Selling juice in Maine

Q: Where do I go from here?

How to sell juice to stores. Every step, its reason and its typical cost Selling food made at home in Maine. All of Maine's lines, what you may make, register and outgrow How do I find and choose a co-packer?. 5 min read How do I work out my shelf life and best-by date?. 4 min read Do I need to register with the FDA to sell my food product?. 4 min read ShelfStep's summary of the rules and their sources, read October 24, 2026; not legal advice.

Sources last read Oct 24, 2026

What Maine's own pages say about making juice at home, each line linked, and the path to a store when you want one to stock it.

Run the free rules check for it: no account, no AI.

General information, not advice. This is written for small food makers and cites its sources, but it is not legal, regulatory or food-safety advice, and it cannot account for your product, your state or your facility. Rules change and thresholds are adjusted yearly. Confirm anything you are about to act on with your state agency, a Process Authority, or the FDA.

Can I make juice at home in Maine?

Maine's own pages, as ShelfStep read them on October 24, 2026, do not name juice or foods like it, so this page cannot tell you whether a home kitchen in Maine may make it. Ask the Maine Department of Agriculture, Conservation and Forestry before you make it at home to sell. What the state allows and leaves out in general is on the Maine page.

What rules does juice come under beyond Maine's?

Outside a home kitchen, ShelfStep's plan reads juice as a beverage. The plan's own line for it, a default and not a law:

ShelfStep’s plan default, not a lawBeverages: their own FDA rules (juice HACCP, etc.).21 CFR 120.1

What the rules behind it say, in their own words, with the page and the day ShelfStep read each. ShelfStep does not decide which of them apply to your product.

Source to check: the rules behind ShelfStep's plan for juice

Juice and the juice HACCP rule21 CFR 120.1(a) says:“(a) Any juice sold as such or used as an ingredient in beverages shall be processed in accordance with the requirements of this part.”21 CFR 120.1(a) · Read Oct 8, 2026
Juice HACCP and retail establishments21 CFR 120.3(j) and (l) says:“(2) For purposes of this part, processing does not include: (i) Harvesting, picking, or transporting raw agricultural ingredients of juice products, without otherwise engaging in processing; and (ii) The operation of a retail establishment. ... (l) Retail establishment is an operation that provides juice directly to the consumers and does not include an establishment that sells or distributes juice to other business entities as well as directly to consumers.”21 CFR 120.3(j) and (l) · Read Oct 8, 2026

Source to check: FDA food facility registration

FDA's definition of a food facility21 CFR 1.227 says:“Facility means any establishment, structure, or structures under one ownership at one general physical location, or, in the case of a mobile facility, traveling to multiple locations, that manufactures/processes, packs, or holds food for consumption in the United States. ... The private residence of an individual is not a facility.”21 CFR 1.227 · Read Oct 8, 2026

Where may food made at home be sold in Maine?

Maine's Home Food Manufacturing rules: where it may be soldMaine Department of Agriculture, Conservation and Forestry, Home Food License 101 says:“A Home Food license allows you to create a number of products at your home that you can sell from home and/or at retail stores.”Maine Department of Agriculture, Conservation and Forestry, Home Food License 101 · Read Oct 24, 2026
Maine's Home Food Manufacturing rules: where it may be soldMaine Department of Agriculture, Conservation and Forestry, Quality Assurance & Regulations: Permits and Licenses says:“It allows you to produce and sell shelf-stable food products from your home and at wholesale throughout the state of Maine and the United States.”Maine Department of Agriculture, Conservation and Forestry, Quality Assurance & Regulations: Permits and Licenses · Read Oct 24, 2026

What does Maine say a home-made label must carry?

