DNA tests revealed that the chicken used in Subway sandwiches is far more adulterated than the chicken used by other fast food chains. The rest was made up of soy. These rebuttal tests, no surprise, demonstrated that Subway's chicken is actually "less than 1 percent" soy protein. Subway then conducted their own study with two independent laboratories and found that their chicken contains less one percent soy.
"The stunningly flawed test by Marketplace is a tremendous disservice to our customers", said Suzanne Greco, Subway president and chief executive, in a statement issued to the Washington Post Wednesday night. In response, Subway sent samples of the Canadian products that "Marketplace" claimed contained 50 percent soy protein to Maxxam Analytics in Canada and Elisa Technologies, Inc., in Florida. The first four samples were about 85 to 90 percent chicken, which is reasonable - the composition also includes spices and sugars added for taste, although those numbers are still lower than what the companies promise in advertising. "The safety, quality, and integrity of our food is the foundation of our business".
After testing the poultry in six popular chicken sandwiches, DNA researcher at Trent University's Wildlife Forensic DNA Laboratory, Matt Harnden found that most of the meat had "very close" to 100 per cent chicken DNA. A&W's Chicken Grill Deluxe contained an average of 89.4 percent chicken DNA; McDonald's Country Chicken Grilled, 84.9 percent; Tim Hortons' Chipotle Chicken Grilled Wrap, 86.5 percent; and Wendy's Grilled Chicken Sandwich, 88.5 percent. Our customers can have confidence in our food.
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Subway restaurants say that a report claiming that the chicken in their sandwiches is not 100% real chicken, is false, and they have the evidence to prove it.
The story ruffled feathers all over the world, but Subway says it isn't accurate, and cited the results of its own DNA test as proof.