Subway Chain Will Stop Putting a Chemical Used in Rubber in Its Bread

Photograph by Gilles Rolle/REA via Redux

That footlong loaf baking in your local Subway’s oven could contain an ingredient called azodicarbonamide. It’s an additive the U.S. Food and Drug Administration permits for use in restricted amounts to strengthen dough and to increase the shelf life of bread, and as a bleaching ingredient in cereal flour—it also happens to be used in plastics and rubber. After a petition launched this week, the ubiquitous sandwich chain announced on Wednesday that it will stop using the additive, though it did not say when.

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