Subway

This review is based solely on Subway’s published allergen information. It reflects what the chain reports about the presence or possible cross-contact of the 14 major allergens. Please check Subway’s official allergen guide directly, as ingredients and preparation practices may change. Subway states clearly that allergens are handled in-store and that they “can never 100% guarantee that products will be allergen free” due to cross contact in preparation areas (page header). The allergen tables show many menu items containing gluten (wheat, barley, rye, oat, spelt), particularly across nearly all breads, wraps and cookies. Milk is also widely present in cheeses, sauces, cookies, donuts and hot drinks. The allergen grid includes both direct ingredients (“Y”) and “may contain” risks (“MC”), especially for nuts, peanuts and gluten in desserts. Cross-contact risk is further reinforced where plant-based ingredients may come into contact with non-plant-based items. Many sauces and proteins contain mustard, soya, and egg, and cookies and muffins frequently show nut or may-contain nut indicators. Tuna subs contain fish, and soups show varied allergens depending on recipe. The chain’s allergen guide notes that cross-contact may occur in shared preparation areas. Menu variability note: Allergen information may differ by region or location, so customers should verify details for their specific restaurant. Information reviewed as of: January 2021 (document date).