when you compare it to Subway’s competitors.
The tests were conducted at Trent University’s Wildlife Forensic DNA Laboratory, and focused on poultry from five fast-food chains in Canada: A&W, McDonald’s, Tim Hortons, Wendy’s, and Subway. Chicken from the first four establishments contained 85 to 90 percent chicken DNA. The range isn’t too unsettling, considering seasoning and marinating can decrease the DNA percentage; however, the study also found that Subway’s roasted chicken contained 54 percent, and its chicken strips contained only 43 percent.
To give you an idea of how disturbing these numbers are: Researchers at Trent University told the CBC that chicken purchased from a supermarket or a butcher should come in at 100 percent.
So if Subway’s poultry is only half chicken, what is the other 50 percent? According to the study, the rest is soy.
Shortly after the report was published, Subway admitted to using soy in its chicken meat, but insists the amount is not significant.
“SUBWAY Canada cannot confirm the veracity of the results of the lab testing you had conducted. However, we are concerned by the alleged findings you cite with respect to the proportion of soy content,” the chain wrote in a statement. “Our chicken strips and oven roasted chicken contain 1% or less of soy protein. We use this ingredient in these products as a means to help stabilize the texture and moisture. All of our chicken items are made from 100% white meat chicken which is marinated, oven roasted and grilled. We tested our chicken products recently for nutritional and quality attributes and found it met our food quality standards.”