I have a question about a new product. It’s a red pepper jelly with Sugar, Red Bell Pepper, Vinegar, Water, Fruit Pectin, and Cayenne Pepper. The question is since the vinegar lowers the pH below 4.6 and is part of the actual formulation is this still considered an acidified food?
And would a Process Authority be necessary for approval of this product prior to manufacturing?
Thanks for any help!!!