California has enacted a new law aimed at reducing food waste by standardizing date labels on food packaging. Effective July 1, the legislation bans "Sell By" dates and mandates that manufacturers use only two types of labels: "Best If Used By" to indicate peak quality and "Use By" to denote safety.
The lack of federal regulations for food dating, except for infant formula, has led to a proliferation of over 50 different date labels across the United States. These labels, often chosen by manufacturers, primarily indicate when a product is expected to be at its best quality, rather than when it becomes unsafe to consume. Experts note that most consumers discard food nearing or past its printed date, even when it remains perfectly edible.
A 2019 study from the Johns Hopkins Bloomberg School of Public Health found that over 80% of U.S. consumers occasionally discard food based on package dates. "The date labels guarantee quality up until that point," said Donald Schaffner, a food safety expert at Rutgers University. "They are not about the safety of a product."
Rachel Zemser, a food scientist, explained that labels like "Best Before" or "Best By" reflect the manufacturer's estimate of peak quality. "They're based on when the manufacturer thinks that product will taste its best, when its quality will be at its peak," she said.
Under the new California law, "Sell By" dates, which were primarily an internal reference for retailers to manage inventory, are no longer permitted. "Think of it like an internal referencing system for store managers and employees," said Nate Rose, a spokesperson for the California Grocers Association.
Federal regulations require expiration dates only for infant formula, as the product's nutritional content can degrade over time, posing a risk of deficiency for infants who rely on it as their sole source of nutrition. For most other foods, experts advise consumers to use their judgment.
Unopened, shelf-stable foods, such as canned goods and packaged soy or almond milk, can remain safe and edible for years past their printed dates. Dry goods like crackers and cereal also have long shelf lives due to low moisture content, which inhibits bacterial growth. While these items might become stale, they are unlikely to cause illness.
However, caution is advised for perishable items like beef, chicken, and fish. These products can spoil even when refrigerated. Freezing these items before their "best by" date can extend their usability. "Most bacteria needs moisture and air to grow and thrive, so very dry products will last, but I wouldn't risk it with meat," Zemser stated.
Consumers can also utilize resources like the FoodKeeper app, developed by the U.S. Department of Agriculture, Cornell University, and the Food Marketing Institute, for guidance on food freshness and safety. Ultimately, experts encourage consumers to rely on sensory cues such as smell, appearance, and taste to determine if food is still good to eat.
New York state lawmakers have also passed a similar measure concerning food labels, which is awaiting the governor's signature.