Subway Keeping Up With The Latest Food Trends: Now Offering Hummus

By Megan Zielinski, contributing writer

American fast food franchise, Subway, home of the submarine sandwiches, is adding hummus to their menu, adapting to the demands of the increasing amount of health conscious consumers.

With more customers selecting meatless menu options, such as the vegetarian sandwich and the variety of fresh salads, the franchise will test to see how sales go by providing the option of hummus, a chickpea spread, chock full of plant protein and other beneficial nutrients. The trial began in April, now taking place in 1,000 Subway restaurants. According to Subway's Chief Marketing Officer, Tony Pace, the franchise has been discussing plans to roll out the protein-packed ingredient to the menu over the last three to four years, as next generation Americans are increasingly becoming more “nutritionally aware,” compared to their parents and grandparents generations. The addition of Hummus has “tremendous potential,” Pace stated.

Nearly three years ago, Subway added avocado to its menu—during a time when the nutritional powerhouse of the fruit became more recognizable, as the Hass Avocado Board stated in 2009, a total of 29.6 percent of chain restaurants featured avocados in their menu compared to 15.1 percent in 2000. Sales of the fruit by the pound skyrocketed a total of 16 percent from 2009-2010.

As of April, Subway converted all breads to Azo-free versions, eliminating Azodicarbonamide, a chemical used to enhance elasticity in rubber shoes soles, synthetic leather, and plastics, as well as serving as an improving agent in breads. The suspicious ingredient is approved for use in foods in the U.S and Canada at approximate levels—whereas Australia, Europe, and South Korea ban its use for consumables as they recognize potential health hazards associated with its use.

With over 41,795 restaurants in 106 countries, the fast food franchise, holding the number 1 spot as Top Global Franchise for the fourth year in a row, sets itself apart from other fast food competitors, as they are committed to serving great tasting, healthy options at the best quality—living up to their name as a nutritional leading restaurant. “We are working continually to improve our menus and the nutritional benefit of our food,” the Subway website stated. The company also prides itself on decreasing their environmental footprint, as they use salad bowls, catering trays, drink lids and more, made from 95 percent recycled materials.  “We are equally proud that we can provide choice on our menus, including a number of healthier options, and have taken steps to be more environmentally responsible with our restaurants,” said Don Fertman, Chief Development Officer for the Subway brand.