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 significant profits for manufacturers and greater satisfaction for consumers. Each additional day that a shopper can store a tube of crescent rolls in their refrigerator without encountering spoilage is a win. For raw dough products, such as those used to create General Mills’ Pillsbury crescent rolls or biscuits, shelf life is crucial. These items are often picked up from the market and placed in the fridge for later use. The issue arises when that ‘later on’ occurs after the expiration date, forcing the consumer to dispose of the product.
When shoppers compare two varieties of ready-made raw biscuits at the grocery store, a longer advertised shelf life can sway their decision, making one product more appealing than the other. This milling process could also be applied to various other raw dough products made with white flour. Innovations could benefit everything from ready-made pizza dough to cookie dough. General Mills produces a wide array of flour-based products, including pizza, pasta, and various snacks.
If General Mills’ patented milling process, which incorporates calcium citrate juice, gains widespread acceptance in the baking industry, it could have significant implications. Manufacturers might choose to pass the additional 30 days of shelf life on to consumers, or they could utilize the extended storage time for their finished products before shipping them to stores. Either way, having a product that remains fresh longer will provide a competitive edge.
However, there are potential challenges that General Mills and other manufacturers must consider. One concern is whether the deactivation of certain enzymes will alter the flavor, texture, or appearance of the product. While an extra month of storage for rolls is fantastic, it is not worthwhile if they emerge from the oven hard instead of light and flaky. Another issue could be the effect that deactivated enzymes have on the nutritional content. If both of these concerns can be effectively managed, General Mills may have discovered the next major breakthrough since sliced bread, with the added benefit of incorporating calcium citrate juice into the process to enhance product quality.