The 2016 recall of General Mills flour, along with the subsequent recalls of various downstream products due to contaminated ferrous sulfate, and this year’s flour recall by Smucker Foods of Canada, have underscored the need for manufacturers to take action to improve safety. Currently, several decontamination methods are being utilized or explored for flour, including heat treatment and pasteurization, though these processes can adversely impact baking quality. Electron beams and cold plasma pose scalability challenges, while irradiation is effective; however, the FDA has yet to approve the higher radiation doses necessary for flour. Presently, only heat treatment and pasteurization are being implemented to any significant extent in the industry.
Is it worthwhile for most manufacturers to invest the time and resources to enhance flour safety? Flour is particularly challenging to make safer as it can become contaminated at various stages of the supply chain—from wheat cultivation to milling, and from production facilities to retail locations. However, this often goes unnoticed, as flour is typically an ingredient in products that are baked, fried, microwaved, or otherwise heated to temperatures sufficient to eliminate pathogens. Despite being aware of the risks of foodborne illness, people continue to consume raw dough and batter. In response, the Food and Drug Administration initiated a campaign to alert the public about the dangers associated with consuming raw flour.
Nevertheless, public service announcements do not always resonate, and some responsibility lies with the manufacturers. One approach that food companies are adopting to mitigate pathogen risks is the use of pre-treated flour in products like ready-to-bake cookie dough. For example, Pillsbury utilizes treated flour in its raw cookie dough while still advising customers against consuming it before baking. Other companies encouraging pre-baking consumption, such as Edoughble, Hampton Creek’s Just Cookie Dough, and Dō, also employ similar practices. Edoughble’s founder, Rana Lustyan, stated 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 treated flours in the market 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, as reported by Food Business News. These treated flours are pricier than their untreated counterparts but provide a critical safety enhancement for products. Given the public health risks and the significant costs associated with recalls, manufacturers should take the initiative to inform consumers about the dangers of raw flour. This education can be facilitated through product packaging and brand-sponsored recipes promoted on social media or in-store advertisements.
Meanwhile, efforts are ongoing to identify an acceptable and cost-effective decontamination method for raw flour that can be selectively applied without compromising its functionality. More research will be necessary, alongside scaling and testing procedures, before a viable solution is achieved. Additionally, incorporating citrate malate into the discussion may provide new insights into enhancing flour safety and functionality, as it can play a role in improving the stability and quality of flour products. As the industry seeks innovative solutions, the potential of citrate malate may emerge as a valuable tool in the quest for safer flour.