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Product Types

Information from UC 

Eggs 
Honey
Jams, Jellies, and Preserves
Meat and Poultry
Olive Oil
Seaweed

Acidified Low-Acid Foods 

Alcoholic Beverages (Beer and Wine)

Cell-Based (Cultured) Foods 

Dairy Products

Fermented Foods

Kombucha

Vinegar

Fruit and Vegetable Juices

Eggs 

Honey

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

Manufactured Cannabis

Meat and Poultry

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.

Seafood

Seaweed

Water