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& preservation","Storage and preservation techniques for professionals.","Dried fruit storage & preservation | Palimex","Storage and preservation techniques to maximize the shelf life of dried fruits.",[511,513],{"id":279,"slug":503,"path":503,"label":512},"Pro tips",{"id":500,"slug":505,"path":501,"label":506},[],{"ok":16,"alternates":516},{"fr":517,"en":518,"de":519},"\u002Fblog\u002Fconseils-pro\u002Fconservation\u002Fque-faire-lot-proche-dluo","\u002Fen\u002Fblog\u002Fpro-tips\u002Fstorage\u002Fcasse-invendus-dluo-courte-que-faire","\u002Fde\u002Fblog\u002Fprofi-tipps\u002Flagerung\u002Fcasse-invendus-dluo-courte-que-faire",{"academy":521,"blog":522,"expertise":523},[],[],[],{"id":525,"title":526,"h1":526,"category":503,"subcategory":505,"slug":527,"coverImage":528,"thumbnailImage":528,"content":529,"faq":530,"metaDescription":531,"active":16,"datePublished":81,"dateUpdated":81,"readingTime":267,"mentor":25,"alternates":532,"langsWithContent":533,"audioEnabled":46,"audioUrl":81,"author":25},283,"Casse, invendus, DLUO courte : que faire d'un lot qui approche","storage--casse-invendus-dluo-courte-que-faire","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002Fa3002d6635b8.webp","\u003Cp>A carton of dried fruits with slow turnover, a pallet of spices nearing its best-before date, a batch of olives slightly compressed after handling: in the daily operations of a food wholesaler, a fine grocer, a foodservice establishment, or a pastry chef, these situations are not rare occurrences. They are part of the normal management of professional inventory. The question is not how to avoid waste or unsold stock 100%, but how to respond quickly, methodically, and in compliance with food product regulations. This article details the practical options for a batch nearing its best-before date, the KPIs to monitor to anticipate rather than react, and how a professional can decide between processing, commercial promotion, donation, or supplier buyback.\u003C\u002Fp>\n\n\u003Ch2>Waste, unsold stock, short best-before date: a daily challenge for food professionals\u003C\u002Fh2>\n\u003Cp>In wholesale operations—dried fruits, dehydrated fruits, spices, olives, sweet groceries—order volumes are measured in cartons and pallets, rarely by the unit. This minimum packaging logic, essential for B2B logistics, inherently carries a risk: an unsold batch has a greater impact, both in value and storage volume, than a single forgotten packet on a retail shelf.\u003C\u002Fp>\n\u003Cp>Three situations are most common among professional buyers:\u003C\u002Fp>\n\u003Cul>\n\u003Cli>\u003Cstrong>Waste\u003C\u002Fstrong>: damaged sachets or cartons during handling, palletisation, or transport, without the product itself being affected.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Structural unsold stock\u003C\u002Fstrong>: a batch ordered based on a sales forecast that did not materialise—poorly anticipated seasonality, menu changes, or discontinuation of a recipe.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Nearing best-before date\u003C\u002Fstrong>: the product remains perfectly consumable, but the best-before date is approaching, requiring action before it expires.\u003C\u002Fli>\n\u003C\u002Ful>\n\u003Cp>These three cases do not call for the same response. Waste often stems from packaging or warehouse handling issues; structural unsold stock questions procurement policy; a short best-before date is a matter of timing and batch traceability. Distinguishing these situations upon detection allows for choosing the right option—processing, promotion, donation, or buyback—without wasting precious time.\u003C\u002Fp>\n\n\u003Ch2>Stock rotation KPIs to monitor to anticipate a nearing best-before date\u003C\u002Fh2>\n\u003Cp>Prevention is better than cure, which requires simple, regularly tracked KPIs, not a retrospective check once the batch is already close to its date. For a professional managing multiple product categories—dried fruits, spices, olives, spreads, bulk pastry ingredients—a few ratios are enough to trigger a useful alert.\u003C\u002Fp>\n\u003Cul>\n\u003Cli>\u003Cstrong>Turnover rate per SKU\u003C\u002Fstrong>: quantity sold over a period relative to average stock held. A SKU with continuously slowing turnover over several weeks must be identified before the best-before date becomes an issue.