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The Ultimate Guide to Freeze-Dried Food: Benefits, Uses, and Everything You Need to Know

In today’s fast-paced world, convenience and nutrition must go hand-in-hand. One product that has gained significant popularity over the years for its long shelf life, ease of storage, and nutritional value is freeze-dried food. Whether you’re an outdoor enthusiast, a survivalist, or simply looking for an efficient way to preserve your meals, freeze-dried food is an excellent option. But what exactly is freeze-dried food? and how does it benefit you?

In this post, we’ll dive into everything you need to know about freeze-dried food, including its benefits, uses, and why it’s quickly becoming a staple in so many households in North America and Europe, with new facilities springing up in Central and South America, Asia, and even Africa.

Have you wondered about any of these common questions people ask about Freeze Dried foods? What is freeze-dried food? – How does freeze-drying preserve food? – Is it safe to eat? – How long does freeze-dried food last? – Can freeze-dried food be rehydrated easily? – How does freeze-dried food compare in nutrition as fresh food? – How do I store freeze-dried food properly? – Are there any preservatives in freeze-dried food? – How do freeze-dried meals compare to dehydrated meals? – What is the difference between freeze-dried and dehydrated food?

What is Freeze-Dried Food?

Freeze-drying is a preservation process where food is frozen and then placed in a vacuum, causing the ice in the food to turn directly into vapor without going through the liquid phase. This process removes moisture from the food, leaving it lightweight and shelf-stable while retaining much of the food’s original nutrients, flavour, and texture.

How ’bout: 1. How do you rehydrate freeze-dried food? 2. Can you eat freeze-dried food without rehydrating it? 3. How much water do you need to rehydrate freeze-dried food? 4. How long does it take to rehydrate freeze-dried food? 5. Can you cook freeze-dried food? 6. Can freeze-dried food be used in recipes? 7. Is freeze-dried food suitable for camping and hiking?

All good questions, and very common for the beginner. In order, here are some brief answers: 1. You dehydrate dehydrated foods. You REFRESH freeze dried food. Foods that are thicker or harder, need a little more time. Foods that are delicate refresh very quickly. 2. Can you eat it without refreshing. Absolutely, in fact its a popular way to eat it – right outta the can, as a snack. 3. How much water do you need? NOT much. Generally you barely cover the food with water. 4. Let sit from a couple minutes to up to about 30 minutes, depending on what it is. Then drain. seconds to several minutes. 5. Can you cook with it? Absolutely. And it will take a lot less time. 6. Can it be used in recipes? For sure! Use it the same way you would fresh, except adjust water content, and get used to dinner being ready a lot sooner than before. 7. Is it suitable for camping or hiking? 100%! So lightweight, easy to snack on or to refresh.

Unlike traditional drying methods like air drying or dehydrating, freeze-drying maintains MORE of the original food’s nutritional content because the process takes place at low temperatures, ensuring that heat-sensitive vitamins and minerals are preserved.

The Benefits of Freeze-Dried Food

freeze dried foods compared to the same food purchased in a grocery store IF those fruits were picked ripe when all phytonutrients are developed,
AND flash frozen within 4 hours of harvest

  1. Long Shelf Life
    One of the primary advantages of freeze-dried food is its exceptional shelf life. Since freeze-dried food contains hardly any moisture, it can last anywhere from 10 to 30 years (depending on storage conditions). This makes it an ideal choice for emergency preparedness, survival kits, and long-term food storage.
  2. Lightweight and Compact
    The freeze-drying process removes up to 98% of the food’s water content, making it incredibly lightweight and easy to pack. This is why it’s commonly used for camping, hiking, and backpacking. With freeze-dried meals, you can carry a substantial amount of food without the bulk.
  3. Retains Nutrients
    Commonly asked questions:
    1. Does freeze-dried food lose vitamins or minerals during the process? Freeze-dried food retains much of its original nutritional value. The preservation process preserves essential vitamins and minerals, ensuring that you get the same nutritional benefits as fresh food.
    2. Is freeze-dried food suitable for people with food allergies or sensitivities? ABSOLUTELY. For all intents and purpose, it is just as if it was fresh.
    3. Are freeze-dried meals low in calories? Nope. Not any more or less than the original food because as soon as you refresh them. they are the same thing.
    4. Can freeze-dried food be part of a balanced diet? You Bet!
    5. Is freeze-dried food suitable for babies or toddlers? It is a perfect choice for infants – right from early baby foods.

