The Truth Behind the Chicken From Subway

If you order a chicken sandwich at Subway, you’re not eating exactly what you think you’re eating. In a shocking investigation, a CBC Marketplace analysis of poultry from six popular grilled chicken and sandwich wraps found that the chicken at Subway isn’t entirely made of chicken. A DNA researcher at Trent University Wildlife Forensic DNA Laboratory tested the meat and found that the “oven-roasted chicken” was only 57 percent chicken, while the “chicken strips” contained only 43 percent chicken. The rest of the meat was made up of mostly soy.

When you buy chicken from the grocery store, you’re most likely eating a product with 100 percent chicken DNA. According to the study, that percentage decreases when the meat is processed, seasoned, or marinated, making it likely that most fast food chicken contains a lower percentage of chicken DNA. However, other fast food chains’ chicken offerings scored significantly higher on the tests than Subway. McDonald’s Country Chicken scored 85 percent, A&W’s Chicken Grill Deluxe 89 percent, Tim Horton’s Chipotle Chicken Grilled Wrap 87 percent, and Wendy’s Grilled Chicken sandwich 89 percent.

Subway responded to the investigation disagreeing with the findings and claiming that the company’s chicken recipe “calls for one percent or less of soy protein.” The popular chain has assured customers that it will “look into this again with our supplier to ensure the chicken is meeting the high standard we set for all our menu items and ingredients.”

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