As the results were evaluated, Subway , and so researchers remained an “outlier,” tested their meat further. Once learning of the Subway chicken DNA levels, Irena Valenta, who participated in the sale of the poultry a Marketplace’s taste test, called “misrepresentation.” In a statement to , Subway said it disagrees with the findings. or less of soy protein in our chicken it “Our recipe calls for one per cent products,” wrote. into this again with our supplier to ensure that the chicken is meeting “We will look the high standard we set for all our menu items and ingredients.” Overall, it was discovered that the fast food chicken in general had nearly a quarter less protein in home-cooked chicken. Further, the sodium levels were than you’d find between seven and 10 times higher than an unadulterated piece. The tested sandwiches had a combined total of about 50 ingredients in them (an average of 16 each), some of which could be more typical options like honey and onion powder. But Ben Bohrer, a food scientist, also that they can contain “industrial which are and ingredients” “safe government approved.” Some restaurants, such as and not disclose what McDonald’s Wendy’s, did ingredients are used in what proportions, citing them as proprietary, notes.
As the results were evaluated, Subway remained an “outlier,” , and so researchers tested their meat further. Once learning of the Subway chicken DNA levels, Irena Valenta, who participated in Marketplace’s taste test, called the sale of the poultry a “misrepresentation.” In a statement to , Subway said it disagrees with the findings. “Our recipe calls for one per cent or less of soy protein in our chicken products,” it wrote. “We will look into this again with our supplier to ensure that the chicken is meeting the high standard we set for all our menu items and ingredients.” Overall, it was discovered that the fast food chicken in general had nearly a quarter less protein than you’d find in home-cooked chicken. Further, the sodium levels were between seven and 10 times higher than an unadulterated piece. The tested sandwiches had a combined total of about 50 ingredients in them (an average of 16 each), some of which could be more typical options like honey and onion powder. But Ben Bohrer, a food scientist, also that they can contain “industrial ingredients” which are “safe and government approved.” Some restaurants, such as McDonald’s and Wendy’s, did not disclose what ingredients are used in what proportions, citing them as proprietary, notes.
What-are-we-eating-in-Quick-Service-Restaurants.docx