Shelf Life and Storage Information for Products and Ingredients

Finished Products generally don't need to be refrigerated as they are preserved, but you can refrigerate them to extend their shelf life. The shelf life for most products is 9-12 months. Vitamin C Serum(s) and VitaResurface products should continually be refrigerated to extend their shelf life.

Sample Sizes do have a shorter shelf life (generally 3-6 months) , and items in jars can dry up quicker than this if the lid is not tightened well enough
(except for our Vitamin C Serums - use within 90 days).

Exfoliating Acid products have a shelf life of 9-12 months. The only things we don't suggest refrigerating are the Mandelic Acid Serums or Salicylic Acid Serums, as they can crystallize in the refrigerator. If this happens, you can set the product into a hot water bath to see if the crystals will dissolve.

Additional Items That Require Refrigeration and/or Kept in the Dark 

Hydrosols - remove 1 ounce of hydrosol and add it into a separate, sterilized spray bottle and spritzer. Keep the larger bottle in the refrigerator.
Carrier Oils - generally, you can refrigerate all carrier oils, although some very rich oils will solidify. This is fine. All you have to do is take it out, warm it up at room temperature and it should liquefy. If not, set the bottle in a hot water bath and occasionally shake the bottle, which will hopefully turn into a liquid.
^There are some oils with a super long shelf life, like Coconut Cream and Jojoba Oil. 
Refrigeration is not necessary, but it surely won't hurt.
Essential Oils - essential oils are best stored in a cool, dark place.
Co2 Extracts - these should continually be refrigerated.
Butters - we suggest refrigerating our "skincare' butters. You can remove what you need and keep the rest in the fridge.
Clays - keep in a dry, dark place. Shelf life is at least 2 years.
Herbs - all herbs (whole or ground) should be kept in a dark, cool and dry location.
Herbal (liquid) Extracts - these are created using alcohol. The alcohol pulls the constituents from each herb—root, trunk, leaves, and flowers.
Extracts have a shelf life of 3-5 years. They can be kept in the refrigerator (or a dark DRY place)
Other Raw Ingredients - i.e., Sodium PCA, Honeyquat, Oat Beta Glucan, etc. will all have a different shelf life.

1. WHAT IS THE DIFFERENCE BETWEEN “REGULAR” and “ACTIVE” MANUKA HONEY? 
Regular Manuka Honey and Active Manuka Honey, are both collected from the flower of the Manuka Bush (leptospermum scoparium) in New Zealand, and are sold in the US. Active Manuka Honey is collected in an area in New Zealand, where the Manuka Bush is highly concentrated, therefore producing a higher UMF Rating. Dr. Molan has been researching Manuka Honey for 25+ years at the Waikato University in New Zealand, and has developed and refined testing methods, in order to classify various strengths of Manuka Honey. Regular Manuka Honey also has “UMF Activity”, but less then 10, therefore it is not mentioned on the label. Regular Manuka Honey is used for tea, toast, cooking baking, BBQ Sauces, or for a mild sore throat. 
 
 
2. WHAT DOES “UMF” STAND FOR? 
UMF stands for 'Unique Manuka Factor' - the factor responsible to help destroy harmful bacteria naturally. 
 
 
3. HONEY STORAGE? 
Store Honey at room temperature in kitchen cabinet. Honey is the ONLY food that has NO “expiration date” 


4. HOW CAN I MEASURE HONEY for a RECIPE without the STICKY MESS?
To measure honey for a recipe, simply spray measuring cup with vegetable oil first, then pour honey into the measuring cup. You'll be surprised how EASY honey will release out of the measuring cup! 

  
5. INFANT BOTULISM: Pediatricians agree that honey should NOT be fed to infants and babies under the age of 1 1/2 years, (18 months and younger, NO Honey!), because of the possibility that Clostridium Botulinum spores (the cause of infant botulism), could be present in honey. Spores of this bacteria do not germinate in the acidic adult digestive system, but may grow in the gut of infants, because they do not have a well-developed intestinal system yet. Cases of infant botulism are rare, and spores of the disease are present also in soil and a range of common foods, especially raw foods!
It is imperative that “pasteurized” honey NOT be given to children 1 1/2 years and younger. Pasteurized Honey is a known source of bacterial spores that produce a toxin, which can cause infant botulism. It is rare, but this serious form of food poisoning will affect the nervous system of babies and can result in death! Babies ages 18 months and OLDER, can consume some honey, just make sure that the honey is pure, raw, natural and UN-Pasteurized, meaning, the enzymes are alive and well to help destroy harmful bacteria. 
 
 
6. 70% SHORTAGE of ACTIVE MANUKA HONEY the past several years,  IMMINENT PRICE INCREASE EXPECTED… 
The New Zealand Harold (newspaper) announced that this year’s crop of Active Manuka Honey volume in down by 70%, due to a very wet, cold and windy season. During such condition’s bees will NOT fly and collect honey! In addition the world’s demand for this product is soaring. 

 
7. WARNING: "FAKE" MANUKA HONEY on the rise... You are probably wandering: “What is FAKE Manuka Honey”? 
It is bad enough to know, that there are companies out there now, that are filling “Regular Manuka Honey” into a jar and slap a label “Active Manuka Honey” on it, as well as miss-using Trademarks. However, some companies are now “producing” a FAKE manuka honey! This could be for example, having a basic “sugar syrup” in place, add some brown color, add a thickening agent and some other “flavors”, in an attempt to imitate the flavor of “manuka honey”!