    So, whether you’re enjoying freeze-dried fruits, vegetables, or meals, you’re still getting a healthy option.
  4. Convenience and Easy to Prepare
    Freeze-dried food is easy to prepare. To rehydrate, you simply add water to the freeze-dried food and wait a few minutes for it to return to its original state. This ease of preparation makes freeze-dried meals perfect for busy individuals or anyone who doesn’t feel they have the time to wash, peel, and chop – not to mention the following clean up.
  5. Variety and Versatility
    Freeze-dried food isn’t limited to just fruits and vegetables. You can find a wide range of dairy, proteins, and even freeze-dried meals, including full entrees like pasta dishes, soups, and even desserts. This variety ensures that you have plenty of options to choose from when meal planning or prepping.

How Freeze-Dried Food is Used

  1. Emergency Preparedness and Survival Kits
    One of the most common uses for freeze-dried food is in emergency preparedness. Whether you’re planning for a natural disaster, power outage, or an unforeseen event, having freeze-dried meals on hand ensures you’ll have access to nutritious food when you need it most. Freeze-dried food is a crucial component of survival kits and bug-out bags due to its long shelf life and ease of transport.
  2. Outdoor Adventures (Camping, Hiking, Backpacking)
    Outdoor enthusiasts swear by freeze-dried food because it’s lightweight, compact, and convenient. Carrying bulky canned goods or fresh produce on a hiking or camping trip isn’t practical. Freeze-dried meals, however, offer an easy, lightweight alternative that doesn’t compromise on taste or nutrition. Plus, with an array of options available, you can enjoy a variety of meals while out in the wilderness.
  3. Everyday Meals and Convenience
    Freeze-dried food is becoming more popular for everyday use. Busy families and professionals can rely on freeze-dried meals as a quick and easy solution for lunch or dinner. With no need for refrigeration and a long shelf life, freeze-dried food is a pantry staple that’s always ready when you need it.
  4. Travel
    Whether you’re traveling abroad or going on a road trip, freeze-dried food can be a lifesaver. It doesn’t require refrigeration, making it perfect for those who need portable, nutritious meals while on the go. Simply pack a few freeze-dried meals, and you’ll always have something healthy to eat no matter where you are.

How to Store Freeze-Dried Food

Proper storage is key to maximizing the shelf life of freeze-dried food. To keep your food fresh for as long as possible, store it in a cool, dry place away from direct sunlight. When storing the food you freeze dried yourself, a vacuum-sealed container or mylar bag with oxygen absorbers is an excellent choice for long-term storage. This helps protect the food from moisture, oxygen, and light, all of which can reduce its shelf life.

The Future of Freeze-Dried Food

As people’s needs for convenient, nutritious, and long-lasting food grow, the freeze-dried food industry will continue expanding. More companies are investing in freeze-drying technology to offer a broader range of food options, from gourmet meals to organic produce. Innovations are being made to improve the taste, texture, and variety of freeze-dried food, making it even more appealing to a wider audience.

Cost & Accessibility

  1. Is freeze-dried food more expensive than regular food?
    All food these days is shockingly expensive. Freeze dried food looks like it cost more, and in most situations it is. But the the thing to remember is: there is zero waste, and no trim. That ends up being quite economical.
  2. Where can I buy freeze-dried food?
    See below.
  3. Can I freeze-dry my own food at home?
    You sure can. See below.
  4. What brands make the best freeze-dried food?
    In my opionion, I prefer the quality and fresh taste of THRIVE LIFE foods.
  5. How do I know if freeze-dried food is high quality?
    Stick to the brands with accountability. Look at reviews. Listen to personal recommendations and referrals.

so if freeze dried food is so wonderful, why don’t you freeze dry yourself?

