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Cited by 189Food Waste Reduction and SustainabilityFood Supply Chain TraceabilityConsumer Attitudes and Food Labeling

The DOI matches its Crossref record; 39 of the 44 references it cites were found in a registry or an index.

Applications and Perceptions of Date Labeling of Food

Newsome, Rosetta, Balestrini, Chris G., Baum, Mitzi D., Corby, Joseph, Fisher, William, Goodburn, Kaarin, Labuza, Theodore P., Prince, Gale, Thesmar, Hilary S., Yiannas, Frank·2014·Comprehensive Reviews in Food Science and Food Safety
DOI 10.1111/1541-4337.12086
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Abstract

Open dating of food products has been practiced for decades, and has been key to achieving stock rotation at retail and providing information to consumers. The open date provides a simple communication tool, which may be based on product quality and/or food safety as determined by the manufacturer or retailer. Date marking is generally open but it can be closed (code intended for managing product at retail, and for recall and traceability), and the terminology and applications vary widely around the world. The variation in date labeling terms and uses contributes to substantial misunderstanding by industry and consumers and leads to significant unnecessary food loss and waste, misapplication of limited resources, unnecessary financial burden for the consumer and the food industry, and may also lead to potential food safety risk in regards to perishable foods. A “use by” or similar date cannot be relied on to indicate or guarantee food safety because absolute temperature control of food products throughout the food supply chain cannot be assured. This paper provides an introduction to the issue of food product date labeling and addresses its history in the United States, different terms used and various practices, U.S. and international frameworks, quality compared with safety, adverse impacts of misconceptions about date labeling, and advantages of technological innovations. Collaboration to develop a simple workable solution to address the challenges faced by stakeholders would have tremendous benefit. Conclusions include a call to action to move toward uniformity in date labeling, thereby decreasing confusion among stakeholders and reducing food waste.

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Crossref · 10.1111/1541-4337.12086

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Metadata

Authors
Newsome, R., Balestrini, C. G., Baum, M. D., Corby, J., Fisher, W., Goodburn, K., Labuza, T. P., Prince, G., Thesmar, H. S., & Yiannas, F.
Affiliations
  • Institute of Food Technologists (US)
  • Grocery Manufacturers Assn 1350 I St., NW, Suite 300 Washington DC 20005 U.S.A
  • Feeding America (US)
  • Assn. of Food & Drug Officials 2550 Kingston Rd., Suite 311 York PA 17402 U.S.A
  • Chilled Food Association (GB)
  • University of Minnesota (US)
  • SAGE Food Safety LLC, P.O. Box 54491 Cincinnati OH 45254 U.S.A
  • Food Marketing Inst 2345 Crystal Drive, Suite 800 Arlington VA 22202‐4801 U.S.A
  • Walmart (United States) (US)
Corresponding author
Newsome, Rosetta
ORCID
Venue
Comprehensive Reviews in Food Science and Food Safety
Publisher
Wiley
Published
2014-06-21
Volume
13
Issue
4
Pages
745-769
ISSN
1541-4337 (ISSN-L)
DOI
10.1111/1541-4337.12086
OpenAlex
W2099248992
Cited by
189
References
44
Citations by year
2026: 22 · 2025: 18 · 2024: 21 · 2023: 19 · 2022: 15 · 2021: 21 · 2020: 22 · 2019: 13 · 2018: 10 · 2017: 11 · 2016: 11 · 2015: 6
FWCI
13.38
Type
journal article
Language
en
Open access
closed
Licence
onlinelibrary.wiley.com/termsAndConditions#vor (vor)
Locations
  • Comprehensive Reviews in Food Science and Food Safety (publishedVersion)
  • PubMed (publishedVersion)
Funders
Walmart
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Waste Reduction and Sustainability
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Supply Chain Traceability
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
Keywords
use-by date, best before date, food safety, food waste, stock rotation, temperature control, consumer perception, terminology standardization, perishable food

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