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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.
Functional foods need a shelf life that guarantees both the safety and the effectiveness of the functional ingredient. Water activity can help.
If someone were to ask you what blush, eyeliner and lotion all had in common, chances are your first answer wouldn’t be water.
Injection molding plastic parts with moisture-laden resin can lead to brittle, unattractive, or otherwise imperfect parts. Water activity can help.
Water activity is a high-precision measurement that can help candy, confectionery and chocolate producers maximize flavor, texture, and quality.
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.
Learn how water activity and isotherms solve gummy production issues. Prevent weeping, optimize drying times, and ensure quality in vegan or sugar-free formulas.
Curing tobacco changes its chemical composition and moisture. Tightly controlling moisture allows quality control managers to deliver a consistent product.
Cold-pressed bars are often made without chemical preservatives or large amounts of humectants. So how can manufacturers ensure safety and quality?
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.
Flow issues, clumping problems, and caking trouble in powders and all be solved with a better understanding of one simple measurement: water activity.
Many snack foods are famous for their texture, which is determined by water activity – not moisture content. Here's how water activity is beneficial.
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.
Water activity measures the energy status of water – and energy status is a better way to evaluate moisture-related reactions that damage pharmaceuticals.
Karl Fischer titration measures moisture content in a sample. Water activity describes the energy status of the water. Studies say one is better.
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 — measured and managed correctly — maximizes quality and shelf life in bread, crackers, snacks, and other cereal or grain-based products.
Ethanol producers can boost efficiency, save money, and ensure the quality of their products by using water activity.
Water activity gives critical insight into how moisture affects texture, deliquescence, phase transitions, moisture movement between components, and more.
Storing seeds at the correct water activity (or relative humidity) level minimizes enzymatic activity, prevents fungal growth, and maintains viability.
Water activity measurements make it far easier to nail the perfect taste, texture and shelf life. It also helps prevent losing yield to overdrying.
Most sauces and dressings have high water activity values. What keeps them safe? Combining low pH, low water activity, or both. Here's how.
Discover how water activity prevents sugar caking and clumping. Protect product flowability in silos and reduce shipping risks using moisture sorption data.
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 used the power of precision water activity to tighten spec, improve quality, and become the #1 dried cherry seller on Amazon.
Ohio fruit snack company Peaceful Fruits is on a mission to provide healthy snacks, economic opportunity, and meaningful employment.
Research into Stevia and how best to use it gives Arboreal a competitive advantage in the alternative sweeteners industry.
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.
Consumers and government entities expect commercially prepared foods to be safe. Accurate water activity measurements are helping ensure they are.
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.
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.
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.
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.
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.
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.
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.
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? Try exploring these seven common methods for waste reduction.
This complete guide helps you to understand the water in your product with water activity (aw). Learn why water activity measurements are so powerful.
Powders exposed to moisture take on water vapor, stop flowing, and manufacturing becomes a mess. These three simple steps will prevent caking and clumping.
[Read more] Trying to pick the perfect moisture balance out of the many options? It can be daunting to choose the best moisture analyzer.
A moisture analyzer determines the moisture content of a sample. There are several types of moisture content (Mc) instruments.
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 is the leading parameter for food quality and safety by controlling microbial growth, prevent caking and clumping, determine shelf life, and plenty more.
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.
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.
[Read about the new standard —US Pharmacopeia USP ] With water activity’s greater popularity in pharmaceutical has come new regulations and standards.
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?
Less processing plus longer-term preservation – hurdle technology offers big benefits. But which of the 50+ hurdles is right for you?
[Expertise library] Candy, confectionery, chips and snacks – without the right texture, food loses its appeal. Aw helps you nail the perfect texture.
Caking, clumping, solidifying in storage, sticking to machinery — if you work with powders, you’ve seen the obvious messes and misbehaviors
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?
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.
Combining water activity and pH to prevent microbial growth creates a powerful synergistic effect. Here’s how to maximize efficiency and safety.
Water activity, relative humidity, moisture content – find out which will make the greatest impact on the quality and consistency of your product.
Step one is learning that water activity measurements are key to making shelf life predictions. Step two is learning how to do it yourself.
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.
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.
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.
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.
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