Yes I’ve been asked that before. Many times in fact. And I admit it must seem incongruous when considering how fully I advocate a self reliant lifestyle. I garden organically. I feed my family ‘garden-fresh’ as much as possible. I can, freeze, dehydrate, and ferment. I juice, and I pickle, I make my own bread, and grind my own flour. And yet . . . . I do not freeze dry. I BUY my freeze dried food. Where is the harmony in the lifestyle I choose when I choose to buy my freeze dried food instead of freeze drying it myself? You’re not the first to ask.

The truth is – I’ve considered it. I’ve looked very closely as a matter of fact. And if I thought for one minute that I could do a better job than what I’ve already found – I’d BE that person. But these are the facts that influence my decision to continue doing what I am currently doing.

  1. After trying multiple different brands of freeze dried food over the years, I finally settled on THRIVE LIFE. I was first introduced to it in 2008. I began purchasing it in 2009 – primarily for food storage. But while acquiring it as a storage food, I learned about it’s nutritional superiority – which validated my personal choice in a big way, but still didn’t influence my day to day meal preparation. I continued buying groceries the same way I always had, making meals the same way I always had.
    One day, while throwing some mushy peppers from the fridge to my compost pail – I was struck by the ridiculousness of what I was doing. I thought to myself “I KNOW that I have the most nutritious food on the planet downstairs. I know it will last at least 25 years, and I also know it will last me a year in the pantry once I open it. And I know we LIKE it. And yet, I continue buying groceries the same way I always have, knowing its not as fresh as I once thought it was, and throwing out too much of it because I didn’t get TO IT in time. There is something really wrong with this picture.” That moment was a defining moment, a fork in the road you might say, and everything changed after it. I decided to learn how to use it; and that choice opened up a whole new world. A wonderful new world.
  2. I have confidence in the quality of THRIVE LIFE freeze dried food. And after 16 years (and counting), I never cease to be impressed – sometimes even amazed.
  3. They have a guarantee that is pretty compelling; they call it their NUTRILOCK GUARANTEE. In a nutshell, the Nutrilock Guarantee is a 40+ step process that they never compromise, ensuring the highest quality. Like for instance: they meet with the growers and suppliers to ensure they continue to meet their high standards of production, including soil conditions and overall processes. They verify that each supplier follows strict food safety plans, they work with customers and consultants to design products that are desired and relevant for today. They use ONLY Grade A products. They prohibit foods from companies or countries that don’t meet their strict food standards. They do not use any artificial colours, flavours, sulfites, MSG, or hydrogenated oils. When possible, they select products that are Non-GMO and gluten-free. They verify that each harvest takes place at the peak time frame of ripeness. They flash freeze produce within 2-4 hours of harvest to maximize flavour and lock in nutrients. . . . . . .
    click HERE to see more
  4. Because of all these factors, I simply do not believe I can duplicate the quality.
    *I have a productive backyard garden, and from it, we eat pretty much all our vegetables and most of our fruits during the season. But we live in a city, and cannot produce enough to feed our family the whole year.
  5. I ‘put-up’ all the excess from our garden. But I’d have a hard time getting it from the garden to the freezer inside of four hours. I might get some of it from the garden to the table in a short time if I really set myself to accomplish it. I can get it from the garden to the kitchen counter inside of four hours, but I don’t think I could pick it, wash it, chop it, bag it and label it, and have it in the freezer in that amount of time.
  6. Everything begins deteriorating in the hour it’s harvested so you’re in a race with the clock. Every hour I don’t get it taken care of means more nutrients lost.
  7. I can’t possibly grow the variety of vegetable that I can buy through THRIVE LIFE: like broccoli, corn, green beans, kale, mushrooms, onions, peas, three different peppers, spinach, squash, tomatoes and zucchini. Or fruits like: apples, bananas, four kinds of berries, peaches, pineapple, mangoes and cherries. Not the mention the dairy and meat products.
  8. If I can’t grow them, that means I’m purchasing them from the grocery store. But since I live in central Alberta, that means I’m buying them a week or two or three after they were harvested – ‘unripe’. What would be the point of that?
  9. I figure if I had to buy them TO freeze dry, I might as well buy them freeze dried already.
  10. Considering the price of a good quality freeze dryer, I’d have to save a lot of money on the food, before I reached the break even point – while simultaneously not compromising the quality of the food I’m processing.

