Anna Olson’s Guide to Baking Ingredient Expiry Dates

Expiry dates and best before dates are placed on products to protect us, but logic tells us that our sliced almonds can’t transform from edible one day to toxic the next simply because of a date stamp on the package.

So here are a few categories where these dates are critical, simply a guideline or can be ignored.




Fresh Dairy: Fat lengthens the shelf life of milk ingredients, so skim milk has a closer expiry date than whole milk or whipping cream. Once opened, these ingredients are best consumed or used by the date listed.

Soured Dairy: Sour cream, buttermilk and yogurts have been soured, which thickens them but also makes them last longer in your fridge. While best used by the date stamped, I find these products can still be enjoyed for a few days following, especially when used in baking.

Eggs: Eggs are amazing — their shell is nature’s best sealed container, but the contents within it are fragile. Eggs can remain fresh and safe to use for weeks, but once the best before date is reached, it’s best to add them to your organics bin. If you have separated egg whites left from a recipe, they can be frozen indefinitely.

Leaveners: Yeast, baking powder and baking soda do not spoil, but once the expiry date approaches you may find that the activating power of these products has faded. Baking powder and baking soda can be stored in sealed containers at room temperature but if you’ve purchased yeast in a jar (not the little paper packets), it should be refrigerated once opened.

That said, I find that baking soda, while date stamped up to a year out, starts losing it’s oomph within three months of opening a box. What I prefer to do is replace my baking soda every three months (it’s only $1.69 a box) and move the previous box to my fridge as a deodorizer.


The following ingredients will not necessarily spoil by the expiry date, but are best consumed around that time, for optimal freshness and flavour.

Oils: Some oils will turn rancid after a spell, so while the date on the bottle may be far ahead, by that date they might pick up a musty aroma indicating that it’s turning. This won’t hurt you, but the flavour is certainly off-putting and can ruin a dish. While it may be handy, it’s best not to store your bottle of olive oil by the stove – the regular heat exposure can turn it faster.

Nuts and Seeds: It is the oil within nuts and seeds that make them sensitive to spoiling. The oilier a nut (think pine nuts, pecans, walnuts) the shorter the shelf life, where nuts such as almonds or hazelnuts last longer. Storing nuts in an airtight container in a cool, dark place is best, or freeze them indefinitely.

Chocolate: Chocolate really doesn’t spoil, so it is safe to consume it weeks, even months after the expiry, assuming it’s been properly stored in a cool but not cold, dark place. If you see a white dust form on the surface of the chocolate, it’s not mold. This is called “bloom” and is some of the cocoa butter within the chocolate rising to the surface, and is simply a sign that at some point the chocolate changed temperature quickly.

Spices: Your cinnamon won’t spoil, but you may find that it loses its strength after the expiry date approaches, or if you store all of your spices together, they may absorb each other odours after a prolonged time. If you buy your spices in bulk, get them out of their little baggies and into sealed jars — mason or jam jars work well — to keep their flavours pure.

Flours and Grains: Flours will go stale after a while, and while still safe to eat, you may notice that your baked goods aren’t stupendous if made with them. When I purchase a whole grain product (like spelt kernels or bulgur wheat) I transfer the grains to a sealed jar, but I cut out the expiry date from the package and drop it into the jar.


There are some expiry dates that are less worrisome, and typically don’t need to be followed.

Honey: If stored in a cool dark place, honey keeps forever. After all, honey was used to preserve the mummies in ancient Egypt! After a time, you may notice that honey crystallizes, but all you have to do is heat it up and it liquefies again.

Vanilla Extract: Pure vanilla extract has an alcohol base, so it will keep forever. Keep the lid on tight and if it’s already contained in a dark, glass bottle, store your vanilla in a dark place and it’ll keep for ages.

Salt and Sugar: I’ve seen salt labeled with a best before date but so long as they don’t have added ingredients, such as spices and flavours, salt and sugar do not spoil!!

I hope this guide helps, after all, being aware of best before dates means you’re less likely to waste food and enjoy baked goods that are fresh-tasting and fulfilling. Happy baking!