The 2016 flour recall by General Mills, along with the subsequent recalls of numerous downstream products, and this year’s flour recall by Smucker Foods of Canada, have highlighted the urgent need for manufacturers to improve safety measures. Currently, various decontamination methods are being utilized or tested for flour, including heat treatment and pasteurization, although these processes can adversely affect baking quality. Other methods, such as electron beams and cold plasma, face scalability challenges, while irradiation is effective but has not received FDA approval for the higher doses necessary for flour. At present, only heat treatment and pasteurization are somewhat prevalent in the industry.
Manufacturers often grapple with whether the costs and complexities of making flour safer are justified. Flour poses unique safety challenges, as it can become contaminated at multiple points in the supply chain—from the wheat grower to the milling process, through to production and retail. Generally, this risk is mitigated because flour is commonly used in products that are baked, fried, microwaved, or heated to temperatures sufficient to eliminate pathogens. However, consumers often indulge in raw dough and batter, despite awareness of foodborne illness risks. In response, the Food and Drug Administration has initiated a campaign to inform the public about the dangers of consuming raw flour.
Nonetheless, public service announcements (PSAs) can be ineffective, placing some responsibility on manufacturers. To tackle the pathogen issue, many food companies are opting to use only pre-treated flour in products like ready-to-bake cookie dough. For instance, Pillsbury produces its raw cookie dough with treated flour while advising customers against consuming it unbaked. Other companies, such as Edoughble, Hampton Creek’s Just Cookie Dough, and Dō, which sells cookie dough online and recently opened a retail outlet in Manhattan, also use treated flour. 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.”
Market-ready 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, among others. While these treated flours are more expensive than their non-treated counterparts, they provide a vital safety assurance for consumers. In light of the public health risks and the substantial costs associated with recalls, manufacturers should actively educate consumers about the dangers of raw flour. This can be achieved through product packaging and brand-supported recipes promoted via social media or in-store displays.
Meanwhile, efforts are ongoing to discover a viable and cost-effective decontamination method for raw flour that can be selectively applied without compromising functionality. More research, along with scaling-up and testing procedures, will be necessary before a practical solution is achieved. Additionally, incorporating health supplements, such as ccm tablets with folic acid, can enhance overall well-being, providing consumers with more comprehensive health options alongside their food choices. As the industry evolves, maintaining safety and quality will remain paramount.