Why ‘Best-By’ Dates Mislead Shoppers—and Cost Them Money

Many shoppers discard food once it passes its best-by date, assuming it's no longer safe. But these labels often have little to do with safety and more to do with quality. Experts now advise trusting senses like smell and sight instead of relying solely on printed dates to reduce waste and save money.

Best-by dates in the US are not set by a single authority or federal rule. Instead, each manufacturer—whether Conagra Brands, Campbell's, or McCormick—chooses its own date based on shelf-life tests. These dates aim to guarantee products taste and perform as expected, not to signal when they become unsafe.

Companies build extra time into best-by dates, meaning many foods stay fresh far longer than the label suggests. Shelf-stable items like canned goods, dried pasta, and frozen foods often remain high quality for weeks or even months past the printed date. Even nuts, seeds, and spices, which lose flavor faster, usually stay safe well beyond their best-by mark. The real test for freshness lies in simple checks. A quick look, smell, or feel can reveal spoilage more accurately than a date stamp. Proper storage and regular rotation of pantry items also help extend their life, reducing unnecessary waste.

Best-by dates serve as a guide for quality, not safety, and many foods remain edible long after the label suggests. By using senses and smart storage, households can keep food out of the bin and cut down on grocery costs. The shift could also ease the broader problem of food waste across the country.