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Cookies University: Cultivating Equity Through Education and Empowerment

AQUALAB Research Report | April 2026

A roundup of April 2026 research and technical mentions citing AQUALAB instruments across food science, ingredient stability, confectionery, and energy research.

Cookies University: Cultivating Equity Through Education and Empowerment

Solving the water problem in gummies

Learn how water activity and isotherms solve gummy production issues. Prevent weeping, optimize drying times, and ensure quality in vegan or sugar-free formulas.

Cookies University: Cultivating Equity Through Education and Empowerment

Water activity and tobacco

Curing tobacco changes its chemical composition and moisture. Tightly controlling moisture allows quality control managers to deliver a consistent product.

Cookies University: Cultivating Equity Through Education and Empowerment

Water activity and shelf-stable meat products

Water activity. If you’re making shelf-stable meat, you’re required to measure it. But you can also profit from it, and this guide will show you how.

Cookies University: Cultivating Equity Through Education and Empowerment

How to optimize food drying, baking or dehydrating

Most food companies know they could optimize their drying processes to some degree. But almost all of them underestimate what they’d gain by doing so – and what they lose by ignoring problems.

Cookies University: Cultivating Equity Through Education and Empowerment

Examining powder stability: Physical, chemical & microbial

Most people intuitively know what a powder is. They’re everywhere. We interact with them daily. But with so many different categories of powder – spices, ingredients, cosmetics, pharmaceutical excipients and APIs, and countless others – it can be tough to define and resolve specific issues.

Cookies University: Cultivating Equity Through Education and Empowerment

Unlocking the power of water activity in cosmetics

If someone were to ask you what blush, eyeliner and lotion all had in common, chances are your first answer wouldn’t be water.

Cookies University: Cultivating Equity Through Education and Empowerment

Water activity: an extra barrier to microbial growth in sauces and dressings

Most sauces and dressings have high water activity values. What keeps them safe? Combining low pH, low water activity, or both. Here's how.

Cookies University: Cultivating Equity Through Education and Empowerment

Water activity: A better moisture metric for pet food

Find the ideal water activity range for your pet food product that maximizes profit, nutrition, and tastiness while keeping it safe from microbes and mold.

Cookies University: Cultivating Equity Through Education and Empowerment

Water activity in snack foods

Many snack foods are famous for their texture, which is determined by water activity – not moisture content. Here's how water activity is beneficial.

Cookies University: Cultivating Equity Through Education and Empowerment

Water activity in pharmaceutical applications

Water activity measures the energy status of water – and energy status is a better way to evaluate moisture-related reactions that damage pharmaceuticals.

Cookies University: Cultivating Equity Through Education and Empowerment

Water activity in functional foods

Functional foods need a shelf life that guarantees both the safety and the effectiveness of the functional ingredient. Water activity can help.

Cookies University: Cultivating Equity Through Education and Empowerment

Water activity in candy and confectionery

Water activity is a high-precision measurement that can help candy, confectionery and chocolate producers maximize flavor, texture, and quality.

Cookies University: Cultivating Equity Through Education and Empowerment

Water activity in candy and confectionery

Water activity gives critical insight into how moisture affects texture, deliquescence, phase transitions, moisture movement between components, and more.

Cookies University: Cultivating Equity Through Education and Empowerment

Solve moisture problems in powders and spices

Flow issues, clumping problems, and caking trouble in powders and all be solved with a better understanding of one simple measurement: water activity.

Cookies University: Cultivating Equity Through Education and Empowerment

Seven steps to ensuring safe, consistent cold-pressed bars

Cold-pressed bars are often made without chemical preservatives or large amounts of humectants. So how can manufacturers ensure safety and quality?

Cookies University: Cultivating Equity Through Education and Empowerment

Mold in snack foods: Why it still causes so many recalls

5 things to know about mold before formulating snack foods. There have been more than a dozen mold and microbe-related food safety recalls in the last year.

Cookies University: Cultivating Equity Through Education and Empowerment

Measuring water activity in nuts and dried fruit increases quality and profits

Water activity measurements make it far easier to nail the perfect taste, texture and shelf life. It also helps prevent losing yield to overdrying.

