Brand delivers on commitment to transition to proteins raised without antibiotics
Beginning March 1, guests visiting their neighborhood SUBWAY sandwich shops can enjoy the newest addition to the menu: Rotisserie-Style Chicken that is raised without antibiotics, following the brand’s commitment to transition to only serve proteins raised without antibiotics. After months of working with supply chain and industry experts to meet the new demand, SUBWAY is the largest global QSR restaurant chain to serve chicken that is raised without antibiotics at scale. The new Rotisserie-Style Chicken also features no artificial colors, flavors, or preservatives.
“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,” says 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 new Rotisserie-Style Chicken sandwich is made with tender, all white meat chicken raised without antibiotics, and is hand-pulled in restaurant. A truly wholesome choice, this chicken’s versatile flavor profile allows it to be paired with any of the fresh veggies, delicious cheeses, or sauces found at your local SUBWAY sandwich shop. This American Heart Association Heart Check certified sub, when made with spinach and other fresh veggies, will be added to the permanent menu at SUBWAY sandwich shops nationwide, marking another addition to the SUBWAY Fresh Fit collection. (Suggested retail pricing starts at $4.75 for a 6-inch sub / $7.75 for a Footlong) 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 Global Dietitian Lanette Kovachi, RDN, added: “SUBWAY was founded 50 years ago with a simple vision: to deliver delicious, fresh and affordable handcrafted sandwiches to our guests. 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.”
All of these menu enhancements are the latest steps in SUBWAY’s journey to evolve its menu to better meet the changing preferences and expectations of today’s guests. In addition to the protein sourcing changes, the brand continues to make significant progress on a number of other menu and ingredient improvements announced over the past year, including the decision to remove all artificial colors, flavors and preservatives from North American menu items, and its plan to serve only eggs from cage-free layer hens across its 30,000 North American locations by 2025. The transition on both fronts has already begun in select markets in the U.S. and Canada. The brand continues to work diligently with suppliers and monitors the latest research to identify future, best-practice menu and ingredient solutions that meet the highest standards of animal welfare.