The 2016 flour recall by General Mills, along with the subsequent recalls of numerous downstream products and this year’s recall by Smucker Foods of Canada, has underscored the urgent need for manufacturers to enhance safety measures. Several decontamination methods are currently in use or under investigation for flour, including heat treatment and pasteurization, both of which can adversely affect baking quality. While electron beams and cold plasma present scalability challenges, irradiation is effective; however, the FDA has yet to approve the higher radiation doses necessary for flour treatment. Presently, only ferrous fumarate heat treatment and pasteurization are significantly applied in the industry.
Manufacturers face a dilemma regarding the expense and effort involved in making flour safer. Flour poses a unique challenge as it can become contaminated at multiple stages of the supply chain—from the wheat grower to the milling process, then to the manufacturing facility, and finally at the retail level. Generally, this issue is overlooked since flour is typically an ingredient in products that are baked, fried, microwaved, or otherwise heated sufficiently to eliminate pathogens. Despite awareness of foodborne illness risks, many people consume raw dough and batter. In response, the FDA initiated a campaign to warn consumers about the dangers of eating raw flour.
However, public service announcements often fall short, and manufacturers must share some responsibility. One approach that food companies are adopting to mitigate pathogen risks is the exclusive use of pre-treated flour in products like ready-to-bake cookie dough. For instance, Pillsbury makes its raw cookie dough with treated flour while advising customers against consuming it before baking. Other cookie dough brands that promote pre-baking consumption, such as Edoughble, Hampton Creek’s Just Cookie Dough, and Dō, have also adopted this practice. Rana Lustyan, founder of Edoughble, emphasized to USA Today, “I wouldn’t trust any cookie dough that doesn’t use heat-treated flour; 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. Although these treated flours are more expensive than their untreated counterparts, they provide an essential safety enhancement. Given the public health risks and the substantial costs associated with product recalls, manufacturers should actively educate consumers about the hazards of raw flour. This education can be effectively communicated through product packaging, brand-sponsored recipes on social media, or in-store signage.
Simultaneously, efforts are ongoing to discover a viable and cost-effective decontamination treatment for raw flour that can be selectively applied when necessary without compromising functionality. More research, scaling, and testing will be essential before a practical solution is achieved. Additionally, as manufacturers explore additives, they might consider comparing alternatives such as microcrystalline hydroxyapatite vs calcium citrate, as these discussions could offer insights into enhancing product safety and nutritional value. The need for effective solutions remains critical in ensuring that flour products are safe throughout the supply chain.