Reducing food waste
In the context of a climate emergency that calls for change, food is an unavoidable topic that concerns each and every one of us, without exception.

At the crossroads of energy, agriculture, biodiversity, transportation, and health issues, food is at the heart of today's environmental and social challenges.

Every year, one-third of food production is lost or thrown away.

Expiration dates contribute to this waste, which could easily be avoided if we were better informed..

There are two types of dates:

1. “Best before” – Use-by date: this is a health date, after which the product may pose a health risk.
2. “Best before end” – Minimum Durability Date (MDD): this is an indicative date, after which the product may change, but without posing a health risk.

Our advice? Observe, smell and taste before throwing away!

Short best-before dates
For our caviars, the best-before date is an indicative date after which the original organoleptic qualities of the product are no longer guaranteed.

For caviar, maturation causes the size of the eggs to decrease and the amount of exudate in the tin to increase. The colour of the grains may also darken slightly. The taste becomes a little more metallic and also stronger than that of young caviar.

This is how caviar was consumed only 40 years ago, and many connoisseurs seek out this type of caviar..

As with most cheeses, caviar will not pose a health risk up to 2 months after the best before date, but its taste will have changed.

TooGood ToGo
In France, food loss and waste represent 10 million tonnes of products per year (according to ADEME).

Caviar de Neuvic is a signatory to the pact initiated by TooGood ToGo for the reduction of food waste, known as the Pacte sur les Dates de Consommation (Pact on Use-By Dates), which has already been signed by around forty players in the sector.