MILFORD, Conn., Jan. 21, 2015 /PRNewswire/ -- The SUBWAY® restaurant chain, which started baking bread fresh daily in each restaurant in 1983, recently recognized its three bread suppliers for helping the brand develop its best bread yet!
Lineage Logistics, ARYZTA and Southwest Baking each played a key role in the brand's overall bread improvement efforts as well as helping SUBWAY® achieve the specific goal of increasing whole grains to 51 percent in the 9-Grain Wheat bread (which now provides 100 percent of a person's daily Whole Grain requirement per Footlong sandwich).
"We are all about making great sandwiches and any great sandwich starts with great bread," said Mark Christiano, the Baking Specialist for the SUBWAY® chain. "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!"
Lineage Logistics, ARYZTA and Southwest Baking were recognized for the countless hours they spent working with the brand to develop new recipes and then to quickly get that bread into the restaurants.
"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," said Christian Belzunce, General Manager of Southwest Baking.
"It's always wonderful to be recognized for our work, but we are especially honored to have been part of such a critical effort by Subway ensuring the quality and freshness of its delicious breads," said Bill Hendricksen, CEO of Lineage Logistics, a warehousing and logistics company backed by Bay Grove. "We are committed to continuing our work with Subway to help drive growth and enhance consumer satisfaction."
"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 & Executive Director, ARYZTA AG.
Some other SUBWAY® bread facts:
In 2007, increased fiber content in wheat bread; in 2008, removed artificial trans-fats; in 2009, improved Wheat bread by converting to 9-Grain Wheat bread; in 2011, fortified our U.S. bread with Vitamin D and Calcium; in 2011, removed high fructose corn syrup from our 9-Grain Wheat bread
(There is no HFCS in the Italian bread); in 2012, sodium content was reduced by 29% for 9-Grain Wheat bread and 42% for Italian bread; and in 2014, increased to 51% the whole grains now used in our 9-Grain Wheat bread (which is 100% of the daily Whole Grain requirement per Footlong).
About SUBWAY® restaurants
Since 1965, SUBWAY® owners have been devoted to offering customers customized made to order sandwiches with a wide range of better-for-you options. Providing easy access to vegetables, detailed nutrition, dietary, and healthy lifestyle information has been a priority for the SUBWAY® chain for many years, earning the American Heart Association's Heart Check Meal Certification in 2012 for many Fresh Fit™ meal options. As the world's largest restaurant chain, thousands of dedicated entrepreneurs have the opportunity to run their own business, while playing an important role in their communities. To learn more information about us, visit http://www.subway.com, like us on Facebook https://www.facebook.com/subway and follow us on https://twitter.com/subway. SUBWAY® is a registered trademark of Doctor's Associates Inc.
SOURCE SUBWAY Restaurants