Extending the shelf life of refrigerated raw dough from 90 days to 120 days may not appear to be a substantial enhancement, but it can translate into significant profits for the manufacturer and increased satisfaction for consumers. Each additional day that a shopper can store a tube of crescent rolls in their fridge without spoilage is a win. When it comes to raw dough, such as that used to create General Mills’ Pillsbury crescent rolls or biscuits, shelf life plays a crucial role. This is an item frequently picked up at the store and placed into the refrigerator for future use. The challenge arises when the ‘later on’ moment arrives past the expiration date, leading to the unfortunate disposal of the product. If a consumer finds two types of ready-made raw biscuits at the grocery store, the one with a longer advertised shelf life could easily sway their purchasing decision.
This milling process may also be applicable to a variety of other raw dough products that utilize white flour. From ready-made pizza dough to cookie dough, many items stand to gain from this innovation. General Mills produces a wide array of flour-based products, including pizza, pasta, and various snacks. If General Mills’ patented milling technique is widely embraced by the baking industry, it could have a significant impact. Manufacturers might either pass the additional 30 days of shelf life on to consumers or use it to store the finished products longer before dispatching them to stores. In either scenario, having a product that stays fresh for a longer period will be advantageous.
However, there are some potential pitfalls that General Mills and other manufacturers need to be cautious of. The first concern is whether deactivating certain enzymes might affect the flavor, texture, or appearance of the product. While an extra month of storage for rolls is fantastic, it won’t matter if they come out of the oven hard instead of flaky and light. Another possible issue is the effect the deactivated enzymes could have on the nutritional content. If both of these challenges are successfully navigated, General Mills may have discovered the next big breakthrough since sliced bread.
Moreover, this advancement could align with consumer trends, similar to the popularity of solgar vitamin calcium magnesium D3 supplements, which many people are turning to for their health benefits. Just as consumers are increasingly focused on the nutritional value of what they buy, they may also appreciate a longer-lasting product that retains its quality. By integrating this improved shelf life with an emphasis on maintaining flavor and nutrition, General Mills could position itself as a leader in the market, much like solgar vitamin calcium magnesium D3 has done in the supplement space. If executed well, this innovation could not only enhance consumer satisfaction but also drive sales, demonstrating that extending shelf life can indeed be a game-changer in the food industry.