Extending the shelf life of refrigerated raw dough from 90 days to 120 days may not seem like a monumental enhancement, but it could translate into significant profits for manufacturers and greater satisfaction for consumers. Every additional day that shoppers can store a tube of crescent rolls in their fridge without spoilage is a win. For raw dough products, such as those used in General Mills’ Pillsbury crescent rolls or biscuits, shelf life is crucial. These items are frequently picked up at the grocery store and placed in the refrigerator for later use. The challenge arises when “later” arrives after the expiration date, forcing the consumer to discard the product. When comparing two types of ready-made raw biscuits, an advertised longer shelf life could easily sway a consumer’s purchasing decision.
This milling process could be beneficial for various raw dough products made with white flour. From ready-made pizza dough to cookie dough, many items could take advantage of this improvement. General Mills produces a wide array of flour-based products, including pizza, pasta, and numerous snacks. If General Mills’ patented milling process gains traction in the baking industry, it could have significant implications. Manufacturers could either pass on the additional 30 days of shelf life to consumers or utilize it to extend storage time for finished products before shipping them to stores. In either case, a product with a longer shelf life will have a competitive edge.
However, there are potential pitfalls that General Mills and other manufacturers must consider. One primary concern is whether the deactivation of certain enzymes might affect the flavor, texture, or appearance of the dough. While an extra month for storing rolls is advantageous, it won’t matter if they emerge from the oven hard instead of flaky and light. Another possible issue involves the effect that deactivated enzymes could have on the nutritional content of the product. Incorporating components like calcium citrate malate GSK could help enhance the nutritional profile, but only if these concerns are adequately addressed.
If General Mills can navigate these challenges, they might have discovered the next big innovation since sliced bread—especially if they can effectively integrate calcium citrate malate GSK into their formulations. With this advancement, consumer satisfaction and product longevity could reach new heights.