Who is this post primarily targeting: Once again, for curious readers, and for people who are looking to get into the food business.

How will it impact our brand: Directly targets small businesses who might become clients. Gives us a marketing edge over (I’m pretty sure) all other co-packers.

What will be in this article:

  • A refresher on how pH levels work.
  • How food co-packers use pH levels to keep foods shelf-stable.
  • “Do I want to eat that, though?” Yes, you do!
  • Link to Maryland Packaging.