Food News

In Spain, an increasing number of consumers are adopting a more flexible approach to best-before dates.

According to recent data from the food safety barometer prepared by AECOC (Association of Manufacturers and Distributors), almost 70% of the population admits to consuming products after this date has passed, provided the food still looks, smells, and tastes acceptable. This behaviour reflects a growing reliance on personal judgement, but it also highlights confusion over key concepts, such as the difference between a 'use-by' date and a 'best-before' date. The former refers to the product’s optimal quality, while the latter is directly linked to food safety.

Nevertheless, interest in labelling information remains high. Most consumers report regularly checking details such as dates, ingredients and nutritional information. However, this awareness does not always translate into safe practices at home, particularly once a product has been opened. From a technical perspective, it is important to remember that not all risks are detectable. Some potentially harmful microorganisms do not affect the smell or appearance of food, meaning that relying solely on the senses may be insufficient. In this context, accurately determining the shelf life of food products is essential to ensure both safety and quality.

YOUR PLUS: At AGROLAB GROUP, we provide the food industry with bespoke solutions for establishing best-before and use-by dates. These include real-time shelf life studies, accelerated testing and microbiological and physicochemical analyses. These are key to validating food safety throughout the entire product lifecycle. Thanks to these studies, companies can define more accurate dates, optimise their processes and provide consumers with reliable information, thereby contributing to improved food safety and reduced food waste.

Author: Dr Isabel Gómez, AGROLAB Iberica