Knowledge base

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

What Food Consultants Catch That Your Team Is Missing

Food safety consultants Rachel Zemser and AQUALAB's Zachary Cartwright reveal the four moisture management mistakes food manufacturers make — and how water activity measurement prevents recalls, waste, and shelf instability.

Cookies University: Cultivating Equity Through Education and Empowerment

AQUALAB Research Report | May 2026

A roundup of May 2026 research and technical mentions citing AQUALAB instruments across cured meats, poultry storage, fortified dairy, and upcycled foods.

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.

Rethinking Moisture Management from Start to Finish

AQUALAB food scientists explain how to manage moisture risk across formulation, production, QA, packaging, and storage for safer food products.

How water activity controls microbial growth

Discover the critical water activity thresholds that limit bacteria, mold, and yeast growth — and how to use them to protect food safety and shelf life.

Water activity for food safety and quality

Learn how water activity is used to control food safety, prevent spoilage, and meet regulatory requirements. Essential reading for food quality professionals.

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

Moisture content affects texture, shelf life, and safety. Learn the difference between moisture content and water activity, and how to measure both accurately.

Water Activity 101: Master the basics

Understand water activity from the ground up — what it is, how it's measured, and why it matters for food safety, shelf life, and product quality.

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.

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.

Water activity USP 922 standard in pharma

With water activity’s greater popularity in pharmaceutical has come new regulations and standards.

Overcoming Moisture Challenges in Powders

This webinar, presented by Zachary Cartwright, PhD, lead food scientist at AQUALAB, addresses the challenges of managing moisture in powdered products across multiple industries, including food, pharmaceuticals, and cosmetics.

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.

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.

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?

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.

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.

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.

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.

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.

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.

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.

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.

How to Measure Water Activity In One Minute

AQUALAB’s lead food scientist and R&D lab manager discuss what makes 1-minute water activity readings possible – and if they’re truly dependable.

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.

Water activity and tobacco

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

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.

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.

Water Activity and pH: Working Together for Product Safety

Combining water activity and pH to prevent microbial growth creates a powerful synergistic effect. Here’s how to maximize efficiency and safety.

Water Activity 201: Specifications and Shelf Life

Step one is learning that water activity measurements are key to making shelf life predictions. Step two is learning how to do it yourself.

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.

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.

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

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

Water Activity and Cannabis

Water activity, relative humidity, moisture content – find out which will make the greatest impact on the quality and consistency of your product.

Water Activity 102: Microbial Growth

Watch Mary G., head of AQUALAB’s R&D lab, explain how to apply water activity and related principles for maximum effectiveness and risk prevention.

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.

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.

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.

Water Activity in Animal Feed

Correctly managing moisture in animal feed is a game-changer. Not only can improving moisture processes lead to safer and more consistent products, but doing so can also produce an impressive financial impact. This webinar examines the key to moisture control success: water activity.

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.

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.

Simplify Your Approach to Product Stability Analysis in Powders

Product stability analysis doesn’t need to be complicated. Join Dr. Carter to explore the science of powder stability, flow and caking, and more.

Solving Moisture Issues in Snack Foods

Rancidity, moisture migration, texture changes, mold – snack foods are susceptible to a range of complications. Mary Galloway teaches how to prevent them.

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.

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.

"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.

Why Powders Misbehave

Caking, clumping, solidifying in storage, sticking to machinery — if you work with powders, you’ve seen the obvious messes and misbehaviors

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.

Water activity and seeds

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

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.

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.

Substituting sugar: Pros and cons of 5 top alternative sweeteners

Demand for healthier snacks and treats continues to grow. Innovative new sweeteners abound. But in the scramble to develop the next great clean-label snack, food companies are finding that each sugar substitute comes with a special set of challenges.

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.

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?

Shelf Life and Packaging

In this short webinar, our lead food scientist and R&D lab manager respond to and break down common questions about shelf life and packaging.

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.

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?

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.

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.

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.

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.

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.

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.

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.

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.

Explore the basics of water activity and its significance

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.

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.

