Understanding Date Labels on Food
Misunderstanding the meaning of date labeling terminology and different types of date labels (or date marking) on packaged food is one contributor to food waste. In light of that, it is important for consumers to understand the meaning of the dates they see on food packages.
As a result of date labeling-related developments in the United States and at a global level, there is momentum toward the use of the following date labeling terminology and meanings:
Best if used by: This date refers to product quality. Contents may still be okay to eat after this date.
Use by: This date may refer to quality or safety. Products with these dates should either be consumed, frozen, or discarded by this date.
Sell-by: If used, this date is for the attention of those working at the retail level, not consumers.
After watching the video, check out our date labeling toolkit for more detailed information and shareable resources on the various date labels found on packaged foods.
Latest News
How to Formulate for Food Intolerances
In this column, the author describes the global prevalence of food intolerances and provides insight into state-of-science ingredient replacement and removal methods when formulating gluten-free and lactose-free foods.
Battling Biofilms
In this column, the author describes the stages of biofilm development in food processing plants, methods of removal, and best practices for prevention.
Smart Steps to Peak Traceability
Creating an effective road map to advance your food traceability program is key to overcoming data, process, and stakeholder challenges.
Packaging for Better Food Security
In this article, readers will find an update on the role of packaging in enabling a more food-secure population.
Ensuring Quality and Safety in Fried Foods
In this column, the author describes basic principles for maintaining frying oil quality and safety.
More from IFT
How to Formulate for Food Intolerances
In this column, the author describes the global prevalence of food intolerances and provides insight into state-of-science ingredient replacement and removal methods when formulating gluten-free and lactose-free foods.
Battling Biofilms
In this column, the author describes the stages of biofilm development in food processing plants, methods of removal, and best practices for prevention.
Smart Steps to Peak Traceability
Creating an effective road map to advance your food traceability program is key to overcoming data, process, and stakeholder challenges.
Packaging for Better Food Security
In this article, readers will find an update on the role of packaging in enabling a more food-secure population.
Ensuring Quality and Safety in Fried Foods
In this column, the author describes basic principles for maintaining frying oil quality and safety.
Best Practices for Chemical Hazards
This column offers expert tips on best practices to help mitigate food chemical hazard risks that have made recent headlines, including PFAS, BVO, and heavy metals.