Why I love Subway®

Have you heard Subway® Restaurants are going to remove all artificial colors, flavors and preservatives from their North American Restaurants by 2017?

The new roast beef recipe is the latest phase on the SUBWAY® brand’s journey to improve the food it serves, which started in 2008 with the removal of trans-fats from all core menu items. At that time, the R&D team also started reducing sodium as well as high fructose corn syrup from its products.

Stay tuned as this trend will continue with the introduction of a new, improved ham in August 2015 that will also be free of artificial preservatives, flavors or colors.  Gotta love that! Better get busy and check it out this summer!

Subway

SUBWAY® Restaurants “Always Improving” Historical Timeline:

2015 – Introduced a new recipe roast beef that contains no artificial flavors, colors or preservatives and is made by roasting beef with increased levels of garlic and pepper.

2015 – Removed Caramel color from steak and pastrami.

2014 – Increased whole grains and removed caramel coloring from 9-Grain Wheat bread.

2014 – Each 9-grain footlong now contains 100% of the whole grain requirement and recognized by the Whole Grains Council with the Whole Grains Stamp.

2014 – All SUBWAY® sandwiches and salads free of high fructose corn syrup (HFCS).

2014 – New premium-cut white meat chicken strips contain no artificial colors, flavors or preservatives.

2014 – Removed Azodicarbonamide from all breads.

2013 – Spinach added as a core vegetable offering.

2012 – Introduced chopped salads nationally as a new way to enjoy a fresh, made-for-you salad.

2012 – Italian white bread now vegan friendly.

2012 – Met nutritional guidelines to receive and use American Heart Association Heart Check certification.

2012 – Offers a variety of sandwiches under 400 calories.

2011 – Fortified US Breads with calcium and vitamin D.

2011 – Nutrition calculator, available on subway.com, provides customized sandwich nutrition data.

2010 – Launched “A Better Breakfast” nationwide, which allows customers the same customization and veggie options they have come to expect at a SUBWAY® restaurant but now with egg white and omelet sandwiches.

2009 – Launched global sodium reduction initiative.

2008 – Artificial Trans Fats removed globally.

2007 – Added Fresh Fit Meals™ for adults and kids to menu, providing our customers new meal choices such as sliced apples, bottled water and milk.

2007 – Increased fiber content in wheat bread.

2001 – Complete ingredient and allergen listings available for sandwiches and salads.

2001 – Introduced new sauces and seasoned breads – including topped wheat bread

1998 – One of the first QSRs to list full nutrition for all menu items on detailed brochure and on subway.com.

1997 – “7 under 6” menu introduced (now just referred to as the “Under 6” menu) and started promoting those healthier options on napkins, cups, clings, tray liners and menu boards.

1983 – One of the first QSRs to start baking bread in restaurants.

1965 – First sandwich shop opened in Bridgeport, CT, providing customers with made-to-order, handcrafted sandwiches at a great value while providing exceptional, personalized service.