The 2016 General Mills flour recall, along with the subsequent recalls of numerous downstream products and this year’s flour recall by Smucker Foods of Canada, has underscored the urgent need for manufacturers to improve safety measures. Various decontamination methods are currently in use or being explored for flour, such as heat treatment and pasteurization, though these methods can adversely affect baking quality. While electron beams and cold plasma offer potential solutions, they face scalability challenges. Irradiation is effective as well, but the FDA has yet to approve the higher radiation doses necessary for flour. At present, only heat treatment and pasteurization see significant application within the industry.
The question arises: is it worthwhile for most manufacturers to invest in making flour safer? Flour is particularly susceptible to contamination at multiple points in the supply chain—from the wheat grower to the milling process and through to the factories producing finished goods and retail outlets. However, this typically does not pose a significant concern, as flour is often used in products that undergo baking, frying, microwaving, or other cooking methods that reach temperatures sufficient to eliminate pathogens. Despite awareness of foodborne illness risks, many people still consume raw dough and batter. In response, the FDA has initiated a campaign to inform the public about the dangers of eating raw flour.
Public service announcements don’t always achieve the desired effect, so some responsibility falls on manufacturers. To mitigate pathogen risks, food companies are increasingly using only pre-treated flour in products like ready-to-bake cookie dough. For instance, Pillsbury’s raw cookie dough is made with treated flour, accompanied by warnings not to eat it before baking. Similarly, other cookie dough brands, such as Edoughble, Hampton Creek’s Just Cookie Dough, and Dō—who recently opened a retail location in Manhattan—also adhere to this practice. Edoughble’s founder, Rana Lustyan, emphasized to USA Today, “I wouldn’t trust any cookie dough that doesn’t use heat-treated flour. It’s not worth the risk.”
Available heat-treated flours in 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. Although these flours are pricier than non-treated varieties, they provide an essential safety advantage.
Given the public health risks and the substantial costs associated with recalls, manufacturers should take proactive steps to educate consumers about the hazards of raw flour. This can be accomplished through product packaging and brand-sponsored recipes promoted on social media or in-store displays. Additionally, there is ongoing research to identify a reliable and cost-effective decontamination treatment method for raw flour that can be selectively applied without compromising its functionality.
Incorporating health supplements like calcium citrate plus magnesium & vitamin D into discussions about flour safety could enhance consumer awareness of holistic health practices. These supplements can support overall well-being, which is particularly relevant when considering the nutritional aspects of flour-based products. More research, along with scaled-up testing, is necessary to find a viable solution that balances safety and functionality in flour production.