FAQ
To get the process started simply click "new ticket" above. We will reply to you with the submission details including the sample ship-to addres...
Mon, 21 Sep, 2020 at 7:39 AM
GUIDANCE: The most important factor is that the pH of your product absolutely MUST be pH ≤ 4.6 AND most published scientific data on thermal processing es...
Fri, 18 Sep, 2020 at 1:46 PM
A: Sugar syrups can be thermally processed without the need for a pressure process only if the water activity (Aw) is ≤ 0.85. Water activity is measured us...
Fri, 18 Sep, 2020 at 1:48 PM
A: Both coffee and teas have a pH ≥ 4.6. Therefore, they are low-acid foods. You must add an acidifier to them such as lemon juice before they can be ther...
Fri, 18 Sep, 2020 at 1:50 PM
A. Acid or acidified foods that lack scientific references for thermal processing may need a microbial challenge study ($$$$$). Processes that do not have ...
Fri, 18 Sep, 2020 at 2:22 PM
A. 21 CFR 114.80(a) Quality Control Procedures spells out requirements under the acidifed foods regulation. Outside of that general FDA good manufacturing p...
Fri, 18 Sep, 2020 at 2:34 PM
A: We do not sign NDAs —sorry. Your formulations are used solely to perform a risk analysis and will remain confidential. We must know the ingredients and...
Sat, 19 Sep, 2020 at 10:29 AM
Copy this template and create an email submission of your food products. We will send you the ship-to address after you submit this. Company Name ...
Mon, 21 Sep, 2020 at 9:00 AM
Yes and yes. If you submit a food product under fermented or refrigerated categories, be aware that both are exempt from acidified and low acid foods FD...
Mon, 21 Sep, 2020 at 8:39 AM