Cookies University: Cultivating Equity Through Education and Empowerment

Measuring moisture in cereal and grain-based products

Water activity — measured and managed correctly — maximizes quality and shelf life in bread, crackers, snacks, and other cereal or grain-based products.

Cookies University: Cultivating Equity Through Education and Empowerment

Karl Fischer vs. water activity in pharmaceuticals

Karl Fischer titration measures moisture content in a sample. Water activity describes the energy status of the water. Studies say one is better.

Cookies University: Cultivating Equity Through Education and Empowerment

Tillamook Country Smoker’s perfect jerky and automated processes

Tillamook was born in a backyard smokehouse in the 1960s. Even with extreme growth, TCS has remained committed to producing the most authentic beef jerky on the market.

Cookies University: Cultivating Equity Through Education and Empowerment

Peaceful Fruits: Fast product development & positive mission

Ohio fruit snack company Peaceful Fruits is on a mission to provide healthy snacks, economic opportunity, and meaningful employment.

Cookies University: Cultivating Equity Through Education and Empowerment

Optimizing natural sweeteners with Arboreal Bioinnovations

Research into Stevia and how best to use it gives Arboreal a competitive advantage in the alternative sweeteners industry.

Cookies University: Cultivating Equity Through Education and Empowerment

Olympia Provisions -Not your average meats.

Olympia’s commitment to craft and perfection led them to AQUALAB. Their AQUALAB system has helped them improve their QA and QC and impress inspectors.

Cookies University: Cultivating Equity Through Education and Empowerment

New research on pathogens in low-moisture foods is coming soon

Consumers and government entities expect commercially prepared foods to be safe. Accurate water activity measurements are helping ensure they are.

Cookies University: Cultivating Equity Through Education and Empowerment

How Thorne does the research right

With the wellness industry growing at astounding rates year after year, it can seem nearly impossible to stand out. Thorne HealthTech, however, is officially up to the task. With a commitment to "science-driven wellness" and product quality and purity, Thorne is setting itself apart from competitors and helping consumers live happier and healthier lives.

Cookies University: Cultivating Equity Through Education and Empowerment

How Simmons Foods found the sweet spot

Simmons Foods is one of North America’s largest producers of poultry, pet and animal nutrition products. We recently sat down with Rick Stoller, Process Improvement Manager at Simmons, to get his hard-won insights on managing moisture in pet food – and the significant impact it can have on their bottom line.

Cookies University: Cultivating Equity Through Education and Empowerment

How Hostess takes products from formulation to final product

Dr. Vivian Allen is a senior research scientist in product development at Hostess Brands. From new product conception to commercialization, Dr. Allen works in a fast-paced environment, and is always looking for new solutions and technologies to improve her team’s R&D processes.

Cookies University: Cultivating Equity Through Education and Empowerment

How Arkopharma improves shelf life in plant-based supplements

Arkopharma is Europe’s leading provider of plant-based supplements. Accurate water activity measurements help them ensure that doesn’t change.

Cookies University: Cultivating Equity Through Education and Empowerment

Hampshire Pet Products Complex pet treats made simple.

With the help of SKALA and AQUALAB, Hampshire reduced scrap, increased yield, and ensured that their customers get perfectly consistent products every time.

Cookies University: Cultivating Equity Through Education and Empowerment

Edesia-Ending malnutrition now.

When feeding malnourished children around the world, excellent quality and long shelf life are non-negotiables. Water activity plays a key role. Here’s how.

Cookies University: Cultivating Equity Through Education and Empowerment

Data-driven decisions at Kemin Industries R&D

When Gregg Schieffer decided as a university student to become a chemist, he signed up to take all the chemistry courses he could. He had no idea that he would end up working as a food scientist, working specifically with pet food.

Cookies University: Cultivating Equity Through Education and Empowerment

Beyond bars: Product innovation at Clif Bar & Company

Shaunti Luce is Senior Innovation and Technology Manager at Clif Bar & Company. Her role on the food safety and quality assurance team gives her unique insight into food safety, production processes and innovation at Clif.

Cookies University: Cultivating Equity Through Education and Empowerment

Bakeworks Trailnuggets Simple, honest nutrition for adventure

Bakeworks uses water activity as a primary metric to keep their products simple, honest and delicious. This is their story.

