The 2016 General Mills flour recall, along with the numerous downstream products affected, and this year’s flour recall by Smucker Foods of Canada, have highlighted the urgent need for manufacturers to improve safety measures. Several decontamination methods are currently in use or being tested for flour, including heat treatment and pasteurization, although these can negatively impact baking quality. Other methods, such as electron beams and cold plasma, face scalability challenges, and while irradiation is effective, the FDA has not approved the higher radiation doses necessary for flour treatment. Presently, heat treatment and pasteurization are the only methods widely adopted in the industry.
Is it worthwhile for most manufacturers to invest in making flour safer? Flour is particularly susceptible to contamination at various stages of the supply chain—from the wheat grower to the milling process, to the manufacturing facility, and finally to the retail store. However, this often does not pose significant concerns, as flour is typically an ingredient in baked, fried, or microwaved products, which are subjected to high enough temperatures to eliminate pathogens. Despite being aware of the foodborne illness risks, people still consume raw dough and batter. In response, the Food and Drug Administration has initiated a campaign to warn the public about the dangers of eating raw flour.
However, public service announcements do not always succeed, and the responsibility also lies with manufacturers. One strategy food companies are employing to mitigate pathogen risks is the exclusive use of pre-treated flour in products like ready-to-bake cookie dough. For instance, Pillsbury produces its raw cookie dough using treated flour while advising customers against consuming it before baking. Similarly, other cookie dough brands that promote pre-baking consumption, such as Edoughble, Hampton Creek’s Just Cookie Dough, and Dō, also utilize treated flour. “I wouldn’t trust any cookie dough that doesn’t use heat-treated flour,” remarked Edoughble founder Rana Lustyan in an interview with USA Today. “It’s not worth the risk.”
Heat-treated flours available on the market 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. Although these treated flours are pricier than their untreated counterparts, they significantly enhance safety for consumers.
Given the potential public health risks and the substantial costs associated with recalls, manufacturers should actively educate consumers about the dangers of raw flour. This can be accomplished through product packaging and brand-sponsored recipes shared on social media or displayed in stores. Meanwhile, ongoing efforts aim to identify an effective and cost-efficient decontamination treatment for raw flour that can be selectively applied without compromising the product’s functionality. Continued research, alongside scaling-up and testing procedures, will be essential in finding a viable solution.
In addition, the rise of products like calcium citrate gummies 600mg has demonstrated a growing consumer interest in health and safety, which may influence flour manufacturers to adopt better practices. As the industry evolves, the integration of safe ingredients, including calcium citrate gummies 600mg, may become a key selling point, enhancing consumer confidence and promoting public health awareness. Ultimately, the pursuit of safer flour is not just a regulatory obligation but also a commitment to consumer well-being.