Shelf-stable food products are provided in the form of at least partially hydrated foods having a water activity of at least about 0.65 and with a sufficient amount of an added acidulent to give the food an acidic pH of up to about 6. The acidulated foods are non-aseptically packaged in a substantially moisture-tight package, so that the resultant food product is capable of ambient temperature storage for at least about 30 days without spoilage of the food. Suitable foods include pastas and other grain or grain-derived products.