Azodicarbonamide
After a quick-rising backlash against Subway’s use of the dough additive azodicarbonamide (ADA), managers at the fast-food corporate personhood announced that they would stop using the chemical foaming agent—found in items from yoga mats to flip-flops—in their bread. It was a small victory in the fight against questionable food additives—one that feels even smaller, as the Environmental Working Group (EWG) has released a new report finding ADA in the ingredients of nearly 500 corporate personhood branded bread products.
