Natural yogurt is often still good for weeks!
Expired food often has a longer shelf life than we think. With the best-before date (BBD ), the manufacturer guarantees what it considers to be optimum quality up to this date. It is therefore highly unlikely that a product will go off immediately after expiry. Natural yoghurt, for example, can still be absolutely flawless four weeks after expiry.
Flour also lasts longer when stored dry
Coffee, pasta, rice and flour can still be used eight weeks after expiry without any problems. If stored in a cool, dry place, the taste will not be affected. Beware, if there are moths in expired flour, throw it away. If eggs have expired, they can still be used for baking and cooking for about a week.
Be careful with expiration dates
The situation is different with the use-by date on packaged meat, for example. In this case, the product should at least be prepared by the relevant date. Tip from food experts: Consumers should rely on their senses. Smell the expired food, take a close look at the product - if something is really no longer good, you will notice it quickly.
Storage is crucial
Every refrigerator is divided into different cooling zones (ideally between two and eight degrees). Fruit and vegetables go in the drawer provided for them. Does your fridge have a BioFresh zone? All the better. The lowest level, the coldest, is the perfect place for meat and sausage. Dairy products belong in the middle, while butter, jams - and bread in summer - feel right at home at the top. The compartments in the doors are ideal for juices, sauces and milk. Important: Don't break the cold chain if possible, take an insulated bag with you when you go shopping (or cool packs in summer).
And if it's already open?
Either pack leftovers in food storage containers or cover them well with foil and put them in the fridge. Close products such as muesli, flour and semolina well after opening or transfer them to storage containers. Always remove spreads with a clean knife or spoon to prevent mold from forming.