Flour food safety

by Staff
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The safeguard Treatment and Delivery system developed by conagra Mills mitigates microbiological risk associated with raw flour while preserving gluten functionality. Depending on the application, flour can be a risk factor because it is a raw agricultural product. Yet some flour-containing foods — for example, cookie dough, frozen pizza, refrigerated biscuits, pie dough — are often consumed raw or undercooked. The patent-pending safeguard system uses an all-natural pathogen treatment that maintains absorption, starch quality, gluten vitality and enzyme activity. The company offers this system for a full line of ready-to-eat flours that reduce food safety risk.