The Role of Water Activity in Coffee Quality

Coffee’s quality is closely tied to its water activity levels. Join us for an in-depth look at how water activity can ensure excellent coffee.

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?

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?

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?

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.

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.

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.

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.

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.

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.

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.

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.

5 costly drying process mistakes and how to avoid them

Baking, dehydrating, smoking, drying, curing. Whatever you call it, it comes down to the same thing: Removing water. Most food companies do it – but doing it precisely and consistently isn’t easy.

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.

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.

Measuring moisture content in food and supplements

Of all the moisture content measurement methods, how do you choose the right one? And how do you get consistent, precise results once you have? It can be overwhelming, but getting it right pays dividends.

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.

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.

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.

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.

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.

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.

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.

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.

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.

What vapor sorption can and can’t tell you

Moisture content and water activity. Each has its assigned roles and responsibilities. They’re often used separately, and for very different purposes. But can they work together?

Insider Sample Prep Strategies for Faster, More Accurate Readings

If your water activity readings aren’t accurate, why spend the time making them? Join Wendy Ortman to learn how to ensure speedy, accurate readings.

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.

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.

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.

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.

Market Snapshot: Pet Food

Find out how 13 top pet food brands rate with respect to water activity, moisture content, and overpack. Learn how to control moisture to maximize profit.

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.

Market insights

See all →

What Food Consultants Catch That Your Team Is Missing

AQUALAB Research Report | May 2026

A roundup of May 2026 research and technical mentions citing AQUALAB instruments across cured meats, poultry storage, fortified dairy, and upcycled foods.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Water activity and tobacco

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

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.

Water activity and seeds

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

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.

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.

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.

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?

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.

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.

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.

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.

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.

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.

Customer stories

See all →

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.

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.

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.

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.

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.

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.

Mastering food science to make indigenous plants more accessible

How Thorne does the research right

How Sunrise Freshcreates excellent all-natural dried fruit

How Simmons Foods found the sweet spot

Education guides

See all →

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.

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.

The beginner’s guide to shelf life stability and packaging

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?

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.

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.

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.

Expertise library

See all →

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.

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.

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.

Water activity for food safety and quality

Learn how water activity is used to control food safety, prevent spoilage, and meet regulatory requirements. Essential reading for food quality professionals.

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.

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.

Water activity USP 922 standard in pharma

With water activity’s greater popularity in pharmaceutical has come new regulations and standards.

Volatile ingredients & water activity: Choosing the right sensor

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?

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

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

Webinars

See all →

Moisture Management from R&D to Packaging

Rethinking Moisture Management from Start to Finish

AQUALAB food scientists explain how to manage moisture risk across formulation, production, QA, packaging, and storage for safer food products.

Why Powders Misbehave

Caking, clumping, solidifying in storage, sticking to machinery — if you work with powders, you’ve seen the obvious messes and misbehaviors

Understanding isotherms: Vapor sorption basics

What vapor sorption can and can’t tell you

Moisture content and water activity. Each has its assigned roles and responsibilities. They’re often used separately, and for very different purposes. But can they work together?

Water Activity in Animal Feed

Water Activity and pH: Working Together for Product Safety

Combining water activity and pH to prevent microbial growth creates a powerful synergistic effect. Here’s how to maximize efficiency and safety.

Water Activity and Cannabis

Water activity, relative humidity, moisture content – find out which will make the greatest impact on the quality and consistency of your product.

Water Activity 201: Specifications and Shelf Life

Step one is learning that water activity measurements are key to making shelf life predictions. Step two is learning how to do it yourself.

Water Activity 102: Microbial Growth

Watch Mary G., head of AQUALAB’s R&D lab, explain how to apply water activity and related principles for maximum effectiveness and risk prevention.

Water Activity 101: Master the basics

Understand water activity from the ground up — what it is, how it's measured, and why it matters for food safety, shelf life, and product quality.

The Role of Water Activity in Coffee Quality

Coffee’s quality is closely tied to its water activity levels. Join us for an in-depth look at how water activity can ensure excellent coffee.