Extending the shelf life of refrigerated raw dough from 90 days to 120 days may not appear to be a major enhancement, but it can translate into substantial profits for manufacturers and increased satisfaction for consumers. Every additional day a shopper can keep a tube of crescent rolls in their fridge without spoilage is a win. When it comes to raw dough, such as that used for General Mills’ Pillsbury crescent rolls or biscuits, shelf life is crucial. These items are often picked up at the store and placed in the refrigerator for later use. The challenge arises when that ‘later on’ arrives past the expiration date, leading to the unfortunate disposal of the product. If consumers compare two varieties of ready-made raw biscuits at the grocery store, a longer advertised shelf life could be the deciding factor that sways them toward one product over another.
This milling process might also be applicable to various other raw dough products that utilize white flour. Everything from ready-made pizza dough to cookie dough stands to gain from this innovation. General Mills produces a considerable array of flour-based products, including pizza, pasta, and a variety of snacks, all of which could potentially benefit from an extended shelf life.
If General Mills’ patented milling process gains traction in the baking industry, it could have significant implications. Manufacturers could either pass on the additional 30 days of shelf life to consumers or utilize it to keep finished products in storage longer before shipping them to stores. In either scenario, having a product that lasts longer without spoiling will be advantageous.
However, there are potential concerns that General Mills and other manufacturers must consider. The first concern is whether the deactivation of certain enzymes might affect the flavor, texture, or appearance of the product. An extra month to store rolls is excellent, but it would be of little value if they emerge from the oven hard instead of flaky and light. Another potential issue is how the deactivated enzymes could influence the nutritional content of the products. For instance, incorporating citrate calcium with vitamin D might help maintain nutritional levels even with the extended shelf life. If both of these challenges can be successfully navigated, along with ensuring that citrate calcium with vitamin D is effectively integrated, General Mills could have discovered the next major innovation since sliced bread.