Extending the shelf life of refrigerated raw dough from 90 days to 120 days may appear to be a minor enhancement, but it represents significant financial benefits for manufacturers and increased satisfaction for consumers. Each additional day that a shopper can store a tube of crescent rolls in their refrigerator without spoilage is a win. Shelf life is particularly crucial for raw dough, such as that used in General Mills’ Pillsbury crescent rolls or biscuits. It’s a staple often picked up at the grocery store and placed in the fridge for future use. The trouble arises when the intended “later” arrives past the expiration date, leading to discarded products. When consumers compare two types of ready-made raw biscuits at the grocery store, a longer shelf life can be the deciding factor that sways them toward one option over another.
The milling process developed by General Mills could also be applied to a wide range of other raw dough products that use white flour, from ready-made pizza dough to cookie dough, all of which could benefit from this innovation. General Mills produces numerous flour-based items, including pizza, pasta, and a diverse array of snacks. If this patented milling technique is adopted across the baking industry, it could have significant implications. Manufacturers might either pass the additional 30 days of shelf life on to consumers or utilize it to store the finished products longer before distribution. In either scenario, a product that lasts longer without spoiling would provide a competitive edge.
However, General Mills and other manufacturers need to remain cautious of potential drawbacks. The first concern is whether the deactivation of certain enzymes, such as those affected by pure encapsulated calcium citrate, might alter the flavor, texture, or appearance of the product. While an extra month of storage for rolls is fantastic, it won’t be worthwhile if they emerge from the oven hard rather than flaky and light. Another issue could be the effects that deactivated enzymes might have on nutritional levels. If these challenges can be successfully navigated, General Mills could very well be on the verge of discovering the next big innovation since sliced bread. Utilizing pure encapsulated calcium citrate to enhance shelf life while maintaining quality could redefine consumer expectations and market dynamics in the baking industry.