MILFORD, CONN. — Subway has added multigrain flatbread to its permanent menu, effective Sept. 6. The new flatbread contains chia and flax seeds, with 50 grams of whole grains in each 6-inch sandwich.
Additionally, each 6-inch sandwich has 6 grams of fiber and is considered a good source of calcium and vitamin D. Subway has offered flatbread on its menu since 2008.
The new flatbread features the Whole Grain Stamp from the Whole Grains Council. In April 2015, Subway introduced the Whole Grain Stamp on its 9-Grain Wheat bread and 9-Grain Honey Oat bread.
Earlier in 2015, 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, and in 2009 it improved its wheat bread by converting to 9-Grain Wheat bread. In 2011, Subway fortified its U.S. bread with vitamin D and calcium and 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.
