Navigating expiration dates has become a critical sustainability issue in 2025, as households and policymakers increasingly focus on reducing the 1.3 billion tons of food wasted globally each year. While “best by” labels often lead to premature disposal, recent FDA guidance clarifies these dates reflect quality peaks—not safety thresholds.
This shift comes amid California’s groundbreaking 2024 law (takes effect July 2026) standardizing date labels and growing consumer demand for responsible consumption. From indestructible pantry staples to freezer heroes, we’ll explore 12 foods that defy expiration dates.
Honey
Forget expiration dates – honey is practically immortal! This golden nectar can last indefinitely if stored properly (in a sealed container at room temperature, away from moisture), though it may darken or crystallize over time.
Thanks to its low moisture content, high acidity, and natural hydrogen peroxide, bacteria and microorganisms can’t survive in honey. Those “best before” dates (usually 2 years) simply reflect peak quality – crystallized honey is still safe and can be liquefied by gently warming the jar. So go ahead, drizzle that “expired” honey on your toast without fear.
Bonus fact: Archaeologists have found edible honey in 3,000-year-old Egyptian tombs!
Points to be noted: Only pure, raw honey has these properties. Processed honey (heated/filtered) may lack pollen/enzymes, reducing shelf life. Also, fermentation risk may occur only if water is introduced (e.g., improper storage).
Hard Cheeses
Good news for cheese lovers! Hard cheeses like Cheddar, Parmesan, and Gouda can be safely consumed past their “best-before” date. Just make sure to wrap them in parchment paper or cheese paper inside your fridge’s vegetable drawer, and keep an eye out for slimy surfaces, dark spots, sour odors, or unusual textures.
A little blue, green, gray, or white mold? No problem! Cut it off (remove at least 1 inch around and below the mold) and enjoy the rest of that cheesy goodness. Discard cheeses with red, black, or pink mold, which may harbor toxins.
Important Note: This applies only to whole blocks of hard cheese. Shredded or grated varieties spoil faster and should be discarded if mold appears. Soft cheeses like Mozzarella, brie, and ricotta must be discarded entirely if mold develops.
Canned Goods
Canned foods are the ultimate survivors in your pantry. As long as the can isn’t damaged, bulging, or leaking, most commercial canned goods can last for years beyond their “best by” date. High-acid foods like tomatoes and fruits are best within 12–18 months, while low-acid options like meats and vegetables can last 2–5 years.
Just remember to store these types of foods in a cool, dry place, and you’ll have emergency rations fit for a doomsday prepper. Though nutritional value and texture may gradually decline over time, the contents remain safe indefinitely if they can remain intact.
Soy Sauce
Here’s a savory surprise for your kitchen! Soy sauce can last far beyond its expiration date thanks to its high salt content, which acts as a natural preservative.
This fermented condiment can maintain its quality for months or even years (up to 3 years unopened) after the “best by” date (which indicates quality, not safety), especially if it remains unopened. Even after opening, soy sauce can stay good for a long time (6 months to 3 years) when stored properly – though refrigeration is critical post-opening to slow oxidation and preserve flavor.
Over time, its color may darken, and taste may weaken, but it remains safe unless mold, rancid odors, or unusual textures develop.
Dried Beans and Legumes
These little protein powerhouses are practically indestructible when stored in airtight containers. Dried beans and legumes can last safety-wise indefinitely unless heat, humidity, mold, and pests get to them first, though they gradually lose vitamins after 2–3 years.
While older beans might take significantly longer to cook (or need grinding into flour), they’ll still make a mean chili or hummus for up to 5+ years past their expiration date. For peak texture, the USDA recommends using within 1–2 years.
Reminder: Heat accelerates nutrient loss; therefore, airtight containers are critical.
Dark Chocolate
Chocoholics, rejoice! Dark chocolate can retain quality for up to two years from production if stored properly, often lasting well beyond its “Best Before” date. The antioxidants in dark chocolate help slow degradation, though texture/flavor may gradually change. Keep it in a cool, dry place, and you’ll have emergency chocolate for late-night cravings.
While refrigeration isn’t ideal, it’s acceptable in hot climates provided the chocolate is sealed airtight, brought to room temperature before opening, and protected from humidity (use silica gel packs if needed).
Pro tip: If it develops a whitish “bloom,” it’s still safe—just less smooth. Also, extremely old chocolate (5+ years) might still be usable in baking/cooking despite flavor loss.
Pasta
Dried pasta is another food that can outlast its expiration date by years. As long as it’s stored in an airtight container away from moisture, your spaghetti and penne will be ready for an impromptu pasta night long after the date on the package.
Note: While safety persists indefinitely under ideal conditions, most sources recommend consuming within 1–2 years for best quality, as flavor and texture may degrade over time.
Vinegar
Thanks to its high acidity and antimicrobial properties, vinegar, much like honey, is practically immortal. Whether it’s balsamic, apple cider, or white vinegar, this tangy liquid will keep your salads zesty and your pickles crisp for years to come.
Factors to consider: Over time, it may develop cloudiness, sediment, or a milder taste, but these are aesthetic changes, not safety issues. You also have to ensure that you store your vinegar in a cool, dark place in airtight containers for preserved flavor and acidity.
Raw Rice
White, wild, jasmine, or basmati rice—all types can last for years past their expiration date, decades even (though quality may decline in this case). Just keep it in an airtight container, and you’ll have the base for countless meals ready to go. Brown rice is the exception, though, as its oils can go rancid more quickly.
Why storage matters: Airtight containers prevent moisture, pests, and oxidation—critical for maximizing shelf life. Oxygen absorbers and cool temperatures (<40 °F) maximize longevity.
Maple Syrup
Pure maple syrup is another sweetener that can last well beyond its expiration date. Thanks to its sugar content, it’s inhospitable to bacteria (though mold can still develop, especially after opening). Keep it in the fridge after opening, and you’ll have delicious pancake topping for up to a year. For multi-year storage, freeze it instead.
Mold Safety: While some sources suggest skimming and boiling moldy syrup, Cornell mycologists strongly advise discarding it due to potential toxins.
Pro tip: Glass containers preserve freshness longer than plastic or tin.
Frozen Vegetables
Those bags of frozen peas and carrots in your freezer? They remain safe to eat indefinitely (a power outage or partial thawing could compromise safety) when stored at 0 °F (-18 °C).
While the flavor and texture might decrease over time—with optimal quality lasting about 8–12 months—frozen veggies stay safe long past their “best by” date. Just make sure to keep them at a constant freezing temperature.
Pro tips: Use airtight, moisture-proof packaging (e.g., freezer bags) to prevent freezer burn. Also, make sure you cook frozen vegetables immediately instead of letting them thaw — Thawing can worsen texture, especially in vegetables with high water content like spinach.
Yogurt
This one may surprise many, but apparently, even yogurt can outlast its expiration date. Unopened yogurt can be good for up to two weeks past its “best by” date if kept consistently refrigerated below 40°F (4 °C).
Before digging in, just give it a quick smell test and look for any signs of mold or texture changes (like unexpected lumps or separation). USDA guidelines recommend a 1–2 week limit post-purchase for maximum safety. There is also the fact that freezing extends Yogurt’s shelf life to 1–2 months.
Note: Fruit-flavored or sweetened yogurts should be treated more cautiously, as added sugars and fruit increase spoilage risk. Your gut bacteria will thank you!