Cookies University: Cultivating Equity Through Education and Empowerment

An insider’s insight into hemp processing and research

Dr. Allison Justice never intended to start a cannabis company. She grew up on a farm in South Carolina, then earned a PhD studying pansies and poinsettias. It wasn’t until a few years after grad school that cannabis came calling.

Cookies University: Cultivating Equity Through Education and Empowerment

What is a moisture analyzer? How do balances, ovens, titrations and NIR compare?

A moisture analyzer determines the moisture content of a sample. There are several types of moisture content (Mc) instruments.

Cookies University: Cultivating Equity Through Education and Empowerment

What do DVS moisture sorption isotherms say about food stability?

Moisture sorption isotherms are a powerful tool for predicting and extending the shelf life of a product, displaying changes in water activity over time.

Cookies University: Cultivating Equity Through Education and Empowerment

Water activity for food safety and quality

Water activity is the leading parameter for food quality and safety by controlling microbial growth, prevent caking and clumping, determine shelf life, and plenty more.

Cookies University: Cultivating Equity Through Education and Empowerment

Water activity before and after freezing

Does a food product's water activity level change when frozen? What about thawed? After a month of research and testing, here's what our scientists said.

Cookies University: Cultivating Equity Through Education and Empowerment

Water activity USP 922 standard in pharma

[Read about the new standard —US Pharmacopeia USP ] With water activity’s greater popularity in pharmaceutical has come new regulations and standards.

Cookies University: Cultivating Equity Through Education and Empowerment

Use water activity to get—and maintain—the right texture

[Expertise library] Candy, confectionery, chips and snacks – without the right texture, food loses its appeal. Aw helps you nail the perfect texture.

Cookies University: Cultivating Equity Through Education and Empowerment

Shelf life simplified

Shelf life testing can be overwhelming, time-consuming, and expensive. Water activity measurements offer a far easier and more affordable way. Here's why.

Cookies University: Cultivating Equity Through Education and Empowerment

Real-time data for process control in food manufacturing

Most companies log data. Only the best use it to their competitive advantage. The right tools can transform data into a profitable course of action.

Cookies University: Cultivating Equity Through Education and Empowerment

Predict packaging performance to maximize product shelf life

You only need two key metrics to evaluate packaging: water activity and package permeability. Let's explore how to use them and why they're important.

Cookies University: Cultivating Equity Through Education and Empowerment

Measuring moisture content: It’s more complicated than you think

[Learn how] In theory, moisture content (MC) measurement is easy. Simply determine the amount of water in a product, and compare that to the weight.

Cookies University: Cultivating Equity Through Education and Empowerment

How water activity controls microbial growth

Destroy delays with our fast moisture content analyzers. Get both water activity and moisture content readings in less than one minute.

Cookies University: Cultivating Equity Through Education and Empowerment

How water activity and pH work together to control microbial growth

[Science delivered] Water activity and pH are two measurements that are better together. Use commercial instruments to simplify your workflow.

Cookies University: Cultivating Equity Through Education and Empowerment

How to predict moisture migration with water activity

Water activity, not water content, predicts how water will migrate. Knowing your water activity levels helps you determine how to formulate and package.

Cookies University: Cultivating Equity Through Education and Empowerment

How to control lipid oxidation in food manufacturing

What if there was a way to control how quickly your products went rancid and bitter? Turns out there is – water activity is the answer.

Cookies University: Cultivating Equity Through Education and Empowerment

Government regulations recommend water activity measurements in food

Regulatory bodies around the globe require the use of water activity. We've compiled a complete regulation reference list.

Cookies University: Cultivating Equity Through Education and Empowerment

Dynamic Vapor Sorption 101: What, why and how?

The water in food and pharma products impacts how they’re used, when they degrade, and more. Moisture can’t be safely ignored – so how can its impact be measured and accounted for?

Cookies University: Cultivating Equity Through Education and Empowerment

Calculating the change in energy for food scientists

A change in energy comes with a change in vapor pressure. Let's break down how the first law of thermodynamics can help calculate the amount of change.

Cookies University: Cultivating Equity Through Education and Empowerment

What water activity actually measures

Stop guessing at shelf life. Learn how water activity measures water behavior to prevent mold, clumping, and spoilage in your products.

