All about best-before dates
On supermarket shelves and in our kitchen cupboards, we find them everywhere: best-before dates. They form part of the information on food products. But what do these dates really tell us? In this blog, we explore the concept of the best-before date, explain the differences between the types of dates and highlight their importance for both consumers and producers.
What exactly is a best-before date?
Simply put, the best-before date on a product indicates the period during which the product retains its optimal quality. It is important to know that after this date, the product could potentially lose some quality in terms of taste, texture or colour, but that does not directly mean it is unsafe to eat.
THT vs. TGT: Knowing the types of dates
THT (Best Before): As the name suggests, this is the date until which a product retains its best quality. A product consumed after this date may still be safe, but may be less in taste or texture than before.
TGT (Use By): This is a more strict date. After this date, it is often not recommended to consume the product due to possible health risks.
The importance of best-before dates
Best-before dates fulfil a crucial function in the food industry. They contribute to the safety of consumers by informing them of the period when a product is best consumed. Moreover, they contribute to reducing food waste, as consumers are better informed about when a product is still good.
Misconceptions about best-before dates
It is a common misconception that food is harmful to health immediately after its expiry date. Many products, especially those with a THT date, can still be safely consumed after this date. They may have lost their peak quality, but are not necessarily harmful.
How do you recognise if a product is still good?
It is essential to know how to check whether a product is still safe to eat after its expiry date. The key three steps are to look, smell and taste, and in that order.
Looking
Visual inspection is the first step in assessing the quality of a product. Check for discolouration, mould or other unusual changes in appearance. If the product no longer looks as it should, it is better not to use it.
Smell
The smell of a product can say a lot about its condition. A rotten or sour smell is usually a sign that the product is no longer good. Be careful, however, because some perishable products can still smell 'good' even though they are already spoilt.
Trials
If the product is visually fine and smells good, consider tasting it. Take a small bite and note the flavour. Is it sour or different from normal? Then it is better not to eat the product again.
By following these three steps in this order, you minimise the risk of consuming spoilt food. However, keep in mind that these methods are not 100% reliable. When in doubt, it is always better not to use the product.
Tips for optimum product storage
The life of products can be extended by storing them under the right conditions. Things like temperature, humidity and exposure to light can all affect how long a product stays good. By paying attention to these, you can optimise the freshness of your food.
Finally: The best-before date as a guideline
It is important to see the best-before date as a guide, rather than a hard limit. By paying close attention to dates, but also by relying on our senses and common sense, we can ensure food safety while preventing food waste.
