Exports of Canned Food to the U.S.: The FDA’s Little-Known FCE/SID Guidance
Most producers planning to export canned food to the U.S. think that once they’ve completed their FDA facility registration, the process is over. The situation is different for canned goods: for many products sold in jars and cans, the FDA requires a second layer of registration in addition to facility registration. Because this requirement is little known, products such as roasted peppers, pickles, sauces, and appetizers are among the food categories that experience the longest delays at customs. Yet the set of rules is clear, and when established from the outset, the process proceeds smoothly and predictably.
Demand is in favor of Turkish producers: Turkey’s tradition of roasted vegetables, pepper products, eggplant-based appetizers, and pickles is finding a genuine market in the ethnic and gourmet sections of U.S. grocery stores. The long-standing rise of Mediterranean cuisine in the U.S. has also opened the door to value-added canned vegetable products in the mainstream market. The main issue for canned food exports to the U.S. isn’t demand; it’s whether the FDA’s registration framework specific to canned goods has been properly established. In this article, we explain that framework step by step.
Why Do Canned Foods Have a Special Category at the FDA?
The reason lies in the history of food safety itself: products stored at room temperature in hermetically sealed (airtight) packaging can pose serious risks, such as botulism, if processed incorrectly. That is why the FDA regulates canned goods not based on the “as long as the label is correct, that’s enough” mentality, but by documenting the production process itself. In other words, the FDA’s question regarding canned goods is not merely “what is your product?” but “what scientific parameters are you using to ensure this product is safe?” Understanding this perspective also explains why the following layer of documentation exists.
Which Category Does Your Product Fall Under? LACF or Acidified Food?
The FDA classifies long-shelf-life canned products into two specific categories for safety purposes, and the entire process begins with this question:
- Low-acid canned foods (LACF): Products with a pH value above 4.6, high water activity, and hermetically sealed containers; for example, certain canned vegetables, sautéed or pureed products.
- Acidified Foods: Products in which the pH of low-acid vegetables is reduced to 4.6 or below by adding vinegar or acid. A significant portion of products such as roasted peppers, pickles, ajvar, and pepper paste fall into this category.
Those Not Included in Any Category
Not every jarred product falls under this category: naturally acidic products (e.g., some tomato-based products), jams and marmalades, and products stored in the refrigerator are evaluated differently. Classification is performed on a product-by-product basis according to the product’s pH, water activity, and formulation. In our experience, the riskiest assumptions are generalizations not supported by laboratory data, such as “our product isn’t considered pickled” or “it contains tomatoes, so it’s acidic.” Category analysis is the least expensive yet most decisive step in the process.
What Is an FCE Registration?
If your product falls into one of the two categories above, the manufacturing facility must be registered with the FDA as a Food Canning Establishment (FCE) in addition to its standard food facility registration. This registration assigns an FCE number to the facility; this number serves as the identifier for the facility in your products’ customs declarations and in FDA systems. FCE registration is facility-specific and is done only once; the SID notifications listed below are the elements that change as your product line changes.
What Is a SID Report? The Heart of Process Recording
For each combination of product and package size, scientific process information defining the safe production of the product must be submitted to the FDA: thermal processing parameters, target pH, formulation, and critical control values. Each submission is assigned an SID (Submission Identifier) number. So, if you have 5 products and 2 jar sizes for each product, that amounts to 10 separate SID records.
Scheduled Process: Scientific Validation
The reported process must be established by a qualified process authority; in other words, it should not simply be “this is how we’ve always produced it,” but rather a study in which the heat treatment and pH targets have been scientifically validated. For manufacturers in Turkey, this means converting their current production formula into process documentation in the U.S. format; most facilities already have the data—what is missing is compiling it in the format required by the FDA.
What's Going On at Customs?
When a canned product arrives at U.S. customs, the FDA checks for the product’s FCE number and the corresponding SID records; it then matches them with the information on the import declaration. If these records are missing or do not match the declared product, the product may be held. This is precisely the most common scenario with canned goods: the facility is registered, but there is no FCE/SID… and trying to complete the registration while the container is waiting at the port is the most expensive way to learn.
Standard Layer: Record, Label, Operation
In addition to FCE/SID, the basic requirements applicable to all food products remain in effect: FDA Food Facility Registration + U.S. Agent, Prior Notice for each shipment, and FSVP on the importer’s side, depending on the import model. Regarding labeling:
- Product identification and net quantity (metric + oz); products for which a declaration of drained weight in the jar may be required are evaluated separately
- Nutrition Facts — in the current U.S. format; the sodium value is the first line consumers look at on pickled/brined products
- List of ingredients (in order of weight) and, if applicable, allergen declaration; the declaration threshold is important for products containing sulfites
- Manufacturer/distributor information and country of origin (Product of Türkiye); the entire label is in English
The conditions under which phrases such as “all natural” and “no preservatives” are used in the U.S. should also be evaluated as part of the label review. For practical guidance, we recommend our FDA Registration and Certification Guide and the FDA Labeling and Customs Advisory Guide.