Cookies University: Cultivating Equity Through Education and Empowerment

Water activity applications in sugar quality assessments

Discover how water activity prevents sugar caking and clumping. Protect product flowability in silos and reduce shipping risks using moisture sorption data.

Cookies University: Cultivating Equity Through Education and Empowerment

How Sunrise Freshcreates excellent all-natural dried fruit

Like any family business, Sunrise Fresh values its traditions. Fourth-generation farmers Case and Jake Samuel, the current Sunrise Fresh team, are building on the small, family-owned brand their family established before them.

Cookies University: Cultivating Equity Through Education and Empowerment

Sunrise Fresh From top readings to top-selling on Amazon.

Sunrise Fresh used the power of precision water activity to tighten spec, improve quality, and become the #1 dried cherry seller on Amazon.

Cookies University: Cultivating Equity Through Education and Empowerment

Water activity: a better way to monitor moisture in plastics

Injection molding plastic parts with moisture-laden resin can lead to brittle, unattractive, or otherwise imperfect parts. Water activity can help.

Cookies University: Cultivating Equity Through Education and Empowerment

How UGA researchers are redefining sustainable packaging with jellyfish bioplastics

UGA researchers use AQUALAB VSA to develop sustainable jellyfish collagen bioplastics, replacing manual testing with automated precision.

Cookies University: Cultivating Equity Through Education and Empowerment

Water activity: a better moisture metric for coffee and tea

Products like tea have so little water in them that loss-on-drying methods aren’t very precise. Water activity can give a lot more information.

Cookies University: Cultivating Equity Through Education and Empowerment

Volatile ingredients & water activity: Choosing the right sensor

When measuring the water activity (also known as aw, RH, ERH, or vapor pressure) of a product, certain ingredients – volatile compounds – can cause problems. Some water activity sensors are better protected against volatiles than others. So how much protection do you need?

Cookies University: Cultivating Equity Through Education and Empowerment

Mastering food science to make indigenous plants more accessible

Small farmers on Pacific Islands have difficulty competing in the global food industry, so the crops they harvest don’t usually make it to market – or at least they didn’t until Voyaging Foods came along.

Cookies University: Cultivating Equity Through Education and Empowerment

Which moisture balance is perfect for you?

[Read more] Trying to pick the perfect moisture balance out of the many options? It can be daunting to choose the best moisture analyzer.

Cookies University: Cultivating Equity Through Education and Empowerment

"Mr. Lactose" talks water activity and lactose monohydrate

Kent Keller has been upgrading and educating the lactose industry for 40+ years. He stopped by to educate us, too – here's what we learned.

Cookies University: Cultivating Equity Through Education and Empowerment

Sugar alternatives, moisture content and water activity

Consumers are clamoring for low- or no-sugar alternatives to their favorite snacks. Here’s how food companies can deliver great products without adverse effects.

Cookies University: Cultivating Equity Through Education and Empowerment

Water activity for monitoring the quality of dried distillers grain

Ethanol producers can boost efficiency, save money, and ensure the quality of their products by using water activity.

Cookies University: Cultivating Equity Through Education and Empowerment

Managing moisture variability in dried fruits and nuts

Fruits and nuts appeal to consumers, who love seeing familiar foods on ingredient lists. But working with natural products can be tricky.

Cookies University: Cultivating Equity Through Education and Empowerment

Using hurdle technology for safer and fresher food

Less processing plus longer-term preservation – hurdle technology offers big benefits. But which of the 50+ hurdles is right for you?

Cookies University: Cultivating Equity Through Education and Empowerment

Water activity and seeds

Storing seeds at the correct water activity (or relative humidity) level minimizes enzymatic activity, prevents fungal growth, and maintains viability.

Cookies University: Cultivating Equity Through Education and Empowerment

Moisture content vs water activity: Choosing the right measurement

Moisture content and water activity have to do with water, but the distinction isn’t always clear. Learn why to measure moisture content and water activity.

Cookies University: Cultivating Equity Through Education and Empowerment

Water activity definition

Water activity is defined as the ratio of the vapor pressure of water in a material (p) to the vapor pressure of pure water (po) at the same temperature.

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