7 foods safe to eat past their best-before date – and when to avoid risks

20/08/2025

7 foods safe to eat past their best-before date – and when to avoid risks

How to reduce food waste: Foods that stay safe beyond best-before dates.

LONDON, Aug 20: Summer activities such as holidays, day trips, and impromptu barbecues often result in fewer meals being consumed at home, which can lead to more food in refrigerators passing their best-before date. Before discarding items, it is important to understand the meaning of dates on packaged foods and identify which products remain safe for consumption.

According to the Waste and Resources Action Programme (WRAP), the UK discards around 4.4 million tons of edible food each year—enough to fill Wembley Stadium eight times. Daily, approximately 2.7 million potatoes, 1.2 million loaves of bread, and 2.3 million glasses of milk are wasted. Such waste impacts household finances, with the average four-person family losing roughly £1,000 annually, while also contributing to greenhouse gas emissions.

Understanding best-before vs. use-by dates

Most packaged foods in the UK, except fresh, uncut fruits and vegetables, carry either a use-by or best-before date. Use-by dates relate to safety and must always be observed. Best-before dates refer to quality rather than safety; foods with these dates may still be consumed if sensory checks, such as appearance, smell, and mold detection, indicate no spoilage.

Nutritional value generally remains stable past the best-before date if products are stored correctly. However, certain vitamins—particularly vitamin C in fruit and B vitamins in fortified cereals—may degrade over time, while protein, fiber, and minerals remain largely unaffected.

Foods that can be safely consumed beyond their best-before date

Milk – Typically safe beyond its best-before date if stored appropriately. Spoilage can be identified when milk turns lumpy, sour, or gloopy. The Food Standards Agency (FSA) recommends using the sniff test to determine if milk has soured. Milk can also be used in smoothies, scrambled eggs, sauces, homemade custards, or frozen in ice-lolly molds for children. Use-by dates, when present, should not be exceeded.
Eggs – Usually safe for up to two days past the best-before date, provided both the yolk and white are cooked thoroughly. The float test is not a reliable safety measure; the best-before date serves as a more accurate indicator. Eggs can be incorporated into meringues, carbonara, cakes, or frittatas, which can be refrigerated for a couple of days.
Jam – High sugar content acts as a preservative, allowing unopened jars to last for years. Once opened, refrigeration is recommended, and consumption should occur within six to twelve months unless specified on the label. Mold, off-smells, or fermentation are signs that jam should be discarded. Jam can be used in overnight oats, pancakes, or salad dressings.
Pasta – Dried pasta can remain safe for approximately three years past the best-before date if stored in an airtight container. Fresh pasta must follow its use-by date. Cooked pasta can be used in baked puddings or frozen for later use.
Rice – White rice retains edibility for long periods if kept dry and airtight, whereas brown rice may turn rancid within six to twelve months due to natural oils. Storing uncooked brown rice in the fridge or freezer can extend its shelf life. Cooked rice should be cooled quickly, stored in the fridge, consumed within 24 hours, or frozen immediately. Fried rice or rice salads are ideal ways to use leftover rice.
Fruit and Vegetables – Fresh, uncut produce generally does not carry a best-before date. Soft fruits such as raspberries may have shorter shelf lives. Root vegetables that have sprouted or softened can usually be peeled and cooked safely. Limp greens can be revived in cold water or used in soups and stir-fries. Avoid consumption of items that are moldy, slimy, or emit unpleasant odors, as some molds can produce harmful toxins. Overripe fruit can be blended into smoothies or baked into muffins, while tired vegetables can be roasted or made into soups.
Honey – With low water content and high sugar concentration, honey resists bacterial growth and can last indefinitely in a sealed container. Crystallization is natural and does not indicate spoilage; gentle warming in hot water can restore liquid consistency. Honey can be used in tea, porridge, or yogurt.

When consumption should be avoided

Eggs older than two days past the best-before date.
High-oil foods such as nuts, seeds, and wholegrain flours if rancid. Smell and taste can indicate spoilage.
Soft fruits, vegetables, or other items exhibiting mold or slime.

Best practices for approaching expiry dates

Freezing – Follow packaging instructions to preserve food and prevent deterioration.
Cooking – Food can be cooked up to the use-by date, then cooled and either refrigerated for 48 hours or frozen for later consumption.

Resources such as Love Food Hate Waste provide specific guidance for freezing, storage, and creative recipes to minimize waste and maximize the utility of food approaching its expiry date.