I just don’t believe I could do better than what THRIVE LIFE is providing.
I’m sure there are some who might be able to. But I know myself, and I know what my garden can produce. I also know I’ll get busy out there when I’m picking produce, and by the time I get it all in the kitchen, the clock will be ticking, and by the time I get it on trays and into the freezer (the first step in the process), I’ll be past the four hours THRIVE LIFE ensures. I also know that I don’t have scads of room in my freezer at any given time for trays of food that need to be frozen before they can go into the freeze dryer. I also know I don’t grow bananas, pineapple, mangoes, peaches, cranberries, or lots of other things I like – and I’m not buying them from the grocery store, to go into the freeze drier. If it comes to that, I’ll buy them already preserved.

Those are my personal reasons for continuing to purchase the food instead of freeze drying it myself, but I fully support someone else’s decision to do different. We’ve all gotta do the best we can do.

conclusion

Freeze-dried food is a game-changer for anyone looking for convenient, nutritious, and long-lasting food options. Whether you’re prepping for an emergency, heading out on an adventure, or you simply need an easy meal solution right now, it’s got you covered. With its impressive shelf life, lightweight nature, and ease of preparation, it’s no wonder that freeze-dried food is becoming a staple in homes, 72 hour bags and survival kits across the globe.

If you haven’t yet explored the world of freeze-dried food, now is the time to start. Whether you’re looking to add to your home food storage, your kitchen pantry or you’re embarking on your next outdoor journey – freeze-dried food is the perfect companion for your adventures.

Warmly,

Cindy Suelzle

ps – I loved Thrive Life freeze dried food so much, I decided to become a consultant!
To learn more about it, click this link: https://thrivewithcindy.canada.thrivelife.com/all-products.html#freeze-dried-meals

I teach workshops on how to use it, including a LIVE Cooking show I do with some friends on ZOOM once a month. Always the 2nd Thursday of each month at 2:00 pm mountain time, we give four recipe demonstrations featuring the food that is currently on sale. We have a Q&A at the end, and the main body of it is recorded so we can share it later. We even have draws for prizes just to make it more fun. Mark your calendar right now for the 2nd Thursday of every month. 2:00 sharp Mountain time (adjust to your time). I hope you’ll sit in some time. Here’s the link to join me. The passcode is ThriveEx

Hey friends! 👋 Join me for a LIVE Cooking Show where we will be whipping up some easy, mouthwatering meals using freeze-dried ingredients that will change the way you think about cooking!
🌟 What’s in it for you?
✅ See how to make quick, tasty meals in minutes
✅ Get exclusive tips on saving time & money in the kitchen
✅WIN PRIZES! 🎁
✅ Bring a friend (or two!) and get extra chances to win!
Zoom Link: https://us05web.zoom.us/j/4033604361 Password: ThriveEx

Cindy

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Garden Vegetable Seasonal Highlight: Spinach Peas and Onions

It’s March as I write this, so lets talk about some of the earliest vegetables we can grow where I live – in the Edmonton, Alberta area. Spinach, peas, and onions are great choices for early-season planting as they are relatively cold-tolerant and actually thrive in cooler temperatures. This allows us to plant them as soon as the soil is workable in spring, even when there’s still a chance of frost.

1. all cool-season crops

Spinach, garden peas and onions are cool-season crops. They grow best in the cooler temperatures of early spring and late summer. Garden peas thrive in temperatures between 10-18°C (50-65°F), and onions also perform well in cooler weather, with optimal growth occurring during spring and late summer / early fall.