Maine's Home Food Manufacturing rules: the home-made labelMaine Rules 01-001 Chapter 345, Home Food Manufacturing (Maine Secretary of State) says:“When products are sold to stores, sold wholesale for further distribution, or retailed by any manner of public marketing, each individual item shall bear a label showing; A. The common or usual name of the product. B. Ingredients in order of predominance. C. Net weight or numerical count. D. The name and address of the producer, manufacturer or distributor and zip code.”Maine Rules 01-001 Chapter 345, Home Food Manufacturing (Maine Secretary of State) · Read Oct 24, 2026
Maine's Home Food Manufacturing rules: the home-made labelMaine Rules 01-001 Chapter 345, Home Food Manufacturing (Maine Secretary of State) says:“When sold directly to a consumer from the home, the product does not require a label.”Maine Rules 01-001 Chapter 345, Home Food Manufacturing (Maine Secretary of State) · Read Oct 24, 2026

How do I get juice into a store in Maine?

Maine's Home Food Manufacturing rules: what may not be made at homeMaine Department of Agriculture, Conservation and Forestry, Home Food License 101 says:“Products that have to be refrigerated or frozen to control microbial growth are not allowed with a Home Food License (a commercial food processing license would be required).”Maine Department of Agriculture, Conservation and Forestry, Home Food License 101 · Read Oct 24, 2026

From there, ShelfStep's standard plan for a beverage has 19 steps. The first 6 help you find out where and how juice can be made at all, so they come first:

1.
Write the recipe down with exact amounts
Cost, price, nutrition and the label are all worked out from this. Write it in the units you actually use; ShelfStep converts for the label. What matters is that someone else could make the same batch from what is written.
2.
Decide how it is kept: on a shelf, in the fridge or frozen
The planned storage helps the reviewer assess the process, shelf life and packaging.
In the plan: It decides which rules you follow.
3.
Find out where you are allowed to make it for sale
This finds out whether the state’s rules allow making this in a home kitchen or point to a commercial one — and that changes the cost and the timeline of everything after it. It is much cheaper to find out now than after buying packaging.
In the plan: Your state's home-kitchen rules, in its own words. Whether they cover your product is for your state's agency to say.
4.
Have the pH and water activity of a finished batch measured
These measurements give your reviewer information about the batch; they do not establish safety or storage conditions on their own.
In the plan: The two numbers the acidified-food rules name. Measured on the finished product, once it has settled.
5.
Get a Process Authority's letter on how it is made safe
Ask a qualified reviewer which process and storage conditions your product needs. This is where you ask someone qualified, a Process Authority, to put in writing how the product is made safe. Buyers, insurers and inspectors may ask for that document, and it cannot be obtained after the fact for product you have already sold.
In the plan: Needs the pH first. Their letter sets out the process they ask you to hold to, and the storage line for your label.
6.
Look into FDA registration
Registration is how FDA knows your facility exists; the plan is what an inspector or a buyer’s audit asks to see. Both are far easier to do now than during either.
In the plan: Look into registration with FDA. Any filing your Process Authority letter names belongs here too.

Every step, with its reason and what it typically costs, is on the juice page:

1. Write the recipe down with exact amounts 2. Decide how it is kept: on a shelf, in the fridge or frozen 3. Find out where you are allowed to make it for sale 4. Have the pH and water activity of a finished batch measured 5. Get a Process Authority's letter on how it is made safe 6. Look into FDA registration 7. Choose the container and what seals it 8. Shortlist three co-packers or commercial kitchens 9. Work out what one batch, and one unit, costs to make 10. Set up lot codes and a recall plan 11. Make a first full-size batch 12. Find out how long it keeps 13. Get barcodes 14. Draft the label with everything it has to say 15. Set the wholesale and shelf price from the cost 16. Sell it at a market before you scale 17. Get product liability insurance 18. Make the one-page sheet a buyer reads 19. Name your first three stores

Where do I go from here?

How to sell juice to storesEvery step, its reason and its typical cost Selling food made at home in MaineAll of Maine's lines, what you may make, register and outgrow

How do I find and choose a co-packer?5 min read How do I work out my shelf life and best-by date?4 min read Do I need to register with the FDA to sell my food product?4 min read

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The rules check runs the same deterministic engine ShelfStep uses inside the app, on your answers, and quotes the sentences each rule rests on, with their links and the day ShelfStep read them. It does not decide which apply. It is free, needs no account and uses no AI. A ShelfStep workspace then keeps your plan, your records and the dates, free for one product.

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Something here out of date, or a state we should write up next? Email hello@shelfstep.com.