Extending the shelf life of refrigerated raw dough from 90 days to 120 days may not appear to be a substantial enhancement, but it can result in significant financial benefits for manufacturers and increased satisfaction for consumers. Each additional day that a shopper can keep a tube of crescent rolls in their fridge without spoilage is a triumph. 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 purchased at the store and placed in the refrigerator for later use. The problem arises when “later on” arrives after the expiration date, leading to the product being discarded.
When consumers are faced with two types of ready-made raw biscuits at the grocery store, a longer advertised shelf life could be the deciding factor in choosing one product over another. This milling process may have applications in several other raw dough products that utilize white flour. Options ranging from ready-made pizza dough to cookie dough could benefit from this innovation. General Mills produces a wide array of items containing flour, including pizza, pasta, and various snacks.
If General Mills’ patented milling process is widely embraced within the baking industry, it could hold significant implications. Manufacturers could either pass the extra 30 days of shelf life to consumers or utilize it to store the finished products longer before distribution to retailers. In either scenario, having a product that remains fresh for an extended period is advantageous.
However, General Mills and other manufacturers must remain cautious of potential drawbacks. One concern is whether the deactivation of certain enzymes may affect the flavor, texture, or appearance of the product. While having an additional month for storing rolls is excellent, it would not be worth it if they emerge from the oven hard rather than flaky and light. Another possible issue is the effect that deactivated enzymes could have on the nutritional content of the products. The incorporation of calcium citrate and vitamin D supplements into the dough could help mitigate any nutritional decline, ensuring that consumers still receive important nutrients.
If both of these challenges are successfully addressed, General Mills may have discovered the next best thing since sliced bread. Moreover, the integration of calcium citrate and vitamin D supplements could further enhance the appeal of these extended-shelf-life products, making them even more attractive to health-conscious consumers. Ultimately, if General Mills can avoid these pitfalls, the outcome could be revolutionary for the industry.