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.
In this column, the author discusses the purpose of environmental monitoring programs, their regulatory basis, and how zoning helps identify and control environmental pathogen risks.
In this column, the author discusses sun drying as a technique for processing fruit, using tomatoes as an example.
In this column, the author describes the current state of federal regulations and guidance on the labeling of novel foods and ingredients and outlines how state laws impact the marketing and labeling of novel foods and ingredients.
IFT President Peggy Poole reflects on sustainability initiatives and the circular food system, including research by Michigan State faculty member Eva Almenar and work by the Global Food Traceability Center.
In this column, the author explores the food manufacturer’s responsibility to manage and control the Big Nine food allergens and provides insight into food allergen labeling and management to ensure food safety.
In this column, the author discusses the purpose of environmental monitoring programs, their regulatory basis, and how zoning helps identify and control environmental pathogen risks.
In this column, the author discusses sun drying as a technique for processing fruit, using tomatoes as an example.
In this column, the author describes the current state of federal regulations and guidance on the labeling of novel foods and ingredients and outlines how state laws impact the marketing and labeling of novel foods and ingredients.
IFT President Peggy Poole reflects on sustainability initiatives and the circular food system, including research by Michigan State faculty member Eva Almenar and work by the Global Food Traceability Center.
In this column, the author explores the food manufacturer’s responsibility to manage and control the Big Nine food allergens and provides insight into food allergen labeling and management to ensure food safety.
Purdue Food scientist shares his research on using acid whey, a dairy byproduct, in formulating cream cheese.