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Average stock age\u003C\u002Fstrong>: number of days since the batch was received. Tracking by receipt date, cross-referenced with the best-before date stated on the product sheet, allows batches to be prioritised by urgency.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Gap between forecast and actual sales\u003C\u002Fstrong>: particularly useful for seasonal products (candied fruits at year-end, spices for holiday periods) where the discrepancy reveals an anticipation issue rather than a product defect.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Waste rate observed upon receipt\u003C\u002Fstrong>: an often-overlooked KPI that allows issues to be traced back to the supplier or carrier if the rate exceeds the norm for a given range.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Number of batches with short best-before dates in stock at any given time\u003C\u002Fstrong>: a simple KPI to extract from inventory management software, which should be checked at least once a week in an active warehouse.\u003C\u002Fli>\n\u003C\u002Ful>\n\u003Cp>A batch flagged three weeks before its best-before date offers far more options than one flagged three days before. The difference lies essentially in the frequency of reviewing these KPIs, which must be integrated into daily operations, just like goods receipt or order preparation. For further details on organising a professional warehouse, \u003Ca href=\"\u002Fblog\u002Fgestion-stock-fruits-secs-b2b\">inventory management for dried fruits and spices in B2B\u003C\u002Fa> outlines the most suitable tracking tools for these product ranges.\u003C\u002Fp>\n\n\u003Ch2>Processing a batch before it’s too late: practical options by product category\u003C\u002Fh2>\n\u003Cp>Processing is often the first option considered for a batch nearing its best-before date, as it preserves the product’s value while removing it from its original sales format. However, this assumes the operator—a fine grocer, artisan, or restaurateur—has the necessary HACCP authorisations and facilities for processing, which is not always the wholesaler’s responsibility.\u003C\u002Fp>\n\u003Cp>Depending on the product, several approaches exist:\u003C\u002Fp>\n\u003Cul>\n\u003Cli>\u003Cstrong>Dried and dehydrated fruits\u003C\u002Fstrong>: incorporation into aperitif mixes or bulk pastry compositions, rather than selling as-is, allowing larger volumes to be sold over a shorter period.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Spices\u003C\u002Fstrong>: repackaging into homemade blends (for a caterer or restaurateur with a dedicated workshop) or use in recipes requiring high spice volumes, such as marinades or sauce bases.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Olives and spreads\u003C\u002Fstrong>: valorisation into tapenade or olive-based preparations, subject to compliance with hygiene rules applicable to this processing and proper traceability of the original batch.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Candied fruits\u003C\u002Fstrong>: use in seasonal pastries, particularly when the batch arrives at the end of peak demand (year-end holidays, Epiphany).\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Dried vegetables and sweet groceries\u003C\u002Fstrong>: incorporation into prepared dishes or high-turnover foodservice recipes, allowing large volumes to be sold within a few services.\u003C\u002Fli>\n\u003C\u002Ful>\n\u003Cp>This processing must always be accompanied by rigorous traceability: retaining the original batch reference and its initial best-before date, even after processing, remains a best practice—useful in case of internal audits or complaints. \u003Ca href=\"\u002Fblog\u002Fconservation-fruits-secs-epices-entrepot\">Best practices for storing dried fruits and spices in warehouses\u003C\u002Fa> outline the temperature and humidity conditions that directly influence a batch’s actual shelf life before processing.