![]() ![]() If stored at a constant temperature, however, chocolate can last for two years or more, with concentrations of the compounds which some link to health benefits remaining throughout this time. This could be because, if it is not stored at a constant temperature, the fat can rise to the surface, leaving a bloom that looks a bit like mould. But dark chocolate appears to last better, despite not always looking like it has. The addition of milk to chocolate may reduce its shelf life. There is some debate about whether chocolate goes bad. So if your brown rice is oily and smells like old paint, it’s best to throw it away. Its fibrous bran contains unsaturated fats, which can turn rancid. Brown rice, although often considered to be healthier, has a shorter shelf life. Studies have reported that a low temperature (about 3℃) and a lack of oxygen appear to be important for its longevity. What appears to be key for rice is atmosphere and temperature. White rice has been eaten after being stored for 30 years in tins, with the parboiled rice then passing a tasting panel test. Typically, this will not affect the safety of the product, just the appearance and perhaps flavour. While white vinegar will remain almost unchanged indefinitely, other vinegars may change colour or produce a sediment. But its acidic nature, traditionally achieved using Acetobacter bacteria to ferment it, means other bacteria struggle to grow in it, and so it can last a very long time. ![]() Some may argue vinegar is in fact already spoiled wine or cider. ![]() If it does go off, it is likely to be due to mould growing around the lid. How long it will last depends on the type of soy sauce and, once opened, the temperature it is stored at. The combination of its salt content and being fermented means that, if it is unopened, it should have a very long shelf life. Soy sauce has the potential to last at least three years. It’ll last for years … just don’t open the bottle. Although honey can go cloudy and crystallise when opened as the sugars draw in water again, this physical change can be reversed by simply warming the honey. However, during processing and packaging, the heat treatment first removes water and then airtight lids keeps the water out, helping it keep for longer. Processing honey also helps as the sugars in honey are hygroscopic and tend to draw in atmospheric water, which is not ideal. This is partly why bees produce it for the young in their hives – it is both food and protection. Honey also contains small amounts of hydrogen peroxide, which inhibits growth of microbes. This durability is thanks to the unique features of honey: it is low in water and high in sugar, so bacteria cannot grow on it. In 2015, archaeologists reported that they’d found 3,000-year-old honey while excavating tombs in Egypt, and it was perfectly edible. The news that, after 106 years, Captain Scott’s fruitcake was found by the Antarctic Heritage Trust and “smelled edible”, raises the question: are there other foods that have similar staying power? The answer is, yes, several. ![]()
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