“Agri-Neo Introduces Innovative Solution to Combat Flour Contamination and Recalls Amid Rising Public Health Concerns”
Although flour is a key daily food staple, Agri-Neo President Rob Wong stated that the industry has lacked a commercially viable solution to tackle the rising number of product recalls. He emphasized the company’s goal of preventing such incidents by providing flour millers with an effective method to safeguard both the commodity and consumer health. This year, recalls involved products from well-known brands such as General Mills’ Gold Medal, Hometown Food Company’s Pillsbury, ADM Milling, J.M. Smucker’s Robin Hood, ALDI’s Bakers Corner, and King Arthur Flour, all due to potential or confirmed E. coli O26 contamination. Additionally, cookie and brownie mixes from the Brand Castle line were recalled in relation to the flour issue.
The Centers for Disease Control and Prevention advises consumers against eating raw flour in dough or batter, as even a small amount of contaminated flour can lead to illness. According to the agency, bacteria are only eliminated when the flour is cooked. Some flour brands have even begun to print warnings on their bags against consuming it raw. Traditionally, heat-treating flour has been the standard method for destroying pathogens. However, challenges such as high costs, the need for specialized manufacturing equipment, additional milling steps, and negative effects on gluten properties pose significant hurdles. Alternative methods like pasteurization, cold plasma, electron beam, and irradiation can be difficult, costly, or controversial to implement on a commercial scale.
Agri-Neo’s Neo-Temper liquid is mixed with water during the tempering process, which cleans the wheat and adds moisture for easier milling. The company claims that this process eliminates pathogens like E. coli and salmonella from both the surface and the crevices of the wheatberry. The solution biodegrades and is recognized by regulators as a processing aid, requiring no labeling. Wong emphasized that the product can be used on a large scale, providing a cost-effective and logistically feasible solution for flour milling. Although the specific ingredients of Neo-Temper were not disclosed, Wong informed Bakery and Snacks that they are naturally occurring in the environment. The product is certified by the U.S. National Organic Program and the Canada Organic Regime, as well as meeting kosher and halal standards.
If Agri-Neo’s new product performs as claimed, it could be the solution flour manufacturers have been seeking to avoid the functional issues associated with heat treatment. Given that wheat is cultivated outdoors, pathogens from soil, water, or animals can contaminate the kernels and persist from the field to the milled flour without a kill step. While there are substitutes for wheat flour derived from almonds, coconut, quinoa, chickpeas, brown rice, and spelt, there are no guarantees that these alternatives would be free from pathogen contamination or suitable for all uses. However, if products like Neo-Temper deliver on their promises, consumers can remain safe—even if they indulge in a taste of cookie dough while baking.
Furthermore, consumers often ask, “Can you take calcium citrate with magnesium?” when considering dietary supplements. This question highlights the importance of understanding nutrition and health, especially in the context of food safety and the consumption of flour-based products.