\u003C\u002Fp>\n\n\u003Ch2>Promoting a batch nearing its best-before date: clearance, targeted offers, bulk pastry sales\u003C\u002Fh2>\n\u003Cp>When processing is not possible or desired, commercial promotion remains the simplest option to sell a batch before its date. Contrary to popular belief, a product near its best-before date is not a degraded product: the best-before date indicates an optimal use-by date, not a strict expiry date like a perishable product under a use-by date. This distinction opens real commercial flexibility.\u003C\u002Fp>\n\u003Cul>\n\u003Cli>\u003Cstrong>Targeted clearance to regular customers\u003C\u002Fstrong>: prioritise notifying foodservice clients or fine grocers who already purchase the SKU in question, rather than opening a general offer.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Packaging adapted to remaining volume\u003C\u002Fstrong>: offer the batch in full cartons rather than entire pallets, to match the needs of artisans or caterers with faster turnover.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Clearly displayed preferential pricing\u003C\u002Fstrong>: a reduced price on a short-dated batch must be presented as such, with no ambiguity about the remaining date, so the professional buyer can decide with full knowledge.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Focus on bulk pastry and artisan sales\u003C\u002Fstrong>: this segment naturally absorbs larger volumes over short periods, making it a preferred outlet for a batch near its date.\u003C\u002Fli>\n\u003C\u002Ful>\n\u003Cp>Speed of communication is key here: a batch flagged and offered internally as soon as the alert threshold is detected almost always sells more easily than one announced at the last minute. For buyers who regularly order in bulk, the dedicated page on \u003Ca href=\"\u002Fblog\u002Fcommander-en-gros-fruits-secs-cash-carry\">bulk ordering and cash & carry for professionals\u003C\u002Fa> helps identify the most suitable packaging formats for such one-off operations.\u003C\u002Fp>\n\n\u003Cblockquote>\nAt Palimex, we observe the same pattern every season: the batches that cause problems are almost always those that were not flagged in time internally. A batch identified three weeks before its best-before date can be negotiated, processed, or offered without stress. A batch identified three days before is endured. Our advice to the professionals we supply: implement a weekly, even ten-minute, review of slow-moving SKUs. It’s the simplest and most effective measure we’ve seen work in practice.\n\u003C\u002Fblockquote>\n\n\u003Ch2>Food donation and supplier buyback: what the regulations allow\u003C\u002Fh2>\n\u003Cp>When a batch can no longer be processed or sold commercially within the remaining time, two complementary options exist before considering destruction: food donation and supplier buyback, each governed by specific rules that must be strictly followed.\u003C\u002Fp>\n\u003Cp>Food donation to an authorised association remains, for a still-consumable product, the preferred solution before any destruction. However, this requires the professional to comply with storage conditions until the moment of donation and to provide the association with necessary information on the best-before date and batch traceability. The precise terms for food donations by professionals are detailed by the competent authorities; it is recommended to refer to official resources before any operation, for example on the website of the \u003Ca href=\"https:\u002F\u002Fwww.economie.gouv.fr\" target=\"_blank\" rel=\"noopener noreferrer\">Ministry of the Economy\u003C\u002Fa>, which publishes general information on combating food waste for professionals.\u003C\u002Fp>\n\u003Cp>Supplier buyback, on the other hand, depends entirely on the commercial terms negotiated at purchase: some contracts include a buyback clause for unsold batches within a given timeframe, others do not. This point should be clarified at the time of ordering, not discovered when the problem arises. A professional buyer has every interest in explicitly asking, before confirming an order, whether a buyback or exchange policy exists for slow-moving batches.\u003C\u002Fp>\n\u003Cp>Finally, outright destruction of a still-consumable batch should remain a last resort, not only for obvious economic reasons but also because it deprives the professional circuit of value that could still be passed on—through sale, processing, or donation.