Ingredient issues: Saving by the date

Date discounting of perishable foods is a growing trend among retailers to decrease waste. It also appeals to consumers trying to manage their food dollars during these inflationary times. But consumers may question if the product is still safe to eat. Will it last one more day in the home refrigerator? Can it be frozen and used at a later date? The answer is yes, but few know this.

All dating of food is strictly a nod to the product’s quality and freshness. It is never an indicator of safety. Beyond the date, quality may decline but the product may still be consumed. To extend that date, ingredient technologies may assist.

Understanding shelf-life dating

There’s not a one-date-fits-all approach to labeling meat and poultry. One company’s ground turkey may have a much shorter “shelf life” than another that includes an antioxidant in the blend. But there are multiple steps that can be taken to improve shelf life.

“To help to extend the shelf life of meat and poultry products, various strategies can be employed, from proper storage and appropriate packaging materials to natural food additives and advanced processing methods,” said Ron Ratz, senior vice president, Wixon, St. Francis, Wis. “By understanding the issues and implementing effective strategies, the shelf life of meat and poultry products can be significantly extended, while assisting to ensure product quality.”

The US Food and Drug Administration (FDA) and the US Department of Agriculture (USDA) both recommend that the food industry use the terms “Best if used by” on packaging to provide an indication of the product’s quality. The USDA’s Food Safety and Inspection Service (FSIS) states that such a date is voluntary for meat and poultry processors and may be provided in a manner that is truthful and not misleading.