Traditional intermediate moisture f

Traditional intermediate moisture foods (IMF) can be regarded as one of the oldest foods preserved by man. The mixing of ingredients to achieve a given aw, that allowed safe storage while maintaining enough water for palatability, was only done, however, on an empirical basis. The work done by food scientists approximately three decades ago, in the search for convenient stable products through removal of water, resulted in the so-called modern intermediate moisture foods. These foods rely heavily on the addition of humectants and preservatives to prevent or reduce the growth of microorganisms. Since then, this category of products has been subjected to continuous revision and discussion.