Rethinking Moisture Management from Start to Finish
Most food teams manage moisture at one point in their process. The safest ones manage it at every point — from R&D and formulation, through the production floor, all the way to packaging and storage. If you're only checking moisture where problems show up, you're already behind.
Most food teams manage moisture at one point in their process. The safest ones manage it at every point. In recognition of World Food Safety Day, AQUALAB food scientists Zachary Cartwright and Mary Galloway walk through what complete moisture management looks like across your entire operation: from R&D and formulation before production begins, through testing and measurement on the production floor, to quality assurance and packaging after the product is made.
We're also joined by guest speaker Rachel Zemser, Certified Food Scientist and founder of A La Carte Connections, for Q&A. With 29 years of food industry consulting experience, Rachel shares what systematic moisture management looks like in practice, where she sees common gaps, and how manufacturers who get it right approach it differently.
Whether you work in R&D, production, quality, or operations, this session will give you a clearer picture of where moisture risk lives at each stage and how to address it across all of them.
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