Education guides

Education guides

The food manufacturer’s complete guide to water activity (aw)

Learn how to measure, control, and optimize water activity in food production. Practical guidance for food manufacturers on shelf life, safety, and compliance.

Education guides

The food manufacturer’s complete guide to shelf life

Shelf Life means a period after the date of packaging during which a food product has no significant risk. We've assembled everything you need to know.

Education guides

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.

Education guides

The food manufacturer's step-by-step guide to lowering water activity with humectants

There are countless humectants on the market, and many ways to use them profitably — but which one is right for you, and how should you put it to work?

Education guides

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.

Education guides

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.

Education guides

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.