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For a cheap ingredient, water can cause a lot of expensive problems in the food industry. The best way to understand water in your product is by learning about water activity (aw).
Water activity (aw) is directly related to the microbial susceptibility of food products and is correlated with many of the reactions that end shelf life in foods. Learn why water activity measurements in food are so powerful.
Water activity (aw) is directly related to the microbial susceptibility of food products and is correlated with many of the reactions that end shelf life in foods. Learn why water activity measurements in food are so powerful.
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?
Understanding and eliminating waste is a powerful way to boost profits – but where to start? We recommend exploring these seven common methods for waste reduction.
These seven steps (and several examples) will help you figure out the exact packaging your product needs for maximum quality and profit.
Quality, safety, stability, microbial growth and more – water activity affects so many facets of shelf life. We've assembled everything you need to know about how to make the most of it.
For a cheap ingredient, water can cause a lot of expensive problems in the food industry. The best way to understand water in your product is by learning about water activity (aw).
Caking and clumping are ubiquitous in the food and pharmaceutical industries. Where there is free-flowing powder, there will usually be lumps and clumps.