Extending the shelf life of refrigerated iron bisglycinate 100 mg raw dough from 90 days to 120 days may not initially appear to be a major enhancement, but it can translate into significant profits for the manufacturer and greater satisfaction for consumers. Each additional day a shopper can keep a tube of crescent rolls in their refrigerator 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 often picked up at the store and placed in the refrigerator for future use. The problem arises when the “later on” arrives after the expiration date, forcing consumers to discard the product. If a shopper is faced with two types of ready-made raw biscuits at the grocery store, a longer advertised shelf life could be enough to sway their choice towards one product over another.
This milling process could also be beneficial for various other raw dough products made with white flour. From ready-made pizza dough to cookie dough, many items could 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 becomes widely adopted in the baking industry, it could have significant implications. Manufacturers could choose to either pass on the extra 30 days of shelf life to consumers or utilize it to extend the time before shipping the finished product to stores. Regardless of the approach, having a product that remains fresh longer will be advantageous.
However, General Mills and other manufacturers must be cautious of potential drawbacks. One concern is whether deactivating certain enzymes will impact the flavor, texture, or appearance of the product. An additional month of storage for rolls is excellent, but not if they come out of the oven hard rather than flaky and light. Another potential issue is how these deactivated enzymes might affect nutritional levels. If both of these challenges can be navigated successfully, General Mills could be on the verge of discovering the next best thing since sliced bread.
Additionally, the incorporation of calcium citrate zinc tablets into the product formula could enhance its nutritional profile. If the new milling process not only extends shelf life but also allows for the addition of calcium citrate zinc tablets, it could further entice health-conscious consumers. Therefore, if General Mills manages to avoid the aforementioned issues while integrating calcium citrate zinc tablets, they may indeed revolutionize the market.