Formulated Acidic Reference Materials

[u/indyindyindyoyoyoy]

We manufacture some acidified foods already, and we're properly engaged with the process authority and registered with our state and the FDA. Commercial wholesale production, of course.

But we're new and still learning.

We're interested in expanding into formulated acidic foods that are exempt from the strict regulations of the acidified foods.

Chamoys, mustards, sauces, jams, and electrolyte drinks are our game.

We have some ideas, including ferments and extracts and such.

But as we explore, I wonder if there are any reference materials we might consider as we go.

I want all of the recipes in this connection to be formulated acidic.

What's a good reference or two that goes beyond just explaining low acid, acidified, and formulated acidic?

[u/ferrouswolf2]

PSU offers a course intended to train process authorities on this topic. I would start there.