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Defining Clean Food Label Trends
date:Apr 14, 2016
he shelf-stable raw aisle relies on the natural dry state, or that achieved by low-heat processing to still raw-friendly temperatures.

This is especially effective with nuts, seeds, and grains. Nut bars, trail mixes, and dried vegetable products, such as now ubiquitously popular kale chips, can all be dried to a water activity below aW0.8, which eliminates the pathogen risk.
A water activity between 0.6-0.8 still supports yeast and mold growth, but the FDA doesnt get involved in ensuring produc

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