Food Webinars

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.

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.

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?

We did a battery of tests on the top 12 jerky brands. Get insider insight into how their water activity levels, pH, moisture content, overpack and underpack ratings compare.

Watch Mary Galloway, head of METER Group’s R&D lab, explain how to apply water activity and related principles for maximum effectiveness and risk prevention.

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.

Water activity, relative humidity, moisture content – find out which one does what, and which will make the greatest impact on the quality and consistency of your product.

No matter how you cook, cure, or remove moisture from your product, there’s a fine line between over- and under drying. Hit the sweet spot to maximize yield and profit.

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.