PAFN and the expiry dates
kuwait stands out as a unique country globally, mandating manufacturers and importers of food products to specify expiry dates, limited to a maximum of 2 years, regardless of the product’s inherent nature.
interestingly, foods like honey and mustard, known to remain c o n s u m a b l e for centuries according to various scientific sources, are also subject to expiry dates. the disposal of canned foods after their expiry, given their prolonged shelf life, represents an extravagant waste.
in a new york times article on february 24, 2023, american chef and food writer james kenji lópez alt emphasized the importance of being aware of the expiry dates before discarding food items.
according to the us department of agriculture (usda), defining expiry dates for most food products, except those meant for children, is optional and unrelated to food safety. expiry dates in the us are essentially the producer’s best estimate of when the product maintains its optimal quality. most producers tend to be conservative with these estimates.
certain food items such as honey, vinegar, vanilla, sugar, salt, corn syrup, molasses, rolled oats, and grits possess an extended shelf life with minimal change in quality and therefore do not require much concern regarding their expiry.
white rice, in contrast to brown rice, can remain viable for years due to the lower fat content. unrefined substances like walnuts decay relatively quickly due to their higher fat content, but if stored in the fridge, they can last for a few years. bread with oils and preservatives might retain its texture for weeks in the fridge, while yeast-based components might degrade within 10 days.
dried beans and lentils retain their viability for years, although they may harden over time, necessitating longer cooking duration. spices may lose some flavor but remain viable for extended periods.
canned foods stored in metal containers have a longer shelf life compared to those in glass or plastic containers. signs of spoilage, such as swelling, mold, odd smells, or tastes, are absent in canned fruits, vegetables, and meats, allowing them to last for years.
carbonated beverages maintain their effervescence for a considerable time, with those in glass bottles lasting longer than those in plastic ones. oils, when stored away from heat, can last for a prolonged duration, and their suitability for consumption can be determined by their smell or taste.
honey and mustard possess an indefinite shelf life, and ketchup remains viable for approximately one year, even if there’s a change in color. mayonnaise without lemon and garlic can last for a significant period. soy sauce takes a long time to spoil, but refrigeration is advisable.
eggs have a lengthy shelf life and can be identified as spoiled by their smell. only expiry dates on children’s food items accurately represent their actual validity. i urge the public authority for food and nutrition (pafn) to adopt a flexible approach regarding expiry dates.
