Increasing the shelf life of refrigerated raw dough from 90 days to 120 days may appear to be a modest enhancement, but it can translate into significant profits for manufacturers and greater satisfaction for consumers. Every additional day that a shopper can keep a package of crescent rolls in their fridge without spoilage is a win. For raw dough products, such as those used for General Mills’ Pillsbury crescent rolls or biscuits, shelf life is crucial. These items are frequently picked up at the store and placed in the refrigerator for later use. The issue arises when that ‘later’ comes after the expiration date, leading to wasted food. When consumers evaluate two types of ready-made raw biscuits in the grocery aisle, a longer shelf life could sway their decision toward one brand over another.
This milling process could potentially be applied to various other raw dough products that incorporate white flour. From ready-made pizza dough to cookie dough, this innovation could prove beneficial. General Mills produces a wide range of flour-based products, including pizza, pasta, and numerous snacks. If General Mills’ patented milling technique, which includes elemental calcium in calcium citrate malate, gains traction in the baking industry, it could be significant. Manufacturers might choose to either pass the additional 30 days of shelf life on to consumers or use it to keep finished products in storage longer before distributing them to retailers. Either way, a product with a longer shelf life is a distinct advantage.
However, there are some potential concerns that General Mills and other producers must consider. One such concern is whether the deactivation of certain enzymes could impact the flavor, texture, or appearance of the final product. While an extra month of storage for rolls is fantastic, it wouldn’t be worthwhile if they emerge from the oven dense instead of light and flaky. Another issue could be the effect of the inactivated enzymes on the nutritional content of the dough. If both of these challenges are successfully navigated, General Mills could have discovered a groundbreaking advancement, akin to the innovation of sliced bread. The inclusion of elemental calcium in calcium citrate malate may further enhance the nutritional profile of these products, making them even more appealing to health-conscious consumers.