Knowledge base
Webinars
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.
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.
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.
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?
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.
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.
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.
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.
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.
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?
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.
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 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.
How to Measure Water Activity In One Minute
METER Group’s lead food scientist and R&D lab manager discuss what makes 1-minute water activity readings possible – and if they’re truly dependable.
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.
Why Powders Misbehave
Caking, clumping, solidifying in storage, sticking to machinery — if you work with powders, you’ve seen the obvious messes and misbehaviors
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.
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.
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.
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 101: Master the basics
A sound understanding of water activity gives you the power to improve so much about your product, its packaging, and how you manufacture it. Let’s start with the basics.
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.
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.