Expertise library

Fruits and nuts appeal to consumers, who love seeing familiar foods on ingredient lists. But working with natural products can be tricky.

Most people intuitively know what a powder is. They’re everywhere. We interact with them daily. But with so many different categories of powder – spices, ingredients, cosmetics, pharmaceutical excipients and APIs, and countless others – it can be tough to define and resolve specific issues.

Most food companies know they could optimize their drying processes to some degree. But almost all of them underestimate what they’d gain by doing so – and what they lose by ignoring problems.

The water in food and pharma products impacts how they’re used, when they degrade, and more. Moisture can’t be safely ignored – so how can its impact be measured and accounted for?

Trying to pick the perfect moisture balance out of the many options? It can be daunting to choose the best moisture analyzer model for your food industry application.

There are several types of MC measurement instruments. Each type uses a different measurement method, and each method has its strengths and weaknesses. Let's break it down.

Moisture content and water activity have to do with water, but the distinction isn’t always clear. Is one better than the other? Fortunately, it doesn't have to be complicated. Learn why to measure moisture content and water activity.

With water activity’s greater popularity in pharmaceutical has come new regulations and standards. The latest related standard—US Pharmacopeia (USP) General Chapter <922> “Water Activity”—has been finalized was published in May 2021.

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.