What term is used to describe foods that have a moisture content below 15%?

Explanation

Foods with moisture content under 15% are known as shelf-stable foods because their low water content helps prevent spoilage, allowing them to be stored for longer periods without refrigeration. In contrast, moderately perishable and highly perishable foods contain higher moisture levels, making them more prone to decay. Acidic foods are classified based on pH, not moisture content.