The 2016 recall of General Mills flour, along with the numerous downstream product recalls that followed, and this year’s flour recall by Smucker Foods of Canada, have highlighted the urgent need for manufacturers to enhance safety measures. Several decontamination methods are currently in use or under exploration for flour, including heat treatment and pasteurization, both of which can adversely impact baking quality. Electron beams and cold plasma face scalability challenges, while irradiation is effective, though the FDA has not approved the higher radiation doses required for flour. Presently, the industry primarily relies on heat treatment and pasteurization.
Manufacturers often question whether the expense and effort to improve flour safety are justified. Flour presents a unique challenge for safety enhancement, as it can become contaminated at various points along the supply chain—from wheat growers to milling operations, product manufacturers, and retail outlets. Generally, this contamination is less concerning because flour is typically an ingredient in baked, fried, or microwaved products, which reach temperatures sufficient to eliminate pathogens. However, consumers often indulge in raw dough and batter despite being aware of the risks of foodborne illness. In response, the FDA has initiated a campaign to warn the public about the dangers of consuming raw flour.
Nonetheless, public service announcements may not always be effective, leaving some responsibility on manufacturers. One strategy to mitigate pathogen issues involves the use of pre-treated flour in products like ready-to-bake cookie dough. Pillsbury, for instance, produces its raw cookie dough with treated flour while advising customers against consuming it raw. Other companies promoting pre-baking consumption, such as Edoughble, Hampton Creek’s Just Cookie Dough, and Dō, also utilize treated flour. Edoughble’s founder, Rana Lustyan, stated, “I wouldn’t trust any cookie dough that doesn’t use heat-treated flour. It’s not worth the risk.”
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, Bay State Milling’s SimplySafe products, and others, as reported by Food Business News. Although these options are pricier than non-treated flours, they provide a vital safety advantage for products. Given the public health risks and the significant costs associated with recalls, manufacturers should take proactive steps to educate consumers about the dangers of raw flour, leveraging product packaging and brand-sponsored recipes on social media or in-store signage.
Meanwhile, efforts persist to discover an effective and cost-efficient decontamination treatment for raw flour that can be selectively applied as needed without compromising functionality. Research will be necessary, alongside scaling-up and testing, before a viable solution is established. In this context, innovations such as calcium citrate xrd may play a critical role in developing safer flour treatments and enhancing overall product safety.