The honest answer is: there is no single figure for the whole of Europe. EU law requires a date mark on the label, but it does not say how much time must be left when goods reach the importer. The minimum shelf life on arrival is a commercial agreement, and each restaurant, supermarket or wholesaler usually has its own requirement. So instead of looking for one “standard” number, learn to plan backwards from the date your product reaches the shelf, and ask your buyer clearly.
Why is there no single minimum shelf life?
There are three main reasons:
- The law regulates labelling, not the remaining time at delivery. That is set by the contract between you and the buyer.
- Every customer has a different stock rotation. A supermarket needs time for the product to sit on the shelf and for the consumer to keep it in the kitchen cupboard. A restaurant uses goods faster and is often more flexible.
- Every product group is different. Dried spices, noodles and rice paper last much longer than sauces without preservatives or snacks made with oil.
I do not want to give you a specific percentage that you might take as a general rule, because there is none. Treat it as a question to ask each customer.
Calculate your minimum shelf life by working backwards
The most practical approach is to look at the whole journey of a shipment and subtract time step by step from the expiry date:
| Stage | What to keep in mind |
|---|---|
| Production and storage in Vietnam | Goods waiting for a container are shelf life already lost. Plan production close to the shipping date. |
| International transport | Transit time depends on the route and carrier, and can be longer than expected. |
| EU customs clearance | Missing documents or an inspection can keep goods waiting longer. |
| Storage in Europe | Goods often wait in a warehouse before an order comes in. |
| Delivery to the buyer | The buyer needs time to sell or use the product. |
Add up all these stages and you will see how long the total shelf life needs to be. If a product has a very short shelf life, it may not be suited to sea freight to Europe, and it is better to know that early.
“Best before” versus “use by” on the label
Under the general EU rules on food information, there are two types of date marking:
- “Best before” applies to most dry and packaged foods. After this date the product may lose quality, but is not necessarily unsafe.
- “Use by” is for foods that are highly perishable from a microbiological point of view. After this date the food is considered unsafe and may not be sold.
Even so, in practice European buyers hardly ever accept goods that are close to or past their “best before” date. The way the date is written also follows rules that depend on the length of the shelf life, so check with the competent authority or with us before you print your labels.
Preparation steps for export and quality managers
- Ask the buyer how much remaining shelf life they expect on receipt. Do not guess.
- Confirm the real shelf life of your product, based on testing or your own storage experience. Do not stretch the date just to meet a requirement.
- Schedule production so that the shipment leaves soon after production and avoids long storage.
- Check your packaging to protect quality throughout the journey, especially for products that absorb moisture or oxidise easily.
- Label to EU standards, including how the date is written and the storage conditions.
How can Miss Linh help?
Miss Linh is a B2B platform and service provider for Vietnamese producers. You sell your products in your own name to restaurants, caterers, shops, supermarkets and wholesalers in Europe. Your goods remain your property until they are sold, and are stored in a warehouse in the Netherlands, from where we deliver them to buyers.
Because shelf life has a big effect on whether a product sells, we will look with you at whether your product can be sold in the EU and help with pricing advice, VAT and customs set-up, and transport and customs clearance to the warehouse. Products must arrive with enough shelf life for European buyers. The food-safety certificates (such as HACCP or ISO), EU-compliant labelling and packaging, an EORI number and a Dutch VAT number are the producer’s responsibility, and we help you with each step.
To understand the process, you can read about becoming a supplier on Miss Linh, or see the producers already on the platform. Categories that small producers often ask about include sauces and condiments, snacks and tinned and canned food. Shelf life and storage differ for each category, so it is worth talking about this early.
When you are ready, you can contact the Miss Linh team. We speak Vietnamese, Dutch and English.
Frequently asked questions
Does the EU set a minimum number of days of remaining shelf life for imports?
As far as we understand, the EU does not set one general remaining shelf life for all foods on import. The requirement mainly comes from customers. To be sure for your specific product, confirm with the competent authority or with Miss Linh.
Can goods past their “best before” date be sold?
In principle, “best before” is an indication of quality, not a safety limit like “use by”. However, B2B buyers very rarely accept goods that are close to or past the date, so do not count on this when planning your exports.
Can a product with a short shelf life be exported to Europe?
It can be possible, but it is much harder, because the goods go through transport, customs clearance and storage before they reach the buyer. Plan the whole journey backwards and, if needed, talk to us to assess whether the product is suitable.
What should I do first?
Write down the real shelf life of each product, its storage conditions and your planned production schedule. Then send this information to us through the contact page so we can look at it together.