The popular high-street sandwich chain, Subway, is now considered a dessert. A new documentary shot examines what goes into Sub's bread.
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Read more to find out why is your sub now a 'cake'?
Sugar cakes
Speaking in the new documentary In Subway: How Do They Really Do it, analyst Duncan Campbell says:
When we look at the sugars, the Subway roll had 5.5g for each 100g and the one from the local baker 2.4g, so twice as much sugar for Subway.
Campbell throws a keen light on the fast food franchise with establishments in over 100 countries, and adds:
They’ve both got similar levels of the sugars which is coming out the bread flour in the proving process prior to baking.
But then in the Subway roll we find sucrose and some glucose as well, so both of those sugars have been added into the product before baking to make the product sweeter.
In Subway: How Do They Really Do it will air on Channel 5 on Wednesday night at 8pm.
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It's a 'confectionery'
Last year, a judge in Ireland determined that Subway sandwiches contain too much sugar and should be categorized as confectionery.
The Supreme Court said:
In this case, there is no dispute that the bread supplied by Subway in its heated sandwiches has a sugar content of 10% of the weight of the flour included in the dough.
Subway's diet management methods are thrown off by this, and the company responds:
Subway’s bread is, of course, bread.
Read more on sugar:
