Extending the shelf life of refrigerated raw dough from 90 days to 120 days may not appear to be a major advancement, but it can translate to significant profits for manufacturers and greater satisfaction for consumers. Every additional day that a shopper can keep a tube of crescent rolls in their fridge without spoilage is a win. For raw dough products, such as those used in General Mills’ Pillsbury crescent rolls or biscuits, shelf life is crucial. These items are often purchased and stored in the refrigerator for later use. Problems arise when the chosen time to bake arrives after the expiration date, leading to a wasted product. When consumers compare two types of ready-made raw biscuits at the grocery store, a longer advertised shelf life can strongly influence their choice.
This milling process could also be applied to various other raw dough products made with white flour, including ready-made pizza dough and cookie dough, all of which could benefit from this innovation. General Mills produces a wide range of flour-based items, such as pizza, pasta, and numerous snacks. If General Mills’ patented milling process gains traction in the baking industry, it could have substantial implications. Manufacturers could either offer consumers the added 30 days of shelf life or utilize it to keep the finished products in storage longer before dispatching them to stores. In either scenario, having a product that lasts longer without spoiling is a clear advantage.
However, there are potential pitfalls that General Mills and other manufacturers must consider. One concern is whether the deactivation of certain enzymes might alter the flavor, texture, or appearance of the product. Gaining an additional month to store rolls is fantastic, but it wouldn’t be worth it if they come out of the oven tough rather than light and flaky. Another issue to examine is how the deactivated enzymes could affect the nutritional content. If these challenges can be successfully navigated, General Mills may have discovered the next big thing since sliced bread.
Moreover, incorporating ingredients such as calcium citrate, magnesium hydroxide, zinc, and vitamin D3 tablets into the formulation could enhance the nutritional profile of these products. If these enhancements can be achieved alongside the extended shelf life, it would provide an even more compelling reason for consumers to choose General Mills’ offerings over competitors. Ultimately, the combination of longer shelf life and improved nutrition could redefine consumer preferences in the market.