In January 2015, Heineken announced that they will stop adding class IV caramel color to their Newcastle Brown Ale, and will instead color it naturally with the same roasted malt they had previously used. Heineken's announcement came just prior to the release of her book, "The Food Babe Way" (February 10, 2015), that devotes a chapter to the ingredients—including caramel coloring—in some beers, wines, and liquors. In February 2014, Hari launched a petition on her website asking Subway to remove azodicarbonamide (a safe flour bleaching agent and dough conditioner) from their sandwich bread. The petition gathered more than 50,000 signatures in 24 hours. Subway later announced a plan to remove the ingredient from all of their sandwich breads, a process which began before her campaign. The Center For Science In The Public Interest, who advocates for its reduction, credited Hari for drawing attention to it. The Environmental Working Group supported the removal of azodicarbonamide and urged against its use. Food science experts have pointed out that the level of azodicarbonamide permitted by the FDA for use in bread is too low to pose a significant risk. In June 2014, Hari posted a petition asking major brewers to list the ingredients in their products, something which U.S. brewers are not required to do. As part of this campaign, she claimed that commercial brewers "even use fish swim bladders" in their beer, as an undisclosed ingredient. NPR cited this as an example of fearmongering and lack of subject matter knowledge, as isinglass, derived from fish swim bladders, has been used as a natural fining agent in food and drink for centuries, and is in any case used primarily in cask ale, not vat-brewed beers, which are normally cleared by filtering. The day after she posted her petition, Anheuser-Busch and MillerCoors released ingredients in many of their products. The trade publication "Beer Marketer's Insights" called Hari's petition an "attempt of fear mongering in the name of advocacy." Hari later claimed that she was aware of the historic use of isinglass, and was raising attention to it for the benefit of uninformed vegans and vegetarians. In October 2015 Guinness announced that they are stopping the use of isinglass in their refining process so that their beer will become vegan-friendly. In August 2014, Hari wrote a blog post in which she claimed there is a lack of transparency when it comes to the ingredients in Starbucks' drinks.