MILFORD, CONN. — Aryzta, Lineage Logistics and Southwest Baking have been recognized by Subway for their role in improving the restaurant chain’s bread, including developing a 9-Grain Wheat bread variety that now features 51% whole grains.
“We are all about making great sandwiches, and any great sandwich starts with great bread,” said Mark Christiano, baking specialist for Subway. “Our most recent efforts were part of our overall commitment to always improve the food we serve. We are fortunate to have partners like Lineage Logistics, Aryzta and Southwest Baking who share our desire to meet consumer demands for higher quality, delicious and nutritious breads. With their dedication and help on our baking team, we continue to be the undisputed leader in providing a freshly-made and flavorful start to any great sandwich.”
Aryzta, Lineage Logistics and Southwest Baking were recognized for the time they spent working with the brand to develop new recipes and then to quickly get that bread into the restaurants.
“Subway continues to focus on the freshness and quality of all of their foods for their loyal customers, and Aryzta is honored to be a partner with such an innovative company,” said John Yamin, chief executive officer of the Americas and executive director of Aryzta A.G.
Christian Belzunce, general manager of Southwest Baking, added, “Southwest Baking is continuously engaged in improving the Subway system, and with the interaction with the bakery team, there is a constant focus on maintaining the highest bread quality standards for the franchisees and their customers.”
Subway started baking bread fresh daily in each restaurant in 1983 and in recent years has ramped up its efforts to improve its product offerings. In 2007, the restaurant chain increased fiber content in wheat bread. In 2008, Subway removed artificial trans fats, while in 2009 it improved wheat bread by converting to 9-Grain Wheat bread. In 2011, Subway fortified its U.S. bread with vitamin D and calcium, and also removed high-fructose corn syrup from its 9-Grain Wheat bread. In 2012, sodium content was reduced by 29% for 9-Grain Wheat bread and 42% for Italian bread.
