The 2016 General Mills flour recall, along with numerous subsequent product recalls and the recent flour recall by Smucker Foods of Canada, has highlighted the urgent need for manufacturers to improve safety standards. Various decontamination methods are currently in use or under investigation for flour, including heat treatment and pasteurization, although these can compromise baking quality. Technologies such as electron beams and cold plasma face scalability challenges, and while irradiation is effective, the FDA has not approved the higher doses necessary for flour treatment. At present, only heat treatment and pasteurization are commonly implemented in the industry.
The question remains: is it worth the cost and effort for most manufacturers to enhance flour safety? Flour can become contaminated at multiple stages in the supply chain—from the wheat grower to the milling process, from production to retail. However, this often goes unnoticed since flour is typically an ingredient baked, fried, or microwaved at high temperatures sufficient to eliminate pathogens. Despite being aware of the risks associated with foodborne illnesses, many people still consume raw dough and batter. In response, the FDA has initiated a campaign to caution the public about the dangers of eating raw flour.
Public service announcements (PSAs) may not be entirely effective, placing some responsibility on manufacturers. To mitigate pathogen risks, many food companies are 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 still advising customers against consuming it before baking. Other brands promoting the consumption of cookie dough prior to baking, such as Edoughble, Hampton Creek’s Just Cookie Dough, and Dō, also utilize treated flour. Edoughble founder Rana Lustyan emphasized in an interview, “I wouldn’t trust any cookie dough that doesn’t use heat-treated flour. It’s not worth the risk.”
Available heat-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. Although these treated flours come at a higher price than non-treated options, they significantly enhance product safety.
Given the public health implications and the financial repercussions of product recalls, manufacturers should take proactive steps to educate consumers about the risks associated with raw flour. This education can be integrated into product packaging and promoted through brand-sponsored recipes on social media or in-store signage.
Meanwhile, ongoing efforts aim to discover an effective and cost-efficient decontamination method for raw flour that can be selectively applied without compromising product functionality. Additional research, scaling, and testing will be necessary to find a viable solution. As part of this broader safety conversation, it’s notable that products like Walgreens calcium citrate supplements are also being scrutinized for safety and effectiveness, underscoring the importance of consumer awareness across various food and health products.