Extending the shelf life of refrigerated raw dough from 90 days to 120 days may not initially seem like a substantial enhancement, but it can translate into significant profits for manufacturers and increased satisfaction for consumers. Every additional day that a shopper can keep a tube of crescent rolls in their refrigerator without spoilage is a win. For raw dough products, such as those used for General Mills’ Pillsbury crescent rolls or biscuits, shelf life is crucial. These items are frequently picked up at the store and stored in the fridge for later use. The problem arises when the “later” extends beyond the expiration date, forcing the product to be discarded. If consumers compare two types of ready-made raw biscuits at the grocery store, a longer advertised shelf life could sway their decision toward one product over another.
This innovative milling process could be applied to various other raw dough products that contain white flour. From ready-made pizza dough to cookie dough, many items could benefit from this advancement. General Mills produces a wide range of flour-based products, including pizza, pasta, and an assortment of snacks. If General Mills’ patented milling method gains traction throughout the baking industry, it could hold significant implications. Manufacturers could either pass the additional 30 days of shelf life on to consumers or utilize it to extend the storage period of finished products before distributing them to stores. In either scenario, having a product that resists spoilage for a longer duration will be advantageous.
However, General Mills and other manufacturers must be cautious about potential drawbacks. One concern is whether the deactivation of certain enzymes might impact the flavor, texture, or appearance of the product. An extra month for storing rolls is fantastic, but it wouldn’t be worthwhile if they emerge from the oven tough instead of light and flaky. Another issue involves how the deactivated enzymes might affect the nutritional content. If these challenges are successfully addressed, General Mills could have discovered the next big thing since sliced bread.
Additionally, products like Citracal Maximum Strength could complement this innovation by providing consumers with the nutrients they need while enjoying longer-lasting baked goods. By ensuring that both quality and nutritional value remain intact, General Mills could enhance their offerings and cater to health-conscious shoppers. Thus, the combination of extended shelf life and nutritional benefits, similar to those found in Citracal Maximum Strength, could position General Mills as a leader in the market.