Market Segment: Ethnic Grocery, Gourmet Retail, and E-Commerce
Demand for canned goods in the U.S. flows through three channels. The first is the ethnic/international market network: a large diaspora of people from the Balkans, the Middle East, and the Mediterranean region is already familiar with and seeks out products based on ajvar, roasted peppers, and eggplant. Second is gourmet retail: the “Mediterranean pantry” concept is a growing shelf category in mainstream chains. Third is e-commerce: while the weight of glass jars affects shipping costs, gourmet/gift positioning, product sets, and multipack formats can offset this expense. On the Amazon side, search terms are again key: you need to work with terms like “roasted red peppers,” “ajvar,” “stuffed peppers,” and “pickled vegetables.” On the brand side, U.S. trademark registration and Brand Registry lay the foundation for brand awareness; details can be found in our guide to U.S. Trademark Registration and our Amazon Private Label Starter Guide.
How Does the Process Work? Order of Steps in Practice
- 1. Category analysis: Classification of the product range into LACF, acidified, and excluded categories based on pH and water activity data; clarification of which products require FCE/SID
- 2. Basic registrations: FDA facility registration + appointment of a U.S. agent
- 3. FCE registration: registration of the facility as a canned food producer
- 4. SID notifications: process notification for each product-plus-packaging combination in the export portfolio ; compilation of process documentation
- 5. Label compliance: Label review and revisions on a SKU-by-SKU basis; printing takes place after this step
- 6. Shipping operation: Prior Notice, customs process, and channel launch
The logic behind this list is simple: each step serves as the input for the next one. Printing labels before the SID or planning a shipment without an FCE are the two most costly mistakes in the process.
Roadmap — At a Glance
| Stage | What's Happening | Why It Matters |
| Category Analysis | LACF / Detection of Acidified Foods | It determines which records will be required |
| FDA Basics | Facility Registration + U.S. Agent | A prerequisite for entry into the U.S. |
| FCE | Canning Plant Registration | The facility's canned food profile |
| SID | Process notification by product and packaging | The main record sought by customs |
| Tag | Required elements + language of the claim | Most of the revisions are made here |
| Sunday | Ethnic Shelving + Gourmet + E-commerce Concept | The sale itself |
Frequently Asked Questions (FAQ)
What is an FCE registration?
This is a canned food production facility registration that facilities producing low-acid or acidified canned foods must obtain in addition to their standard FDA food facility registration; it assigns an FCE number to the facility.
Is an FCE/SID required for every canned product?
No; this requirement depends on the product’s parameters, such as pH and water activity. It is required for products in the low-acid and acidified categories; this is determined on a product-by-product basis through analysis.
Is a SID required for each product?
Yes; a separate process notification is filed for each combination of product and package size, and a separate SID number is assigned. You can think of it as 5 products × 2 sizes = 10 SIDs.
I have an FDA facility registration; is that sufficient for canned goods?
This is not sufficient for low-acid or acidified products; the FCE registration and related SID notifications must also be completed. These are the records required by customs.
What category do pickles and roasted vegetables fall under?
It generally falls into the category of acidified foods; however, the exact classification depends on the product’s pH and formulation. It is risky to proceed based on assumptions without laboratory data.
Do jams and marmalades also require FCE/SID certification?
The jam/marmalade category is generally excluded from this scope; however, it is advisable to verify this on a product-by-product basis depending on the formulation.
The Formula for Success in Canning
The fate of canned goods on their journey to the U.S. lies in two acronyms that most producers have never even heard of: FCE and SID. While products that rely solely on facility registration are held up at customs, the process proceeds predictably for producers who have completed category analysis, FCE registration, and process notifications from the outset. Turkey’s tradition of roasted vegetables, meze, and pickles is finding a genuine market on U.S. store shelves; demand is ready, and distribution channels are diverse. The key is to establish the regulatory framework before launch and avoid printing labels before registrations are finalized.
If you’re planning to enter the U.S. market with canned goods or other food products, Export Partners is here to support you every step of the way through the FDA registration and certification processes.
Related guides: Why Are Turkish Food Manufacturers Seeking FDA Registration? · FDA Labeling and Customs Consulting Guide