\u003C\u002Fp>\n\n\u003Ch2>Summary table: which option to choose based on batch type and time remaining\u003C\u002Fh2>\n\u003Cp>To summarise the decisions outlined above, this table provides a quick overview of the options available based on the time remaining before the best-before date and the nature of the batch. It does not replace a case-by-case analysis but helps structure an initial decision.\u003C\u002Fp>\n\u003Ctable>\n\u003Cthead>\n\u003Ctr>\n\u003Cth>Time remaining before best-before date\u003C\u002Fth>\n\u003Cth>Primary option\u003C\u002Fth>\n\u003Cth>Secondary option\u003C\u002Fth>\n\u003Cth>Points of attention\u003C\u002Fth>\n\u003C\u002Ftr>\n\u003C\u002Fthead>\n\u003Ctbody>\n\u003Ctr>\n\u003Ctd>More than 3 months\u003C\u002Ftd>\n\u003Ctd>Enhanced rotation monitoring, no urgent action\u003C\u002Ftd>\n\u003Ctd>Review initial sales forecast\u003C\u002Ftd>\n\u003Ctd>Check average stock age KPI\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003Ctr>\n\u003Ctd>1 to 3 months\u003C\u002Ftd>\n\u003Ctd>Targeted commercial promotion (regular clients, foodservice)\u003C\u002Ftd>\n\u003Ctd>Focus on bulk pastry and artisan sales\u003C\u002Ftd>\n\u003Ctd>Clearly communicate remaining best-before date to buyer\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003Ctr>\n\u003Ctd>2 to 4 weeks\u003C\u002Ftd>\n\u003Ctd>Processing (mixes, recipes, preparations)\u003C\u002Ftd>\n\u003Ctd>Discounted pricing on the batch\u003C\u002Ftd>\n\u003Ctd>Verify processing capacity and batch traceability\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003Ctr>\n\u003Ctd>Less than 2 weeks\u003C\u002Ftd>\n\u003Ctd>Food donation to an authorised association\u003C\u002Ftd>\n\u003Ctd>Supplier buyback if contractually agreed\u003C\u002Ftd>\n\u003Ctd>Comply with storage conditions until donation\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003Ctr>\n\u003Ctd>Damaged batch\u003C\u002Ftd>\n\u003Ctd>Immediate isolation and product vs. packaging assessment\u003C\u002Ftd>\n\u003Ctd>Processing if the product itself is unaffected\u003C\u002Ftd>\n\u003Ctd>Document waste to identify its origin (transport, handling)\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003C\u002Ftbody>\n\u003C\u002Ftable>\n\n\u003Ch2>Building a sustainable internal anti-waste and anti-damage policy\u003C\u002Fh2>\n\u003Cp>Beyond managing individual batches, the professionals who best minimise losses are those who embed this management in a stable internal policy, known to the entire team, rather than reacting on a case-by-case basis. This policy is based on a few simple principles:\u003C\u002Fp>\n\u003Col>\n\u003Cli>\u003Cstrong>A regular review point\u003C\u002Fstrong>, weekly or bi-weekly depending on activity volume, dedicated to slow-moving SKUs and batches with short best-before dates.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>A clear hierarchy of options\u003C\u002Fstrong>, like the one presented in the table above, known to all staff involved in procurement and sales.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Systematic batch traceability\u003C\u002Fstrong>, including after processing, to answer any questions about a product’s origin or date.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Open dialogue with suppliers\u003C\u002Fstrong> on buyback terms, from the commercial negotiation stage, not after the fact.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Honest communication with clients\u003C\u002Fstrong> during commercial promotions, clearly stating the remaining best-before date rather than concealing it.\u003C\u002Fli>\n\u003C\u002Fol>\n\u003Cp>This approach applies equally to a dried fruit sold in bulk, a spice packaged in a carton, or a batch of olives destined for foodservice. It aligns with the broader issues discussed in our analysis of \u003Ca href=\"\u002Fblog\u002Frotation-stock-epicerie-fine-chr\">stock rotation in fine groceries and foodservice\u003C\u002Fa>, which details anticipation levers applicable across the entire B2B catalogue.