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Subway sandwich shops will offer the choice of rotisserie-style chicken raised without antibiotics, artificial colors, flavors or preservatives, following the brand’s commitment to transition to only serve proteins raised without antibiotics.
The new Rotisserie-Style Chicken will be available on March 1 and also features no artificial colors, flavors or preservatives, according to a company press release.
“When we developed the new Rotisserie-Style Chicken recipe, we were inspired by its seasoned, slow-cooked flavor profile and a belief in better, quality ingredients,” said Chris Martone, executive chef for the Subway sandwich shop. “At first, there wasn’t a national supply available to meet our demands of our 27,000-plus U.S. restaurants, but our guests pushed us to continue the journey with our purchasing partners and suppliers and we are proud to deliver on our commitment to serve a premium product raised without antibiotics to them so quickly.”
The Rotisserie-Style Chicken sandwich is made with all-white meat chicken raised without antibiotics, and is hand-pulled in restaurant. The chicken’s versatile flavor profile allows it to be paired with any of Subway’s vegetables, cheeses or sauces, the release stated. This American Heart Association Heart Check-certified sub, when made with spinach and other vegetables, will be added to the permanent menu, marking an addition to the Subway Fresh Fit collection. Beginning April 1, the all-white meat Chicken Strips available at Subway nationwide will be free of artificial colors, flavors, preservatives and raised without antibiotics.
“Subway was founded 50 years ago with a simple vision: to deliver delicious, fresh and affordable handcrafted sandwiches to our guests,” said Lanette Kovachi, RDN, Subway global dietitian. “That singular belief in better set the stage for a series of deliberate, important decisions grounded in nutritional transparency, fresh quality ingredients and unmatched customization. Our efforts to serve lean meats raised without antibiotics are a demonstration of that commitment. We will continue to work with our suppliers to increase the number of items on our menu that are raised without antibiotics.”
Agencies/Canadajournal
