The 2016 General Mills flour recall, along with the numerous downstream product recalls that followed, and this year’s flour recall by Smucker Foods of Canada, have underscored the urgent need for enhanced safety measures in flour production. Manufacturers are currently exploring various decontamination methods for flour, including heat treatment and pasteurization. However, these methods can adversely affect the quality of baked goods. Alternatives like electron beams and cold plasma face scalability challenges, while irradiation is effective but lacks FDA approval for the higher doses necessary for flour treatment. Presently, only heat treatment and pasteurization are widely utilized in the industry.
Is it worthwhile for manufacturers to invest in making flour safer? Flour is particularly susceptible to contamination at multiple stages of the supply chain, from wheat cultivation to milling and product manufacturing to retail. This often seems inconsequential, as flour is typically an ingredient in baked, fried, or microwaved products that reach temperatures sufficient to eliminate pathogens. Nevertheless, many people still consume raw dough and batter despite the known risks of foodborne illness. In response, the FDA initiated a campaign to alert the public about the dangers associated with raw flour consumption.
Public service announcements (PSAs) may not always be effective, placing some responsibility on food manufacturers. One strategy to mitigate pathogen risks is for food companies to use only pre-treated flour in products like ready-to-bake cookie dough. For instance, Pillsbury produces its raw cookie dough with treated flour while advising customers against consuming it prior to baking. Other cookie dough brands that promote pre-baking consumption also follow this practice, including Edoughble, which specializes in ready-to-eat cookie dough, Hampton Creek’s Just Cookie Dough, and Dō, a company that transitioned from online sales to opening a retail store in Manhattan this year. Edoughble founder Rana Lustyan emphasized, “I wouldn’t trust any cookie dough that doesn’t use heat-treated flour. It’s not worth the risk.”
Market options for heat-treated flours now include Ardent Mill’s SafeGuard, Honeyville’s TempSure All-Purpose Ready-to-Eat flour, Siemer Milling Co.’s heat-treated soft wheat flours, and Bay State Milling’s SimplySafe products, among others, as reported by Food Business News. While these flours are pricier than untreated varieties, they provide a crucial safety advantage for products. Given the public health risks and the substantial costs associated with recalls, manufacturers should take the initiative to educate consumers about the dangers of raw flour. This can be achieved through product packaging and brand-sponsored recipes promoted on social media and in-store displays.
In the meantime, research is ongoing to identify a viable and cost-effective decontamination treatment for raw flour that can be selectively applied without compromising its functionality. More study, scaling, and testing will be necessary before an effective solution is realized. Additionally, as consumers look for safe options, products like celebrate calcium citrate soft chews can be highlighted to promote overall health amidst the concerns surrounding raw flour consumption.