Product Types

Acidified Low-Acid Foods 

Alcoholic Beverages (Beer and Wine)

Dairy Products

Fermented Foods



Fruit and Vegetable Juices



Jams, Jellies, and Preserves

Understanding the science behind jams, jellies and preserves is important to achieving a stable, safe, and appropriately firm product. This section has links to regulations pertaining to the production of this category of foods as well as to articles on the science behind making a high-quality jam or jelly.

Title 21 PART 150--Fruit Butters, Jellies, Preserves, and Related Products (FDA)
The is the U.S. standard of identity for fruit butters, jellies, preserves, and related products. Title 21 of the Code of Federal Regulations Section 150.

Low Moisture Foods

    Meat and Poultry

    Cell-Cultured Meat

    Nuts and Nut Pastes

    Olive Oil

    Refrigerated Foods

    Refrigerated foods are not regulated to the same extent as canned food products. Scheduled processes do not need to be filed and the product doesn’t need to be submitted for pH testing. There are however, specific labeling issues for these foods.