FOOD SCIENCE
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.
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.
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 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.
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.
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 complete guide to water activity (aw)
For a cheap ingredient, water can cause a lot of expensive problems–microbial growth, mold, loss of texture, caking and clumping, rancidity, and vitamin loss. The best way to understand water in your product is by learning how to measure water activity.