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Caking and clumpingTexture changesMicrobial growthStickiness issuesShelf-life breakdownMoisture migration
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AQUALAB 4TE
Fast, precise water activity meter
AQUALAB TDL 2
For products with volatiles
AQUALAB 3
Fast water activity and moisture content
AQUALAB VSA
Moisture sorption isotherms
SKALA Dry
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Self-optimizing dryer control software
MOISTURE ANALYSIS TOOLKIT
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Turn your moisture data into solution
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Water activity standards
Ensure the accuracy of your water activity measurements with our comprehensive range of calibration options.
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Disposable sample cups for product testing.
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Knowledge base

Built by industry experts who turn complex concepts into clear,
practical guidance you can trust.

Featured content
Cookies University: Cultivating Equity Through Education and Empowerment
The beginner’s guide to shelf life stability and packaging

Your product may exhibit some changes during shelf life, but the end of shelf life is defined as a point where the product is no longer acceptable to consumers. Learn about shelf life stability and packaging in this guide.

Cookies University: Cultivating Equity Through Education and Empowerment
The food manufacturer’s complete guide to water activity

The best way to understand water in your product is by learning about water activity (aw). Water activity is a measure for the amount of available water.

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.

Education guides
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Cookies University: Cultivating Equity Through Education and Empowerment

Introduction to water activity (aw): The beginner's guide to water activity's role in food production

This complete guide helps you to understand the water in your product with water activity (aw). Learn why water activity measurements are so powerful.

Cookies University: Cultivating Equity Through Education and Empowerment

The beginner's guide to measuring yield and waste in food manufacturing

Understanding and eliminating waste is a powerful way to boost profits – but where to start? Try exploring these seven common methods for waste reduction.

Cookies University: Cultivating Equity Through Education and Empowerment

The food manufacturer's step-by-step guide to eradicate caking and clumping

Powders exposed to moisture take on water vapor, stop flowing, and manufacturing becomes a mess. These three simple steps will prevent caking and clumping.

Cookies University: Cultivating Equity Through Education and Empowerment

The beginner’s guide to shelf life stability and packaging

Your product may exhibit some changes during shelf life, but the end of shelf life is defined as a point where the product is no longer acceptable to consumers. Learn about shelf life stability and packaging in this guide.

Market insights
See all →
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

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

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

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.

Customer stories
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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

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

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

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.

Expertise library
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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

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

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

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?

Webinars
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Cookies University: Cultivating Equity Through Education and Empowerment

Market Snapshot: Natural Foods

We got 27 clean-label natural foods from the grocery store and ran them through a gauntlet of moisture tests. This is what we found.

Cookies University: Cultivating Equity Through Education and Empowerment

Market Snapshot: Jerky. Rating the top brands

We tested the top 12 jerky brands to get insider insight into how their water activity levels, pH, moisture content, overpack and underpack ratings compare.

Cookies University: Cultivating Equity Through Education and Empowerment

Examining Simplified Shelf Life Testing Methods

We conducted an experiment to examine shelf life testing and help you streamline your approach to identifying and tracking potential modes of failure.

Cookies University: Cultivating Equity Through Education and Empowerment

Natural ingredients 101: Moisture in dried fruit & nuts

Natural ingredients can be unreliable and unpredictable. But skyrocketing demand for clean labels and familiar ingredients can’t be ignored – so what’s a food manufacturer to do?

Downloadable guides
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Cookies University: Cultivating Equity Through Education and Empowerment

PDF | Explore the basics of water activity and its significance

Delve into the foundational concept of water activity and its critical role in food preservation and quality control. Understand why measuring water activity is essential for managing microbial susceptibility, preventing texture issues, and preserving product shelf life effectively.

Cookies University: Cultivating Equity Through Education and Empowerment

PDF | Explore the step-by-step guide to water activity testing

Learn the essential steps and best practices for accurate water activity testing. From ensuring sample homogeneity to instrument readiness, this guide outlines a systematic approach to enhance testing reliability and efficiency in moisture analysis.

Cookies University: Cultivating Equity Through Education and Empowerment

PDF | Harness the power of water activity to control microbial growth

Microorganisms rely on water for growth, but how can you control their proliferation in food products? Learn about the critical role of water activity, the key mechanism behind microbial dormancy, and how managing water activity can prevent harmful growth. Essential insights for food safety and quality, grounded in FDA and FSMA regulations.

Cookies University: Cultivating Equity Through Education and Empowerment

PDF | Lab cleaning and maintenance checklist poster

Optimize your laboratory's performance with structured maintenance checklists. This resource provides daily, weekly, monthly, and bi-annual protocols to standardize operations and enhance experimental precision. Ideal for maintaining cleanliness and reliability in moisture analysis and beyond.

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Moisture and water activity issues affect shelf life, safety, and quality. An AQUALAB expert can help you identify and choose the right measurement approach for your product and process.

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