4._8940-TS-0312001.pdf
PDF 136 KB Posted
- Attached to
- Pudding Mix, Pudding Ready to Serve, Gelatin
- Solicitation number
- 0000038924
- Issued by
- California
About this file
This is a technical specification document issued by the State of California for ready-to-serve pudding products intended for use by State institutions. The specification establishes requirements for shelf-stable pudding processed into sealed cans or plastic containers, available in six flavors: banana, butterscotch, chocolate, lemon, tapioca, and vanilla. Products must be offered in two container sizes—minimum 3.5-ounce individual serving plastic containers and bulk #10 cans—with a minimum shelf life of 120 calendar days post-delivery. All pudding must be sweetened, ready-to-serve, and require no refrigeration when unopened, with specific consistency requirements including smooth texture for all varieties except tapioca pudding, which should have consistency typical of its ingredients without free liquid.
The specification requires all products to comply with 21 CFR 110 Current Good Manufacturing Practice standards, the Federal Food, Drug, and Cosmetic Act, and applicable USDA or CDFA food safety requirements, with production by licensed facilities in good standing. Products must contain less than 0.5 grams of trans fat per serving and use only FDA-approved natural color additives, explicitly prohibiting petroleum-based synthetic dyes. Analytical requirements specify total solids content ranging from 19.0 to 34.0 percent by weight depending on flavor, with maximum fat content between 5.5 and 6.3 percent by weight. Containers must be heat-processed to commercial sterility or aseptically packaged per FDA guidelines, with shipping cartons not exceeding 50 pounds. Suppliers bear testing costs if products fail inspection or fail to meet specification requirements, with the State retaining the right to require submission to a qualified laboratory of its selection.
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Other files
| File | Type | Posted |
|---|---|---|
| 2._8950-TS-0308052.pdf | ||
| 8._Northern-Southern_Institution_Listing.docx | DOCX document | |
| 3._8940-TS-0311998.pdf | ||
| 5._Narrative_Response.xlsx | XLSX spreadsheet | |
| 6._Estimated_Institution_Usage.xlsx | XLSX spreadsheet | |
| 7._Food_Safety_Information_Listing.docx | DOCX document | |
| 0._FAU_IFB_0000038924.docx | DOCX document | |
| 00._APP_Front_Page.docx | DOCX document | |
| 1._Pricing_Worksheet.xlsx | XLSX spreadsheet |
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Text version
State of California Technical Specification
Pudding, Ready to Serve
8940-TS-0312001
Attachment 4
Event ID 0000038924
Silahua, F. Page 1 of 4 4/23/2026
1.0 Scope
2.0 Codes, Regulations, and Standards
3.0 Technical Requirements
Table 1 – Analytical Requirements
4.0 Preservation, Packaging, Labeling and Marking
5.0 Acceptance and Testing
Silahua, F. Page 2 of 4 4/23/2026
1.0 Scope.
This bid specification establishes requirements for ready to serve pudding, processed into shelf stable, sealed cans or plastic containers, suitable for use by State of California Institutions.
2.0 Codes, Regulations, and Standards.
2.1 The product shall comply with all applicable Federal and State mandatory requirements and regulations relating to the preparation, packaging, labeling, storage, distribution, and sales of the product within the commercial marketplace.
2.2 The products shall be prepared in accordance with the 21 CFR §110, Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food.
2.3 The products shall comply with the provisions of the Federal Food, Drug, and Cosmetic Act and regulations promulgated thereunder.
2.4 Products shall be produced, processed, and packaged by facilities operating under current licenses in good standing and in compliance with USDA or CDFA food safety requirements.
2.5 The product shall meet the requirements for trans-fat in accordance with Food and Drug Administration (FDA) guidelines, limiting the amount per serving to less than 0.5 grams.
3.0 Technical Requirements.
3.1 The pudding shall be sweetened and ready to serve type.
3.2 Unopened containers shall be shelf stable and not require refrigeration.
3.3 The pudding flavors shall include banana, butterscotch, chocolate, lemon, tapioca and vanilla.
3.4 The pudding shall be prepared from clean, sound, wholesome materials and be free from objectionable odor and foreign matter.
3.5 The pudding shall possess a good flavor, odor, and color characteristic of the applicable flavor.
3.6 The pudding, except tapioca pudding, shall possess smooth consistency. The tapioca pudding shall have a consistency typical of the physical properties of the ingredients used. The pudding shall contain no free liquid and shall not be watery nor weep upon standing.
Silahua, F. Page 3 of 4 4/23/2026
3.7 After filling and sealing, the containers shall be heat processed at appropriate times and temperatures to be commercially sterile. Alternatively, the puddings may be aseptically packaged provided that the process parameters follow the guidelines of the U.S. Food and Drug Administration as contained in 21 CFR §108.25 (c) (1), (2), and (3) for lemon pudding and 21 CFR §108.35 (c) (1), (2), and (3) for all other flavored puddings referenced in this document.
3.8 Only natural color additives approved by FDA shall be used in the manufacturing of Pudding RTS. The use of petroleum-based synthetic food dyes, like, but not limited to, red dyes 1, 2, 3, 4, 32, and 40, yellow dyes 1, 2, 3, 4, 5, and 6, blue dyes 1, and 2, green dyes 1, 2, and 3, citrus red 2, orange dyes 1, 2, and b, violet dye 1, Sudan dye 1, and butter yellow shall not be used.
3.9 The pudding shall conform to the analytical requirements as described in Table 1.
3.9.1 Analytical testing shall be in accordance with the USDA, Commercial Item Description A-A-20051E, dated February 10, 2009, or latest revision.
Table 1 – Analytical Requirements.
FLAVORS TOTAL SOLIDS (% by weight) FAT (maximum % weight) Banana 21.0 - 34.0 5.5 Butterscotch 20.0 - 34.0 5.5 Chocolate 19.0 - 34.0 5.5 Lemon 24.0 - 34.0 5.5 Tapioca 20.0 - 34.0 5.8 Vanilla 20.0 - 34.0 6.3
4.0 Preservation, Packaging, Labeling and Marking.
4.1 PACKING.
4.1.1 All products shall be manufactured, packaged and delivered to ensure a minimum of 120 (calendar) days post-delivery shelf life for each purchaser. The 120-day period shall start at the time of acceptance by each facility.
4.1.2 Shipping cartons shall not be heavier than 50 pounds.
4.1.3 The pudding shall be available in 3.5 ounce (minimum) easy opening, individual serving size, plastic containers and bulk #10 cans.
4.1.4 Each primary shipping container should include information indicating nutrition facts and ingredients and preparation/cooking instructions.
Silahua, F. Page 4 of 4 4/23/2026
4.2 LABELING and MARKING.
As a minimum, the exterior of each primary shipping container (fiberboard box, bulk bag, pail, tote, etc.) shall be labeled with the product’s name, brand name, net weight, unit count and shall include a clearly visible end of shelf-life date and a manufacturer’s lot/batch number.
5.0 Acceptance and Testing.
5.1 ACCEPTANCE.
At the time of delivery or inspection, the State may review the product to ensure the product meets requirements set forth in this specification.
5.2 TESTING.
In the event the product does not meet this specification or appears to be substandard, the supplier will be notified, and the State may require the product to be submitted to a qualified lab of the State’s to choose for testing. If product fails inspection or testing, the supplier shall bear the costs of the analysis.
| 1.0 Scope. |
| 2.0 Codes, Regulations, and Standards. |
| 3.0 Technical Requirements. |
| Table 1 – Analytical Requirements. |
| 4.0 Preservation, Packaging, Labeling and Marking. |
| 5.0 Acceptance and Testing. |
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