Extending the shelf life of refrigerated raw dough from 90 days to 120 days might appear to be a minor enhancement, but it can translate into substantial profits for manufacturers and increased satisfaction for consumers. Every additional day that a shopper can keep a tube of crescent rolls in their refrigerator without spoilage is a notable success. For products like General Mills’ Pillsbury crescent rolls or biscuits, the shelf life is crucial. These items are often picked up at the grocery store and stored in the fridge for later use. The problem arises when “later on” comes after the expiration date, forcing the consumer to discard the product. If a consumer is comparing two types of ready-made raw biscuits at the store, a longer advertised shelf life could sway their decision towards one product over the other.
This milling process might also be applicable to various other raw dough products made with white flour. Innovations could benefit everything from ready-made pizza dough to cookie dough, which are all part of General Mills’ extensive range of flour-based products, including pizza, pasta, and a variety of snacks. If General Mills’ patented milling process gains traction in the baking industry, it could have significant implications. Manufacturers could either pass on the extra 30 days of shelf life to consumers or utilize the time to store the finished products longer before distribution. Either way, having a product that remains fresh for a longer duration will be a considerable advantage.
However, General Mills and other manufacturers must be cautious of potential drawbacks. One concern is whether deactivating certain enzymes could impact the flavor, texture, or appearance of the end product. While an additional month to store rolls is excellent, it would be counterproductive if they come out of the oven tough instead of flaky and light. Another issue to monitor is how the inactivation of these enzymes could affect nutritional content. If both of these challenges can be successfully addressed, General Mills may have discovered the next significant advancement since sliced bread.
Additionally, the incorporation of calcium citrate dogs in the production process could further enhance the nutritional value of these baked goods. By ensuring that the products are both delicious and nutritionally sound with ingredients like calcium citrate, General Mills could appeal to health-conscious consumers. Ultimately, if these innovations come to fruition, they could redefine consumer expectations and set new standards in the industry.