It was recently uncovered during an investigation into the quality of chicken sold at the major fast-food chains in Canada that Subway’s chicken is actually only 50 percent chicken.

DNA researcher Matt Harnden ran DNA tests on 6 different fast-food sandwiches — two of which were from Subway. The results were shocking. Of the two products from Subway, they only contained 50 percent chicken DNA.


A cooked, marinated piece of chicken isn’t necessarily 100% chicken DNA. A raw piece of poultry bought at your local grocery store should run at 100% chicken DNA, but that percentage starts to decrease as it is marinated and seasoned.

According to CBC News, Subway’s test results were such outliers that the “chicken” had to be tested multiple times to confirm the results. When compared to the DNA results of chicken from McDonald’s, Wendy’s, Tim Hortons and A&W Restaurants all averaged between 80 to 90 percent chicken DNA.

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What is making up the other half of the “chicken”? The rest of the DNA detected in the tests were of soy.

Subway has already responded to the investigation and disputed the results. 

SUBWAY Canada cannot confirm the veracity of the results of the lab testing you had conducted. However, we are concerned by the alleged findings you cite with respect to the proportion of soy content. Our chicken strips and oven roasted chicken contain 1% or less of soy protein. We use this ingredient in these products as a means to help stabilize the texture and moisture.

All of our chicken items are made from 100% white meat chicken which is marinated, oven roasted and grilled. We tested our chicken products recently for nutritional and quality attributes and found it met our food quality standards. We will look into this again with our supplier to ensure that the chicken is meeting the high standard we set for all of our menu items and ingredients.

What do you think about the results of this fast-food investigation? Let us know in the comments below!

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