Intermediate Moisture Foods (IMF) can be regarded as being moist enough (20-30 % moisture) to be "ready-to-eat" and yet dry enough to be shelf stable. It is one of the oldest preserved foods of man, but recently there occured a revial of interest in them. Modern IMF are based on lowering of water activity through addition of humectants; addition of myostatic and bacteriostatic agents and incorporation of additional chemicals to improve stability and organoleptic properties. The most outstanding chemicals added for this purpose are glycerol, propylen glycol, K sorbate and salt. As the level of A_w decreases the proliferation of microorganisms in foods suppresses and below A_w 0.65 the growth becomes practically impossible.