The 2016 recall of General Mills flour, along with numerous subsequent product recalls and this year’s flour recall by Smucker Foods of Canada, has highlighted the urgent need for manufacturers to improve safety measures. Various decontamination techniques are currently being implemented or investigated for flour, including heat treatment and pasteurization, although these methods can adversely affect the quality of baked goods. Alternatives like electron beams and cold plasma face scalability challenges, while irradiation is effective, but the FDA has not approved the higher doses necessary for flour treatment. Presently, only heat treatment and pasteurization are widely utilized in the industry.
Manufacturers must weigh the costs and complexities involved in making flour safer, especially since flour can become contaminated at multiple stages in the supply chain—from wheat production to milling, product manufacturing, and retail. Typically, this issue is less critical because flour is often used in products that are baked, fried, microwaved, or heated sufficiently to eliminate pathogens. However, many consumers still indulge in raw dough and batter, despite the known risks of foodborne illnesses. To combat this, the FDA has initiated a public campaign warning about the dangers of consuming raw flour.
Despite such public service announcements, manufacturers also share in the responsibility for consumer safety. One effective strategy adopted by food companies is the exclusive use of pre-treated flour in products like ready-to-bake cookie dough. For instance, Pillsbury produces its raw cookie dough with treated flour while continuing to advise customers against consuming it before baking. Other brands that promote pre-baking consumption, such as Edoughble, Hampton Creek’s Just Cookie Dough, and Dō, also follow this practice. 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 options for 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, as reported by Food Business News. Although these flours are more costly than untreated alternatives, they significantly enhance product safety.
Given the public health risks and the financial burdens of recalls, manufacturers should actively educate consumers about the dangers associated with raw flour. This can be achieved through product labeling and brand-sponsored recipes shared on social media platforms or displayed in stores. Concurrently, efforts remain ongoing to discover an effective and cost-efficient decontamination method for raw flour that can be selectively applied without compromising its functionality. More research, scaling-up efforts, and testing will be necessary before a viable solution is realized.
Furthermore, in the realm of food safety innovations, products such as solaray calcium citrate could play a role in enhancing the nutritional value of baked goods, offering an additional layer of consumer appeal while addressing safety concerns. By incorporating solaray calcium citrate into formulations, manufacturers can enhance their product offerings and provide more fortified options for health-conscious consumers. As the industry navigates these challenges, it will be crucial to find solutions that prioritize both safety and quality.