According to the CBC, researchers at Trent University sampled both the oven roasted chicken filets and the chicken strips that the Subway uses on its sandwiches in Canada. After testing six small samples of the filets and three small samples of the strips, the researchers ran a DNA test.
Ben Bohrer, a food scientist at the the University of Guelph, told the CBC that fast food chicken is often a “restructured product” — or smaller bits of meat bound together. The additional chemicals added to the meat — while safe for consumption — are added to make the meat cheaper to produce, last longer and taste better.
Subway released the following response to the CBC.
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% 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. 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.
Read more about the CBC's study with Trent University here.
Alex Hider is a writer for the E.W. Scripps National Desk. Follow him on Twitter @alexhider.