MILFORD, CONN. — Already on more than 10,000 products, the Whole Grains Council’s Whole Grain Stamp now is set to appear on two bread varieties at Subway restaurant chain’s across the United States: 9-Grain Wheat bread and 9-Grain Honey Oat bread.
“With today’s delicious whole grain choices, no one has to choose between ‘good taste’ and ‘good for you,’” said Cynthia Harriman, director of food and nutrition strategies for Oldways and its Whole Grains Council. “You can have it all, without compromising taste.”
Introduced in 2005, the Whole Grain Stamps feature a stylized sheaf of grain on a golden-yellow background with a bold black border. The design makes the Whole Grain Stamp easy to spot on food packages and helps consumers find legitimate whole grain products containing at least half a serving of whole grain.
“Whether you’re ordering breakfast, lunch or dinner, it’s easy to get your whole grains in when you visit Subway,” said Lanette Kovachi, M.S., R.D., senior dietitian at Subway. “Choose the 9-Grain Wheat bread or 9-Grain Honey Oat bread and you’ll get 24 grams whole grains per 6-inch sandwich, which is half the daily amount recommended by the Whole Grains Council.
“Paired with your favorite fresh veggies and lean meat you get a protein packed, fiber and whole grain filled sandwich that will keep you satisfied and fueled throughout the day.”
The 9-Grain Wheat bread is the standard bread used for the Fresh Fit for Kids meals, which allows parents the option to boost whole grains for their children’s meals, Subway said.
“Diets rich in whole grains have not only been associated with a reduced risk of chronic diseases, but also can play a role in weight maintenance,” Ms. Kovachi wrote in her column titled “Make way for whole grains.” “Replacing refined grains … with whole grains is one of the easiest steps you can take to improve your diet and overall health. It’s also one of the best ways to add some flavor and heartiness to some of your favorite foods.”
Earlier this year, Subway recognized Aryzta, Lineage Logistics and Southwest Baking for their role in improving the restaurant chain’s bread, including developing the 9-Grain Wheat bread variety that now features 51% whole grains.
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.
