We have been working hard to bring a hot sauce product to market in Canada. We have rented a commercial kitchen, had and passed health inspection - and also had to submit a sample of the sauce for testing. The tests were done to ensure stability of sauce for non refrigerated storage. The results of the test are disheartening. The PH of the sauce was fine (somewhere just below 3.8) but the problem is the Water Activity level is high. Has anyone encountered this issue before. If the ph is low enough - is water activity really a problem? Any tips on how to reduce water activity in a hot sauce?