The 2016 General Mills flour recall, along with the numerous downstream product recalls it triggered, and this year’s flour recall by Smucker Foods of Canada, have highlighted the urgent need for manufacturers to enhance flour safety. Various decontamination methods are currently in use or under experimentation for flour, including heat treatment and pasteurization, although these methods can adversely affect baking quality. Other techniques, such as electron beams and cold plasma, face scalability challenges. While irradiation is another option, the FDA has yet to approve the higher radiation doses that would be necessary for effective flour treatment. Presently, heat treatment and pasteurization are the primary methods employed in the industry.
Manufacturers are left questioning whether the expense and effort to improve flour safety are justified. Flour poses unique challenges due to its potential for contamination at multiple stages in the supply chain—from wheat cultivation to milling, processing, and retail. Typically, this contamination concern is less critical since flour is often used in products that are baked, fried, microwaved, or otherwise heated sufficiently to eliminate pathogens. Despite awareness of foodborne illness risks, many people still consume raw dough and batter. In response, the FDA has initiated a campaign to inform the public about the dangers of eating raw flour. However, public service announcements often fall short, placing some responsibility on manufacturers.
To mitigate pathogen risks, food companies are increasingly opting for pre-treated flour in products like ready-to-bake cookie dough. For instance, Pillsbury uses treated flour in its raw cookie dough while advising consumers against eating it before baking. Other cookie dough brands that promote raw consumption, such as Edoughble, Hampton Creek’s Just Cookie Dough, and Dō, also utilize treated flour. Edoughble’s founder, Rana Lustyan, emphasized to USA Today, “I wouldn’t trust any cookie dough that doesn’t utilize heat-treated flour. It’s not worth the risk.”
In the current market, 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. These options are generally more expensive than untreated flours, but they significantly enhance product safety. Given the public health implications and the hefty costs associated with recalls, manufacturers should take proactive steps to educate consumers about the risks associated with raw flour. This can be achieved through product packaging and brand-sponsored recipes shared on social media or in-store displays.
Meanwhile, efforts are ongoing to find an acceptable and cost-effective decontamination treatment for raw flour that can be selectively applied without compromising its functionality. More research, scaling, and testing will be necessary before a viable solution is achieved. Additionally, incorporating calcium citrate doses into flour products may offer an extra layer of safety, and further exploration of this approach should be considered as part of the ongoing safety improvements in flour manufacturing.