2. similar soil requirements

All three prefer well-drained, fertile soil with a pH level of 6.0 to 7.0. They benefit from soil enriched with organic matter like compost or well-rotted manure. Proper soil preparation helps provide the necessary nutrients and ensures good drainage, preventing waterlogged roots. All of them will do better when mulched. This protects the soil and the plant, reducing the need for continual watering, and the competition of weeds. It also keeps the soil soft and less prone to compact.

3. similar hardiness to frost

Planting early in the season, even before the last frost will not hurt any of them, so you can get a jump on the growing season with them. All three will tolerate light frosts, especially spinach and peas, which are famous for being frost-tolerant during their early growth stages. Onions not as much, but still pretty hardy.

4. similar planting time

Spinach and Peas
You can plant spinach while there is still snow on the ground. Go ahead and plant in March if you want. I have an area in my garden that is close to the house, so it warms up sooner than the main garden. Snow melts there first. Its the perfect spot to plant spinach. Spinach likes full sun to partial shade and optimal soil temperatures are 5 – 20 degrees Celcius (45-70 degrees Fahrenheit). The sun warms the soil while you’re not looking, so don’t waste those precious spinach-days just because you don’t want to sit outside in the sun yourself yet. Plant up to a month before the last expected frost day, and up to a week or two after at most. If you haven’t planted your spinach by the end of May, save your seeds and plant next year.

I’ve had great success planting spinach in mid-September for an early spring harvest. Many years ago, I learned that spinach could be planted in the fall, so I decided to give it a try. I planted it at the beginning of September, and within a couple of weeks, the spinach sprouted and began to leaf out. I was thrilled—until an early snowstorm hit and stuck around. I shrugged it off, thinking, “Well, that’s just fall for you. Sometimes that happens.” But the following March, as the snow began to melt, I was amazed to find those little spinach plants still green! As the sun warmed the days, they sprang back to life. By the time I would typically be planting my garden, we were already harvesting spinach! What started as a fortunate accident became a total game changer for me and deepened my respect for this hardy northern vegetable. Spinach is a surprisingly tough plant, and it really shows how adaptable it can be to different growing conditions. Planting it at the end of the season could yield a late summer harvest if the weather holds out, but if the weather turns too cold, you still have the perfect head start for early spring harvests.

Spinach and peas should be (as in – prefer to be) planted early in the spring once the soil has thawed and can be worked. Although I hesitate to mention a date because we have to read the weather and every year is different, I would still suggest that by the end of April, you’d be safe in planting both. At that time, there is still a high probability for a surprise late frost or even unexpected snow, but don’t be deterred – spinach and peas laugh at spring snow. Spring snow is wet and heavy, and doesn’t last long. I always consider it winter’s last bluff. Winter’s over and it knows it, but sometimes it just feels better about things if it can get the last word in. That’s okay. Let it. You’ll be picking both by the time other plants are just poking their heads above ground – then we can see who got the last laugh.

Spinach first – mid April or even earlier. Peas a week or two later – toward the end of April. Onions closer to the beginning of May.

Onions
While not as cold-tolerant as spinach or peas, onions can still withstand slightly cooler temperatures and can be planted early, especially when choosing varieties specifically bred for early harvest. Plan to plant as soon as the soil warms up in early May.

I usually plant my onions from seedlings which I either purchase or start indoors six to eight weeks in advance, or ‘sets’. Seedlings are young plants, while onion ‘sets’ are small, immature bulbs sold in mesh bags. Sets are grown from seed, then harvested and dried before they fully mature. They look like little mini onions, and you usually buy them in a mesh or paper bag. Both methods give your onions a head start, increasing the likelihood of a full harvest.

Our growing season simply isn’t long enough to plant seeds directly in the garden—you’ll likely be disappointed if you try.

5. Planting

Spinach
Plant spinach, in rich, well drained soil in a SUNNY location. Just because it likes cool weather does not mean it doesn’t need sun. You can plant in rows, or by broadcasting which is what I do, as my place for it is relatively small. I sow the seeds sparsely allowing for room between each plant and cover with a thin layer of nice fluffy soil. Water well.  

