The food manufacturer's step-by-step guide to eradicate caking and clumping
Rancidity, moisture migration, texture changes, mold – snack foods are susceptible to a range of possible complications. Watch Mary Galloway teach how to prevent them.
Webinars38 min watch
Use water activity to get—and maintain—the right texture
Crunchy candy, chewy confectionery, crispy chips and snack foods – without the right texture, food loses its appeal. Water activity can help you nail the perfect texture consistency.
Expertise library2 min read
DVS moisture sorption isotherms and food stability
An isotherm is a graph that maps the relationship between moisture content and water activity. Every food manufacturer needs the insights isotherms deliver – here's why.
Expertise library4 min read
Measure Yield In Real Time to Find and Attack Waste
What if you could use three inputs—measurements you likely already collect—to directly calculate food manufacturing waste? And what if you could do it in real time?
Webinars31 min watch
How to Measure Water Activity In One Minute
METER Group’s lead food scientist and R&D lab manager discuss the breakthroughs that made 1-minute water activity readings possible – and if they’re truly dependable.
Webinars33 min watch