Let’s face it, we all have a pile of make-up stashed away that we never use but always think it may come in handy one day.
Buried away for months or even years, it has most likely past its peak.
Similar to food, cosmetics have an expiry date. Once opened, they must be used in a certain period of time to gain the full benefits. Use them too long after opening and your products can start to have a detrimental effect. When using products past their expiry date it can result in minor skin issues, break outs and infections. Unfortunately, most products don’t provide you with the best before date and it’s a hassle trying to figure it out.
Obviously, if you notice a change in colour, smell and texture you should not use it. However, the signs aren’t always that noticeable – that is where my guide to expiry dates will help you pluck away the already perished.
When following these guidelines make sure to relate it to when the product was first opened.
Expiration dates:
Powder based products and eye shadows–2 years.
Cream eye shadows and cream blushers–1 year to 18 months.
Foundation and concealer– 1 year (do not use if it has a bad odour before 1 year.)
Lipsticks and lip liners– 1 year (or immediately if you have a cold sore).
Mascara and eyeliners– 3 months (or immediately if you have an eye infection or your mascara has dried out).
Skincare (eye cream, cleanser, serums)– 1 year to 18 months (do not use if colour or smell has changed).
How to keep your products in tip top condition:
- I always recommend storing all your products in a cupboard or a cool, dry place.
- Ensure that your products are always closed tight, to reduce the growth of bacteria.
- Always keep your products out of direct sun light.
- Do not try to add water, oil or other liquids to prolong shelf life.
Do note that some manufacturers may provide you with expiry dates that may be longer than I have advised; this can be due to the ingredients they have used in their products to expand their shelf life. However, always be wary of the smell and colour when your products are reaching the time frame that I have provided.
Don’t be a cosmetics hoarder and be sure to give your bathroom cabinets a spring clean!
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article