As they grow, thin the young plants out to two or three inches apart. Don’t waste the thinnings, add them to your salad or throw into just about anything you happen to be making for dinner. Keep soil moist with mulch. Test the moisture level with your hands from time to time – you may be surprised at how well the mulch protects the soil.

Peas
Peas should be planted about as deep as the seed is big, and about an inch apart. Planting in elevated rows keeps the soil warmer, and as will all vegetables keep them mulched throughout the season. As they grow, go ahead and thin them out if they’re too crowded – young pea sprouts / plants are tender and tasty. Add to a salad or stir fries.

Peas need something to climb or they’ll laze all over the place getting into everybody’s business and causing trouble. A trellis, some netting that you’ve staked up, some tall interwoven sticks, …. be creative, just give them a place to grow UPward.

Onions
Onion seedlings are planted to the top of the white ‘bulb area’, and onion bulbs (sets) are planted about an inch deep. Both are planted about two inches apart, in a nice SUNNY location with loose, loamy, well draining soil that has been enriched with good compost. You’ll notice on onion sets that there is a distinct root end and a sprout (pointy) end. Plant root down, point end up. Once they start growing, you can (and you should) use them as you would green onions, continually thinning them out till they’re between four to six inches apart. This allows for good airflow and room to spread out.

As with all vegetables, plant in rows that are elevated, and keep mulched throughout the season to maintain moisture, prevent weeds and protect the soil.  Rotate their location every spring to prevent disease – as you would every other vegetable in your garden.

6. Keeping them healthy

Pay attention to your vegetables. You should be checking them from time to time throughout the year, and can often be picking tender young plants for weeks. This regular care will help you monitor for things like pests or disease. Proper rotating of vegetables each year is a good practice to prevent soil borne diseases and pests that may winter over. Keeping them thinned allows for good air flow and natural pest control.

Learning about good companion plants and trying to keep ‘friends’ together makes for good and happy garden neighbourhoods.

Over watering, not watering enough or watering inconsistently invites distress and disease.

6. Good Companions

Spinach doesn’t really need too many companions as it is happy to grow when most plants are just waking up in the spring, and there aren’t many pests active yet either.

Peas do well in the company of beans, beets, carrots, corn, cucumbers, lettuce, marigolds, peppers and potatoes. I have peas planted in amongst my cucumbers, climbing on the same trellis.

Onions do well in the company of beets, brassicas of all kinds, carrots, dill, lettuce, tomatoes and even strawberries. I have a large chive plant growing in the middle of my strawberry patch.

XXX – Peas do NOT like Onions, so keep them separated. Apparently, onions stunt the growth of peas.

7. Harvesting

Spinach
You can harvest during the entire growing season, beginning by thinning the plants out and eating the baby plants. As they grow bigger, clip the larger outer leaves first allowing the inner leaves to mature. Harvest frequently so as not to waste anything. As the weather grows warmer the spinach will be less happy and start to bolt (got to seed). You’ll see that seeds will start to form on the top spikes. This signals that the plants are in distress and are preparing to die. You can let one or two go to seed if you want to collect the seed, but pull the rest up to eat while they’re still good.

Peas
Peas are typically harvested when the pods are plump with nice round peas formed inside, but still tender. The difference between tender and old can be a matter of days so be attentive. There’s nothing as wonderful as fresh tender garden peas, but old peas are dry, tough and yucky. You can save a few plants to let the seed ripen to use for next year, but keep on top of the other plants. In the Edmonton area, your peas should be ready to harvest in the first part of July. Don’t let them get old.

Onions
I pick onions all summer long, from the early thinnings to the odd one that isn’t quite mature enough to harvest, but is needed for supper. But to truly “harvest”, onions are ready when the tops fall over and begin to go brown – clearly trying to communicate to you that something has changed. The bulbs will be plump and mature. Don’t be in a hurry. Let them die back and dry in the garden for a while. You can pull them out, but if the soil doesn’t easily, loosen a little with your garden fork.

