Confusing date labels often lead to food waste

Many consumers toss food as soon as the date on the package passes, a habit revealed by a 2019 Johns Hopkins Bloomberg School of Public Health survey showing that more than 80 percent of shoppers discard items nearing the label date at least occasionally. “The day labels warrant prime up until that point,” said Donald Schaffner, a food safety expert at Rutgers University. “They are not about the safety of a product.” Food date labels differ by state and are set by manufacturers. Researchers at the University of Maryland identified more than 50 distinct label variations in use across the United States. Rachel Zemser, a San Francisco Bay Area food scientist who assists companies in designing, launching and marketing new products, explained, “They’re based on when the manufacturer thinks that product will taste its best, when its quality will be at its peak.” Unopened canned goods such as beans, tomatoes, fruit and vegetables, as well as certain shelf‑stable items packed in liquid, boxes of soy milk or almond milk, and any heat‑treated, sealed food meant to stay safe without refrigeration can remain edible for years after the date stamped on the label. Dry products like cookies, crackers and cereal also enjoy a long shelf life because low moisture inhibits bacterial growth. “People can use their best judgement by smelling and tasting the product because dry crackers and cookies, and things of that nature, may be stale but they are not going to make you sick if you eat them,” Zemser said. For meat, poultry and fish, extra care is warranted. These items can spoil even when refrigerated, but wrapping them tightly in plastic and freezing before the “best by” date on the package can extend their usability. “Most bacteria needs moisture and air to grow and thrive, so very dry products will last, but I wouldn’t risk it with meat,” Zemser added. The FoodKeeper, a free website and app created by the Department of Agriculture, Cornell University and the Food Marketing Institute, offers guidance on how long various foods stay fresh and safe to eat. California became the first state in the nation to standardize food date labeling by prohibiting “sell by” dates. The legislation that took effect July 1 mandates that manufacturers selling food in California use only two standardized labels: a “Best If Used By” tag for peak quality and a “Use By” tag for safety. “Sell by” dates are employed by retailers to ensure products remain on display for a reasonable period before quality declines, noted Nate Rose, a spokesperson for the California Grocers Association. “Think of it like an internal referencing strategy for store managers and employees,” Rose said. New York state lawmakers have recently approved a comparable labeling measure that awaits Governor Kathy Hochul’s signature. At the federal level, the only product legally required to carry an expiration date is infant formula, which should not be consumed after that date because its nutrients degrade over time. In general, consumers should rely on their own senses—checking for mold, off odors or abnormal color—to decide whether to discard food. “Practice your own food stock rotation, buy appropriate amounts of food, don’t buy giant amounts that you won’t be able to eat. Because who wants to eat mediocre quality food?” Schaffner said. And, as always, trust your taste buds. Read the full story at Las Vegas Review-Journal →