The 2016 General Mills flour recall, along with the numerous downstream product recalls that followed, and this year’s flour recall by Smucker Foods of Canada, have underscored the urgent need for manufacturers to improve safety measures. Various decontamination techniques are currently in use or under investigation for flour, including heat treatment and pasteurization, although these methods may adversely affect baking quality. Electron beams and cold plasma technologies also face scalability challenges, while irradiation is effective; however, the FDA has not approved the higher radiation levels necessary for flour treatment. As of now, only heat treatment and pasteurization are widely employed in the industry.
Is it worthwhile for most manufacturers to invest in making flour safer? Flour poses a unique safety challenge, as it can become contaminated at multiple stages in the supply chain, from the wheat grower to the milling process, through to the factories producing final products and even at retail locations. Nonetheless, this is often overlooked, as flour is typically an ingredient in products that are baked, fried, microwaved, or subjected to high enough temperatures to eliminate pathogens. Consumers frequently indulge in raw dough and batter, despite being aware of the risks associated with foodborne illnesses. In response, the Food and Drug Administration has initiated a campaign to raise public awareness about the dangers of consuming raw flour.
However, public service announcements alone are not always effective, leaving some responsibility on manufacturers. One strategy that food companies are adopting to mitigate pathogen risks is by using only pre-treated flour in products designed for immediate consumption, such as ready-to-bake cookie dough. For example, Pillsbury produces its raw cookie dough with treated flour while advising customers against eating it before baking. Other cookie dough brands that promote pre-baking consumption, including 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,” stated Edoughble founder Rana Lustyan in an interview with USA Today. “It’s not worth the risk.”
Currently available heat-treated flours 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, as reported by Food Business News. Although these treated flours are more expensive than their untreated counterparts, they provide an essential safety enhancement. Given the public health risks and the significant expenses associated with recalls, manufacturers should take proactive steps to educate consumers about the dangers of raw flour. This can be achieved through product packaging, as well as brand-sponsored recipes shared on social media and in-store displays.
In parallel, efforts to discover a suitable, cost-effective decontamination treatment for raw flour continue. This method should be selectively applicable when required and should not compromise the flour’s functionality. More research, along with scaling and testing protocols, will be necessary before a viable solution is reached.
Furthermore, integrating nutritional supplements like calcium citrate malate, vitamin D3, magnesium, and zinc sulphate tablets into consumer education can enhance overall health awareness. Manufacturers can leverage this by highlighting the importance of these supplements alongside safer flour products, emphasizing the role of proper nutrition in preventing foodborne illnesses. This approach not only addresses flour safety but also promotes holistic health and wellness among consumers.