Lay them in a sheltered dry spot to further dry and cure for from two to four weeks. Curing removes moisture and protects onions from rot and mildew, maximizing their storage life. While curing, keep them out of excessive heat and prevent them from rain or other moisture. When they are completely cured, you can transfer then to a container allowing for good air circulation in a cool spot.

Recipe: Spinach, Garden Pea and Onion Salad

2 cups fresh peas (or frozen or freeze dried)
2 cups fresh baby spinach leaves
1/2 chopped fresh onion (red or white), or equal amount of green onions or finely chopped winter onion
1/4 cup pesto
Lightly steam your peas if desired, or use fresh from the garden. If using freeze dried peas, refresh with water till tender (will only take a few minutes).
Use whatever onion is growing in your garden. Often times, I’ll harvest an immature onion that I’m thinning out and use the bulb and greens together.
Place peas, spinach and onion in a bowl and toss with pesto to lightly coat everything.
Top with some crumbled feta or slivered fresh parmesan cheese.
Enjoy

Other cool weather crops that you can plant early

Other cool weather vegetables to plant early are: beets, radishes, swiss chard and carrots. These can generally be in the ground by the beginning of May. By the middle of the month, plant your potatoes.
Warm weather plants like the soil to be warm when you tuck them in. Wait another week for tender plants like beans and corn. Tomatoes are native to South America, so they like it hot. I wait till the long range forecast is for WARM weather to plant them out in the garden. Tomatoes are an important part of my growing season, and I don’t want to risk losing them to a rogue cold snap. I plant my cucumbers and squash outside about the same time as the tomatoes – after all danger of frost is past.

It’s not too early for starting to plan your garden.

I’d love to hear what vegetables you plant early.

Warmly,

Cindy

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Do you know the difference between “use by,” “sell by,” “best before” and “expiry” dates on packaging?

These terms can impact food safety and quality, so it’s good to understand their meaning!

Read food labels

Reading food labels is essential for making informed choices about what we buy. Labels provide key information such as ingredients (including allergen warnings), preparation instructions, best before dates, and the country of origin. Additionally, they include serving sizes, nutritional details, and calorie counts, all of which help us make healthier decisions.

The meaning of “Use by” is the date that a manufacturer recommends you consume the product by for safety reasons. It is typically used on perishable items like fresh meat, dairy, and some ready-to-eat foods.
The implication being that after the “use by” date, the food may not be safe to eat due to potential bacterial growth or spoilage. It’s not recommended to eat food after this date, even if it looks or smells okay.

“Best Before” dates indicate the period when unopened food is at its optimal quality. It is typically used for non-perishable foods like dry goods, canned goods, and snacks, and is more about the product’s quality rather than being a safety issue.

The implication is that while it’s still safe to eat after this date, the food may no longer be at its peak in terms of colour, flavour, texture, or nutritional value.
(*Tip: Dull colour, diminished flavour, and poor texture are signs that the food’s nutritional content has declined.)

“Sell by” dates are intended for retailers to manage inventory and determine when to remove an item from the shelf. They are not a safety indicator for consumers.

“Expiry” or “Expiration” dates are not the same as “Best Before” dates. Expiry dates are required for certain products with strict nutritional and compositional standards, as these may no longer be met after the indicated date. These products include nutritionally formulated liquids (such as those for tube feeding), low-energy foods sold by prescription, meal replacements, infant formula, and nutritional supplements. After the expiration date, the nutrient content may no longer align with what’s listed on the label, and the overall quality may have deteriorated. For safety and effectiveness, these products should not be consumed after the expiration date.

Key Takeaways:

“Use by” is for safety and should be taken seriously—especially for perishable items.

“Sell by” helps stores manage stock but doesn’t necessarily indicate the product is unsafe after the date.

“Best before” refers to quality, not safety, and you can still consume the product after this date.

“Expiry” is often used for non-food items and indicates when the product may no longer be safe or effective.

It’s always a good idea to rely on proper storage, your senses (sight, smell, taste), and judgment for many food products—especially when you’re beyond these dates!

I hope this helps.

Warmly,

Cindy Suelzle