UPDATE 3/2 6:17 P.M. EST: Subway has shot back at the accusations, with company president and chief executive Suzanne Greco saying, “The stunningly flawed test by Marketplace is a tremendous disservice to our customers. The allegation that our chicken is only 50 percent chicken is 100 percent wrong.” The sandwich chain also released their own study — that was conducted by TWO independent labs — that concluded there was less than 1% of plant protein found in Subway chicken samples.
Eat fresh…ly spliced chicken creature hybrids!
That’s where our imaginations are taking us after a new study made some repugnant findings on the contents of Subway chicken.
A recent test conducted by the Canadian Broadcasting Corporation has found that the sandwich chain’s chicken meat contains only about 50% chicken DNA!
The study was part of a larger survey that examined chicken items from multiple chains operating in Canada — including Wendy’s, McDonald’s, Tim Hortons, and A&W.
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While most of the meat from competitors was shown to contain 85 to 90 percent chicken DNA, the findings for Subway’s oven roasted chicken were foully un-fowl.
According to the test, Subway’s signature chicken contained just 53.6% chicken DNA — its chicken strips scored even lower, registering at just 42.8%!
Trent University’s Wildlife Forensic DNA Lab, which conducted the tests, says that the chicken purchased from a butcher or grocery store should register at 100% chicken DNA.
Although the percentage can be lowered by the marinating or seasoning processes, the team found Subway’s chicken was fortified with soy fillers. The CBC explained:
“Subway’s results were such an outlier that the team decided to test them again, biopsying five new oven roasted chicken pieces, and five new orders of chicken strips.”
The CBC contacted all five chains following the study. Subway admitted to using soy as a stabilizer, but claimed to use only 100% white meat chicken in their chicken products.
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The sandwich chain said in a statement:
“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. Our chicken strips and oven roasted chicken contain 1 percent or less of soy protein. We use this ingredient in these products as a means to help stabilize the texture and moisture. We will look into this again with our supplier to ensure that the chicken is meeting the high standard we set for all of our menu items and ingredients.”
Doesn’t sound too fresh if you ask us.
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