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FILE - This Aug. 11, 2009, file photo, shows a chicken breast sandwich and water from Subway on a kitchen counter in New York. Subway says an ingredient dubbed the "yoga mat" chemical will be entirely phased out of its bread by the week of April 14, 2014. The disclosure comes as Subway has suffered from an onslaught of bad publicity since a food blogger petitioned the chain to remove the ingredient. (AP Photo/Seth Wenig, File)
Subway: ‘Yoga mat chemical’ almost out of bread
First Published Apr 11 2014 06:19 pm • Last Updated Apr 11 2014 06:19 pm

New York • Subway says an ingredient dubbed the "yoga mat chemical" will be entirely phased out of its bread by next week.

The disclosure comes as Subway has suffered from an onslaught of bad publicity since a food blogger petitioned the chain to remove the ingredient.

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The ingredient, azodicarbonamide, is approved by the Food and Drug Administration for use in food as a bleaching agent and dough conditioner. It can be found in a wide variety of products, including those served at McDonald’s, Burger King and Starbucks and breads sold in supermarkets. But its long, unfamiliar name has an unappetizing ring, and the petition became a flashpoint in part by noting that the chemical is also used to make yoga mats.

Tony Pace, Subway’s chief marketing officer, said the chain had started phasing out the ingredient late last year and that the process should be complete within a week. Subway is privately held and doesn’t disclose its sales figures. But it has apparently been feeling pressure from the uproar.

"You see the social media traffic, and people are happy that we’re taking it out, but they want to know when we’re taking it out," Pace said. "If there are people who have that hesitation, that hesitation is going to be removed."

The issue illustrates a split in thought about what should go into our food. One side says such additives are used in hundreds of food products and are safe to eat in the quantities approved by the FDA. The other side asks why such ingredients need to be used at all.

John Coupland, a professor of food science at Penn State University, noted that people concerned about azodicarbonamide focus in part on a carcinogen called urethane it creates in the baking process. But he said some level of urethane is already present in bread and that even the simple act of toasting can increase its levels.

"Nobody worries about making toast," Coupland said, adding that one could argue there’s some type of risk associated with any number of chemicals.

Coupland also questioned how Subway’s removal of the ingredient would address the bigger question of whether its food is actually healthy.

"Maybe there are some people who think Subway is healthy now — that’s my concern," he said.


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