\u003C\u002Fp>\n\n\u003Ch2>Summary: anticipation always beats reaction\u003C\u002Fh2>\n\u003Cp>Waste, unsold stock, and short best-before dates are not isolated incidents in the operations of a wholesaler or food professional: they are recurring situations that good organisation can turn into simple management adjustments rather than outright losses. Regular monitoring of rotation KPIs, knowledge of processing options for each product category, rapid and transparent commercial promotion, and a clear policy on food donation and supplier buyback together form a robust method. The rule most often observed in practice remains the same: the earlier a batch is identified, the more numerous and easier the options to implement.\u003C\u002Fp>",[],"Waste, unsold stock, short best-before date: practical options for professionals (foodservice, grocers) – processing, promotion, donation, buyback. Anticipate with the right KPIs.",{"fr":517,"en":518,"de":519},[33,37,41],[535,547,557,569],{"id":536,"title":537,"category":503,"subcategory":538,"slug":539,"segment":540,"categoryPath":541,"path":542,"linkRewrite":543,"excerpt":544,"coverImage":545,"thumbnailImage":545,"nuxtUrl":546,"datePublished":81,"dateUpdated":81,"readingTime":248,"faqCount":158},297,"Vente en vrac : ce que la loi impose d'afficher au point de vente","guides","guides--vrac-affichage-obligatoire-point-vente","vrac-affichage-obligatoire-point-vente","pro-tips\u002Fguides","pro-tips\u002Fguides\u002Fvrac-affichage-obligatoire-point-vente","conseils-pro--guides--vrac-affichage-obligatoire-point-vente","Dénomination, allergènes, origine, DLUO, prix au kilo : ce que la réglementation impose d'afficher en rayon vrac. Guide pratique pour épiceries et primeurs.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002F0e90e9fc419c.webp","\u002Fblog\u002Fpro-tips\u002Fguides\u002Fvrac-affichage-obligatoire-point-vente",{"id":548,"title":549,"category":503,"subcategory":538,"slug":550,"segment":551,"categoryPath":541,"path":552,"linkRewrite":553,"excerpt":554,"coverImage":555,"thumbnailImage":555,"nuxtUrl":556,"datePublished":81,"dateUpdated":81,"readingTime":256,"faqCount":158},296,"Étiquetage INCO : les mentions obligatoires sur un préemballé","guides--inco-mentions-obligatoires-preemballe","inco-mentions-obligatoires-preemballe","pro-tips\u002Fguides\u002Finco-mentions-obligatoires-preemballe","conseils-pro--guides--inco-mentions-obligatoires-preemballe","Étiquetage INCO d'un préemballé : les 9 mentions obligatoires, qui est responsable lors d'un reconditionnement en sachets, et les bonnes pratiques B2B.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002Ffecf2c3282b6.webp","\u002Fblog\u002Fpro-tips\u002Fguides\u002Finco-mentions-obligatoires-preemballe",{"id":558,"title":559,"category":503,"subcategory":560,"slug":561,"segment":562,"categoryPath":563,"path":564,"linkRewrite":565,"excerpt":566,"coverImage":567,"thumbnailImage":567,"nuxtUrl":568,"datePublished":81,"dateUpdated":81,"readingTime":241,"faqCount":158},295,"Ramadan : calendrier d'achat et volumes","trends","tendances--ramadan-calendrier-achat-volumes","ramadan-calendrier-achat-volumes","pro-tips\u002Ftrends","pro-tips\u002Ftrends\u002Framadan-calendrier-achat-volumes","conseils-pro--tendances--ramadan-calendrier-achat-volumes","Ramadan procurement timeline for grocers, HoReCa, and caterers: when to order, which products sell out first, and how to avoid stockouts and dead stock.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002F4fa624157934.webp","\u002Fblog\u002Fpro-tips\u002Ftrends\u002Framadan-calendrier-achat-volumes",{"id":570,"title":571,"category":503,"subcategory":538,"slug":572,"segment":573,"categoryPath":541,"path":574,"linkRewrite":575,"excerpt":576,"coverImage":577,"thumbnailImage":577,"nuxtUrl":578,"datePublished":81,"dateUpdated":81,"readingTime":248,"faqCount":158},293,"Restauration collective : répondre à un marché public","guides--restauration-collective-marche-public-allotissement","restauration-collective-marche-public-allotissement","pro-tips\u002Fguides\u002Frestauration-collective-marche-public-allotissement","conseils-pro--guides--restauration-collective-marche-public-allotissement","Lot structuring, technical specifications, non-price criteria, origin, and quality: the method for preparing a strong bid for a public food procurement contract.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002F4a8850e82095.webp","\u002Fblog\u002Fpro-tips\u002Fguides\u002Frestauration-collective-marche-public-allotissement"]