Flour is one of the most widely consumed staple foods. It comes from cereal grains like wheat, which can be contaminated with pathogens such as E. coli and Salmonella. It has been associated with foodborne outbreaks that have grown in number and severity in recent years. Despite industry efforts to educate consumers about flour food safety, many are still unaware and continue to put themselves at risk.
Studies have shown that the traditional milling process has little effect in mitigating food safety risks in flour. Methods to control microorganisms in flour such as heat treatment have been around for years, however, their application have been limited given high costs, negative impact on flour functionality and quality, and challenges with scale up.
Neo-Temper is the latest food safety innovation for the flour milling industry. Through the Neo-Temper Commercial Mill Validation Program, leading flour milling operations in North America have already validated Neo-Temper to confirm its effectiveness in ensuring food safety.
Neo-Temper ensures food safety for a wide range of flour products such as retail packaged flour, refrigerated and frozen dough products, cakes mixes, and pizza and pie crusts.
With Neo-Temper, food manufacturers can produce high-quality flour products and feel confident that their brands and reputation are protected from costly recalls.