Originally Posted by creative
My thinking is that they are probably using less preservatives (which I welcome) and so the fresher product does not last so long and needs refrigerating. I notice it in some low sugar jams and don't mind it's shorter life if it means the product is more fruity than sugary.
It pays to have a system so as not to have to throw stuff away. I jot down the dates they should be used up by on a calendar so can be reminded that I need to use it up. I hate to throw out food.
Thankyou. And I quite agree with everything you've said. I also have little stickers with dates on stuff.....even stuff I've cooked and frozen !!
What I'm trying to understand is what controls these dates that are on food products, as there doesn't seem to be any conformity behind it all. I'm sure there is, and that's what I'm trying to understand. I don't necessarily trust something as being Gospel, just because it;s printed on the packet.
Call me cynical if you wish, but I suspect 'other' motives behind some of these 'use by' dates.
Mustard is a good example. Since the start of the Second World War I have always just kept in on a shelf, and used it for years until the pot is empty.
Suddenly I see it must be 'Refrigerated after opening'. Since when ? Are they making it differently ? Which elements does it contain that can 'go off' ?
And presumably there must be a common factor amongst those foods that can become 'dangerous'. I just feel that it would be advantageous to know what these are. That's all.