Trusted by the brands that
can’t afford to be wrong

Trusted by the brands that can’t afford to be wrong

Moisture is the variable behind far more product failures, inconsistencies, and recalls than most companies understand.

The world’s most-loved brands make sure every product delights customers by building moisture intelligence into their entire process – R&D, production, QA, and beyond.

The potential benefits are bigger than many challenger brands realize. We help the best organizations see them – and make them a reality.

How AQUALAB helps top brands make moisture management simple

Clif Bar

Meeting strict specifications  keeps Clif’s clean-label products safe, shelf-stable, and delicious.

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Tillamook Country Smoker

How TCS scaled jerky production without losing the perfect texture that built their loyal following.

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Hostess

How one of  America's most iconic snack brands has maintained their texture and shelf life standards for decades.

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Thorne

Why one of the most trusted names in supplements chose AQUALAB to protect product integrity and improve packaging.

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Why AQUALAB

We built this field

AQUALAB's founders developed water activity instrumentation because researchers needed tools that didn't exist yet. When industry wanted the same instruments, our company was born. Forty years later, we still have a moisture research lab and a team of scientists on staff.

For us, moisture analysis tools are not one product line among dozens. They’re the core of our business and our expertise.

MOISTURE IS EVERYWHERE

Every stage, every industry

At most food companies, “moisture science” is a single audit-required water activity check at the end of the line. That's the smallest version of what it can do. The same science offers benefits at every stage of product development.

And the same principles that keep a Twinkie shelf-stable for months apply to pharmaceuticals, nutraceuticals, cosmetics, petroleum products, and more.

If moisture matters to your product's safety or performance, it matters to us.

“We need to understand how much water we put in – people think, ‘Oh, well is there water in the recipe?’ There might be, but there's also water coming in with certain types of ingredients. You have to look at the full picture.”

Shaunti Luce
Senior Innovation and Technology Manager | Clif Bar

See the case study

Learn the science behind the standard

Learn the fundamentals of water activity – what it is, how it's measured, where it matters – in this helpful guide from some of the scientists who helped build the field.

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